基于高通量测序解析四川晒醋固态发酵过程中细菌群落变化

本文以四川晒醋固态发酵过程的醋醅为研究对象，采用高通量测序分析其细菌群落结构及其丰度。结果表明，在整个发酵过程中，醋醅中的细菌群落共包括166个属。当发酵第15 d时，经可操作分类单元（operational taxonomic units, OTUs）分析共得到11个门、14个纲、36个目、45个科和79个属；通过UPGMA聚类分析初步探索了糖化、酒精发酵和醋酸发酵同池发酵的分界节点，即第1~3 d为发酵初期，其优势细菌为乳杆菌属（Lactobacillus）和魏斯氏菌（Weissella）；第5~11 d为发酵中期，其优势细菌为乳杆菌属（Lactobacillus）和醋杆菌属（Acetobacter），在发酵第7 d时细菌的丰富度和多样性达到最高值；第13~17 d为发酵后期，其优势细菌为醋杆菌属（Acetobacter）、贪铜菌属（Cupriavidus）、嗜糖假单胞菌属（Pelomonas）和鞘氨醇单胞菌属（Sphingomonas）。本研究揭示了晒醋固态发酵过程中细菌群落演替，为进一步研究晒醋发酵过程中微生物群落结构奠定了基础。

Analysis of Bacterial Community Changes in Sichuan Sun Vinegar Solid-state Fermentation Process Based on High-throughput Sequencing

In this study, Cupei was used as the research object in solid-state fermentation process of Sichuan Sun vinegar (SV), the bacterial community structure and richness were analyzed by high-throughput sequencing. The results showed that a total of 166 genera of bacterial communities were detected in Cupei during the whole fermentation process. On the 15th day of fermentation, a total of 79 genera in 45 families in 36 orders in 14 classes in 11 phyla were obtained by operational taxon analysis (OTUs), which was the highest among all samples. UPGMA cluster analysis was used to preliminarily explore the boundary nodes of saccharification, alcohol fermentation and acetic acid fermentation in the co-fermentation, during the first three days of fermentation, the dominant bacteria are Lactobacillus and Weissella. Lactobacillus and Acetobacter were the dominant bacteria at the middle fermentation period, and the richness and diversity of bacteria community were reached the highest value on the 7th day of fermentation. At the later fermentation stage (13~17 d), the dominant bacteria were Acetobacter, Cupriavidus, Pelomonas and Sphingomonas. This research revealed the bacterial community succession during the solid-state fermentation of Sun vinegar, which provided a theoretical basis for microbial community structure in solid-state fermentation of Sun vinegar.