浓香型白酒发酵黄水中微生物群落结构解析

Microbial Diversity in Fermented Yellow Water of Traditional Intense Flavor Liquor

DOI：10.3969/j.issn.1673-1689.2015.11.006

中文关键词: 浓香型白酒 黄水 微生物多样性 SSU rRNA，克隆文库

英文关键词: intense fragrance liquor,yellow water,microbial diversity,SSU rRNA,clone libriary

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中文摘要:

运用传统培养和构建SSU rRNA文库的方法探索发酵黄水中微生物多样性。所获得的151个细菌克隆子分别归为变形菌门、柔膜菌门、拟杆菌门、厚壁菌门、黏胶球形菌门及放线菌门等6个门以及一个未分类类群，其中厚壁菌门（47.6%）、变形菌门（29.1%）为主要类群。在种属分类水平上，梭菌属（25.8%）、乳酸菌属 （15.9%）和沙雷氏菌属（14.6%）为优势菌群。随机选择的37株古菌克隆子均属于广古菌门、甲烷微菌纲，其中以A13为代表甲烷八叠球菌属古细菌 （59.5%）及以A8为代表的产甲烷囊菌属 （35.1%）占古菌数量的绝大多数。细菌和古菌克隆文库的多样性指数（香浓指数H）分别为2.75和0.83、优势度指数12.88和2.14、盖度指数99.9%和100%。物种鉴定结果显示，黄水中多数微生物为功能性微生物，在营养物质代谢、酸、醇、酯、醛、酮等功能成分合成方面发挥着重要作用，是浓香型白酒香味物质的来源与基础之一。

英文摘要:

SSU rRNA librarywas carried out to investigate the microbial diversity in fermented yellow water of traditional intense flavor liquor. All 151 bacterial sequences recovered from fermented yellow water were classfied into Proteobacteria，Firmicutes，Bacteroidetes，Lentisphaerae，Actinobacteria，Tenericutes and an unclassied domain，respectively.The Firmicutes and Proteobacteria were the dominant in yellow water. The Clostridium （25.8%），Lactobacillus （15.9%） and Serratia （14.6%） were the dominant genus. All 37 archae clones belonged to the Euryarchaeota，Methanomicrobia，and the archea community in yellow water mostly consist of genera Methanosarcina （59.5%） and Methanoculleus（35.1%）. The diversity index of bacterial and archea communities were 2.75 and 0.83，respectively. The dominance index were 12.88 and 2.14，and coverage were 99.9% and 100%，respectively. All the results indicated that the microbes involved in yellow water play a key role in metabiolizing nutrients and producing flavor components such as alcohol，esters，acerbity，ketone，aldehyde et al.

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