高通量测序技术分析剑南春白酒母糟真菌群落多样性特征  

Analysis of the Diversity Features of Fungal Community in Fermented Grains of Jiannanchun Baijiu by High-throughput Sequencing Technology

作　　者：张奶英 唐清兰[1] 徐姿静[1] 徐占成[1] ZHANG Naiying;TANG Qinglan;XU Zijing;XU Zhancheng(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》2022年第6期110-113,共4页Liquor Making

摘　　要：以剑南春多个窖池发酵母糟为研究对象,高通量测序技术分析其真菌群落多样性特征,结果表明:母糟真菌群落结构复杂,丰富度高;母糟真菌群落结构在门水平下,优势真菌主要分布在Ascomycota、Basidiomycota Zygomycota,科水平下在主要分布于Mucoraceae、Trichocomaceae、Thermoascaceae,属水平下主要分布于Rhizopus、Aspergillus、Thermoascus、Issatchenkia。为深入研究浓香型白酒风味物质生成机理提供了理论依据。Taking the fermented grains from several cellars in Jiannanchun as the research object, high-throughput sequencing technology was used to analyze the diversity features of fungal community. The results showed that fungal community was abundance and its structure was complex. The dominant fungi in the community of the fermented grains are mainly distributed in Ascomycota, Basidiomycota, Zygomycota at the phylum level;Mucoraceae, Trichocomaceae, Thermoascaceae at family level, and Rhizopus, Aspergillus, Thermoascus, Issatchenkia at the genus level. The above results provide a theoretical basis for in-depth study of the formation mechanism of flavor substances in Luzhou flavor Baijiu.

关 键 词：浓香型白酒 高通量测序 发酵母糟 真菌群落结构多样性 

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] TS207.3