化工学报Issue(5)：1800-1807,8.DOI:10.3969/j.issn.0438-1157.2014.05.034
浓香型白酒窖泥中细菌和古菌的组成与多样性
Microbial community compositions and diversity in pit mud of Chinese Luzhou-flavor liquor
摘要
Abstract
Pit mud (PM) plays a key role in controlling the quality of Chinese Luzhou-flavor liquor in anaerobic fermentation. Here, microbial community composition and diversity in PM samples using pyrosequencing technique were investigated. A total of 494293 valid sequences were obtained. The reads fell into 796 operational taxonomic units (OTUs) affiliated to 21 phyla. The predominant groups were Firmicutes (66.8% of total reads), Bacteroidetes (16.0%), Euryarchaeota (9.0%), Spirochaetes (2.2%), Actinobacteria (1.8%) and Chloroflexi (1.0%). Microbial diversity increased with cellar age until 25 years old, but kept relatively constant from 25 to 50 years. A large difference between microbial communities was observed in the pit muds with different cellar ages. Lactobacillus predominanted in 1-year pit mud (62.3%), but its abundance decreased remarkably in 10-year and older pit muds. In contrast, the abundances ofPetrimonas,ClostridiumIVand methanogens increased dramatically. In addition, Archaea in PM were mainly composed of hydrogenotrophic methanogens such as Methanobrevibacter,Methanoculleus, Methanobacterium, while the H2/acetate-utilizingMethanosarcinawas more abundant in PM with cellar age of 25-50 years (3.1%-4.5%).This research supports the practical experience that old fermentation pits produce high quality Luzhou-flavor liquor.关键词
酿酒/窖龄/窖泥/微生物群落/焦磷酸测序Key words
brewing/cellar age/pit mud/microbial community/pyrosequencing分类
生物科学引用本文复制引用
陶勇,芮俊鹏,李家宝,徐占成,李大平,唐清兰,魏勇,李香真..浓香型白酒窖泥中细菌和古菌的组成与多样性[J].化工学报,2014,(5):1800-1807,8.基金项目
国家自然科学基金面上项目(31270531)；国家重点基础研究发展计划项目(2013CB733502)。@@@@supported by the National Natural Science Foundation of China (31270531) and the National Basic Research Program of China (2013CB733502) （31270531）
