【摘要】 通过第三代高通量测序技术对浓香型白酒酒糟堆积发酵过程中的细菌、真菌进行全面的测序分析，从而解析堆积不同时间节点的微生物群落变化规律。结果表明：堆积过程中，7个时间节点分别检测到125个、34个、72个、52个、30个、35个、47个细菌属，48个、16个、26个、23个、24个、30个、28个真菌属。自然堆积发酵过程中细菌优势菌属是芽孢杆菌，占比最高达到86.22%；此外，Tuberibacillus、醋酸杆菌属（Acetobacter）的占比也较高，相对丰度最高分别达到33.46%、15.79%。真菌优势菌属是嗜热菌属，在发酵中后期中稳定存在，占比大于40%；此外，棒孢酵母属（Clavispora）和丝衣霉菌属（Byssochlamys）的占比也较高，相对丰度最高达到77.40%、83.86%。该结果为深入研究和制备可高效发酵利用浓香型白酒酒糟的功能微生物提供了数据参考。更多还原

【Abstract】 Through the third generation high-throughput sequencing technology, the bacteria and fungi were analyzed in the stacking fermentation process of Strong-flavor baijiu distiller’s grains, so as to analyze the changes of microbial community at the different time nodes.The results showed that 125, 34, 72, 52, 30, 35, 47 bacterial genera, 48, 16, 26, 23, 24, 30, 28 fungal genera were detected at the seven time nodes in the stacking process. During the accumulation process, the dominant genus of bacteria is Bacillus, accounting for the highest proportion of 86.22%. In addition, the proportion of Tuberibacilli and Acetobacter is also high, with the highest relative abundance reaching33.46% and 15.79%. The dominant genus of fungi is Thermomyces, which stably existed in the middle and late stages of fermentation,,accounting for more than 40%; In addition, Clavispora and Byssochlamys also accounted for a high proportion, with the highest relative abundance of 77.40% and 83.86%. The results provide data reference for the preparation of microbial agents that can efficiently ferment Strong-flavor baijiu distiller’s grains and for the the development and utilization of functional microorganisms in distillers’ grains.更多还原