高通量测序在酱香白酒微生态多样性研究中的应用

通过提取酱香型白酒生产发酵过程3轮次、7轮次酒醅微生物基因组DNA，采用高通量测序技术对酒醅中的微生态多样性进行测序分析。结果表明，酱香型白酒发酵过程3轮次酒醅（L3）中乳杆菌属（Lactobacillus）和芽孢杆菌属（Bacillus）是原核微生物中绝对优势菌，而7轮次酒醅（L7）中盐单胞菌属（Halomonas）是原核微生物中最优势菌属；同时在L3样品中嗜热真菌属（Thermomyces）和嗜热子囊菌属（Thermoascus）是发酵过程真核微生物中的绝对优势菌，而在L7样品中隐球菌属（Cryptococcus）则是真核微生物中的最优势菌属。对比两轮次酒醅中微生物分析结果，二者的微生态多样性存在较大的差异。分析认为可能正是因为两轮次酒醅中微生物在发酵过程中处于动态变化的差异性，导致两个轮次生产出的酒在产量和质量风味上自然存在较大的差异。

Application of high-throughput sequencing in microbial diversity of Moutai-flavor Baijiu

Through extracting microbial genome DNA in the 3rd rounds and the 7th rounds fermented grains during Moutai-flavour Baijiu (Chinese liquor) fermentation, the microflora diversity in fermented grains was sequenced and analyzed by high-throughput sequencing. The results showed that Lactobacillus and Bacillus in the 3rd rounds fermented grains (L3) were absolute dominant bacteria in the prokaryotic microorganism during Moutai-flavor Baijiu fermentation, while Halomonas in the 7th rounds fermented grains (L7) was dominant bacteria. Thermomyce and Thermoascus in L3 samples were absolute dominant fungi in the eukaryotic microorganism during Moutai-flavor Baijiu fermentation, while Cryptococcus in L7 samples was dominant fungi. Compared to analysis results of microorganism in two rounds fermented grains, there was a great difference the microflora diversity of two rounds fermented grains. It was concluded that due to the differences of dynamic changes of microorganism in two rounds fermented grains during fermentation, the Baijiu produced by two rounds fermentation had a great difference in yield and quality.