本文通过Illumin公司Miseq 2×300 bp测序平台对浓香型白酒中温曲和高温曲进行高通量测序分析，发现以丰度>0.01%为阈值，中温曲中细菌共得到7个门，高温曲15个门，中温曲共得到19个属，高温曲26个属。首次从中温曲中检测出的类群有Pediococcus(小球菌属)，Pantoea(泛菌属)，Melghirimyces。高温曲中检测出的类群有Streptophyta，Brevibacterium(短杆菌属)，Thermus(栖热菌属)，Saccharopolyspora，Citrobacter(柠檬酸杆菌属)，Streptococcus(链球菌)，Brevundimonas(短波单胞菌属)，Allobacillus。此外研究发现高温曲中的细菌较中温曲的细菌相比Bacillus(芽孢杆菌属)和Thermoactinomyces(高温放线菌属)显著上升，而Kroppenstedtia和Lactobacillus(乳杆菌属)显著下降，可能是与张弓酒独特的制曲工艺有关。本研究建立了一套高通量测序技术分析浓香型白酒大曲细菌群落结构的方法，为建立浓香型白酒大曲微生物信息数据库，优化大曲发酵工艺和提升品质提供理论依据。

The medium temperature Daqu and high temperature Daqu of Luzhou-flavor Liqu were analyzed by High-throughput sequencing through Illumin Miseq 2×300 bp sequencing platform, which revealed that 7 phyla and 19 genera were obtained from medium temperature Daqu and 15 phyla and 26 genera were obtained from high temperature Daqu at the threshold of abundance > 0.01%. The first group detected from the medium temperature Daqu was Pediococcus, Pantoea and Melghirimyces. The strains detected in the high temperature Daqu were Streptophyta, Brevibacterium, Thermus, Saccharopolyspora, Citrobacter, Streptococcus, Brevundimonas, and Allobacillus. In addition, the study also found that Bacillus and Thermoactinomyces in the high temperature Daqu were significantly increased compared to the bacteria in medium temperature Daqu , while Kroppenstedtia and Lactobacillus were significantly decreased, probably due to the unique production Daqu technology of Zhanggong. In this study, we established a high-throughput sequencing technique to analyze the bacterial community structure of Luzhou-flavor liquor, which provided theoretical basis for establishing microorganism information database of Luzhou-flavor liquor, optimizing Daqu fermentation technology and improving quality.

微生物学河南省教学团队和河南牧业经济学院青年科研创新基金项目（XKYCXJJ2017015）