牛栏山二锅头大茬酒醅发酵过程中细菌群落结构分析

为解析牛栏山二锅头大茬酒醅发酵过程中细菌群落结构及多样性，确定发酵过程中细菌种属变化及优势菌群。 该研究采用 传统可培养分离方法和高通量测序技术对牛栏山二锅头大茬酒醅发酵过程中的细菌群落进行多样性分析。 研究结果表明，入池阶段， 大茬酒醅内含有大量乳酸菌、芽孢杆菌和其余细菌，随着发酵的进行，乳酸菌数量快速增长，成为发酵过程中的主体细菌，仅在出池 阶段数量出现降低。而芽孢杆菌和其余细菌数量基本稳定，放线菌数量较少且无规律性变化；高通量测序共获得559种细菌类操作分 类单元（OUT），分别为乳杆菌科、高温放线菌科、明串珠菌科和醋杆菌科。发酵温度表现出前缓、中挺、后缓落3个阶段，不同种乳酸菌 分别成为大茬酒醅中的优势菌群，同时在牛栏山二锅头发酵过程中首次发现了高温放线菌（Thermoactinomyces）。

Analysis of bacterial community structure of Kraal mountain Erguotou Dacha fermented grains during the fermentation process

In order to analyze bacterial community structure and diversity of Kraal mountain Erguotou Dacha fermented grains, and determine the changes of bacterial species and the dominant flora during the fermentation process. Diversity of bacterial community of Kraal mountain Erguotou Dacha fermented grains was analyzed during the fermentation process by traditional culturable separation method and high-throughput sequencing technology. The results showed that in the stage of entering the pit, there were a large amount of lactic acid bacteria, Bacillus and other bacteria in the Dacha fermented grains. As the fermentation progressed, lactic acid bacteria amounts increased rapidly and became the dominant bacteria during the fermentation process, and lactic acid bacteria amounts only decreased in the stage of outing the pit. While the number of Bacillus and other bacteria were stable, and Actinomycete amounts were little and irregularly changed. 559 kinds of bacterial operational taxonomic units (OTU) were obtained by high-throughput sequencing, which were Lactobacillus, Thermoactinomycetaceae, Leuconostoc, and Acetobacter, respectively. The fermentation temperature increased slowly at the beginning, and then maintained at high level in the middle, and decreased slowly in the last phase. Different kinds of lactic acid bacteria became the dominant bacteria in the Dacha fermented grains, and at the same time, Thermoactinomyces was first discovered in Kraal mountain Erguotou Dacha fermented grains.