高通量测序分析原香型白酒高温大曲的细菌群落

本研究采用高通量测序技术,采集贾湖酒业集团有限责任公司原香型白酒高温大曲(简写JH)为研究对象,以南方高温大曲(简写MT)为对照,对比分析大曲理化性质和细菌群落结构组成的差异。结果表明,大曲JH和MT都是合格大曲,大曲JH酸度低于MT,但是蛋白酶活力较高。高通量测序结果表明,大曲JH优势细菌为蛋白酶产生菌Virgibacillus,相对丰度达到61.01%,高于大曲MT的17.44%;高温放线菌属Kroppenstedtia在大曲JH中相对丰度达到17.66%,高于大曲MT的1.08%。大曲JH细菌多样性低于大曲MT,如大曲MT中不动细菌属Acinetobacter、酵母属Saccharopolyspora、芽孢杆菌属Scopulibacillus、链霉菌属Streptomyces、魏斯氏菌属Weissella和乳杆菌属Lactobacillus在大曲JH中均未检测到。细菌组成差异是造成大曲理化指标不同和白酒品质差异的主要原因之一。

High-Throughput Sequencing Analysis of Bacterial Communities in Original-Flavor High-Temperature Daqu

In this study,the differences in the physiochemical properties and the bacterial community structure of different high-temperature Daqu(JH and MT,MT as the contrast group)were analyzed and compared.The results suggested that,both JH and MT were qualified Daqu;the acidity of JH was lower than that of MT,but its protease activity was higher;the dominant bacteria of JH was Virgibacillus with relative abundance of 61.01%,higher than 17.44%of MT;the relative abundance of Kroppenstedtia in JH was 17.66%,higher than 1.08%of MT;the bacterial diversity of JH was lower than that of MT,and Acinetobacter,Saccharopolyspora,Scopulibacillus,Streptomyces,Weissella and Lactobacilli were not detected in JH.The difference in bacterial composition was one of the main causes for the differences in the physiochemical indexes of Daqu and the quality of the produced liquor.