宜宾地区不同性状窖泥的细菌群落结构解析及代谢功能预测

该研究基于16S r RNA V3-V4区基因序列，采用高通量测序技术对宜宾地区不同性状窖泥（新窖泥、老熟窖泥、老化窖泥）的细菌群落结构差异进行分析，并采用PICRUSt预测不同性状窖泥微生物的代谢功能，解析宜宾地区不同性状窖泥的代谢功能差异。结果表明，该地区三种性状窖泥的细菌群落结构存在显著差异，老熟窖泥和老化窖泥细菌群落的丰富度高于新窖泥，而多样性相反。己酸菌属（Caproiciproducens）在老熟窖泥中的相对丰度较高，可能是该地区窖泥老熟的标志，该菌对浓香型白酒的风味物质形成具有重要的作用；乳酸杆菌（Lactobacillus）则在新窖泥中的相对丰度较高，可能是该地区新窖泥的标志。窖泥的碳水化合物代谢和氨基酸代谢功能最强，且其相对丰度同样呈现出老熟窖泥>老化窖泥>新窖泥的变化规律，说明老熟窖泥的细菌群落结构对浓香型白酒风味物质的形成最有利。

Structure analysis and metabolic function prediction of bacterial community of pit mud with different traits in Yibin

In this study, the differences of bacterial community structure of different traits of pit mud (new pit mud, aged pit mud and degenerated pit mud) in Yibin were analyzed based on 16S rRNA V3-V4 region gene sequences by high throughput sequencing technology, the metabolic functions of microorganisms in different traits of pit mud were predicted by PICRUSt, and the differences of metabolic functions in pit mud with different traits in Yibin were analyzed. The results showed that there were significant differences in bacterial community structure of the three kinds of pit mud samples with different traits in Yibin, and the richness of the bacterial community of the aged pit mud and degenerated pit mud was higher than that of the new pit mud, but the diversity was opposite. Caproiciproducens with high relative abundance might be the marker of aged pit mud in this area, which played an important role in the formation of flavor substances of strong-flavor (Nongxiangxing) Baijiu. Lactobacillus with high relative abundance might be the marker of the new pit mud in this area. The carbohydrate metabolism and amino acid metabolism of pit mud were the strongest functions, and the change regularity of the abundance of these functions was aged pit mud ＞degenerated pit mud＞new pit mud, indicating that the bacterial community structure of aged pit mud was the most favorable to the formation of flavor substances in strong-flavor Baijiu.