【摘要】 该研究利用高通量测序探究了酒曲和发酵过程中佤族水酒样品的细菌、真菌群落组成，并基于属水平对细菌、真菌进行聚类分析（CA）。结果表明，厚壁菌门（Firmicutes）和变形菌门（Proteobacteria）为酒曲及水酒样品优势细菌门，酒曲中优势细菌属为魏斯氏菌属（Weissella），水酒样品中优势细菌属包括芽孢杆菌属（Bacillus）、肠杆菌属（Enterobacter）等。酒曲中真菌门为子囊菌门（Ascomycota）和毛霉亚门（Mucoromycota），而水酒样品中仅有子囊菌门，酒曲中优势真菌属为曲霉属（Aspergillus）、复膜孢酵母属（Saccharomycopsis）等，复膜孢酵母属、酵母属（Saccharomyces）分别为水酒发酵前期（0～2 d）、后期（3～5 d）的优势真菌属。聚类分析结果表明，发酵后的水酒样品魏斯氏菌属、乳球菌属（Lactococcus）等细菌属相对丰度增加，发酵过程中水酒样品酵母属相对丰度呈逐渐增加并趋于稳定的趋势，而复膜孢酵母属相对丰度逐渐降低。更多还原

【Abstract】 The bacterial and fungal community composition of Jiuqu and Wazu Shuijiu(rice wine) during the fermentation were explored by highthroughput sequencing, and the cluster analysis(CA) of bacteria and fungi were performed based on genus level. The results showed that Firmicutes and Proteobacteria were the dominant bacterial phyla in Jiuqu and Shuijiu samples. The dominant bacterial genus in Jiuqu was Weissella, and the dominant bacteria genera in Shuijiu samples included Bacillus and Enterobacter, etc. Ascomycota and Mucoromycota were the fungal phyla in Jiuqu, while only Ascomycota was found in the rice wine samples. Aspergillus and Saccharomycopsis were the dominant fungal genera in Jiuqu. Saccharomycopsis and Saccharomyces were the dominant fungal genera in the early fermentation stage(0-2 d) and later fermentation stage(3-5 d) of Shuijiu, respectively. The cluster analysis results showed that the relative abundance of Weissella, Lactococcus and other bacterial genera in rice wine samples increased after fermentation, the relative abundance of Saccharomyces gradually increased and tended to be stable during the fermentation process, while the relative abundance of Saccharomycopsis gradually decreased.更多还原