中文摘要：为鉴定出发酵谷物、窖泥和大曲中原核生物种类，本研究利用下一代测序技术测定了发酵谷物、窖泥和大曲中原核生物16S rRNA 基因V4区域的序列。主坐标分析表明，大曲对发酵前期发酵谷物中的原核生物组成有显著影响，但窖泥在整个发酵过程中对发酵谷物产生持续的影响。研究在发酵谷物、窖泥和大曲中共检测了299个属的原核生物，其中204种原核生物存在于发酵3天的谷物中；有10个种属的原核生物为优势群体，分别为乳酸杆菌属、明串珠菌属、葡萄球菌属、葡糖杆菌属、醋杆菌属、气单胞菌属、梭菌属、瘤胃球菌属、甲烷杆菌属和短杆菌，发酵谷物中这10个种属生物的丰度占到84.31%-87.13%。维恩分析结果表明，大曲是严格需氧菌和兼性需氧菌的主要来源，这两种菌种在发酵谷物中占比74%以上；窖泥是厌氧菌的持续释放源，占比14%。另外，部分厌氧菌源于大曲和窖泥。该研究可为发酵谷物中原核生物溯源提供基础，能够提高生产白酒的质量和质量监督管理水平。
外文摘要：The fermentation process of Chinese strong-flavor liquor involves numerous microbes originating from Daqu and pit mud. Daqu is the starter of fermentation, and pit mud acts as another source of inoculum of microbes in the liquor-making process. However, the contribution of microbes in pit mud and Daqu to fermented *grain*, and the sources of microbes in fermented *grain* are still waiting to be defined clearly. In this study, prokaryotic communities in fermented *grain*, pit mud and Daqu were identified via next generation sequencing of the V4 region of 16S rRNA gene. Principal-coordinate analysis indicated that Daqu had stronger influence on the prokaryotic communities in fermented *grain* at the prophase of fermentation, but pit mud influenced the fermented *grain* continuously during the whole fermentation process. Totally, 299 genera were detected in all fermented *grain*, pit mud and Daqu samples. Among them, 204 genera were detected in 3 days' fermented *grain*. Ten genera (Lactobacillus, Leuconostoc, Staphylococcus, Gluconobacter, Acetobacter, Petrimonas, Clostridium, Ruminococcus, Methanobacterium and Methanobrevibacter) were dominant, and accounted for 8431%-87.13% relative abundance of the total prokaryotic community in fermented *grain*. Venn analysis indicated Daqu was the main source of strict aerobes and facultative aerobes, which took up over 74% of prokaryotic communities in fermented *grain*. Conversely, pit mud was the sustained-release source of anaerobes, which accounted for over 14% of prokaryotic communities in fermented *grain*. In addition, part of anaerobes originated from both Daqu and pit mud. This study could help track the source of prokaryotic communities in fermented *grain*, and improve the quality and controllability in liquor production.
外文关键词：Source tracking； Prokaryotic community； Fermented grain； Chinese strong-flavor liquor； Next generation sequencing
作者：Wang, XS; Du, H; Xu, Y
作者单位：江南大学
期刊名称：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
期刊影响因子：3.445
出版年份：2017
出版刊次：3
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