摘要
利用纯培养和Illumina Novaseq高通量测序技术对武陵酱香型白酒第1轮次堆积发酵酒醅中微生物数量和菌群多样性进行解析。纯培养结果表明,堆积过程中微生物数量均得到了增殖,经过堆积,酵母菌、细菌和乳酸菌均增加一个数量级,分别在106、106和105数量级,霉菌和芽孢杆菌在同数量级变化,分别为105和104数量级;测序结果表明,优势细菌属为Acetobacter(平均相对丰度62.27%)、Lactobacillus(12.04%)、Kroppenstedtia(7.23%)、Virgibacillus(6.61%)等10个,优势真菌属为Pichia(平均相对丰度23.77%)、Byssochlamys(14.25%)、Thermomyces(18.50%)、Thermoascus(12.49%)等10个;相关性结果表明,呈显著正相关和显著负相关的优势细菌属分别有4对,其中Acetobacter相对丰度处于较高的水平,并与多个优势菌属呈负相关关系,优势真菌属有3对呈显著正相关,有1对呈显著负相关,其中Pichia相对丰度较高。研究结果揭示了武陵酱香型白酒1轮次堆积发酵过程中的细菌和真菌群结构,可为湘产酱香型白酒固态发酵机制及产业发展提供理论支持。
The microbial quantity and diversity in the stacking fermented grains of the first production round of Wuling Jiangxiang Baijiu were analyzed by pure culture and Illumina Novaseq high-throughput sequencing.The results of pure culture showed that the number of microorganisms increased during the stacking fermentation process:the number of yeasts,bacteria and lactic acid bacteria increased by one order of magnitude,to 106,106 and 105,respectively,while mold and Bacillus changed by the same order of magnitude,to 105 and 104,respectively.The results of high-throughput sequencing showed that the dominant bacterial genera included Acetobacter(average relative abundance 62.27%),Lactobacillus(12.04%),Kroppenstedtia(7.23%),Virgibacillus(6.61%)and so on;the dominant fungal genera included Pichia(average relative abundance 23.77%),Byssochlamys(14.25%),Thermomyces(18.50%),Thermoascus(12.49%)and so on.The correlation results showed that there were 4 pairs of dominant bacterial genera with significant positive correlation and significant negative correlation.The relative abundance of Acetobacter was high,and negatively correlated with several dominant bacterial genera.Three pairs of dominant fungal genera showed significant positive correlation and one pair showed significant negative correlation.The relative abundance of Pichia was high.The results revealed the structure of bacteria and fungi in the fermentation process of Wuling Jiangxiang Baijiu,and provided theoretical support for the solid-state fermentation mechanism and industrial development of Hunan Jiangxiang Baijiu.
作者
魏立男
张福艳
舒楠
张翔
康忠媛
李子和
陈家好
WEI Linan;ZHANG Fuyan;SHU Nan;ZHANG Xiang;KANG Zhongyuan;LI Zihe;CHEN Jiahao(Hunan Wuling Distillery Co.Ltd.,Changde,Hunan 415000;Hebei Solid-state Fermentation Industry Technology Research Institute,Hengshui,Hebei 053000;Hengshui Laobaigan Distillery Co.Ltd.,Hengshui,Hebei 053000,China)
出处
《酿酒科技》
2025年第10期22-27,共6页
Liquor-Making Science & Technology
基金
湖南省重点领域研发项目(2020SK2142)。
关键词
酱香型白酒
堆积酒醅
高通量测序
第一轮次
微生物多样性
Jiangxiang Baijiu
stacking fermented grains
high-throughput sequencing
the first production round
microbial diversity
