不同培曲工艺对清香型大曲细菌菌群结构的影响  

Effects of Different Daqu Culture Techniques on Bacterial Flora Structure of Qingxiang Daqu

作　　者：王军燕 甄攀 王晓勇 WANG Junyan;ZHEN Pan;WANG Xiaoyong(Shanxi Xinghuacun Fenjiu Distillery,Fenyang 032205,Shanxi,China)

机构地区：[1]山西杏花村汾酒厂股份有限公司,山西汾阳032205

出　　处：《酿酒》2023年第4期72-74,共3页Liquor Making

摘　　要：通过高通量测序技术对比分析了两种培曲工艺大曲的细菌菌群结构。结果表明,传统培曲工艺大曲Chao1指数和Shannon指数均较高,说明传统工艺曲细菌结构分布较新型工艺曲更均衡、菌群多样性更高。同时,传统工艺曲细菌菌群结构与新型工艺曲相比存在显著差异。传统工艺曲优势菌属为Weissella、Klebsiella、Bacillus,新型工艺曲优势菌属为Pseudomonas、Pantoea、Lactobacillus。研究成果为清香型大曲的工艺改进、质量提升提供了理论依据。This study comparing the bacterial flora structure of two kinds of Daqu culture technique by high-throughput sequencing.The results showed that Chao1 and Shannon index of traditional culture techniques of Daqu were both higher,indicating that the bacterial flora structure distribution of traditional culture techniques of Daqu was more balanced and the bacterial diversity was higher than that of new culture techniques of Daqu.At the same time,there were significant differences on bacterial flora structure of traditional culture techniques of Daqu compared with the new culture techniques of Daqu.The traditional culture techniques of Daqu dominant bacteria are Weissella,Klebsiella and Bacillus,while the new culture techniques of Daqu dominant bacteria are Pseudomonas,Pantoea and Lactobacillus.The research results provides a theoretical foundation for technology and quality improvement of Qingxiang Daqu.

关 键 词：清香型大曲 培曲工艺 高通量测序 细菌菌群结构 

分 类 号：TS262.32[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程] TS261.1