Analysis of bacterial diversity of Chinese Luzhou-flavor liquor brewed in different seasons by Illumina Miseq sequencing
Analysis of bacterial diversity of Chinese Luzhou-flavor liquor brewed in different seasons by Illumina Miseq sequencing
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DOI：
10.1007/s13213-016-1223-5
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发表时间：
2016-09-01
影响因子：
3
通讯作者：
Han, Ye
中科院分区：
文献类型：
--
作者：
Sun, Weining;Xiao, Huazhi;Han, Ye
浓香型白酒是中国最受欢迎的白酒之一，由发酵和新鲜谷物的混合物枣皮蒸馏而成。浓香型白酒的质量和风味与枣皮中大量的细菌密切相关。人们对酿造季节这一主要操作参数对枣皮细菌多样性的影响知之甚少。本研究首次应用Illumina MiSeq测序平台研究了冬夏季白酒发酵过程中早培的细菌演替规律。研究结果表明，在早培地区共检出10门13科。夏、冬季枣皮的细菌群落差异明显。变形杆菌是冬枣皮中最丰富的类群。然而，在夏季枣皮中检测到的细菌最多的是菲尔米特细菌。在40d发酵阶段的前半段，菌种多样性急剧下降，然后冬夏季枣皮的菌群主要以醋酸杆菌和乳杆菌为代表。有趣的是，夏季枣皮的乳酸菌比例显著高于冬季枣皮，而醋酸杆菌比例显著低于冬季枣皮。聚类分析还表明，两个季节发酵的枣皮细菌群落结构明显不同。本研究通过高通量测序揭示了在枣皮中未发现的热放线菌科、普雷沃特氏菌、产碱菌和葡萄糖乙酸杆菌。本研究有助于更好地控制不同季节酿造的浓香型白酒的质量。
Luzhou-flavor liquor is one of the most popular liquors in China, produced by the distillation of Zaopei, a mixture of fermented and fresh cereals. The quality and flavor of Luzhou-flavor liquor are closely related to the multitudinous bacteria in Zaopei. Little is known about the effect of brewing seasons, a main operating parameter, on the bacterial diversity of Zaopei. In this study Illumina Miseq sequencing platform was first applied to study the bacterial succession in Zaopei during liquor fermentation processes in winter and summer. The research results showed that 10 phyla and 13 families were detected in Zaopei. Differences in bacterial communities of summer and winter Zaopei were apparent. Proteobacteria was the most abundant phylum in winter Zaopei. However, bacteria belonging to Firmicutes were most frequently detected in summer Zaopei. The diverse genera decreased sharply at the first half of the 40-day fermentation stage, and then bacterial population were mainly represented by Acetobacter and Lactobacillus both in winter and summer Zaopei. Interestingly, the summer Zaopei contained significantly higher proportions of LAB and lower proportions of Acetobacter than winter Zaopei. Clustering analysis also revealed that bacterial community structure was distinct between the Zaopei fermented in the two seasons. Thermoactinomycetaceae, Prevotella, Alcaligenes, and Gluconacetobacter not previously identified in Zaopei were revealed in this study by high-throughput sequencing. This study might be helpful in achieving better control over the quality of Luzhou-flavor liquor brewed in different seasons.