1 (China National Research Institute of Food and Fermentation Industries Co. Ltd., China Center of Industrial Culture Collection Beijing 100015, China) 2 (Si Chuan Liquor Group Co. Ltd. Si Chuan Liquor Research Institute, Chengdu 610041, China)
Abstract: Microbial communities of strong flavour Chinese Baijiu in the fermented habitats from Yibin region were comprehensively analyzed by high throughput sequencing. And the varieties and abundance of the bacteria from pit mud, daqu, fermented grains and yellow water were compared. The results indicated that a total of 1493 OTUs from 201 genera have been annotated in 26 samples collected from Baijiu fermented habitats of Yibin region, which were mainly distributed in phylum Bacteroidete, Proteobacteria and Firmicutes. Among which, 5 genera were from phylum Euryarchaeota of domain Archaea. The microbial diversity was the highest in the pit mud samples and dominant bacteria were Achaea, lactic acid bacteria and Rumencoccus sp. Daqu samples, with the second highest microbial diversity, mainly included bacteria that have not been identified to genus level, lactic acid bacteria, Bacillus sp. and Thermoactinomyces sp. The lowest microbial diversities were in fermented grains and yellow water samples, of which the main microbial groups were lactic acid bacteria and Rumencoccus sp. There is a trend from multiple microorganisms to functional microorganisms in the fermented habitats of strong flavour Chinese Baijiu from Yibin region. This study laid a foundation for exploring the functional microorganisms in the fermentation process, analyzing the fermentation mechanism and improving the quality of strong flavour Chinese Baijiu.
翟磊,于学健,冯慧军,等. 宜宾产区浓香型白酒酿造生境中细菌的群落结构[J]. 食品与发酵工业, 2020, 46(2): 18-24.
ZHAI Lei,YU Xuejian,FENG Huijun,et al. Study on bacterial community structure in the brewing habitats of strong flavour Chinese Baijiu from Yibin region[J]. Food and Fermentation Industries, 2020, 46(2): 18-24.
XU Y, SUN B, FAN G, et al. The brewing process and microbial diversity of strong flavour Chinese spirits: A review[J]. Journal of the Institute of Brewing, 2017, 123(1): 5-12.
ZHANG L, ZHOU R, NIU M, et al. Difference of microbial community stressed in artificial pit muds for Luzhou-flavour liquor brewing revealed by multiphase culture-independent technology[J]. Journal of Applied Microbiology, 2015, 119(5): 1 345-1 356.
[7]
SCHIRMER M, IJAZ U Z, D' AMORE R, et al. Insight into biases and sequencing errors for amplicon sequencing with the Illumina MiSeq platform[J]. Nucleic Acids Research, 2015, 43(6): e37.
[8]
ALBANESE D, DONATI C. Strain profiling and epidemiology of bacterial species from metagenomic sequencing[J]. Nature Communications, 2017, 8(1): 2 260.
[9]
GUO M, HOU C, BIAN M, et al. Characterization of microbial community profiles associated with quality of Chinese strong-flavour liquor through metagenomics[J]. Journal of Applied Microbiology, 2019, 127(3): 750-762.
ZHOU J, BRUNS M A, TIEDJE J M. DNA recovery from soils of diverse composition[J]. Appl Environ Microbiol, 1996, 62(2): 316-322.
[13]
ZHANG X L, TIAN X Q, MA L Y, et al. Biodiversity of the symbiotic bacteria associated with toxic marine Dinoflagellate Alexandrium tamarense[J]. Journal of Biosciences and Medicines, 2015, 3(6): 23-28.
[14]
BOLYEN E, RIDEOUT J R, DILLON M R. et al. Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2[J]. Nature Biotechnology, 2019, 37(8): 852–857.
[15]
CALLAHAN B J, MCMURDIE P J, ROSEN M J, et al. DADA2: High-resolution sample inference from Illumina amplicon data[J]. Nature Methods, 2016,13(7):581.
[16]
LETUNIC I, BORK P. Interactive tree of life (iTOL) v3: An online tool for the display and annotation of phylogenetic and other trees[J]. Nucleic Acids Research, 2016,44(W1):W242-W245.
[17]
GINESTET C. ggplot2: Elegant graphics for data analysis[J]. Journal of the Royal Statistical Society, 2011, 174(1):245-246.
[18]
CHI C M, CHUNG J W, KOZYRAKIS C, et al. STAMP: Stanford Transactional Applications for Multi-Processing[C]//2008 IEEE International Symposium on workload Characterization.IEEE,2008:35-36.
YAO S, LIU Y, ZHANG M, et al. Thermoactinomyces daqus sp. nov. a thermophilic bacterium isolated from high-temperature Daqu[J]. Int J Syst Evol Microbiol, 2014, 64(1):206-210.