不同地区山西老陈醋酿造过程中细菌菌群多样性分析  

Diversity analysis of bacteria community during the production of Shanxi aged vinegar in different regions

作　　者：孙晓琪 朱丹 张慧如 任晓荣 郭鑫磊 张晓宇 许女[1] SUN Xiaoqi;ZHU Dan;ZHANG Huiru;REN Xiaorong;GUO Xinlei;ZHANG Xiaoyu;XU Nyu(Food Science and Engineering College,Shanxi Agricultural University,Jinzhong 030801,China;Fuyuan Chang Shanxi Aged Vinegar Group Co.,Ltd.,Jinzhong 030600,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]山西福源昌老陈醋有限公司,山西晋中030600

出　　处：《中国酿造》2023年第6期116-121,共6页China Brewing

基　　金：晋中市科技重点研发计划(农业)(Y212002);山西高粱产业公共支撑平台项目(HZGL202204)。

摘　　要：该研究采用Illumina MiSeq高通量测序技术对山西不同地区6个代表性醋厂(分别编号为A~F)的酒醪和醋醅样品的细菌菌群多样性及菌群结构进行分析比较。结果表明,不同醋厂山西老陈醋酒精和醋酸发酵阶段细菌菌群丰度及多样性存在一定的差异。酒精及醋酸发酵阶段均注释到9个细菌门和26个细菌属(相对丰度>0.5%),主要细菌属均为乳杆菌属(Lactobacillus),平均相对丰度分别为42.81%、34.37%。发酵初期和中期,不同醋厂酒醪及醋醅样品的细菌菌群结构差异较大;发酵末期,存在一定的相似性。酒精发酵末期,A厂和F厂的细菌菌群结构较为相似,B厂、C厂和D厂的菌群结构较为相似;醋酸发酵末期,B厂、C厂和D厂的菌群结构较为相似,A、E、F厂的菌群结构较为相似,但E厂和F厂的乳杆菌属相对丰度较大,A厂的醋酸杆菌属(Acetobacter)相对丰度较大。The bacterial flora diversity and flora structure of fermented mash and fermented grains samples from six representative vinegar plants(Number as A-F)in different regions of Shanxi was analyzed and compared by Illumina MiSeq high-throughput sequencing technology.The results showed that there were certain differences in the abundance and diversity of bacterial communities during the alcoholic and acetic acid fermentation stages of Shanxi aged vinegar from different vinegar factories.During the alcohol and acetic acid fermentation stages,9 bacterial phyla and 26 bacterial genera were annotated(relative abundance>0.5%),and the main bacterial genus were Lactobacillus,with an average relative abundance of 42.81%and 34.37%,respectively.In the early and middle stages of fermentation,there were significant differences in the bacterial community structure of different vinegar factories mash and vinegar mash samples.In the late stages of fermentation,there were certain similarities.At the end of alcoholic fermentation,the bacterial community structure of factories A and F was relatively similar,while the bacterial community structure of factories B,C,and D was relatively similar.At the end of acetic acid fermentation,the microbial community structure of factories B,C,and D was relatively similar,while the microbial community structure of factories A,E,and F was relatively similar.However,the abundance of Lactobacillus genus in factories E and F was relatively high,while the abundance of Acetobacter genus in factory A was relatively high.

关 键 词：山西老陈醋 酒精发酵阶段 醋酸发酵阶段 细菌菌群 多样性 

分 类 号：TS264.2[轻工技术与工程—发酵工程]