传统清香型白酒发酵过程中细菌群落结构及其动态演替

利用Illumina MiSeq高通量测序技术,对传统清香型白酒大楂和二楂发酵过程中的细菌群落结构、丰度及演替规律进行研究,测序获得有效序列数分别为319 872条和269 087条,归类为15个门(厚壁菌门、拟杆菌门、变形菌门、放线菌门、浮霉菌门、绿弯菌门、疣微菌门、酸杆菌门、芽单胞菌门、衣原体门、硝化螺旋菌门、广古菌门、产金菌门、梭杆菌门、蓝细菌门,分别包含39 567,22 717个OTUs。研究表明:大楂和二楂细菌群落组成丰富,在发酵过程中细菌的种类和数量随着发酵和环境的变化而变化,主要优势菌群包括葡萄球菌属、片球菌属、乳杆菌属。它们动态变化,此消彼长,影响大楂和二楂酒的质量与风味物质的产生。

Community and Change of Bacteria in Fermentation Process of the Traditional Light-flavor Baijiu by Illumina MiSeq High Throughput Sequencing Technology

Illumina MiSeq high throughput sequencing technology was used to study the bacterial community,abundance and dynamic change of the traditional light-flavor baijiu during fermentation processes. A total of 319 872 and 269 087 effective sequences and 39 567 and 22 717 OTUs were obtained, which were classified into 15 phyla(Firmicutes,Proteobacteria, Bacterioidetes, Planctomycetes, Actinobacteria, Chloroflexi, Verrucomicrobia, Acidobacteria, Gemmatimonadetes, Chlamydiae, Nitrospirae, Euryarchaeota, Cyanobacteria, Deinococcus-Thermus, Fusobacteria). The results showed that species and quantity of bacteria was changed with environmental change and fermented time. It was largely different for bacterial community and abundance of Dacha and Ercha’s sample. These high-throughput bacterial genome sequencing revealed generation of all the bacteria. Pediococcus, Lactobacillus, Staphylococcus were predominated microorganisms in all fermentation processes, and they play an important role to flavor formation of the traditional light-flavor baijiu.