赵志平1，陈泓帆1，韩 煦2，邓 波3，宋 川3，彭 涛4，聂 鑫5*
（1.成都大学食品与生物工程学院，四川成都 610106；
2.四川轻化工大学化学工程学院，四川自贡 643000；
3.泸州老窖股份有限公司，四川泸州 646000；
4.汕头大学理学院，广东汕头 515063；
5.成都医学院基础医学院，四川成都 610500）
摘要：为研究浓香型白酒酒醅发酵结束时不同层酒醅中微生物多样性的不同，利用高通量测序研究了四川某著名浓香型酒厂出窖时面糟、上层、中层和下层糟微生物多样性。结果表明，出窖酒醅中绝对优势细菌是乳杆菌科（Lactobacillaceae），下层糟中普雷沃氏菌科（Prevotellaceae）细菌显著高于其它部位。假丝酵母属（Candida）、双足囊菌属（Dipodascus）与拟威克酵母属（Wickerhamiella）是出窖糟中的主要真菌，面糟中拟威克酵母属和念珠菌属（Moniliella）丰度较上中下层糟高。
关键词：浓香型白酒；发酵结束；酒醅；高通量测序
中图分类号：TS261.1 文献标识码：A 文章编号：1674-506X（2021）05-0017-0005
Analysis of Microbial Diversity in Different Layers of Grain after Fermentation of Strong-flavor Baijiu
ZHAO Zhi-ping1, CHEN Hong-fan1, HAN Xu2, DENG Bo3, SONG Chuan3, PENG Tao4, NIE Xin5*
（1.School of Food and Biological Engineering, Chengdu University, Chengdu Sichuan 610106, China;
2.School of Chemical Engineering, Sichuan University of Science and Engineering, Zigong Sichuan 643000, China;
3.Luzhou Laojiao Co., Ltd., Luzhou Sichuan 646000, China;
4.College of Science, Shantou University, Shantou Guangdong 515063, China;
5.School of Basic Medical Sciences, Chengdu Medical College, Chengdu Sichuan 610500, China）
Abstract：In order to study the difference of microbial diversity in different layers of fermented grain at the end of the fermentation of Strong-flavor Baijiu, high-throughput sequencing was used to analyze the microbial diversity of the surface, upper, middle and lower layer of a famous strong-flavor winery in Sichuan. The results showed that the absolute predominant bacteria in the fermented grain was Lactobacillaceae, and the Prevotellaceae bacteria in the lower layer fermented grains were significantly higher than those in other different layers. Candida, Dipodascus and Wickerhamiella were the main fungi in the fermented grains. On the other hand, the abundance of Wickerhamiella and Moniliella in the top of fermented grain was higher than those in upper, middle and lower layer of fermented grains.
Keywords：strong-flavor Baijiu; end of fermentation; fermented grain; high-throughput sequencing
doi：10.3969/j.issn.1674-506X.2021.05-003
收稿日期：2021-08-04
基金项目：四川省重点研发项目（2019YFS0004）
作者简介：赵志平（1981-），博士，副教授。研究方向：发酵工程。
*通信作者
引文格式：赵志平,陈泓帆,韩煦,等.浓香型白酒发酵结束后不同层酒醅的微生物多样性分析[J].食品与发酵科技,2021,57(5):17-21.
