不同储藏期浓香型白酒大曲的微生物多样性分析  

Microbial diversity analysis of strong-flavor Baijiu Daqu with different storage periods

作　　者：刘延波 王琳琳[2,4,5] 金尚萍 韩素娜 王贤 孙西玉 张立新[1] 潘春梅 LIU Yanbo;WANG Linlin;JIN Shangping;HAN Suna;WANG Xian;SUN Xiyu;ZHANG Lixin;PAN Chunmei(School of Life Sciences,Henan University,Kaifeng 475004,China;College of Food and Biological Engineering(Liquor Industry College),Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;Postdoctoral Research&Development Base,Henan Yangshao Distillery Co.,Ltd.,Sanmenxia 472400,China;Henan Baijiu Style Engineering Technology Research Center,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;Zhengzhou Key Laboratory of Baijiu Brewing Microbial Technology,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;SheDianLaoJiu Co.,Ltd.,Nanyang 473300,China;Henan ZhangGongLaoJiu Wine Co.,Ltd.,Shangqiu 476733,China)

机构地区：[1]河南大学生命科学学院,河南开封475004 [2]河南牧业经济学院食品与生物工程学院(酒业学院),河南郑州450046 [3]河南仰韶酒业有限公司博士后创新实践基地,河南三门峡472400 [4]河南牧业经济学院河南省白酒风格工程技术研究中心,河南郑州450046 [5]河南牧业经济学院郑州市白酒酿造微生物技术重点实验室,河南郑州450046 [6]赊店老酒股份有限公司,河南南阳473300 [7]河南张弓老酒酒业有限公司,河南商丘476733

出　　处：《中国酿造》2022年第4期105-110,共6页China Brewing

基　　金：河南省重点研发与推广专项(科技攻关)项目(202102110130);河南省重大科技专项(181100211400);河南省重点研发与推广专项(科技攻关)项目(192102110215);河南牧业经济学院重点学科项目(503/14020807)。

摘　　要：该研究利用Illumina Miseq高通量测序技术分析不同储藏期赊店老酒浓香型白酒大曲的微生物多样性。结果表明,从3个储存期的大曲样品中共检测到26个细菌属和13个真菌属,其中共有优势细菌属为乳球菌属(Lactococcus)、肠杆菌属(Enterobacter)、乳杆菌属(Lactobacillus)、魏斯氏菌属(Weissella);共有优势真菌属为复膜孢酵母属(Saccharomycopsis)、嗜热子囊菌属(Thermoascus)、毕赤酵母属(Pichia)、曲霉菌属(Aspergillus)、耐碱酵母属(Galactomyces)。不同储存期大曲样品群落组成相似,但其优势菌群的相对丰度差异明显。从微生物的菌属特性、平衡角度分析,储存期为6月的大曲更适合投入白酒生产。此外,首次从浓香型白酒大曲中发现耐碱酵母属(Galactomyces)、Arachniotus、norank_c_Cyanobacteria、Escherichia-Shigella、土孢杆菌属(Terrisporobacter)、norank_f_Bacteroi-dales_S24-7_group、Ruminococcaceae_UCG-005和Rikenellaceae_RC9_gut_group。The microbial diversity of strong-flavor Baijiu(Chinese liquor)Daqu produced by SheDianLaoJiu at different storage periods was analyzed using Illumina Miseq high-throughput sequencing technology.The results showed that a total of 26 bacterial genera and 13 fungal genera were detected from the three storage periods of the Daqu.Among them,the common dominant bacterial genera were Lactococcus,Enterobacter,Lactobacillus and Weissella,and the common dominant fungal genera were Saccharomycopsis,Thermoascus,Pichia,Aspergillus and Galactomyces.The community composition of the Daqu was similar in different storage periods,but the relative abundance of the dominant bacterial community groups was different significantly.From the analysis of the microbial genus characteristics and balance,the Daqu with a storage period of 6 months was more suitable for the production of Baijiu.In addition,the Galactomyces,Arachniotus,norank_c_Cyanobacteria,Escherichia-Shigella,Terrisporobacter,norank_f_Bacteroidales S24-7 group,Ruminococcaceae_UCG-005,and Rikenellaceae_RC9_gut_group were found for the first time from strong-flavor Baijiu Daqu.

关 键 词：浓香型白酒 大曲 细菌 真菌 储藏期 高通量测序 微生物多样性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]