首页|基于单分子实时测序技术分析平坝窖酒小曲微生物菌群多样性

基于单分子实时测序技术分析平坝窖酒小曲微生物菌群多样性

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该研究利用单分子实时测序技术(SMRT)对平坝窖酒小曲中的微生物菌群多样性进行分析。结果表明,平坝窖酒小曲微生物的Chao1指数、Shannon指数、InvSimpson指数值分别为507、4。58、6。06,表明平坝窖酒小曲微生物的菌落组成及结构较为复杂。微生物菌群以霉菌为主,细菌次之,酵母菌相对丰度较低。在相对丰度排名前15的微生物中平坝窖酒小曲细菌类群相对丰度最高(属水平为38。73%,种水平为40。39%),远高于酵母菌和霉菌,其优势细菌为食窦魏斯氏菌(Weissella cibaria)、融合魏斯氏菌(Weissella con-fusa)和蜡样芽孢杆菌(Bacillus cereus),优势霉菌为米根霉(Rhizopus oryzae)、小孢根霉(Rhizopus microsporus)和横梗霉(Lichtheimia ramosa),优势酵母菌为酿酒酵母(Saccharomyces cerevisiae)和扣囊腹膜孢酵母(Saccharomycopsis fibuligera)。
Analysis of microbial community diversity of Pingba Baijiu Xiaoqu by single molecule real-time sequencing technology
In this study,the microbial community diversity of Pingba Baijiu Xiaoqu was analyzed by single molecule real-time sequencing(SMRT).The results showed that the Chao1,Shannon,InvSimpson indexes were 507,4.58 and 6.06,respectively,indicating that the composition and structure of microbial community in Pingba Baijiu Xiaoqu were relatively complex.The microbial communities were mainly composed of molds,followed by bacteria,and the relative abundance of yeasts were relatively low.The relative abundance of bacteria in the top 15 microorganisms in Pingba Baijiu Xiaoqu was the highest(38.73%at genus level and 40.39%at species level),which was much higher than that of yeasts and molds.The dominant bacte-ria were Weissella cibaria,Weissella confusa and Bacillus cereus,the dominant molds were Rhizopus oryzae,Rhizopus microsporus and Lichtheimia ramosa,and the dominant yeasts were Saccharomyces cerevisiae and Saccharomycopsis fibuligera.

Pingba Baijiu Xiaoqusingle molecule real-time sequencing technologyalpha-diversitycommunity structure

周婷婷、胡月丹、胡兆美、黄围

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贵州省平坝酒厂(集团)有限责任公司,贵州安顺 561100

平坝窖酒小曲 单分子实时测序技术 α-多样性 菌群结构

2024

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子:0.759
ISSN:0254-5071
年,卷(期):2024.43(9)