丁 峰¹，张克萍^1*，付启海^1*，常少健²，张 磊²，杜全全¹，郭小东¹，李 觅²，陈心雨²

（1.安徽明光酒业有限公司，滁州239400；2.四川省食品发酵工业研究设计院有限公司，成都611130）

摘要：采用高通量测序技术对江淮区域大曲制曲不同阶段微生物多样性进行分析。结果表明，厚壁菌门（Firmicutes）、变形菌门（Proteobacteria）在8份大曲样品中均为优势细菌门；M_3d、M_13d、M_18d、M_25d、M_31d、M_G和M_D样品中真菌组成相似，主要优势真菌门为子囊菌门（Ascomycota）。而M_7d样品中优势真菌门为担子菌门（Basidiomycota），与其他阶段样品组成差异较大。在属水平下，升温期水分、温度和酸度适宜，细菌和酵母菌生长迅速，多样性和丰富度提高，霉菌较少。进入高温期，营养物质较丰富，水分适宜，温度、酸度较高，不耐热细菌和酵母菌生长被抑制，耐高温的微生物能生长繁殖，以嗜热子囊菌属（Thermoascus）和高温放线菌属（Thermoactinomyces）为主。在随后的降温过程中，营养成分逐渐减少，水分流失，耐干燥能力差的微生物生长被抑制。出房时，各类微生物占比趋于均衡。最终乳杆菌属（Lactobacillus）、泛菌属（Pantoea）、克罗彭斯特菌属（Kroppenstedtia）、曲霉菌属（Aspergillus）和嗜热子囊菌属（Thermoascus）等成为成品曲中的优势菌属。

关键词：高通量测序；浓香型白酒；大曲；群落多样性

中图分类号：TS261.1 文献标识码：A 文章编号：1674-506X（2025）01-0034-0008

Analysis of Diversity of Microbial Community during the Cultivation of Jianghuai Region Daqu

DING Feng¹，ZHANG Keping^1*，FU Qihai^1*，CHANG Shaojian²，ZHANG Lei²，DU Quanquan¹，GUO Xiaodong¹，LI Mi²，CHEN Xinyu²

（1.Anhui Mingguang Wine Co.，Ltd.，Chuzhou 239400，China；2.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China）

Abstract: High throughput sequencing technology was used to analyze the microbial diversity at different stages of Jianghuai region Daqu production. The results showed that Firmicutes and Proteobacteria were the dominant bacteria in 8 Daqu samples. The fungal composition in the samples M_3d, M_13d, M_18d, M_25d, M_31d, M_G, and M_D was similar, with the dominant fungal phylum being Ascomycota. However, in the M_7d sample, the dominant fungal phylum was Basidiomycota, which differed significantly from the compositions of other stages. At the genus level, during rising temperature period, the moisture, temperature and acidity were suitable, the bacteria and yeasts grew rapidly, the diversity and abundance increased, and the mold was few. After entering the high temperature period, the nutrients were rich, the moisture was suitable, the temperature and acidity were high, the growth of non-heat-resistant bacteria and yeast was inhibited, and the heat-resistant microorganism grew and reproduced, mainly as Thermoascus and Thermoactinomyces. In the cooling period, nutrients were gradually reduced, water was lost, and the growth of microorganisms that were not desiccation tolerant was inhibited. When leaving the room, the proportion of all kinds of microorganisms tended to be balanced. In the end, Lactobacillus, Pantoea, Kroppenstedtia, Aspergillus and Thermoascus were the dominant strains in the finished Daqu.

Keywords：high-throughput sequencing；nongxiangxing liquor；Daqu；community diversity

doi：10.3969/j.issn.1674-506X.2025.01-004