西藏青稞酒酿造小曲微生物多样性分析

该研究利用高通量测序技术分别对西藏自治区五个地区的青稞酒酒曲样品的微生物组成和差异性进行分析。 结果表明， 21种酒曲样品中共检测出真菌140种、69个属，细菌967种、309个属，其中，昌都、山南、拉萨曲水县和林芝地区青稞酒酒曲微生物种 类相对丰富，日喀则地区青稞酒酒曲微生物种类相对较少。 西藏五个地区青稞酒酒曲样品的共有优势真菌菌属为覆膜孢酵母属（Saccharomycopsis）、根霉属（Rhizopus）和毛霉属（Mucor），优势细菌菌属为乳酸杆菌属（Lactobacillus）和明串珠菌属（Leuconostoc）。 西藏不同地区青稞酒酒曲样品微生物均存在一定差异。

Analysis of microbial diversity of Tibet highland barley wine distiller's yeast based on high-throughput sequencing technology

The microbial compositions and diversities of highland barley wine Jiuqu from five regions of Tibet were analyzed by high-throughput sequencing technology. The results showed that 140 species and 69 genus of fungus and 967 species and 309 genus of bacteria were detected in 21 kinds of Jiuqu samples. Among them, microbial species were relatively abundant in highland barley wine Jiuqu samples from Qamdo, Lhoka city, Qüxü county of Lhasa and Nyingchi city, and there were relatively few microbial species in Shigatse. The common dominant fungi were Saccha- romycopsis, Rhizopus and Mucor, and the common dominant bacteria were Lactobacillus and Leuconostoc in highland barley wine Jiuqu from five regions of Tibet. Moreover, there were some differences for microorganisms in highland barley wine Jiuqu from five regions of Tibet.