基于高通量测序技术解析菌草酒发酵过程中细菌菌群变化  

Analysis of changes of bacterial flora of Juncao wine during the fermentation process based on high throughput sequencing technology

作　　者：范锦琳 易超 王诗宇 张丽丽[1,2] 林冬梅[2] 林辉[2] 林占熺[2] FAN Jinlin;YI Chao;WANG Shiyu;ZHANG Lili;LIN Dongmei;LIN Hui;LIN Zhanxi(College of Life Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;National Engineering Research Center of Juncao,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学生命科学学院,福建福州350002 [2]福建农林大学国家菌草工程技术研究中心,福建福州350002

出　　处：《中国酿造》2023年第8期52-57,共6页China Brewing

基　　金：福建农林大学学科交叉融合专项(XKJC-712021030);福建省科技计划重大专项(2021NZ029009);福建省自然资源厅专项资金项目(KKY22003XA);福建省农业农村厅项目(KKY22001XA)。

摘　　要：以11个不同发酵时期的菌草酒酒醅样品为研究对象,通过高通量测序技术初步解析菌草酒发酵过程中细菌菌群结构的变化。结果表明,菌草酒发酵过程中细菌菌群在不断调整和平衡,共注释到14个门、32个纲、62个目、89个科、117个属。优势细菌门(平均相对丰度>1%)有3个,分别为厚壁菌门(Firmicutes)、蓝藻菌门(Cyanobacteria)和变形菌门(Proteobacteria)。优势细菌属有7个,其中未知菌属(unidentified)和魏斯氏菌属(Weissella)为发酵前期的绝对优势细菌属。片球菌属(Pediococcus)、乳酸菌属(Lactobacillus)、乳球菌属(Lactococcus)、泛生菌属(Pantoea)和芽孢杆菌(Bacillus)为发酵中后期的主要优势细菌属。主成分分析(PCA)结果表明,发酵0 d和2 d的样品较为接近,发酵0.5 d、1 d、3 d和5 d的样品较为接近,发酵7~21 d的样品距离较为接近,发酵30 d的样品与其他样本距离较远,说明不同发酵时期菌草酒酒醅样品的细菌菌群相似程度具有阶段性,且与发酵时间有关。In this study,using fermented grains samples of Juncao wine from 11 different fermentation periods as the research objects,the changes of bacterial flora structure of Juncao wine during fermentation process were preliminary analyzed by high-throughput sequencing technology.The results showed that the bacterial flora was constantly adjusted and balanced during the fermentation process of Juncao wine,and a total of 14 phyla,32 taxa,62 orders,89 families and 117 genera were noted.There were 3 dominant bacterial phyla(average relative abundance>1%),namely Firmicutes,Cyanobacteria and Proteobacteria.There were 7 dominant bacterial genera,among them,the unidentified and Weissella were the absolute dominant genera in the early stage of fermentation.Pediococcus,Lactobacillus,Lactococcus,Pantoea,and Bacillus were the dominant genera of bacteria in the middle and late stages of fermentation.The results of principal component analysis(PCA)showed that the samples fermented for 0 d and 2 d were similar,the samples fermented for 0.5 d,1 d,3 d and 5 d were close,the samples fermented for 7-21 d were close,and the samples fermented for 30 d were significantly different from other samples,indicating that the similarity of the bacterial flora in fermented grains of Juncao wine at different fermentation periods was phased and related to fermentation time.

关 键 词：菌草酒 高通量测序 细菌菌群变化 

分 类 号：S554.9[农业科学—作物学]