剑南春酒曲培养过程细菌群落结构变化规律的研究  

Study on Rule of Bacterial Community Structure Changes During Culture of Jiannanchun Liquor Koji

作　　者：唐清兰[1] 张奶英 徐姿静[1] 刘孟华[1] TANG Qinglan;ZHANG Naiying;XU Zijing;LIU Menghua(Sichuan Jiannanchun Group Co.,Ltd.,Mianzhu 618200,Sichuan,China)

机构地区：[1]四川剑南春集团有限责任公司,四川绵竹618200

出　　处：《酿酒》2021年第6期35-41,共7页Liquor Making

摘　　要：利用高通量测序技术对浓香型白酒大曲制曲过程细菌多样性特征进行了分析,结果表明,随着制曲的进行,在门水平下各阶段酒曲中细菌群落多样性无显著差异,丰富度存在一定的差异,优势细菌均分布于厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)、放线菌门(Actinobacteria)中;在属水平下,在培养过程中细菌群落多样性逐渐增加,丰富度存在此消彼长关系,不同阶段酒曲中优势细菌属也存在一定的差异,最终成品曲优势细菌为乳杆菌属(Lactobacillus)、芽孢杆菌属(Bucillus)、魏斯氏菌属(Weissella)、泛菌属(Pantoea)、片球菌属(Pediococcus)、Kroppenstedtia属、高温放线菌属(Thermoactinomyces)等。Using high-throughput sequencing technology,the characteristics of bacterial diversity in the process of Luzhou-flavor liquor koji making was analyzed.The results showed that with the proceeding of koji making,at the phylum level,there was no significant difference in the diversity of bacterial community in different stages of koji.But there were certain differences in the abundance of bacteria.The dominant bacteria were distributed in phyla of Firmicutes,Proteobacteria and Actinobacteria.At the genus level,the diversity of bacterial community gradually increased during the cultivation process,and the abundance of bacteria shifted.Certain differences have also been found in the dominant bacteria genera in different stages of koji.The dominant bacteria genera in the final product were Lactobacillus,Bacillus,Weissella,Pantoea,Pediococcus,Kroppenstedtia,Thermoactinomyces,etc.

关 键 词：浓香型白酒 大曲 宏基因组学 细菌群落结构 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]