食品科学 ›› 2020, Vol. 41 ›› Issue (2): 188-195.doi: 10.7506/spkx1002-6630-20181218-202

• 生物工程 • 上一篇    下一篇

酱香型白酒机械化酿造不同轮次堆积发酵细菌菌群结构多样性分析

王欢,席德州,黄永光,曹文涛,尤小龙,程平言,胡峰   

  1. (1.贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州 贵阳 550025;2.贵州茅台酒厂(集团)习酒有限责任公司,贵州 习水 564622)
  • 出版日期:2020-01-25 发布日期:2020-01-19
  • 基金资助:
    贵州省重点基金项目(黔科合基础[2017]1405);贵州省科技平台及人才团队计划项目(黔科合平台人才[2016]5637); 贵州省科学技术厅重大专项(黔科合重大专项字[2015]6012)

Bacterial Community Structure and Diversity in Different Stacking Fermentation Rounds in Mechanized Maotai-Flavor Liquor Brewing

WANG Huan, XI Dezhou, HUANG Yongguang, CAO Wentao, YOU Xiaolong, CHENG Pingyan, HU Feng   

  1. (1. Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Guizhou Moutai Brewry (Group) Xijiu Co. Ltd., Xishui 564622, China)
  • Online:2020-01-25 Published:2020-01-19

摘要: 利用高通量测序及其相关数理分析技术,对酱香型白酒机械化酿造7 个轮次堆积发酵酒醅的细菌16S rDNA片段进行分析,结果表明,7 个轮次中共检测出14 个门,456 个属。优势细菌门为Proteobacteria、Actinobacteria和Firmicutes,核心细菌属为Acinetobacter、Bacillus、Caulobacter、Kroppenstedtia、Lactobacillus、Lentibacillus、Oceanobacillus、Pediococcus、Rhodococcus、Sphingomonas、Thermoactinomyces和Weissella。其中,Caulobacter和Rhodococcus为机械化酿造过程中的特有菌属,可能来源于机械设备和环境。核心微生物菌属之间存在明显的生物学关系,Bacillus、Lactobacillus、Thermoactinomyces、Lentibacillus、Kroppenstedtia、Weissella、Pediococcus和Oceanobacillus之间呈现共生关系,而Acinetobacter、Caulobacter、Sphingomonas和其他9 个属呈负相关。发酵环境因子中,水分、酸度、淀粉含量对微生物群落结构影响较大,其中Bacillus、Thermoactinomyces、Pediococcus与淀粉含量显著正相关,与水分、酸度显著负相关;Caulobacter和Sphingomonas与淀粉含量显著负相关而与水分显著正相关,Sphingomonas与酸度显著正相关。本研究结果揭示了酱香型白酒机械化酿造堆积发酵过程中的核心细菌菌群结构,为酱香型白酒机械化酿造的理论研究和工程应用提供了理论支持。

关键词: 酱香型白酒, 机械化酿造, 高通量测序, 微生物菌群结构, 堆积发酵, 核心细菌群

Abstract: In this study, the 16S rDNA fragments of bacteria in fermented grains from seven rounds of stacking fermentation in Maotai-flavor liquor mechanized brewing were sequenced and analyzed by high-throughput sequencing technology. The results showed that a total of 14 phyla and 456 genera were detected in the seven rounds. Proteobacteria, Actinobacteria, and Firmicutes were the dominant phyla. The core bacteria were Acinetobacter, Bacillus, Caulobacter, Kroppenstedtia, Lactobacillus, Lentibacillus, Oceanobacillus, Pediococcus, Rhodococcus, Sphingomonas, Thermoactinomyces and Weissella. Both Caulobacter and Rhodococcus were the unique genera of bacteria in the process of mechanized brewing, which may come from the mechanical equipment or environment. The core microorganisms were interrelated to each other, including the symbiotic bacteria Bacillus, Lactobacillus, Thermoactinomyces, Lentibacillus, Kroppenstedtia, Weissella, Pediococcus and Oceanobacillus, while Acinetobacter, Caulobacter and Philingomonas were negatively correlated with the other nine genera. Among the fermentation environmental factors, moisture, acidity and starch content had great influence on the microbial community structure. Bacillus, Thermoactinomyces and Pediococcus were positively correlated with starch content and negatively correlated with moisture and acidity. Caulobacter and Sphingomonas were negatively correlated with starch content and positively correlated with moisture, and Sphingomonas was also positively correlated with acidity. The core bacterial community in the process of mechanized fermentation of Maotai-flavor liquor revealed in this study lays a scientific foundation for further theoretical research and engineering application of mechanized fermentation of Maotai-flavor liquor.

Key words: Maotai-flavor liquor, mechanization, high-throughput sequencing, microbial community and structure, stacking fermentation, core bacterial community

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