基于高通量测序分析玉米黄酒微生物多样性  

Analysis of microbial diversity of corn rice wine based on high-throughput sequencing

作　　者：李永翔 蒋海娇 郭建华[1] LI Yong-xiang;JIANG Hai-jiao;GUO Jian-hua(School of Food and Bioengineering,Qiqihar University,Heilongjiang Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006

出　　处：《齐齐哈尔大学学报（自然科学版）》2021年第3期62-65,共4页Journal of Qiqihar University(Natural Science Edition)

基　　金：黑龙江省省属高等学校基本科研业务费科研项目(YSTSXK201838)。

摘　　要：为了探究玉米黄酒在传统发酵过程中微生物群落结构与酒体风味之间的联系,利用高通量测序方法对传统发酵玉米黄酒中微生物群落进行研究,结果表明,黄酒发酵过程中微生物结构高度不一。在门水平下,变形菌门是绝对优势细菌,占比66.41%~86.88%,同时检测到拟杆菌门和放线菌门等。子囊菌门是绝对优势真菌,占比97.42%~99.33%。此外还有担子菌门等。在属水平下贪噬菌属、慢生根瘤菌属等占比细菌属较高,而曲霉属、塞伯林德纳氏酵母在真菌属中占比较高。该研究对揭示黄酒生产过程中菌群变化有重要意义。In order to explore the relationship between microbial community structure and wine flavor in the traditional fermentation process,the microbial community in traditional fermented corn yellow wine was studied by high-volume sequencing method,and the results showed that the microbial structure in yellow wine fermentation process was highly different.At the gate level,deformed bacteria are absolutely dominant bacteria,accounting for 66.41%to 86.88%,while the python and line-release bacteria are detected.Subcystic bacteria are absolutely dominant fungi,accounting for 97.42%to 99.33%.In addition,there is a burden of bacteria and so on.At the genus level,the genus of phagocytosis,the genus of slow-born genus,and so on accounted for a higher proportion of bacteria,while the genus asphalt,Seberindner's yeast in the genus of fungi accounted for a relatively high.This study is of great significance to expose the change of bacteria in the production process of yellow wine.

关 键 词：传统发酵 玉米黄酒 高通量测序 菌群结构 

分 类 号：TS261.1[轻工技术与工程—发酵工程]