关键词: 特香型白酒, 发酵过程, 真核微生物, 多样性

Abstract: High throughput sequencing (HTS) was used to investigate the dynamics of eukaryotic microbial community succession during the fermentation process of special-flavor liquor. Microbial samples were collected by washing the surface of fermented grains from the bottom of fermentation cellar (0 and 30 d) and from the top and middle (0, 3, 6, 10, 15, 20, 25, and 30 d), and their genetic DNA was then extracted. The 18S rRNA regions of fungal rRNA genes were amplified by PCR. The dominant microbial populations and their succession dynamics were determined by pyrosequencing. The diversity and abundance index of fungal microbial communities showed a decreasing tendency during the fermentation process. Moreover, Saccharomycetales was the predominant order and Saccharomyces, Pichia and Galactomyces were the predominant genra on top and middle fermented grains during the whole fermentation process. The eukaryotic microbial communities identified from bottom fermented grains were more complicated, with the dominant species being Saccharomycetales, Eurotiales, Capnodiales and Tremellales. Furthermore, principal coordinate analysis (PCoA) results revealed that no obvious difference in fungal communities between the top and middle fermented grains was observed during the fermentation process of special-flavor liquor.

Key words: special-flavor liquor, fermentation process, eukaryotic microbial, diversity