朗姆酒发酵过程中微生物群落结构及其动态演替

采用高通量测序技术对朗姆酒发酵过程中的微生物群落结构及其动态演替进行研究，共检出53个细菌属和25个真菌属。结果表明，朗姆酒发酵液中细菌群落多样性始终大于真菌，且细菌群落多样性在第3天添加丹多液后达到最大，此阶段中主要优势细菌为未分类的蓝细菌属（unclassified Cyanobacteria），第5天的细菌群落多样性最小，此阶段主要优势细菌为厚壁菌门的乳酸杆菌属（Lactobacillus）；真菌群落多样性在第2天最大，酵母菌在整个发酵过程中始终属于优势真菌；采用Mantel text分析样品中微生物群落与环境因子间的相关性，结果显示，在OUT水平上，影响细菌群落和真菌群落多样性的主要是pH值，且真菌群落多样性与pH之间具有显著正相关（P＜0.05）。

Microbial community structure and dynamic succession during fermentation of Rum

Microbial community structure and dynamic succession during fermentation of Rum were researched by high throughput sequencing technology, and the 53 bacterial species and 25 fungal species were detected totally from the sample. The results showed that the diversity of bacterial community in Rum fermentation liquid was larger than that of fungus all the time, and reached its maximum after adding dandou liquid on the third day. During this time, the dominant bacteria were unclassified Cyanobacteria. Bacterial community diversity was the least on the fifth day, and the dominant bacteria were Lactobacillus of Firmicutes. Fungal community diversity was the largest on the second day and yeast was always dominant in the whole fermentation process. The correlation between microbial community in samples and environmental factors was analyzed by Mantel text. Results indicated that at OTU level, pH was the main factor affecting bacterial and fungal community diversity, and there was a significant positive correlation between fungal community diversity and pH (P＜0.05).