摘要
利用高通量测序对清酱香型白酒窖池发酵过程中细菌群落结构进行分析,从清酱香型白酒发酵酒醅中共检出14个菌门,113个菌属,发酵开始(0 d)时,Firmicutes、Proteobacteria及Cyanobacteria在酒醅占主导地位,平均相对丰度均大于10%。随着发酵的进行,逐渐演替为单一的Firmicutes为主导。发酵过程相对丰度前10的细菌属为Lactobacillus、Bacillus、Weissella、Acetobacter、Gluconobacter、Pediococcus、Kroppenstedtia、Staphylococcus、Enterobacter、Scopulibacillus,随着发酵的进行,逐渐演替为单一的Lactobacillus为主导。为了说明薄层堆积发酵过程酒醅中细菌来源,对发酵用曲中细菌群落结构进行解析,并设置不添加酒曲的堆积样品为空白,通过分析酒醅样品(发酵0 d)、酒曲、环境样品(不添加大曲堆积酒醅)的细菌群落结构,结果表明酒醅中的细菌属31.67%来自于环境,50%来自于酒曲,23.33%由酒曲及环境共同提供,5%的细菌属只由环境提供。此外,优势细菌属中Gluconobacter仅来自于环境。本研究系统解析了清酱香型白酒窖池发酵过程细菌群落结构,初步分析了堆积发酵过程酒醅中细菌来源,有助于完善白酒发酵微生态的研究,并对提升白酒产品质量、安全及生产可控性具有重要的意义。
In this study,high-throughput sequencing was used to analyze the bacterial community structure during the fermentation of Chinese light/sauce-flavored liquor.A total of 14 phyla and 113 genera were detected in the fermented grains.At the beginning of fermentation,Firmicutes,Proteobacteria and Cyanobacteria were dominant with an average relative abundance of higher than 10%.As the fermentation progressed,Firmicutes gradually evolved into the only dominant bacterium.The top 10 most abundant bacterial genera during the fermentation process were Lactobacillus,Bacillus,Weissella,Acetobacter,Gluconobacter,Pediococcus,Kroppenstedtia,Staphylococcus,Enterobacter,and Scopulibacillus.The bacterial community finally evolved to be dominated by Lactobacillus only.In order to explain the sources of bacteria in the fermented grains during thin-layer stacking fermentation,the bacterial community structure in koji was analyzed.Samples without adding koji was set as a control.The bacterial community structure in the fresh and fermented grains as well as the control sample was further analyzed.The results showed that 31.67%of the bacterial genera in the fermented grains came from the environment,50%from koji,23.33%from both koji and the environment,and only 5%from the environment.The dominant bacterium Gluconobacter was exclusively from the environment.This study will help in understanding the microecology of bacteria involved in liquor fermentation,which is of great significance to improve the quality,safety and controllable production of liquor.
作者
左乾程
黄永光
朱家合
马菜飞
ZUO Qiancheng;HUANG Yongguang;ZHU Jiahe;MA Caifei(Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province,School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Yanbo Wine Industry Co.Ltd.,Panzhou 553523,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第12期145-152,共8页
Food Science
基金
贵州省科技支撑计划项目(黔科合支撑[2017]2542)
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)
贵州省科技计划项目(黔科合[2019]2169)
贵州大学引进人才项目(贵大人基合字(2016)38号)。
关键词
清酱香型白酒
高通量测序
群落结构
堆积
细菌来源
light/sauce-flavored liquor
high-throughput sequencing
community structure
stacking
source of bacteria
