【摘要】 该研究采用Illumina MiSeq高通量测序技术对山西不同地区6个代表性醋厂(分别编号为A～F)的酒醪和醋醅样品的细菌菌群多样性及菌群结构进行分析比较。结果表明，不同醋厂山西老陈醋酒精和醋酸发酵阶段细菌菌群丰度及多样性存在一定的差异。酒精及醋酸发酵阶段均注释到9个细菌门和26个细菌属(相对丰度>0.5%)，主要细菌属均为乳杆菌属(Lactobacillus)，平均相对丰度分别为42.81%、34.37%。发酵初期和中期，不同醋厂酒醪及醋醅样品的细菌菌群结构差异较大；发酵末期，存在一定的相似性。酒精发酵末期，A厂和F厂的细菌菌群结构较为相似，B厂、C厂和D厂的菌群结构较为相似；醋酸发酵末期，B厂、C厂和D厂的菌群结构较为相似，A、E、F厂的菌群结构较为相似，但E厂和F厂的乳杆菌属相对丰度较大，A厂的醋酸杆菌属(Acetobacter)相对丰度较大。更多还原

【Abstract】 The bacterial flora diversity and flora structure o f fermented mash and fermented grains samples from six representative vinegar plants(Number as A-F) in different regions of Shanxi was analyzed and compared by Illumina Mi Seq high-throughput sequencing technology. The results showed that there were certain differences in the abundance and diversity of bacterial communities during the alcoholic and acetic acid fermentation stages of Shanxi aged vinegar from different vinegar factories. During the alcohol and acetic acid fermentation stages, 9 bacterial phyla and 26 bacterial genera were annotated(relative abundance>0.5%), and the main bacterial genus were Lactobacillus, with an average relative abundance of 42.81%and 34.37%, respectively. In the early and middle stages of fermentation, there were significant differences in the bacterial community structure of different vinegar factories mash and vinegar mash samples. In the late stages of fermentation, there were certain similarities. At the end of alcoholic fermentation, the bacterial community structure of factories A and F was relatively similar, while the bacterial community structure of factories B, C,and D was relatively similar. At the end of acetic acid fermentation, the microbial community structure of factories B, C, and D was relatively similar,while the microbial community structure of factories A, E, and F was relatively similar. However, the abundance of Lactobacillus genus in factories E and F was relatively high, while the abundance of Acetobacter genus in factory A was relatively high.更多还原