摘要
该实验选取六尺巷酒厂产酒质量低的新窖池窖泥及附近酒厂产酒质量良好的成熟老窖池窖泥,提取总脱氧核糖核酸(DNA),对细菌16S rRNA的V3-V4区基因进行扩增、高通量测序后分析群落结构的差异。结果表明,螺旋菌门(Spirochaetae)、厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidetes)是不同浓香型白酒生产厂窖泥样品(标记为YRF、XJF及CXF)中的共有优势微生物;梭菌纲(Clostridia)是成熟窖泥中的绝对优势微生物;在窖泥细菌的系统发育多样性上,新窖泥样品(标记为LCX)中梭菌纲与芽孢杆菌纲(Bacilli)的相对丰度显著低于成熟窖泥,是新窖池产酒质量比成熟老窖池差的主要原因。对窖泥细菌群落结构的分析有助于揭示浓香型白酒质量的成因。
The pit mud in new pit producing poor-quality liquor from Liuchixiang winery and the pit mud in mature old pit producing high-quality liquor from the nearby winery were selected to extract total deoxyribonucleic acid(DNA)and amplify the V3-V4 region gene of bacterial 16S rRNA,and the differences in community structure were analyzed after high-throughput sequencing.The results showed that Spirochaetae,Firmicutes,and Bacteroidetes were the common dominant microorganisms in the pit mud samples(marked YRF,XJF and CXF)of different strong-flavor Baijiu(Chinese liquor)production plants.Clostridia was the absolute dominant microorganism in mature pit mud.In terms of the phylogenetic diversity of bacteria in pit mud,the abundance ratio of Clostridium and Bacilli in the new pit mud samples(marked LCX)was significantly lower than that in mature pit mud,which was the main reason why the liquor quality of the new pit mud was worse than that of the mature old pit mud.The analysis of the bacterial community structure was helpful to reveal the cause of the quality of strong-flavor Baijiu.
作者
冯潜
刘绪兴
文章
陈杰
FENG Qian;LIU Xuxing;WEN Zhang;CHEN Jie(Yibin Liuchixiang Co.,Ltd.,Yibin 644000,China;JING Brand Co.,Ltd.,Huangshi 435000,China)
出处
《中国酿造》
CAS
北大核心
2021年第9期128-133,共6页
China Brewing
关键词
浓香型白酒
窖泥
高通量测序
群落结构
酿造白酒质量
strong-flavor Baijiu
pit mud
high-throughput sequencing
community structure
brewing Baijiu quality
