CAJ | 학술논문

为了解茅台酒酒曲微生物的菌群组成结构，为其制曲工艺的稳定及质量评估提供理论依据，利用宏基因组学方法分别提取2011—2013年的茅台酒酒曲微生物总基因组 DNA，经 PCR 扩增16S rDNA V4区构建文库并测序，进行茅台酒酒曲细菌群落多样性的研究。结果表明：茅台酒酒曲微生物群落构成较稳定，主要分布于γ-变形菌纲（50％以上）和芽孢杆菌纲（30％以上），分属于魏斯氏菌属、片球菌属、明串球菌属、糖多孢菌属、欧文氏菌属、真丝菌属、短状杆菌属、鞘氨醇杆菌属、醋酸杆菌属、糖单孢菌属、盐单胞菌属和德库菌属；各年茅台酒酒曲细菌群落结构差异不大。
위료해모태주주곡미생물적균군조성결구，위기제곡공예적은정급질량평고제공이론의거，이용굉기인조학방법분별제취2011—2013년적모태주주곡미생물총기인조 DNA，경 PCR 확증16S rDNA V4구구건문고병측서，진행모태주주곡세균군락다양성적연구。결과표명：모태주주곡미생물군락구성교은정，주요분포우γ-변형균강（50％이상）화아포간균강（30％이상），분속우위사씨균속、편구균속、명천구균속、당다포균속、구문씨균속、진사균속、단상간균속、초안순간균속、작산간균속、당단포균속、염단포균속화덕고균속；각년모태주주곡세균군락결구차이불대。
Total DNA of microorganism in Moutai distiller’s yeast with different years was respectively extracted by the metagenomics method and then its 16S rDNA V4 was amplified and sequenced to study bacterial community diversity of Moutai distiller’s yeast for understanding composition and structure of bacterial community and provide the theoretical basis for stability and quality evaluation of distiller’s yeast-making technology.The results showed that the microorganism community structure of Moutai distiller ’s yeast is relatively stable and the bacterial community mainly consists of Gammaproteobacteria (50%) and Bacilli (30%) including Weissella , Pedioccus, Leuconostoc, Saccharopolyspora, Erwinia, Planifilum, Brachybacterium sp., Sphingobacterium, Acetobacter, Saccharomonospora,Halomonas and Desemzia.There is no difference in bacterial community structure among Moutai distiller’s yeasts with different years.