基于高通量测序技术解析兰州百合酒醪自然发酵过程中细菌菌群变化

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Analysis of Bacterial Community Changes During Natural Fermentation ofLanzhou Lily Wine Mash Based on HighThroughput Sequencing Technology

YANG Taoliwei'， GU Chunhua²*， FAN Pengfei²， ZHU Shuqiang²， ZHU Yu2.3 （1.Lanzhou Institute of Husbandry and Pharmaceutical Sciences of CAAS，Lanzhou 730ooo， China; 2.GansuProvincial Food Inspection Research Institute，Lanzhou 730oo， China; 3.Gansu Provincial Engineering TechnologyResearch Center for Nutrition and Safety Evaluation of Geographical Indication Products，Lanzhou 73ooo， China）

Abstract： This study employed for the first time high-throughput sequencing technology to analyze bacterialcommunity structure and dynamics of lanzhou lily wine fermentation mash during the fermentation process.Theresults revealed 8phyla，11classes，30orders，43 families and 52 genera from the fermentation mash samples.Threedominant bacterial phyla were found，namely Proteobacteria，Firmicutes，and Bacteroidetes.Firmicutes exhibitedhigher relative abundance in the prophase and metaphase，and wasconcentrated in the middle and lower layers ofthe fermentation mash.Proteobacteria also had higher relative abudance in the prophase and metaphase，but wasconcentrated in the middle and upper layers of the fermentation mash in the metaphase.Seven dominant bacterialgeneraweredid，lycocter，tobcillusssella，cia，ooccs，gtaebeClostridium sensu stricto. Among them， Lactobacilus and Acetobacter exhibited higher relative abudance during fermentation，and Lactobacilus relative abudance showed a consistently increasing trend.Pediococcus demonstrated higher relative abundance in the anaphase， while Weissell relative abudance showed a tendencyof first decreasing， followed by increasing and then decreasing during the fermentation process. β diversity analysis results show that significant diferences in the bacterial communities in both upper and middle layer mash samples by metaphase to anaphase compared to prophase.The lower layer mash samples presented significant diferences in bacterial communities in the prophase compared to the metaphaseand anaphase.This indicates thatthe similarityof bacterial communities in lily wine mash at diferent fermentation periods shows a phased characteristic.This study provides theoretical basis andnew insights for the researchoffermentationand metabolism mechanism of lilywine and strain screening.

Keywords： Lanzhou lily wine; high-throughput sequencing; bacterial community change

兰州百合为我国地理标志产品[1，属川百合的变种[2-3]。（剩余10165字）