酱香型郎酒高温大曲、酒醅和窖泥中细菌群落结构分析

该研究利用高通量测序技术对酱香型郎酒大曲、酒醅和窖泥的细菌菌群进行多样性解析和比较分析。结果表明，郎酒窖泥中细菌菌群的丰富度和多样性最高，大曲中细菌菌群的多样性远高于酒醅。窖泥中主要优势细菌属为乳杆菌属（Lactobacillus）（26.1%）、埃希氏菌-志贺氏菌属（Escherichia-Shigella）（12%）、梭菌属（Clostridium）（7.9%）等，嗜酸乳杆菌（Lactobacillus acetotolerans）作为主体菌，同时存在多种未培养菌种；大曲中的主要优势菌群包括泛菌属（Pantoea）（21.9%）、高温放线菌属（Thermoactinomyces）（21.4%）、克罗彭施泰特氏菌属（Kroppenstedtia）（19.4%）和乳球菌属（Lactococcus）（9.4%）等；酒醅中主要优势细菌属为片球菌属（Pediococcus）（42.7%）、魏斯氏菌属（Weissella）（32.1%）、芽孢杆菌属（Bacillus）（14.2%）和乳杆菌属（Lactobacillus）（8.3%），乳酸菌占据优势地位。

Analysis of bacterial community structure in high temperature Daqu from sauce-flavor Langjiu,fermented grains and pit mud

The bacterial diversity in the Daqu, fermented grains (Jiupei) and pit mud of sauce-flavor Langjiu was analyzed and compared by high throughput sequencing technology. The results showed that the abundance and diversity of bacteria in the Langjiu pit mud were the highest, and the bacterial diversity in Daqu was higher than that in the fermented grains. Lactobacillus (26.1%), Escherichia-Shigella (12%) and Clostridium (7.9%) were the main dominant bacterial genera in the pit mud, and Lactobacillus acetotolerans, as dominant bacteria, had a variety of uncultured bacterial species. Pantoea (21.9%), Thermoactinomyces (21.4%), Kroppenstedtia (19.4%) and Lactococcus (9.4%) were the main dominant bacterial genera in the Daqu. Pediococcus (42.7%), Weissella (32.1%), Bacillus (14.2%), and Lactobacillus (8.3%) were the main dominant bacterial genera in the fermented grains, and the lactic acid bacteria were dominant.