浓香型白酒大曲微生物群落α-多样性分析
Analysis of α-Diversity of Microbial Communities in Daqu for Nongxiangxing Baijiu
罗玲 1杨英 1何静1
作者信息
- 1. 四川化工职业技术学院,四川 泸州 646300
- 折叠
摘要
本文采用高通量测序技术,对泸州某制曲厂的浓香型白酒大曲进行微生物群落α-多样性动态分析,共获得细菌有效序列 23 505 条和真菌有效序列 533 410 条.研究结果表明,浓香型白酒大曲中的微生物α-多样性指数在发酵过程中呈现动态变化.在发酵初期,大曲中生物群落的α-多样性均逐步增加,到达峰值后会受到生物抑制作用而逐渐降低;在发酵中期,微生物群落的α-多样性指数达到最低;在发酵后期,微生物的α-多样性指数逐渐升高并形成种群稳定的群落结构.由此可见,发酵后期对大曲的微生物群落结构及浓香型白酒品质的形成具有重要作用.
Abstract
In this paper,high-throughput sequencing technology was used to analyze the dynamic α-diversity of microbial communities in the Daqu of Nongxiangxing Baijiu from a koji-making factory,and a total of 23 505 effective bacterial sequences and 533 410 effective fungal sequences were obtained.The results showed that the α-diversity index of microorganisms in the Daqu of Nongxiangxing Baijiu showed dynamic changes during the fermentation process.In the early stage of fermentation,the α-diversity of the biological community in Daqu gradually increased,and after reaching the peak,it was gradually reduced due to biological inhibition;in the middle stage of fermentation,the α-diversity index of the microbial community reached the lowest;in the later stage of fermentation,the α-diversity index of the microorganisms gradually increased and then formed a stable community structure.Therefore,the later stage of fermentation played an important role in the microbial community structure of Daqu and the formation of Nongxiangxing Baijiu quality.
关键词
浓香型白酒/大曲/微生物群落/α-多样性/高通量测序Key words
Nongxiangxing Baijiu/Daqu/microbial community/α-diversity/high-throughput sequencing引用本文复制引用
基金项目
泸州市科学技术和人才工作局项目(2021-RCM-110)
酿酒生物技术及应用四川省重点实验室项目(NJ2021-03)
出版年
2024
NETL
NSTL
万方数据