北京地区酱香型白酒第六轮次堆积发酵中细菌群落多样性分析

利用高通量测序方法研究了北京地区酱香型白酒第六轮次堆积发酵过程中细菌群落结构及动态变化。实验结果表明:在门水平上,堆积发酵过程中的优势菌门包括Firmicutes、Actinobacteria和Proteobacteria；在属水平上,堆积发酵过程中优势菌属包括Lactobacillus、Lentibacillus等14个；优势菌属Lentibacillus的相对丰度先升高后降低,Lactobacillus的相对丰度逐步上升；Lentibacillus作为正相关性关键节点与7个菌属存在正相关关系,Lactobacillus作为负相关性关键节点与10个菌属存在负相关关系。相较于贵州省等其他产区,北京地区酱香型白酒堆积发酵过程中的细菌群落在种类数量、优势门类排序、群属丰度等方面存在明显差异。研究结果旨在揭示北京地区酱香型白酒第六轮次堆积发酵过程中的细菌群落结构变化,希望为研究北京地区酱香型白酒的酿造特点提供基础数据。

Diversity Analysis of Bacterial Community During the Sixth Heap Fermentation of Sauce-Flavor Baijiu Produced in Beijing

In the present study, the bacterial community and dynamic changes during the sixth heap fermentation of sauce-flavor Baijiu produced in Beijing were studied by using the high-throughput sequencing method. The results showed that at the phylum level, the dominant phyla in the sixth heap fermentation process included Firmicutes, Actinobacteria and Proteobacteria. At the genus level, 14 dominant bacterial genera including Lactobacillus, Lentibacillus, and etc.. Among them, the relative abundances of Lentibacillus increased first and then decreased, while the relative abundance of Lactobacillus increased gradually. Lentibacillus, as hubs with positive correlation, was positively correlated with 7 bacterial genera, while Lactobacillus, as hubs with negative correlation, was negatively correlated with 10 bacterial genera. Compared with other sauce-flavor Baijiu producing areas such as Guizhou province, the bacterial community had significant difference in terms of number of species, order of dominant phyla and relative abundance of bacterial genera. This study revealed the change of bacterial community structure during the sixth heap fermentation of sauce-flavor Baijiu produced in Beijing, hoping to provide a basic data for studying the characteristics of sauce-flavor Baijiu produced in Beijing.