西藏地区青稞酒曲微生物群落结构及多样性分析

为分析西藏地区青稞酒曲中微生物群落结构组成差异，基于高通量测序技术对西藏7个地区青稞酒曲中的微生物群落结构组成及多样性进行分析。结果表明，青稞酒曲中富含丰富的微生物类群，且细菌多于真菌；那曲(NQ)样品细菌多样性最高，昌都(CD)样品真菌多样性最高；青稞酒曲中的优势细菌菌群为乳酸杆菌属、明串珠菌属和魏斯氏菌属，优势真菌菌群为根霉菌属和曲霉菌属，不同地区青稞酒曲中优势微生物类群存在一定的共性和差异性。主成分分析表明，NQ、阿里(AL)、日喀则(RKZ)和山南(SN)样品间细菌群落结构相似，CD、林芝(LZ)和拉萨(LS)样品间细菌群落结构相似；AL、NQ、LS、LZ和SN样品中的真菌群落聚为一类，而CD和RKZ各聚为一类。LEfSe差异判别分析表明，不同地区青稞酒曲中均有各自的标志性细菌类群，真菌菌群除SN样品外，其它地区均有标志性真菌类群。结论:西藏不同地区青稞酒曲中的微生物群落结构组成存在明显差异。本研究为进一步开发利用益生微生物类群和复合型酒曲的制备提供了理论依据。

Microbial Community Structure and Diversity of Highland Barley Koji in Tibet

In order to study the difference in microbial communities in the highland barley koji from different regions of Tibet， the high throughput sequencing technology was used to analyze microbial community composition and diversity. The results showed that the microorganism groups were rich， and the numbers of bacteria were more than fungus. Bacterial diversity in Naqu (NQ) was the highest， and the fungal diversity in Changdu (CD) was the highest. The dominant bacterial genera were Lactobacillus， Leuconostoc and Weissella in the highland barley koji， the dominant fungal genera were Rhizopus and Aspergillus in the highland barley koji. The microbial community composition in the highland barley koji from different regions of Tibet were certain commonalities and differences. Principal component analysis showed that the bacterial community composition of NQ， Ali (AL)， Rikaze (RKZ) and Shannan (SN) were similar， while that of CD， (Linzhi) LZ and (Lhasa) LS were similar， fungal community of AL， NQ， LS， LZ and SN were clustered into one group， while the CD and RKZ were clustered into one group， respectively. The analysis of the LDA Effect Size showed that there was a bacterial biomarker in all samples， and a fungal biomarker in all samples except for SN sample. In the conclusion， the microbial community composition in the highland barley koji from different regions of Tibet was different. These results could provide theoretical bases for the further development and utilization of probiotic microbial groups and the preparation of mixed jiuqu.