School of Life Sciences, Qilu Normal University, Jinan, Shandong, China.
Jinan High-Tech Zone Experimental Middle School, Jinan, Shandong, China.
PeerJ. 2022 Mar 8;10:e12987. doi: 10.7717/peerj.12987. eCollection 2022.
Although studies have shown that Bacteroidetes, Clostridiales, and Lactobacillales are the main components of the microbial community in pit mud during the brewing of Luzhou-flavored liquor, little is known about the effect of brewing materials on spatial structures of this microbiome.
High-throughput sequencing of the V4-V5 region of prokaryotic 16S rRNA gene was performed to analyze the microbial community diversity and spatial heterogeneity in Luzhou-flavored liquor pit muds with different brewing ingredients. The structural characteristics and heterogeneous spatial distribution of the pit mud microbial communities were examined using bioinformatics and multivariate statistical analysis methods.
Our results showed that Euryarchaeota, Actinobacteria, Bacteroidetes, Chlorobi, Chloroflexi, Firmicutes, Proteobacteria, Synergistetes, Tenericutes, and WWE1 were the dominant phyla in the pit mud microbiome. The Shannon and Simpson indices of the pit mud microbiome with three grains (M3G) in the upper layer were significantly lower than those in middle layer and bottom, whereas those of the pit mud microbiome with five grains (M5G) in bottom were significantly lower than those in middle layer ( < 0.05). There were significant differences in the microbial community compositions between the pit muds with different brewing ingredients and locations in the same pit ( < 0.05). T78 of Anaerolinaceae, , , , , and vadinCA02 of Synergistaceae were significantly enriched in M3G, whereas , , , , , , , , , RFN20 of Erysipelotrichaceae, , 125ds10 of Alteromonadales, , and were significantly enriched in M5G. This study provides a theoretical basis for exploring the influence of brewing ingredients in pit muds on the production of Luzhou-flavored liquor and the specific influence of pit mud microorganisms in different locations on liquor production.
尽管已有研究表明，厚壁菌门、梭菌目和乳杆菌目是浓香型白酒酿造过程中窖泥微生物群落的主要组成部分，但对于酿造原料对该微生物组空间结构的影响知之甚少。
采用高通量测序技术对不同酿造原料浓香型白酒窖泥中细菌 16S rRNA 基因 V4-V5 区进行测序，分析窖泥微生物群落的多样性和空间异质性。利用生物信息学和多变量统计分析方法，研究窖泥微生物群落的结构特征和异质空间分布。
结果表明，古菌门、放线菌门、拟杆菌门、绿弯菌门、绿屈挠菌门、厚壁菌门、变形菌门、互养菌门、柔膜菌门、无壁菌门和 WWE1 是窖泥微生物群落的优势门。上层三种粮（M3G）窖泥微生物群落的 Shannon 和 Simpson 指数显著低于中层和下层，而底层五种粮（M5G）窖泥微生物群落的 Simpson 指数显著低于中层（<0.05）。不同酿造原料和同一窖池不同位置的窖泥微生物群落组成存在显著差异（<0.05）。Anaerolinaceae 的 T78、Firmicutes_unclassified、Synergistetes_unclassified、Chloroflexi_unclassified、Bacteroidetes_unclassified、Euryarchaeota_unclassified 和 Synergistaceae 的 vadinCA02 在 M3G 中显著富集，而 RFN20 of Erysipelotrichaceae、Bacteroidetes_unclassified、Chlorobi_unclassified、Lentisphaerae_unclassified、Spirochaetes_unclassified、Firmicutes_unclassified、Synergistetes_unclassified、Alteromonadales_unclassified、125ds10、Planctomycetes_unclassified 和 Gammaproteobacteria_unclassified 在 M5G 中显著富集。本研究为探讨窖泥酿造原料对浓香型白酒生产的影响以及不同位置窖泥微生物对白酒生产的具体影响提供了理论依据。
