高通量测序解析白酒中高温大曲细菌和真菌群落结构

采用高通量测序技术，定期采集河南贾湖酒业中高温大曲制备过程中的样品，研究大曲中真菌和细菌群落在整个发酵过程中的动态变化。结果表明，各发酵阶段的细菌和真菌组成均发生动态变化。大曲样品从入房到出房，细菌和真菌数量表现出先升高后降低的趋势，并且都在曲温达到顶温时（大曲JH3）达到最高值。发酵前期主要有假丝酵母属（Candida）、根霉属（Rhizopus）和曲霉属（Aspergillus），当曲温达到顶温时，横梗霉属（Lichtheimiaceae）成为优势菌群，发酵后期以毛霉属（Mucor）和曲霉属为主。入房和出房大曲中细菌组成变化不大，乳杆菌属（Lactobacillus）是整个过程中的优势菌属。当曲温达到顶温时，高温放线菌科（Thermoactinomycetaceae）克罗彭斯特菌属（Kroppenstedtia）成为明显优势菌群，相对丰度达到60.67%。

Analysis of bacterial and fungal community structure in medium-high temperature Daqu of Baijiu by high-throughput sequencing

The medium-high temperature Daqu samples were periodically collected during fermentation to investigate the dynamic changes of fungal and bacterial community by high-throughput sequencing technology. The results showed that the composition of bacteria and fungi in each fermentation stage changed dynamically. The number of bacteria and fungi in Daqu samples increased first and then decreased from loading to uploading, and reached the highest value when Daqu temperature reached the top (Daqu JH3). Candida, Rhizopus and Aspergillus were the main genera in pre-fermentation, while Mucor and Aspergillus were dominant genera in post-fermentation. When the temperature reached the top, the dominant genus was Lichetimiaceae. The composition of bacteria in Daqu from loading to uploading of the fermentation room had little change, and Lactobacillus was the dominant bacteria genus during fermentation. When the Daqu temperature reached the top, the Kroppenstedtia belonging to Thermoactinomycetaceae became the dominant flora, with a relative abundance of 60.67%.