不同储藏期浓香型白酒大曲的微生物多样性分析

该研究利用Illumina Miseq高通量测序技术分析不同储藏期赊店老酒浓香型白酒大曲的微生物多样性。结果表明，从3个储存期的大曲样品中共检测到26个细菌属和13个真菌属，其中共有优势细菌属为乳球菌属（Lactococcus）、肠杆菌属（Enterobacter）、乳杆菌属（Lactobacillus）、魏斯氏菌属（Weissella）；共有优势真菌属为复膜孢酵母属（Saccharomycopsis）、嗜热子囊菌属（Thermoascus）、毕赤酵母属（Pichia）、曲霉菌属（Aspergillus）、耐碱酵母属（Galactomyces）。不同储存期大曲样品群落组成相似，但其优势菌群的相对丰度差异明显。从微生物的菌属特性、平衡角度分析，储存期为6月的大曲更适合投入白酒生产。此外，首次从浓香型白酒大曲中发现耐碱酵母属（Galactomyces）、Arachniotus、norank_c_Cyanobacteria、Escherichia-Shigella、土孢杆菌属（Terrisporobacter）、norank_f_Bacteroi- dales_S24-7_group、Ruminococcaceae_UCG-005和Rikenellaceae_RC9_gut_group。

Microbial diversity analysis of strong-flavor Baijiu Daqu with different storage periods

The microbial diversity of strong-flavor Baijiu (Chinese liquor) Daqu produced by SheDianLaoJiu at different storage periods was analyzed using Illumina Miseq high-throughput sequencing technology. The results showed that a total of 26 bacterial genera and 13 fungal genera were detected from the three storage periods of the Daqu. Among them, the common dominant bacterial genera were Lactococcus, Enterobacter, Lactobacillus and Weissella, and the common dominant fungal genera were Saccharomycopsis, Thermoascus, Pichia, Aspergillus and Galactomyces. The community composition of the Daqu was similar in different storage periods, but the relative abundance of the dominant bacterial community groups was different significantly. From the analysis of the microbial genus characteristics and balance, the Daqu with a storage period of 6 months was more suitable for the production of Baijiu. In addition, the Galactomyces, Arachniotus, norank_c_Cyanobacteria, Escherichia-Shigella, Terrisporobacter, norank_f_Bacteroidales S24-7 group, Ruminococcaceae_UCG-005, and Rikenellaceae_RC9_gut_group were found for the first time from strong-flavor Baijiu Daqu.