武陵酱香型白酒七轮次高温堆积细菌群落多样性分析  

Bacterial Diversity of Wuling Jiangxiang Baijiu during Different Rounds of Stacking Fermentation

作　　者：孟镇 张媛媛 田雨 郭新光 康忠媛 姬钰 胡雯钦 陈家好 MENG Zhen;ZHANG Yuanyuan;TIAN Yu;GUO Xinguang;KANG Zhongyuan;JI Yu;HU Wenqin;CHEN Jiahao(China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015;National Standardization Center of Food&Fermentation,Beijing 100015;Sinolight Inspection&Certification Co.Ltd.,Beijing 100015;Hunan Wuling Distillery Co.Ltd.,Changde,Hunan 415001,China)

机构地区：[1]中国食品发酵工业研究院有限公司,北京100015 [2]全国食品发酵标准化中心,北京100015 [3]中轻检验认证有限公司,北京100015 [4]湖南武陵酒有限公司,湖南常德415001

出　　处：《酿酒科技》2023年第5期29-35,共7页Liquor-Making Science & Technology

基　　金：国家重点研发计划项目(2019YFC1606503);湖南省重点领域研发计划(2020SK2142)。

摘　　要：本研究采用Illumina MiSeq高通量测序技术对武陵酱香型白酒七个轮次高温堆积酒醅样品细菌群落多样性进行了分析。结果表明,武陵酱香型白酒七个轮次高温堆积酒醅样品中共检出39个门和756个属;门水平下,各轮次共有的优势菌门(相对丰度≥1%)为变形菌门(Proteobacteria)和厚壁菌门(Firmicutes),属水平下细菌的相对丰度平均大于1%,且出现在1个样品以上的核心细菌属有5个,分别为乳杆菌属(Lactobacillus)、醋杆菌属(Acetobacter)、芽孢杆菌属(Bacillus)、克罗彭施泰特氏菌属(Kroppenstedtia)和unclassified f__Bacteria,各轮次共有的优势菌属(相对丰度≥1%)为乳杆菌属(Lactobacillus)和醋杆菌(Acetobacter)。说明武陵酱香型白酒七个轮次高温堆积酒醅样品中细菌群落结构具有多样性特点,同时菌群群落结构具有一致性和差异性。本研究结果揭示了武陵酱香型白酒7个轮次高温堆积酒醅样品中细菌群落结构与特征,为酱香型白酒高温堆积酿造过程中细菌群落结构变化规律解析提供了理论支持,为实现酱香型白酒高温堆积轮次精准调控提供了理论依据。In this study,Illumina MiSeq high-throughput sequencing technology was used to analyze the diversity of bacterial communities in the fermented grains of Wuling Jiangxiang Baijiu during different rounds of high-temperature stacking fermentation.The results showed that 39 phyla and 756 genera were detected in the fermented grains.The dominant phyla(relative abundance≥1%)shared by each round were Proteobacteria and Firmicutes.The core bacterial genera that appear in more than one samples with relative abundance≥1%were Lactobacillus,Acetobacter,Bacillus,Kroppenstedtia,and unclassified f_Bacteria.The dominant genera(relative abundance≥1%)shared by each round were Lactobacillus and Acetobacter.The results indicated that the bacterial community structure of the fermented grains of Wuling Jiangxiang Baijiu in different rounds of high-temperature stacking fermentation was diversified.This study has revealed the bacterial community structure and characteristics of the fermented grains of Wuling Jiangxiang Baijiu,which can provide theoretical support for the analysis of the change rules of bacterial community structure during hightemperature stacking fermentation,as well as the precise regulation of the high-temperature stacking fermentation process.

关 键 词：酱香型白酒 高温堆积 微生物群落结构 细菌 高通量测序 

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]