食品与发酵工业 >

2023 , Vol. 49 >Issue 13: 78 - 84

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033887

研究报告

浓香型白酒窖池中细菌群落结构的研究

  • 翟磊 ,
  • 刘瑞娜 ,
  • 张京涛 ,
  • 郑佳 ,
  • 奚文韬 ,
  • 张天圆 ,
  • 赵东 ,
  • 姚粟
展开
  • 1(中国食品发酵工业研究院有限公司,中国工业微生物菌种保藏管理中心,北京,100015)
    2(宜宾五粮液股份有限公司,四川 宜宾,644000)
第一作者:博士,教授级高级工程师(姚粟教授级高级工程师和赵东教授级高级工程师为共同通信作者,E-mail:yaosu@china-cicc.org;33321523@qq.com)

收稿日期: 2022-10-09

  修回日期: 2022-10-30

  网络出版日期: 2023-08-07

基金资助

中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2021JJ008)

收起

Bacterial community structure of cellars in strong-flavor Baijiu

  • ZHAI Lei ,
  • LIU Ruina ,
  • ZHANG Jingtao ,
  • ZHENG Jia ,
  • XI Wentao ,
  • ZHANG Tianyuan ,
  • ZHAO Dong ,
  • YAO Su
Expand
  • 1(China National Research Institute of Food and Fermentation Industries Co.Ltd., China Center of Industrial Culture Collection, Beijing 100015, China)
    2(Wuliangye Yibin Co.Ltd., Yibin 644000, China)

Received date: 2022-10-09

  Revised date: 2022-10-30

  Online published: 2023-08-07

Fold

摘要

为探究浓香型白酒窖池中细菌群落结构和多样性变化,采用HiSeq高通量测序技术,对6个窖池样品中的细菌16S rRNA基因V3~V4区进行测序分析,比较了窖泥和酒醅中的细菌物种组成和丰度,解析了窖泥和酒醅中共有的细菌物种和关键差异物种,探究了浓香型白酒窖池中潜在的关键细菌菌种。研究结果表明,3个窖泥样品共注释到1 009个OTUs,主要分布于厚壁菌门(Firmicutes)和拟杆菌门(Bacteroidete),其中厚壁菌门菌株的丰度超过了60%;3个酒醅样品共注释518个OTUs,主要分布于厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)和放线菌门(Actinobacteria)。窖泥样品中的细菌物种总数和多样性均高于酒醅样品,窖泥样品中关键的细菌菌种主要来自梭菌属(Clostridium IV)、岩石单胞菌属(Petrimonas)、沉积物棒菌属(Sedimentibacter)、嗜蛋白菌属(Proteiniphilum)和喜热菌属(Caloramator);酒醅样品中关键的细菌菌种主要来自乳杆菌属(Lactobacillus)、丙酸杆菌属(Propionibacterium)、梭菌属(Clostridium sensu stricto)和埃希氏菌属(Escherichia)。该研究为浓香型白酒窖池中特征性菌种的定向筛选和微生物可培养组的研究奠定了基础。

关键词： 浓香型白酒; 窖泥; 酒醅; 细菌群落结构

本文引用格式

翟磊 , 刘瑞娜 , 张京涛 , 郑佳 , 奚文韬 , 张天圆 , 赵东 , 姚粟 . 浓香型白酒窖池中细菌群落结构的研究[J]. 食品与发酵工业, 2023 , 49(13) : 78 -84 . DOI: 10.13995/j.cnki.11-1802/ts.033887

Abstract

To explore bacterial community structure and diversity of cellars in strong-flavor Baijiu, 16S rRNA genes V3-V4 region of six cellars samples were sequenced and analysed by HiSeq high-throughput sequencing. The composition and abundance of bacterial species in pit mud and fermented grains were compared. The common bacterial species and key different species in pit mud and fermented grains were analysed, and the potential key bacterial species in cellars of strong-flavor Baijiu were explored. The results showed that a total of 1 009 operational taxonomy units (OTUs) were annotated in three pit muds samples, mainly distributed in the phylum of Firmicutes and Bacteroidetes, and the abundance of Firmicutes exceeded 60%. A total of 518 OTUs were annotated in three fermented grains samples, mainly distributed in the phylum of Firmicutes, Proteobacteria, and Actinobacteria. The total number and diversity of bacterial species in pit muds samples were higher than those in fermented grains. The key bacterial species in the pit muds samples were mainly from genus Clostridium (Clostridium IV), Petrimonas, Sedimentibacter, Proteiniphilum, and Caloramator. The key bacterial species in fermented grains samples were mainly from genus Lactobacillus, Propionibacterium, Clostridium (Clostridium sensu stricto) and Escherichia. This study laid a foundation for the directional screening of characteristic microorganisms and microbial cultureomics of cellars in strong-flavor Baijiu.

Key words： strong-flavor Baijiu; pit muds; fermented grains; bacterial community structure

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