Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing
Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing
复制标题
16S rDNA 454焦磷酸测序揭示中国传统黄酒发酵过程中的细菌多样性
DOI：
10.1111/1750-3841.13018
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发表时间：
2015-10-01
影响因子：
3.9
通讯作者：
Chen, Qi-he
中科院分区：
文献类型：
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作者：
Fang, Ruo-si;Dong, Ya-chen;Chen, Qi-he
黄酒是中国传统的发酵酒。在整个酿造过程中，使用中国曲和麦曲进行自然发酵，导致各种微生物的生长。充分了解黄酒中细菌的多样性组成，对提高黄酒质量、解决安全问题具有重要意义。在这项研究中，一个更全面的细菌描述显示与使用细菌多样性分析，这使我们有一个更好的了解。稀疏度分析、秩丰度分析、α多样性分析、β多样性分析和主坐标分析简化了它们复杂的细菌组成，为进一步研究提供了理论依据。研究发现，啤酒酿造过程中、后期细菌多样性较为丰富。细菌群落分析显示发酵存在潜在的安全危害，因为大部分序列读数被分配到肠杆菌属（最多7900个）和泛菌属（最多7336个），其次是葡萄球菌属（最多2796个）和假单胞菌属（最多1681个）。乳酸菌在整个发酵过程中是罕见的，这与其他报道不一致。本研究为微生态发酵系统在食品工业中的应用提供了一个新的研究方向。
Rice wine is a traditional Chinese fermented alcohol drink. Spontaneous fermentation with the use of the Chinese starter and wheat Qu lead to the growth of various microorganisms during the complete brewing process. It's of great importance to fully understand the composition of bacteria diversity in rice wine in order to improve the quality and solve safety problems. In this study, a more comprehensive bacterial description was shown with the use of bacteria diversity analysis, which enabled us to have a better understanding. Rarefaction, rank abundance, alpha Diversity, beta diversity and principal coordinates analysis simplified their complex bacteria components and provide us theoretical foundation for further investigation. It has been found bacteria diversity is more abundant at mid-term and later stage of brewing process. Bacteria community analysis reveals there is a potential safety hazard existing in the fermentation, since most of the sequence reads are assigned to Enterobacter (7900 at most) and Pantoea (7336 at most), followed by Staphylococcus (2796 at most) and Pseudomonas (1681 at most). Lactic acid bacteria are rare throughout the fermentation process which is not in accordance with other reports. This work may offer us an opportunity to investigate micro ecological fermentation system in food industry.