为了解岭南小曲白酒酿造过程中的细菌群落组成及演替特征,该文以广东省佛山市顺德区某酒厂的岭南特色小曲白酒为研究对象,通过高通量测序技术对不同生产阶段的细菌菌群多样性进行了分析。结果表明,随着发酵时间的延长,细菌菌群物种丰富度整体呈下降趋势,物种多样性呈先降低后升高趋势;乳酸菌为整个发酵过程中的绝对优势细菌;在相对丰度≥1.0%的阈值下,岭南小曲白酒中的细菌门包括厚壁菌门、变形菌门、蓝菌门、放线菌门,厚壁菌门为各个发酵时期的绝对优势菌门;细菌属包括粘液乳杆菌属、魏斯氏菌属、乳球菌属、乳杆菌属、醋酸杆菌属、罗斯氏菌属、明串球菌属、片球菌属、肠杆菌属,发酵0 h以魏斯氏菌属为主,其他发酵阶段粘液乳杆菌属为绝对优势菌属。该文探究了岭南小曲白酒发酵过程中细菌菌群的演替变化规律,为小曲白酒酿造的工艺优化、品质调控等提供了科学的数据参考。
To understand the bacterial community composition and succession characteristics of Xiaoqu liquor from Lingnan region during the brewing process, the bacterial community diversity at different production stages was analyzed by high-throughput sequencing technology, using Xiaoqu liquor from Lingnan region from a distillery in Shunde district, Foshan city, Guangdong province, as the research object.Results showed that with the prolongation of fermentation time, the species richness of bacterial flora decreased as a whole, and the species diversity decreased first and then increased.Lactic acid bacteria were the absolute dominant bacteria in the whole fermentation process.Under the threshold of relative abundance ≥1.0%, the bacterial phyla in Xiaoqu liquor from Lingnan region included Firmicutes, Proteobacteria, Cyanobacteria and Actinobacteriota, and Firmicutes was the absolute dominant phylum in each fermentation period.The bacterial genera include Limosilactobacillus, Weissella, Lactococcus, Lactobacillus, Acetobacter, Rothia, Leuconostoc, Pediococcus, and Enterobacter.Weissella dominated at 0 h of fermentation, and Limosilactobacillus became the absolute dominant genus in other fermentation stages.In this study, the succession and change of bacterial flora were explored during the fermentation process of Xiaoqu liquor from Lingnan region, which provided a scientific data reference for the process optimization and quality control of Xiaoqu baijiu brewing.
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