摘要
通过Illumina-MiSeq高通量测序16SrDNA V4可变区,分析新老窖池的池底泥和池壁泥的原核菌群结构。新窖池池壁泥中的菌群结构最单一,主要为乳酸杆菌属(Lactobacillus,85.59%)和产己酸菌属(Caproiciproducens,5.63%);其次为新窖池的池底泥、老窖池的池壁泥和老窖池的池底泥。老窖池池底泥的原核菌群组成最丰富,最显著的特征为氨基酸菌(Aminobacterium,11.85%)、沉积菌属(Sedimentibacter,2.08%)和未知菌属(37.6%)的含量最多。4组窖泥样本中,老窖池池底泥的pH值(5.69)和铵态氮含量(2.54 g/kg)最高,乙醇和各种有机酸酯的含量最小,这是成熟老窖池池底泥菌群所形成的完善代谢链的作用结果。窖泥样本的理化性质为分析窖泥菌群的老熟过程提供了依据。老窖泥的16S rDNA拷贝数比新窖泥高1~2个数量级,表明老窖泥的原核菌群丰度较高。通过冗余相关分析发现:乙酸(32.9%)和水分(20.6%)与窖泥原核菌群的相关性最高且极显著(P<0.01),说明乙酸和水分在窖泥原核菌群的老熟进程中具有重要作用。
This study analyzed the prokaryotic community structures of bottom(BPM)and wall(WPM)muds from old and young pits used from the production of Chinese strong-flavor Baijiu by Illumina MiSeq sequencing of the variable V4 region of the 16S rRNA gene.The prokaryotic community from young WPM showed the simplest genus composition,mainly including Lactobacillus(85.59%)and Caproiciproducens(5.63%),followed by young BPM,old WPM and old BPM.The prokaryotic composition of old BPM was the most abundant,with the most abundant being Aminobacterium(11.85%),Sedimentibacter(2.08%)and unknown genera(37.6%).Among the four pit muds,old BPM had the highest values of pH(5.69)and NH4+-N(2.54 g/kg)and the lowest values of alcohol,organic acids,and esters,resulted from the complete metabolic chain of the prokaryotic flora in old BPM.The physicochemical properties of the four pit muds could provide a rationale for understanding prokaryotic evolution during the aging process of pit mud.The number of 16S rDNA copies in old pit mud was 1–2 orders of magnitude higher than that in young pit mud,indicating more prokaryotic abundance in old pit mud.Redundancy analysis revealed that the acetic acid(32.9%)and moisture contents(20.6%)were the most significantly correlated with the prokaryotic community of pit mud(P<0.01),indicating their importance during PM aging.
作者
张会敏
王艳丽
孟雅静
李安军
周庆伍
胡心行
刘国英
李兰
黄艳
邢新会
ZHANG Huimin;WANG Yanli;MENG Yajing;LI Anjun;ZHOU Qingwu;HU Xinhang;LIU Guoying;LI Lan;HUANG Yan;XING Xinhui(The Center for Solid-state Fermentation Engineering of Anhui Province,Bozhou 236820,China;Department of Chemical Engineering,Tsinghua University,Beijing 100084,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第18期180-187,共8页
Food Science
基金
安徽古井贡酒股份有限公司企业博士后工作站资助基金项目。
关键词
浓香型白酒
池底泥
池壁泥
理化因子
原核微生物群落
Chinese strong-flavor Baijiu
bottom pit mud
wall pit mud
physicochemical properties
prokaryotic microbial communities
