芽孢杆菌加强菌对酱香型白酒酒醅微生物群落及蛋白酶活力的影响

为改善酱香型白酒酒醅的微生物菌系组成，以未加入芽孢杆菌加强菌酱香白酒酒醅样品（福瑞王1号、瑞丰1号）为对照，通过高通量测序分析加入芽孢杆菌加强菌酱香白酒酒醅样品（福瑞王2号、瑞丰2号）的微生物Alpha多样性及群落结构，并测定酸性蛋白酶活力。结果表明，与对照相比，福瑞王2号样品中真菌、细菌菌群的Chao1指数和Shannon指数分别提高了45.6和12.2、0.47和1.27；瑞丰2号样品中真菌、细菌菌群的Chao1指数和Shannon指数分别提高了7.5和51.9、0.47和1.27；福瑞王2号、瑞丰2号样品中第一优势真菌门均为子囊菌门（Ascomycota），第一优势真菌属分别为接合酵母属（Zygosaccharomyces）、伊萨酵母菌属（Issatchenkia）；第一优势细菌门均为厚壁菌门（Firmicutes），第一优势细菌属均为乳杆菌属（Lactobacillus）。福瑞王2号、瑞丰2号样品的酸性蛋白酶活力分别提高了9.6×103 U/mL、3.5×103 U/mL。

Effect of addition of Bacillus on microbial communities and protease activity of fermented grains of sauce-flavor Baijiu

In order to improve the microflora composition of fermented grains of sauce-flavor (Jiangxiangxing) Baijiu, using the fermented grains samples of sauce-flavor Baijiu without Bacillus addition as control. Microbial Alpha diversity and community structure of fermented grains samples of sauce-flavor Baijiu with Bacillus addition (Furuiwang 2, Ruifeng 2) were analyzed by high-throughput sequencing, and the acid protease activity was determined. The results showed that compared with the control, the Chao1 index and Shannon index of fungal and bacterial communities in Furuiwang 2 sample increased 45.6 and 12.2, 0.47 and 1.27, respectively, while Chao1 index and Shannon index of fungal and bacterial communities in Ruifeng 2 sample increased 7.5 and 51.9, 0.47 and 1.27, respectively. The first dominant fungi phylum in Furewang 2 and Ruifeng 2 samples were Ascomycota, and the first dominant fungi genera were Zygosaccharomyces and Issatchenkia, respectively. The first dominant bacterial phylum were all Firmicutes, the first dominant bacterial genus was all Lactobacillus. The acid protease activities of Furuiwang 2 and Ruifeng 2 increased 9.6×103 U/ml and 3.5×103 U/ml, respectively.