食品科学 ›› 2017, Vol. 38 ›› Issue (8): 37-42.doi: 10.7506/spkx1002-6630-201708007

• 生物工程 • 上一篇    下一篇

浓香型白酒不同窖龄窖池窖泥中古菌群落结构分析

邓 杰,卫春会,边名鸿,黄治国   

  1. 四川理工学院 酿酒生物技术及应用四川省重点实验室,四川 自贡 643000
  • 出版日期:2017-04-25 发布日期:2017-04-24
  • 基金资助:
    国家固态酿造工程技术研究中心开放课题(2015k-246); 固态酿造关键技术研究四川省院士(专家)工作站项目(GY2014-02);酿酒生物技术及应用四川省重点实验室项目(NJ2013-08)

Archaeal Community Analysis of Pit Mud from Cellars of Different Ages for Luzhou-Flavor Liquor

DENG Jie, WEI Chunhui, BIAN Minghong, HUANG Zhiguo   

  1. Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Zigong 643000, China
  • Online:2017-04-25 Published:2017-04-24

摘要: 用高通量测序技术对浓香型白酒不同窖龄窖池窖泥中古菌群落结构进行研究,找出其差异性,并利用古菌群落结构信息对不同窖龄窖泥进行聚类分析,同时分析环境因子对各个窖龄段窖泥古菌的影响。结果表明,窖泥中的古菌群落主要分布于Euryarchaeota(占99% OTU数目),分布于7 个属;窖泥中古菌的多样性与窖龄呈负相关,Methanobacterium和Methanocorpusculum的优势度与窖龄呈正相关,Thermoplasmatales的优势度与窖龄呈负相关;5 a窖龄的不同窖池窖泥和100 a窖龄不同窖池窖泥微生物群落相似性较高,30 a窖龄的不同窖池窖泥微生物群落差异性较大,对各窖龄段窖泥中古菌群落影响最大的环境因子各不相同。浓香型白酒不同窖龄窖池窖泥古菌群落结构差异性明显,这可能是不同窖龄窖池发酵产酒存在差异性的重要原因之一。

关键词: 古菌群落, 高通量测序, 聚类分析, 浓香型白酒, 窖泥

Abstract: In this study, the archaeal community structure in pit mud from cellars of different ages used for the production of Luzhou-flavor liquor was researched by high-throughput sequencing technology. The diversity of archaeal community was analyzed and cluster analysis of pit mud with different cellar ages was performed based on the obtained data. Also, we investigated the effect of environmental factors on the archaeal community structure of pit mud with different cellar ages. The results were obtained as follows. The main archaeal phylum in the pit mud samples was Euryarchaeota (99% of OTU), consisting of 7 genera. The diversity of archaeal community showed a decreasing trend with increasing age of pit mud. Similarly, the dominance of Methanobacterium and Methanocorpusculum showed a decreasing trend with increasing age of pit mud, contrary to Thermoplasmatales. Similarity of archaeal community structure between pit mud from 5-year-old cellars and pit mud from 100-year-old cellars was higher, while the diversity of archaeal community in pit mud from 30-year-old cellars was higher. The environmental factors with the greatest effect on the archaeal community structure of pit mud from different aged cellars were different. In summary, the archaeal community structure in pit mud with different cellar ages showed a significant difference, which might be part of what causes the different qualities of Luzhou-flavor liquor produced from pit mud with different cellar ages.

Key words: archaeal community structure, high-throughput sequencing, cluster analysis, Luzhou-flavor liquor, pit mud

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