浓香型白酒窖泥中&ldquo;增己降乳&rdquo;原核微生物群落多样性解析

曾田; 胡晓龙; 马兆; 崔媛媛; 王京京; 何培新; 李聪聪; 牛广杰; 李红

doi:10.3969/j.issn.2096-1553.2017.6.002

CN 41-1437/TS ISSN 2096-1553

浓香型白酒窖泥中“增己降乳”原核微生物群落多样性解析

曾田 , 胡晓龙 , 马兆 , 崔媛媛 , 王京京 , 何培新 , 李聪聪 , 牛广杰 , 李红

曾田, 胡晓龙, 马兆, 等. 浓香型白酒窖泥中“增己降乳”原核微生物群落多样性解析[J]. 轻工学报, 2017, 32(6): 12-19. doi: 10.3969/j.issn.2096-1553.2017.6.002

引用本文: 曾田, 胡晓龙, 马兆, 等. 浓香型白酒窖泥中“增己降乳”原核微生物群落多样性解析[J]. 轻工学报, 2017, 32(6): 12-19. doi: 10.3969/j.issn.2096-1553.2017.6.002

ZENG Tian, HU Xiao-long, MA Zhao, et al. Analysis of prokaryotic mirobial community diversity with the capability of caproic acid-producing and lactic acid-utilizing in the pit muds of Luzhou-flavor liquor[J]. Journal of Light Industry, 2017, 32(6): 12-19. doi: 10.3969/j.issn.2096-1553.2017.6.002

Citation: ZENG Tian, HU Xiao-long, MA Zhao, et al. Analysis of prokaryotic mirobial community diversity with the capability of caproic acid-producing and lactic acid-utilizing in the pit muds of Luzhou-flavor liquor[J]. Journal of Light Industry, 2017, 32(6): 12-19. doi: 10.3969/j.issn.2096-1553.2017.6.002

浓香型白酒窖泥中“增己降乳”原核微生物群落多样性解析

五粮液集团有限公司, 四川宜宾 644000;
郑州轻工业学院食品与生物工程学院, 河南郑州 450001;
河南省百泉春酒业有限公司, 河南新乡 453000;
河南五谷春酒业股份有限公司, 河南信阳 464000

通讯作者: 胡晓龙

基金项目: 中国轻工业浓香型白酒固态发酵重点实验室开放基金项目（2017JJ012）；郑州轻工业学院博士科研基金资助项目（2016BSJJ018）；郑州轻工业学院研究生科技创新项目（2016030）
中图分类号: TS261.1

Analysis of prokaryotic mirobial community diversity with the capability of caproic acid-producing and lactic acid-utilizing in the pit muds of Luzhou-flavor liquor

Wuliangye Group Co., Ltd., Yibin 644000, China;
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
He'nan Baiquanchun Wine Co., Ltd., Xinxiang 453000, China;
He'nan Wuguchun Wine Co., Ltd., Xinyang 464000, China

Corresponding author: HU Xiao-long,

Received Date: 2017-08-30
Available Online: 2017-11-15
CLC number: TS261.1

摘要: 以河南某酒企浓香型白酒窖泥样品中的微生物作为出发菌群，分别构建产己酸菌群和降乳酸菌群.基于原核微生物16S rRNA基因V4可变区，分别对上述两种菌群进行高通量测序分析，结果表明，两种菌群中物种多样性均低于窖泥出发菌群，且优势微生物组成发生了明显改变.产己酸菌群的优势菌主要集中在厚壁菌门中的Clostridium属和Ruminococcus属，而降乳酸菌群的优势微生物主要集中在厚壁菌门的Bacillus，Clostridium，Sporanaerobacter，Soehngenia，Oscillospira，Ruminococcus，Paenibacillus，Caldicoprobacter，Sedimentibacter，Dorea，Coprococcus和Tepidimicrobium12个属.本研究结果有助于明晰窖泥中与产己酸和降乳酸有关微生物的分类学地位，并为通过定向组装高产己酸群落和有效降乳酸群落、实现浓香型白酒酿造过程中“增己降乳”提供理论支撑.
- 窖泥微生物 /
- 高通量测序 /
- 浓香型白酒 /
- 群落多样性
Abstract: The caproic acid-producing and lactic acid-utilizing consortiums were constructed based on microbe in pit muds of Luzhou-flavor liquor from one wine corporation in He'nan. The prokaryotic microbial community was analyzed using high-throughput sequencing based on the V4 variable regions of 16S rRNA gene. The results showed that the species diversities in both constructed consortiums were lower than those in pit muds, which was accompanied by the obvious changes in composition of dominant microbe. The dominant prokaryotes in the caproic acid-producing consortiums were the Firmicute Clostridium and Ruminococcus. The dominant prokaryotes in the lactic acid-utilizing consortiums belonged to the Firmicute Bacillus, Clostridium, Sporanaerobacter, Soehngenia, Oscillospira, Ruminococcus, Paenibacillus, Caldicoprobacter, Sedimentibacter, Dorea, Coprococcus and Tepidimicrobium. This study will be conducive to clarify the taxonomic status of caproic acid-producing and lactic acid-utilizing consortiums in pit muds, and provide theoretical support for realizing caproic acid-producing and lactic acid-utilizing in production of Luzhou-flavor liquor through microbial directional bioaugmentation.
- microbe in pit muds /
- high-throughput sequencing /
- Luzhou-flavor liquor /
- community diversity
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沈阳化工大学材料科学与工程学院沈阳 110142

曾田, 胡晓龙, 马兆, 等. 浓香型白酒窖泥中“增己降乳”原核微生物群落多样性解析[J]. 轻工学报, 2017, 32(6): 12-19. doi: 10.3969/j.issn.2096-1553.2017.6.002

浓香型白酒窖泥中“增己降乳”原核微生物群落多样性解析

通讯作者: 胡晓龙

五粮液集团有限公司, 四川宜宾 644000;
郑州轻工业学院食品与生物工程学院, 河南郑州 450001;
河南省百泉春酒业有限公司, 河南新乡 453000;
河南五谷春酒业股份有限公司, 河南信阳 464000

收稿日期: 2017-08-30
网络出版日期: 2017-11-15

基金项目: 中国轻工业浓香型白酒固态发酵重点实验室开放基金项目（2017JJ012）；郑州轻工业学院博士科研基金资助项目（2016BSJJ018）；郑州轻工业学院研究生科技创新项目（2016030）

关键词:

摘要: 以河南某酒企浓香型白酒窖泥样品中的微生物作为出发菌群，分别构建产己酸菌群和降乳酸菌群.基于原核微生物16S rRNA基因V4可变区，分别对上述两种菌群进行高通量测序分析，结果表明，两种菌群中物种多样性均低于窖泥出发菌群，且优势微生物组成发生了明显改变.产己酸菌群的优势菌主要集中在厚壁菌门中的Clostridium属和Ruminococcus属，而降乳酸菌群的优势微生物主要集中在厚壁菌门的Bacillus，Clostridium，Sporanaerobacter，Soehngenia，Oscillospira，Ruminococcus，Paenibacillus，Caldicoprobacter，Sedimentibacter，Dorea，Coprococcus和Tepidimicrobium12个属.本研究结果有助于明晰窖泥中与产己酸和降乳酸有关微生物的分类学地位，并为通过定向组装高产己酸群落和有效降乳酸群落、实现浓香型白酒酿造过程中“增己降乳”提供理论支撑.

English Abstract

Analysis of prokaryotic mirobial community diversity with the capability of caproic acid-producing and lactic acid-utilizing in the pit muds of Luzhou-flavor liquor

Corresponding author: HU Xiao-long,

Wuliangye Group Co., Ltd., Yibin 644000, China;
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
He'nan Baiquanchun Wine Co., Ltd., Xinxiang 453000, China;
He'nan Wuguchun Wine Co., Ltd., Xinyang 464000, China

Received Date: 2017-08-30
Available Online: 2017-11-15

Abstract: The caproic acid-producing and lactic acid-utilizing consortiums were constructed based on microbe in pit muds of Luzhou-flavor liquor from one wine corporation in He'nan. The prokaryotic microbial community was analyzed using high-throughput sequencing based on the V4 variable regions of 16S rRNA gene. The results showed that the species diversities in both constructed consortiums were lower than those in pit muds, which was accompanied by the obvious changes in composition of dominant microbe. The dominant prokaryotes in the caproic acid-producing consortiums were the Firmicute Clostridium and Ruminococcus. The dominant prokaryotes in the lactic acid-utilizing consortiums belonged to the Firmicute Bacillus, Clostridium, Sporanaerobacter, Soehngenia, Oscillospira, Ruminococcus, Paenibacillus, Caldicoprobacter, Sedimentibacter, Dorea, Coprococcus and Tepidimicrobium. This study will be conducive to clarify the taxonomic status of caproic acid-producing and lactic acid-utilizing consortiums in pit muds, and provide theoretical support for realizing caproic acid-producing and lactic acid-utilizing in production of Luzhou-flavor liquor through microbial directional bioaugmentation.