不同窖龄及位置浓香型白酒窖泥中细菌群落结构的差异性分析  

Difference analysis of bacterial community structure in pit mud with different ages and position

作　　者：任海伟[1,3] 孙一帆 王希 李彦涛 郭晓鹏 范文广[1] 尉军强[2] 王永刚 张丙云[1] REN Haiwei;SUN Yifan;WANG Xi;LI Yantao;GUO Xiaopeng;FAN Wenguang;WEI Junqiang;WANG Yonggang;ZHANG Bingyun(School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China;Gansu Jinhui Liquor Co.Ltd.,Longnan 742308,China;China Northwest Collaborative Innovation Center of Low-carbon Unbanization Techonlogies of Gansu and MOE,Lanzhou 730050,China)

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050 [2]甘肃金徽酒股份有限公司,甘肃陇南742308 [3]西北低碳城镇支撑技术省部共建协同创新中心,甘肃兰州730050

出　　处：《食品与发酵工业》2023年第9期103-111,共9页Food and Fermentation Industries

基　　金：甘肃省知识产权计划项目(20ZSCQ039,21ZSCQ073);兰州理工大学红柳杰出青年人才支持计划(JQ2020);兰州理工大学红柳一流交叉学科计划项目(0807J1)。

摘　　要：采用高通量测序技术对金徽酒不同窖龄及窖池位置的窖泥细菌群落进行研究,通过聚类分析探寻细菌菌群的时空分布特点,并对窖泥微生物的功能基因进行注释分析。结果表明,14个窖泥样品中,厚壁菌(Firmicutes)是细菌群落的绝对优势菌门,平均相对丰度达73.39%。乳杆菌(Lactobacillus)是5年和7年窖龄窖泥(84.48%)的第一优势菌属。随着窖龄的增加,优势菌属由单一Lactobacillus占优势演变为己酸菌(Caproiciproducens,4.61%)、拟杆菌(Bacteroides,3.16%)等11个细菌属共存的复杂微生态环境。窖泥细菌菌群多样性与窖龄呈显著正相关(P<0.01),且池底窖泥的细菌菌群多样性高于池壁泥。30年和50年窖龄的窖泥细菌群落相似性较高,且细菌菌群之间大多呈正相关关系。同现网络中共出现9个枢纽,各枢纽均与Lactobacillus呈负相关关系。KEGG功能注释图说明影响白酒产量和质量的主要功能基因在窖泥主体特征代谢分类上。该研究为解析甘肃金徽酒窖泥中的细菌群落结构及其时空分布规律奠定了基础。High-throughput sequencing was used to elaborate the bacterial communities in pit mud from Jinhui Liquor at different pit ages and pit positions.Cluster analysis was used to explore the distribution characteristics of the bacterial community from the view of space-time,and the functional genes of the bacterial community were annotated.The results showed that Firmicutes was the dominant phylum in the pit mud with an average relative abundance of 73.39%among the 14 tested pit mud samples.Lactobacillus was the most dominant genus in the 5 years and 7 years pit mud samples(84.48%).With the extension of cellar age,the dominant genus evolved from a single Lactobacillus to a complex micro-ecological environment with the coexistence of 11 dominant genera such as Caproiciproducens(4.61%)and Bacteroides(3.16%).The bacterial community diversity was positively correlated with cellar age(P<0.01),and the bacterial community diversity in the bottom pit mud was higher than that in the wall mud.Moreover,there were the similar bacterial communities of pit mud between 30 and 50 cellar age,accompanied by a positive correlation for the most of pit mud bacteria.In addition,there were 9 hubs in the current network,each of which was negatively correlated with Lactobacillus.KEGG function annotation diagram indicated that the main functional genes affecting the yield and quality of strong-flavored Baijiu ascribe to the characteristic metabolic classification of pit mud.This study lays a theoretical foundation for exploring the bacterial community structure and spatiotemporal distribution in the strong-flavored Baijiu pit mud from Jinhui Liquor Co.Ltd.

关 键 词：窖泥 细菌群落 高通量测序 浓香型白酒 

分 类 号：TS262.31[轻工技术与工程—发酵工程]