浓香型中高温大曲制作过程中细菌群落变化研究  

Study on the Changes of Bacterial Community During the Production of Medium and High Temperature Strong-flavor Daqu

作　　者：张春英 张子怡 杨涛[1] 武志强 李国友[1] ZHANG Chunying;ZHANG Ziyi;YANG Tao;WU Zhiqiang;LI Guoyou(Chengdu Institute of Biology,Chengdu 610041,Sichuan,China;Hebei Gushun Wine company Limited,Gushun 054000,Hebei,China;University of Chinese Academy of Sciences,Beijing 100049,China)

机构地区：[1]中国科学院成都生物研究所,四川成都610041 [2]河北古顺酿酒股份有限公司,河北邢台054000 [3]中国科学院大学,北京100049

出　　处：《酿酒》2025年第2期104-108,共5页Liquor Making

基　　金：中国白酒技术创新战略发展委员会科研项目202106。

摘　　要：本研究采用基于绝对定量的三代扩增子测序方法,研究了浓香型大曲制作过程中的细菌群落变化。结果表明,放线菌门、厚壁菌门和变形菌门为优势细菌门;假诺卡氏菌目、肠杆菌目和乳杆菌目为优势细菌目;假诺卡氏菌科、肠杆菌科、乳杆菌科、芽孢杆菌科、明串珠菌科、高温放线菌科、葡萄球菌科为优势细菌科;糖多孢菌属、埃希菌属、乳杆菌属、葡萄球菌属、芽孢杆菌属、魏斯氏菌属和高温放线菌属是优势细菌属;发酵初期埃希菌属和乳杆菌属占优势,随着发酵的进行糖多孢菌属的数量开始增加,到发酵后期及储存期演替为以糖多孢菌属为主。并且糖多孢菌属、乳杆菌属、葡萄球菌属和芽孢杆菌属的平均拷贝数在10^(5)copies/g~10^(6)copies/g之间。优势微生物种主要包括发酵乳酸杆菌、融合魏斯氏菌、耐盐芽孢杆菌、赫伦魏斯氏菌、松鼠葡萄球菌。In this study,the bacterial community changes during the production of strong-flavor daqu were studied by using the absolute quantitative third generation amplicon sequencing method.The results showed that Actinobacteria,Firmicutes and Proteobacteria were the dominant phyla at phyla level;Pseudonocardiales,Enterobacterales and Lactobacillales were the dominant orders at order level;the dominant families were Pseudonocardiaceae,Enterobacteriaceae,Lactobacillaceae,Bacillaceae,Leuconostocaceae,Thermoactinomycetaceae,Staphylococcaceae;Saccharopolyspora,Escherichia-Shigella,Lactobacillus,Staphylococcus,Bacillus,Weissella and Thermoactinomyces were the main genera;The number of saccharopolyspora increased at the beginning of fermentation,and it dominated at the end of fermentation and storage.The mean copies of Saccharopolyspora,Lactobacillus,Staphylococcus and Bacillus ranged from 10^(5) to 10^(6) copies/g.And at the species level,the dominant species were Lactobacillus fermentum,Weissella confusa,Bacillus halotolerans,Weissella hellenica,and Staphylococcus sciuri.

关 键 词：浓香型中高温大曲 高通量测序 绝对定量 细菌群落 演替规律 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程] TS261.13