不同窖龄及位置浓香型白酒窖泥微生物群落多样性与理化因子的比较分析

doi:10.7506/spkx1002-6630-20221018-173

食品科学 ›› 2023, Vol. 44 ›› Issue (20): 165-174.doi: 10.7506/spkx1002-6630-20221018-173

不同窖龄及位置浓香型白酒窖泥微生物群落多样性与理化因子的比较分析

肖琴，何平，周瑞平，刘超，袁思棋，赵金松

（1.四川轻化工大学生物工程学院，四川宜宾 644000；2.叙府酒业股份有限公司，四川宜宾 644000；3.四川省酒业集团有限责任公司，四川成都 610000）

出版日期:2023-10-25 发布日期:2023-11-07
基金资助:
四川省重点研发项目（2021YFS0341）；泸州市人民政府-四川大学战略合作项目（2021CDLZ-19）；四川理工学院人才引进项目（2017RCL25）；博士后联合培养项目（206644）

Comparative Analysis of Microbial Community Diversity and Physicochemical Factors of Nongxiangxing Baijiu Pit Mud at Different Ages and Cellar Locations

XIAO Qin, HE Ping, ZHOU Ruiping, LIU Chao, YUAN Siqi, ZHAO Jinsong

(1. College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China; 2. Xufu Distillery Co. Ltd., Yibin 644000, China; 3. Sichuan Liqueur Industry Group Co. Ltd., Chengdu 610000, China)

Online:2023-10-25 Published:2023-11-07

摘要/Abstract

摘要： 采用高通量测序技术、线性判别分析效应量（linear discriminant analysis effect size，LEfSe）和冗余分析（redundancy analysis，RDA）等方法，分别对5、10 a和20 a窖龄及不同空间位置窖泥的原核和真核微生物群落结构、差异微生物和微生物与理化因子之间的关系进行研究。结果表明：5 a的窖泥原核微生物和真核微生物多样性均高于10 a和20 a窖龄的窖泥；所有样品中，原核微生物共检出37 个门、83 个纲、176 个目、306 个科、629 个属，其中优势菌门5 个；真核微生物共检出12 个门、37 个纲、74 个目、160 个科、282 个属，其中优势菌门3 个，优势菌属15 个；经LEfSe差异微生物分析，原核差异微生物12 种（属水平），真核差异微生物共15 种，各样品的差异微生物是在白酒酿造过程中发挥重要作用的物种；窖泥理化因子的测定结果表明，样品pH值变化范围为3.66～5.20，不同位置的窖泥有效磷含量均具有显著差异；RDA结果显示，Lactobacillus、unclassified_f__Aspergillaceae、Thermomyces与水分、氨态氮和有效磷呈负相关，Methanobacterium、Clostridium_sensu_stricto_12、Caproiciproducens、Methanobrevibacter、Cryptococcus_f__Tremellaceae、Apiotrichum与水分、pH值、氨态氮、有效磷呈正相关。本研究系统研究不同窖龄、不同空间位置的窖泥原核、真核微生物群落结构，借助微生物与理化性质相关性分析揭示了不同窖龄及位置浓香型窖泥微生物群落结构与理化因子的差异及两者的联系，为建立日常窖泥养护和优质窖泥驯化、制作提供了理论支撑。

关键词: 窖泥；高通量测序；原核和真核微生物；理化因子；相关性分析

Abstract: In this study, high-throughput sequencing technology, linear discriminant analysis effect size (LEfSe) and redundancy analysis (RDA) were used to investigate the structure of prokaryotic and eukaryotic communities, the differential microbial communities, and the relationship between microorganisms and physicochemical factors in pit mud (PM) from cellars of different ages (5, 10 and 20 years) and from different spatial locations of cellars. The results showed that the diversity of both prokaryotic and eukaryotic microorganisms was higher in the five-year-old PM than in the 10- and 20-year-old PM. Among all samples, a total of 37 phyla, 83 classes, 176 orders, 306 families and 629 genera of prokaryotic microorganisms were detected, with five phyla being the dominant ones. Totally 12 phyla, 37 orders, 74 families, 160 families and 282 genera of eukaryotic microorganisms were detected, including three phyla and 15 genera being dominant. LEfSe identified 12 differential prokaryotic genera and 15 differential eukaryotic species, and the differential microbial communities of each sample played an important role in the fermentation process of baijiu. The results of physicochemical analysis showed that the pH of the PM samples varied from 3.66 to 5.20, and the effective phosphorus content of PM was significantly different among locations. RDA analysis showed that Lactobacillus, unclassified_f__Aspergillaceae, and Thermomyces were negatively correlated with moisture, ammonia nitrogen, and effective phosphorus contents, and Methanobacterium, Clostridium_sensu_stricto_12, Caproiciproducens, Methanobrevibacter, Cryptococcus_f__Tremellaceae and Apiotrichum were positively correlated with moisture, pH, ammonia nitrogen, and effective phosphorus. This study provides theoretical support for the establishment of daily PM maintenance as well as high-quality PM domestication and production.

Key words: pit mud; high-throughput?sequencing; prokaryotic and eukaryotic microorganisms; physicochemical factors; correlation analysis

中图分类号:

TS261.1

肖琴，何平，周瑞平，刘超，袁思棋，赵金松. 不同窖龄及位置浓香型白酒窖泥微生物群落多样性与理化因子的比较分析[J]. 食品科学, 2023, 44(20): 165-174.

XIAO Qin, HE Ping, ZHOU Ruiping, LIU Chao, YUAN Siqi, ZHAO Jinsong. Comparative Analysis of Microbial Community Diversity and Physicochemical Factors of Nongxiangxing Baijiu Pit Mud at Different Ages and Cellar Locations[J]. FOOD SCIENCE, 2023, 44(20): 165-174.

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不同窖龄及位置浓香型白酒窖泥微生物群落多样性与理化因子的比较分析

Comparative Analysis of Microbial Community Diversity and Physicochemical Factors of Nongxiangxing Baijiu Pit Mud at Different Ages and Cellar Locations

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