• 生物工程 •

### 环境因子对茅台镇不同轮次酿造环境细菌群落结构多样性的影响

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）
• 发布日期:2022-04-26
• 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）；贵州省科技支撑计划项目（黔科合支撑[2017]2542）； 贵州大学引进人才项目（贵大人基合[2016]38号）；国家自然科学基金地区科学基金项目（32060534）

### Effects of Environmental Factors on Diversity of Bacterial Communities in Different Fermentation Rounds in Maotai Town

WANG Lin, HU Xiaoxia, HUANG Yongguang

1. (Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
• Published:2022-04-26

Abstract: The bacterial community structure in different fermentation rounds in Maotai town was analyzed by MiSeq high-throughput sequencing combined with SPSS statistical software 26.0 and the environmental effect on it was evaluated. A total of 33 bacterial classes, 153 families and 396 genera were identified, among which, the dominant classes were Gammaproteobacteria, Bacilli, Sphingobacteriia, Alphaproteobacteria, Actinobacteria, Flavobacteriia and Betaproteobacteria. Totally 19 dominant families were found, including Enterobacteriaceae, Sphingobacteriaceae, Bacillaceae, Flavobacteriaceae, Thermoactinomycetaceae, and Planococcaceae. Among them, Flavobacteriaceae, Planococcaceae, Bacteroidales_S24-7_group, Microbacteriaceae and Brucellaceae were considered as the dominant bacterial families for the first time in baijiu-making environments. A total of 22 dominant genera were identified, including Sphingobacterium, Enterobacter, Pantoea, Acinetobacter, Oceanobacillus and Pseudomonas. The correlation of environmental factors (temperature, humidity, precipitation, sunlight and atmospheric pressure) with the alpha diversity and the 48 dominant bacterial classes, families and genera was analyzed by t-test combined with Spearman correlation analysis. The results showed that the alpha diversity was significantly correlated with environmental factors, and the environmental bacterial communities in the 2nd and 3rd rounds of fermentation had a significant correlation with temperature and humidity. In addition, 35 dominant bacteria had a significant correlation with environmental factors; among them, Gammaproteobacteria and Bacilli as well as their respective subclasses were significantly correlated with the five environmental factors, especially temperature, humidity and sunlight. Alphaproteobacteria and its subclasses had a significantly positive correlation with environmental temperature. Sphingobacteriia, and its Sphingobacterium genus had a significant correlation with temperature and precipitation. Actinobacteria and its subclasses were significantly positively correlated with light duration. Betaproteobacteria and Flavobacterium as well as their respective subclasses were almost not affected by environmental factors. The results of this study provide a basic theoretical and disciplinary basis for the in-depth understanding of the microbial community structure characteristics in the brewing environment of Maotai town and their correlation with environmental factors.