浓香型白酒窖泥中微生物可培养与不可培养多样性分析

Analysis of the Culturable and Non-Culturable Diversity of Microorganisms in Cellar Mud of Strong-Flavoured White Wine

摘要: 浓香型白酒窖泥微生物多样性与白酒品质息息相关，且可培养微生物被应用于各领域。本文采用厌氧技术对窖泥中微生物分离鉴定以及通过高通量的方式进行OTU划分、Alpha多样性分析、Beta多样性分析、分类学组成分析，以此为依据对微生物群落研究。结果表明：可培养微生物中梭菌属(56.3%)是优势菌，其次为乳酸菌(38.5%)；不可培养微生物细菌优势门是厚壁菌门(66.0%)，古菌是广古菌门(78.0%)；从属水平结构分析，老窖泥优势菌属是互营乙酸氧化菌(24.4%)，优势古菌属是甲烷囊菌属(53.9%)；新窖泥优势菌属是己酸菌属和丁酸梭菌属(14.8%, 14.5%)，优势古菌属是甲烷杆菌属(41.8%)；窖泥内和窖泥外优势菌属是棒状杆菌属(16.2%, 14.5%)，优势古菌属是甲烷短杆菌属(96.9%, 85.0%)。本研究为郎酒窖泥可培养菌株资源开发和不可培养微生物多样性的实际应用提供参考依据。

Abstract: The microbial diversity in the cellar soil of strong-flavored white wine is closely associated with the quality of white wine, and culturable microorganisms are employed in many different industries; the microbial community was studied in this work using a high-throughput approach that included taxonomic composition analysis, OTU classification, diversity analysis (Alpha, Beta), and isolation and identification of the microorganisms in the cellar soil using anaerobic technology. The results indicated that Clostridium (56.3%) were the most common culturable microorganisms, followed by Lactobacillus (38.5%); the most common non-culturable microorganisms at the level of the bacterial phylum were Firmicutes (66.0%), and the most common archaea were Euryarchaeota (78.0%); based on the analysis of the genus level structure, the most common genus of the old cellar mud was in Syntrophaceticus (24.4%), and the dominant genus of the archaea was Methanoculleus (53.9%); the most common genera of the new cellar mud were Caproiciproducens (14.8%) and Clostridium (14.5%), and the most common archaea were Methanobacterium (41.8%); the most common mud outside and inside the cellar mud were Corynebacterium (16.2%, 14.5%) and the most common archaebacterium was Methanobrevibacter (96.9%, 85.0%). This study provides a foundation of reference for the cultivation of culturable strains and the valuable application of non-culturable microbial diversity in Langjiu basement muck.