食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 生物工程 •    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研究

王欢1,席德州2,黄永光3,曹文涛4,尤小龙2,程平言2,胡峰2   

  1. 1. 贵州大学酿酒与食品工程学院
    2. 贵州茅台酒厂(集团)习酒有限责任公司
    3. 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
    4. 贵州大学
  • 收稿日期:2018-12-18 修回日期:2019-11-28 出版日期:2020-01-25 发布日期:2020-01-19
  • 通讯作者: 黄永光 E-mail:772566120@qq.com
  • 基金资助:
    贵州省科技支撑计划项目;黔科合基础;黔科合平台人才;黔科合重大专项字

Diversity of Bacterial Community Structure in Mechanized Maotai-flavor Liquor Brewing in Different Stacking Fermentation Rounds

Huan WangDe-Zhou XI 2,Xiao-Long YOU 2,   

  • Received:2018-12-18 Revised:2019-11-28 Online:2020-01-25 Published:2020-01-19

摘要: 酱香型白酒酿造一直沿袭传统生产方式,随着其他香型白酒的机械化发展,酱香型白酒面临新的酿造方式创新和挑战,而酱香型白酒机械化酿造的微生物群落结构的研究还尚未见报道。本文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七个轮次堆积发酵酒醅的细菌16S rDNA 片段进行分析,结果表明,七个轮次中共检测出14个门类,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和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。本文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奠定了科学基础。

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: Maotai-flavor liquor has been following the traditional production model. With the mechanization of other liquors, Maotai-flavor liquor is facing new innovation and challenges in brewing model. However, the study of microbial community structure of Maotai-flavor liquor mechanized brewing has not been reported yet. In this study, 16S rDNA fragments of bacteria in stacking fermented grains of seven rounds of Maotai-flavor liquor mechanized brewing were sequenced and analyzed by high-throughput sequencing technology. The results showed that 14 phylum and 456 genera were detected in the seven rounds. Proteobacteria, Actinobacteria, and Firmicutes were the dominant phylum. The core bacteria were Acinetobacter, Bacillus, Caulobacter, Kroppenstedtia, Lactobacillus, Lentibacillus, Oceanobacillus, Pediococcus, Rhodococcus, Sphingomonas, Thermoactinomyces, and Weissella. Caulobacter and Rhodococcus were the special genus of bacteria in the process of mechanized brewing, which may come from mechanical equipment and environment. Core microorganisms were interrelated with each other, among which Bacillus, Lactobacillus, Thermoactinomyces, Lentibacillus, Kroppenstedtia, Weissella, Pediococcus and Oceanobacillus were symbiotic, while Acinetobacter, Caulobacter and Philingomonas were negatively correlated with other nine genera. Among the fermentation environmental factors, moisture, acidity and starch content had great influence on 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 results revealed the core bacterial community in the process of mechanical fermentation of Maotai-flavor liquor, which lays a scientific foundation for theoretical research and engineering application of mechanical fermentation of Maotai-flavor liquor.

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

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