基于高通量测序分析复配小曲白酒发酵过程中微生物群落结构及多样性  

High Throughput Sequencing-based Analysis of Microbial Community Structure and Diversity during Baijiu Fermentation with Mixed-strain Xiaoqu

作　　者：韩国强 孙协平 吴鹏飞 陈今朝[1] 陈春[1] 王庆[1] HAN Guoqiang;SUN Xieping;WU Pengfei;CHEN Jinzhao;CHEN Chun;WANG Qing(School of Advanced Agriculture and Bioengineering,Yangtze Normal University,Chongqing 408100,China)

机构地区：[1]长江师范学院现代农业与生物工程学院,重庆408100

出　　处：《食品科学》2021年第18期80-85,共6页Food Science

基　　金：国家自然科学基金青年科学基金项目(31601460);重庆市技术创新与应用发展专项(cstc2019jscx-msxmX0351);重庆市教育委员会科学技术研究项目(KJQN201801429)。

摘　　要：利用高通量测序对复配小曲清香型白酒酿造过程中微生物多样性及变化规律进行比较分析。结果表明,样品中共检测出35个门、378个属的细菌和4个门、38个属的真菌。优势菌门为厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)、拟杆菌门(Bacteroidetes)、子囊菌门(Ascomycota)和毛霉菌门(Mucoromycota)。小曲白酒发酵过程中菌群结构不断发生变化,发酵前2 d细菌优势菌属为不明立克次体菌属(unidentified Rickettsiales),发酵3 d后的绝对优势菌属为乳杆菌属(Lactobacillus)直至发酵结束。真菌优势菌属为伊萨酵母属(Issatchenkia)、根霉属(Rhizopus)、酵母菌属(Saccharomyces)和曲霉属(Aspergilus)。随着发酵时间延长,根霉属和曲霉属相对丰度都在降低,而酵母菌属在发酵第2天后其相对丰度在不断提高并成为优势菌。本研究揭示了复配小曲白酒酿造发酵过程中微生物群落多样性及变化规律,为复配小曲白酒的生产提供理论支持。In this study,the diversity of microbial community during the fermentation of light-flavor Baijiu with mixed-strain Xiaoqu was analyzed by high-throughput sequencing.The results showed that a total of 35 bacterial phyla and 378 genera as well as four fungal phyla and 38 genera were detected.Firmicutes,Proteobacteria,Bacteroidetes,Ascomycota and Mucoromycota were the dominant phyla.The microbial community structure kept changing during the fermentation process.Unidentified Rickettsiales was the dominant genus over the first two days;Lactobacillus was the dominant genus from day 3 until the end of fermentation.The dominant fungal genera were Issatchenkia,Rhizopus,Saccharomyces and Aspergilus.The relative abundance of Rhizopus and Aspergilus decreased with the increase in fermentation time,while the relative abundance of Saccharomyces increased from day 2 onwards to become dominant.These results provide theoretical support for the brewing of Baijiu with mixed-strain Xiaoqu.

关 键 词：复配小曲 高通量测序 细菌群落 真菌群落 微生物群落多样性 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS201.3[轻工技术与工程—食品科学与工程]