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首页> 外文期刊>Journal of the Institute of Brewing >High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor
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High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor

机译：中国芝麻香精酒大曲中细菌成分的高通量测序和动态演替

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摘要

Sesame flavour liquor is a traditional Chinese distilled spirit with fruity, sweaty, roasted sesame and floral aromas. High temperature Daqu production is one of the key processes in the formation of sesame flavour liquor. The composition and changes in the microbial community during the making of Daqu have a significant impact on the quality of Daqu liquor. In this study, microbial diversity based on high throughput sequencing technology was used to reveal the bacterial community structure and succession law in the four critical stages of high temperature Daqu production. The results show that Firmicutes had a significant advantage (76.7%-98.2%) in the four stages as Proteobacteria and Actinobacteria reached peak values in the first and second periods, and decreased in the later periods. At the genus level, Kroppenstedtia, Lactobacillus, Weissella, Lentibacillus, Bacillus and Saccharopolyspora were detected as the main bacterial groups in the high temperature Daqu of Chinese sesame flavour liquor. The abundance of Lactobacillus and Weissella was greater than that of other microbes in the Daqu entry period. During the first Daqu flipping, the number of bacterial genera reached a peak in the production process. Then, the bacterial diversity continued to decrease until the last period, while Kroppenstedtia, Saccharopolyspora and Lentibacillus adapted to the high temperature environment and accumulated during the second Daqu flipping and the Daqu exit. This research used high throughput sequencing technology to reveal, for the first time, the bacterial composition and dynamic succession in high temperature Daqu production of Chinese sesame flavour liquor. This work will contribute to a deeper understanding of the correlation between the formation of flavour substances in sesame flavour liquor and the microorganisms used in its production. (C) 2019 The Institute of Brewing & Distilling
机译：芝麻风味酒是一种传统的中国蒸馏酒，带有果香，汗味，烤芝麻和花香。高温大曲生产是形成芝麻香精酒的关键工艺之一。大曲酿造过程中微生物群落的组成和变化对大曲酒的质量有重要影响。在这项研究中，基于高通量测序技术的微生物多样性被用来揭示高温大曲生产四个关键阶段的细菌群落结构和演替规律。结果表明，在四个阶段中，变形菌和放线菌在第一和第二个时期达到峰值，而在后来的时期则下降，在四个阶段中，Firmicutes具有显着优势（76.7％-98.2％）。在属水平上，在中国芝麻风味酒的高温大曲中，检出了Kroppenstedtia，Lactobacillus，Weissella，Lentibacillus，Bacillus和Saccharopolyspora作为主要细菌群。大曲进入期乳酸杆菌和魏氏杆菌的丰度高于其他微生物。在第一次大曲翻转期间，细菌属的数量在生产过程中达到了顶峰。然后，细菌多样性持续下降直至最后一个时期，而Kroppenstedtia，Saccharopolyspora和Lentibacillus适应了高温环境并在第二次大曲翻转和大曲出口期间积累。这项研究使用高通量测序技术首次揭示了中国芝麻风味白酒在高温大曲生产中的细菌组成和动态演替。这项工作将有助于加深对芝麻风味液中风味物质的形成与生产中所用微生物之间关系的了解。 （C）2019酿造与蒸馏研究所

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