黑树莓酒自然发酵过程中微生物群落演替研究

以自然发酵的黑树莓酒为研究对象，利用高通量测序技术探究其自然发酵过程中的微生物群落组成、结构及演替变化规律。结果表明，在酒精发酵（AF）过程中，酵母属（Saccharomyces）、弯担菌属（Curvibasidium）和木拉克酵母属（Mrakia）相对丰度较高，酿酒酵母（Saccharomyces cerevisiae）在中期和后期相对丰度达75%以上。在苹果酸-乳酸发酵（MLF）过程中，泛菌属（Pantoea）、酒球菌属（Oenococcus）、乳球菌属（Lactococcus）、酸土单胞菌属（Aciditerrimonas）和地芽孢杆菌属（Geobacillus）占有较高的比例。酒球菌属增殖迅速，增长了近25%，在苹果酸-乳酸发酵过程中增幅最大。

Analysis of microbial community succession during spontaneous fermentation of black raspberry wine

Using spontaneous fermented black raspberry wine as research object, the composition, structure and succession of microbial community during spontaneous fermentation of black raspberry wine were analyzed using high-throughput sequencing. The results showed that the relative abundance of Saccharomyces, Curvibasidium and Mrakia was high during the alcohol fermentation (AF), and the relative abundance of Saccharomyces cerevisiae reached above 75% in the middle and the post stages. During the malolactic fermentation (MLF), Pantoea, Oenococcus, Lactococcus, Aciditerrimonas and Geobacillus accounted for a high proportion, and Oenococcus proliferated rapidly, with the largest increase about 25%.