基于高通量测序分析复配小曲白酒发酵过程中微生物群落结构及多样性

利用高通量测序对复配小曲清香型白酒酿造过程中微生物多样性及变化规律进行比较分析.结果表明,样品中共检测出35个门、378个属的细菌和4个门、38个属的真菌.优势菌门为厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)、拟杆菌门(Bacteroidetes)、子囊菌门(Ascomycota)和毛霉...

High Throughput Sequencing-based Analysis of Microbial Community Structure and Diversity during Baijiu Fermentation with Mixed-strain Xiaoqu

In this study, the diversity of microbial community during the fermentation of light-flavor Baijiu with mixed-strain Xiaoqu was analyzed by high-throughput sequencing. The results showed that a total of 35 bacterial phyla and 378 genera as well as four fungal phyla and 38 genera were detected. Firmicutes, Proteobacteria, Bacteroidetes, Ascomycota and Mucoromycota were the dominant phyla. The microbial community structure kept changing during the fermentation process. Unidentified Rickettsiales was the dominant genus over the first two days; Lactobacillus was the dominant genus from day 3 until the end of fermentation. The dominant fungal genera were Issatchenkia, Rhizopus, Saccharomyces and Aspergilus. The relative abundance of Rhizopus and Aspergilus decreased with the increase in fermentation time, while the relative abundance of Saccharomyces increased from day 2 onwards to become dominant. These results provide theoretical support for the brewing of Baijiu with mixed-strain Xiaoqu.