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2018 Vol.37 No.5 Serial No.315
China Brewing
朗姆酒发酵过程中微生物群落结构及其动态演替
张莉'杨慧敏'胡景辉樊晓璐邹毅”李楠*
Research Report
（1.广西大学生命科学与技术学院广西南宁5300042.广西大学糖业工程研究中心广西南宁530004）
摘要采用高通量测序技术对朗姆酒发酵过程中的微生物群落结构及其动态演替进行研究共检出53个细菌属和25个真菌属。结果表明朗姆酒发酵液中细菌群落多样性始终大于真菌且细菌群落多样性在第3天添加丹多液后达到最大此阶段中主要优势组菌为未分类的蓝细菌属（unclassifiedCyanobactenia）第5天的组菌群落多样性最小此阶段主要优势细菌为厚壁菌门的乳酸杆菌属（Lacfobacillus）真菌群落多样性在第2天最大酵母菌在整个发酵过程中始终属于优势真菌采用Manteltext分析样品中微生物群落与环境因子间的相关性结果显示在OUT水平上影响细菌群落和真菌群落多样性的主要是pH值且真菌群落多样性与pH之间具有显著正相关(P<0.05)
关键词朗姆酒微生物群落动态分析高通量测序环境因子
中图分类号TS201.3
文章编号.0254-5071(2018)05-0060-06
doi:10.11882/j.issn.02545071.2018.05.012
Microbial communitystructureand dynamicsuccessionduringfermentationofRum
+EN I! OZnoeIX Ninr nH ONVA‘!A DNVHZ
(I.College of Life Science and Technology, Guangxi University, Nanming 530004, China, 2. Center for Sugar Technology Research, Guangxi University, Nanning 530004, China)
Abstract Microbial community structure and dynamic succession during fermentation of Rum were researched by high throughput sequencing tech-nology, and the 53 bacterial species and 25 fungal species were detected totally from the sample. The results showed that the diversity of bacterial community in Rum fermentation liquid was larger than that of fungus all the time, and reached its maximum after adding dandou liquid on the third day. During this time, the dominant bacteria were unclassified Cyanobacferia. Bacterial community diversity was the least on the fifth day, and the dominant bacteria were Lactobacillus of Firmicutes. Fungal community diversity was the largest on the second day and yeast was always dominant in the whole fermentation process. The correlation between microbial community in samples and environmental factors was analyzed by Mantel text Results indicated that at OTU level, pH was the main factor affecting bacterial and fungal community diversity, and there was a significant positive(so'o >d) Hd pue Arsp aunon [esung am oe[a3
Key words Rum; microbial community; dynamic analysis; high throughput sequencing; environmental factors
朗姆酒是以甘蔗汁或甘蔗糖蜜为原料经酒精发酵、蒸馏、陈酿、勾兑、过滤等一系列工序后得到的一种蒸馏型酒精饮品。其口感丰富香醇芳郁且有保健效果深受人们喜爱1-2)。朗姆酒的发酵是以酵母作为主发酵菌种通过添加丹多液进行共发醇丹多液中的多种微生物及其赢自带微生物发酵产生的代谢产物对酒体的影响和风味物质的形成具有重要意义如乳酸杆菌在朗姆酒发酵过程中为酒体添香和风味物质形成提供前体物质4因此，了解发醇过程中微生物群落多样性的变化将有助于科学地认识朗姆酒酿酒微生物菌群代谢对朗姆酒品质的提高具有重要意义[]。传统微生物群落多样性主要通过分离培养技术、生物标记法和现代分子生物学免培养等技术获得17]。进入21世纪聚合酶链式反应（polymerasechainreaction，
收稿日期2017-12-18
修回日期2018-04-07
基金项目广西工信委项目(程工信投资(2013)258号）
作者简介张革莉（1993-）女士研究生研究方向为酿酒工艺
PCR)技术开始应用于白酒微生物群落结构的研究,但是该技术具有分辨率低（仅能检出少数优势种群）、条带回收困难、难以定量确定条带比例等缺点89。高通量测序技术是在近年来快速发展并广泛应用于多学科多领域的微生物群落多样性检测技术如土壤"、湖泊]、淤泥等生态环境香肠3]、米酒]、醋]等发酵食品利用高通量测序技术不需要进行单菌落分离提取便可直接在微生物基因水平上获取群落资源，该方法具有通量高效率高测序快，覆盖率高等优点）在保证测序深度和测序质量的条件下，可获得较为全面的微生物群多样性评估信息(17)
本研究主要通过高通量测序技术研究朗姆酒发酵中的微生物群落结构及其动态变化规律,确定发酵进程中各阶段的优势菌种，以期为朗姆酒生产与质量控制提供
*通讯作者李楠(1969-）男副教授，博士研究方向为食品微生物学发酵工程
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