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食品与发酵工业  2020, Vol. 46 Issue (11): 77-84    DOI: 10.13995/j.cnki.11-1802/ts.023541
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
浓香型窖泥原核微生物群落多样性及其在窖池中的空间异质性
胡晓龙1,2, 王康丽1, 余苗1, 田瑞杰1, 范海报3, 孙继祥3, 张军3, 杨旭1, 马歌丽1, 魏涛1*
1(郑州轻工业大学 食品与生物工程学院,河南 郑州, 450000)
2(河南仰韶酒业有限公司,博士后创新实践基地,河南 渑池, 472400)
3(河南皇沟酒业有限责任公司,河南 永城, 476600)
Biodiversity and spatial heterogeneity of prokaryote community instrong-flavor Baijiu fermentation pit muds
HU Xiaolong1,2, WANG Kangli1, YU Miao1, TIAN Ruijie1, FAN Haibao3, SUN Jixiang3, ZHANG Jun3, YANG Xu1 MA Geli1, WEI Tao1*
1(School of Food and Bio-engineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China)
2(Postdoctoral Research & Development Base, Yangshao Distillery Co. Ltd., Mianchi 472000, China)
3(Henan Huanggou Liquor Co., Ltd, Yongcheng 476600, China)
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摘要 利用高通量测序技术解析河南某浓香型白酒企业35年窖龄窖泥原核微生物群落多样性及其在窖壁上层、中层、下层和窖底窖泥中的分布。厚壁菌门(71.1%)和拟杆菌门(16.3%)为供试窖泥的主要优势菌门;78.1%(共32个)的优势属隶属梭菌纲和拟杆菌纲,其中产己酸菌属含量最高(27.3%),且存在大量未鉴定菌属(17.5%)。对α-和β-的多样性分析表明,窖泥原核微生物群落:(1)物种多样性和丰度存在空间分布差异但不显著(P>0.05);(2)门、纲、属和操作分类单元(operational taxonomic units,OTU)水平组成均具明显的空间异质性。冗余分析(redundancy analysis, RDA)显示,pH和有效磷可能是影响窖泥微生物群落空间分布的主要理化因素。该文较系统地研究了窖泥微生物群落多样性的窖池空间分布规律及其影响因素,为探究不同位置窖泥对白酒生产的具体影响和贡献提供理论依据,同时丰富了河南产区窖泥原核微生物群落多样性的内容。
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胡晓龙
王康丽
余苗
田瑞杰
范海报
孙继祥
张军
杨旭
马歌丽
魏涛
关键词:  老窖泥  原核微生物群落  空间分布  浓香型白酒  高通量测序    
Abstract: Based on the high-throughput sequencing technology, the community diversity and its spatial heterogeneity of the prokaryotes harbored in pit muds locating at the top (PW-T), middle (PW-M), under layers (PW-U) of the pit wall and the bottom (PB), were analyzed. Fermentation pit muds were collected from a strong-flavor Baijiu company in Henan province. Firmicutes (71.1%) and Bacteroidetes (16.3%) were the dominant microorganisms, and a total of 78.1% (32 in total) of the dominant genera classified into classes of Clostridia or Bacteroidia, among which the Caproiciproducens was the predominant genus (27.3%) and there were a large number of unidentified genera (17.5%). The α- and β-diversity analysis showed that: (i) there were some spatial differences in pit-mud prokaryotic community diversity and species-abundance though not significant (P>0.05); (ii) there were spatial heterogeneities of pit mud prokaryotic community composition at the levels of phylum,class,genus and operational taxonomic units(OTU).Furthermore, redundancy analysis(RDA) showed that the pH and available phosphorus may be the main physicochemical factors affecting the spatial distribution of prokaryotic community in pit mud. The spatial distribution of pit mud prokaryotic community diversity and its influencing factors were systematically studied in this work, which could provide a theoretical basis for exploring the specific effects and contribution of pit muds locating in different zones of fermentation pit for the strong-flavor Baijiu production, as well as enriched the content of pit mud prokaryotic community diversity in Henan Baijiu production area.
Key words:  old-pit mud    prokaryotic community    spatial distribution    strong-flavor Baijiu(Chinese liquor)    high-throughput sequencing
收稿日期:  2020-02-06                出版日期:  2020-06-15      发布日期:  2020-06-24      期的出版日期:  2020-06-15
基金资助: 国家自然科学基金(31801535);河南省重大科技专项项目(181100211400);郑州轻工业大学博士基金(2016BSJJ018);中国轻工业浓型白酒固态发酵重点实验室开放基金项目(2018JJ017);河南省教育厅科技创新人才项目(18HASTIT040)
作者简介:  博士,讲师(魏涛教授为通讯作者,E-mail:Weit8008@zzuli.edu.cn)
引用本文:    
胡晓龙,王康丽,余苗,等. 浓香型窖泥原核微生物群落多样性及其在窖池中的空间异质性[J]. 食品与发酵工业, 2020, 46(11): 77-84.
HU Xiaolong,WANG Kangli,YU Miao,et al. Biodiversity and spatial heterogeneity of prokaryote community instrong-flavor Baijiu fermentation pit muds[J]. Food and Fermentation Industries, 2020, 46(11): 77-84.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023541  或          http://sf1970.cnif.cn/CN/Y2020/V46/I11/77
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