| 基于高通量测序技术的浓香型和芝麻香型白酒酒曲细菌群落结构分析 |
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| 引用本文： | 李斌,闫志鹏,李慧星,李绍亮,李学思,郭书贤. 基于高通量测序技术的浓香型和芝麻香型白酒酒曲细菌群落结构分析[J]. 中国酿造, 2018, 37(8): 148. DOI: 10.11882/j.issn.0254-5071.2018.08.029 |
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| 作者姓名： | 李斌 闫志鹏 李慧星 李绍亮 李学思 郭书贤 |
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| 作者单位： | （1.南阳理工学院 生物与化学工程学院，河南 南阳 473004；2.河南省工业微生物资源与发酵技术重点实验室，河南 南阳 473004；3.河南省宋河酒业股份有限公司，河南 鹿邑 477265） |
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| 基金项目： | 河南省重大科技专项（181100211400）；河南省重点科技攻关项目（152102110156）；河南省科技攻关项目（162102210114） |
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| 摘 要： | 基于Illumina Miseq测序方法研究了浓香型白酒中高温酒曲和芝麻香型白酒高温酒曲的微生物菌群结构，并对酒曲中的细菌种类和丰度进行分析。结果表明，浓香型白酒中高温酒曲的优势类群主要有9个属，包括乳杆菌属（Lactobacillus）、魏斯氏菌属（Weissella）和片球菌属（Pediococcus）等。芝麻香型白酒高温酒曲的优势类群主要有芽孢杆菌属（Bacillus）和别样芽胞杆菌属（Allobacillus），其中别样芽胞杆菌属（Allobacillus）是首次在酒曲中发现且丰度较高的属，其特性和功能尚不清晰，有待更加深入地研究。
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| 关 键 词： | 高通量测序 细菌群落结构 浓香型中高温曲 芝麻香型高温曲 |
Bacterial community structure analysis of strong-flavor and sesame-flavor Baijiu Jiuqu based on high-throughput sequencing technology |
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| LI Bin,YAN Zhipeng,LI Huixing,LI Shaoliang,LI Xuesi,GUO Shuxian. Bacterial community structure analysis of strong-flavor and sesame-flavor Baijiu Jiuqu based on high-throughput sequencing technology[J]. China Brewing, 2018, 37(8): 148. DOI: 10.11882/j.issn.0254-5071.2018.08.029 |
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| Authors: | LI Bin YAN Zhipeng LI Huixing LI Shaoliang LI Xuesi GUO Shuxian |
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| Affiliation: | (1.School of Biological and Chemical Engineering, Nanyang Institute of Technology, Nanyang 473004, China; 2.Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang 473004, China; 3.Henan Songhe Distillery Co., Ltd., Luyi 477265, China) |
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| Abstract: | The microbial community structure of medium and high temperature koji with strong-flavor Baijiu (Chinese liquor) and high temperature Jiuqu with sesame-flavor Baijiu was investigated based on Illumina MiSeqsequencing method, and the species and abundances of bacteria were analyzed. The dominant bacterial community was mainly composed of 9 genera, including Lactobacillus, Weissella, Pediococcus and so on in the medium and high temperature Jiuqu with strong-flavor Baijiu. The dominant bacterial community was mainly composed of Bacillus and Allobacillus in the high temperature koji with sesame-flavor Baijiu, and Allobacillus with rich abundance was found firstly, but its characteristics and functions were not clear and need to be studied further. |
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| Keywords: | high-throughput sequencing bacterial community structure medium and high temperature Jiuqu with strong-flavor high temperature Jiuqu with sesame-flavor |
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