ZHAO Dong, ZHENG Jia, PENG Zhi-yun, LYU Xue-lan, YANG Kang-zhuo, ZHANG Jian-min
Food and Fermentation Industries. 2017, 43(9): 1.
In order to well-understand the specific brewing microbial community of Wuliangye pit mud and its function.The 16S ribosomal DNA V4 sequences of prokaryotic community in Wuliangye pit muds from different positions were investigated by Illumina NextSeq 500 next-generation sequencing (NGS) platform for the first time.Numbers of DNA sequences and operation taxonomy units (OTUs) were summarized by optimized QIIME program,and the abundance and diversity indices of prokaryotic microbial community were calculated.A total of 7 555 164 high quality sequences were obtained and under the same sequencing depth,bacteria (92.3％) and archea (7.6％) were determined as main microbial communities.22 phyla,52 classes,89 orders,168 family,330 genera were identified by optimized alignment method.Fimicutes was the predominant bacteria in all pit muds with the abundance of 85.6％,Clostridium,Lactobacillus,Coprococcus,Caldicoprobacter,and Soehngenia were dominant genus.Furthermore,according to the phylogenetic analysis of dominant OTUs (＞ 1％),the dominant genus in pit mud included Lactobacillus,Caldicoprobacter,Caloramater,Clostridium,Caloribacterium,Garciella,Eubacterium,Syntrophomonas,Sedimentbacter,Sporanaerobacter,Tissierella,Methanosarcina,Methanobacterium,Methanobrevibacter,and Methanoculleus.Wuliangye pit mud contained the specific prokaryotic community in comparison with other Strong-aroma liquors,and it consisted of complex Firmicutes,high percentage of hexanoic acid-production community and methane community.The specific prokaryotic community can promote the formation of hexanoic acid.
