浓香型大曲储藏过程中细菌菌群差异性分析

为了探究不同陈化曲库中大曲细菌群落差异变化,采用高通量测序技术分析了细菌16S r DNA V3~V4区,并结合主成分和判别效应分析方法进一步揭示不同大曲与细菌多样性关系。实验选取A和B两组大曲,由车间跟踪数据所知,A组出库曲糖化力平均值约为B组的二分之一,具有明显差异。结果表明储藏过程中大曲细菌群落结构不断调整,乳球菌和赛巴尔德氏菌成为A组大曲最终的优势菌群,而B组大曲的优势菌为芽孢杆菌;A组大曲样品的细菌多样性差异较大,高温放线菌属是差异最为显著的微生物,而芽孢杆菌则是B组大曲样品中的特征性细菌类群。 

Difference analysis of bacterial community for Luzhou-flavor Daqu during storage

To explore the change of bacterial communities of Daqu in different storage rooms, the V3 and V4 regions of bacterial16 S r DNA were analyzed by high-throughput sequencing, the relationship between different Daqu and bacterial diversity was revealed combining the methods of principal co-ordinates analysis and linear discriminant analysis.The groups of A and B were selected in this experiment, according to the tracking data of the department, the mean value of saccharifying power of group A was a half of group B, which indicated obvious difference.The results showed that bacterial community structure was constantly adjusted, Lactococcus and Sebaldella became the dominant genera of group A in the end of storage, while the dominant genera was Bacillus in group B.The bacterial diversity of Daqu had a great difference in group A, in which Thermoctinomyces were the significantly different microbes, while Bacillus were the specific bacterium in group B.