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浓香型白酒两个产区窖泥微生物群落结构分析.docx

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浓香型白酒两个产区窖泥微生物群落结构分析 Title:AnalysisofMicrobialCommunityStructureinSedimentofTwoProductionAreasofStrongAromaBaijiu Abstract: StrongaromaBaijiuisatraditionalChinesespirit,knownforitsuniqueflavorandcomplexproductionprocess.ThemicrobialcommunitystructureinthesedimentofBaijiuproductionareasiscloselyrelatedtotheformationofthefinalproduct'saroma.ThispaperaimstoanalyzeandcomparethemicrobialcommunitystructureinthesedimentoftwoproductionareasofstrongaromaBaijiu,examininghowdifferentecologicalconditionsandproductionmethodsinfluencemicrobialdiversityandfunctionality.Thestudyutilizedhigh-throughputsequencingtechnologytoanalyzethesedimentsamplesfromtheselectedproductionareas,providinginsightsintothemicrobialcompositionandpotentialimpactonBaijiuquality. Introduction: StrongaromaBaijiuisaniconicChinesealcoholicbeveragewithalonghistory.TheproductionofstrongaromaBaijiuinvolvesaseriesofcomplexmicrobialandchemicalprocesses.Microorganismsplayacrucialroleinthefermentationandtransformationofrawmaterials,ultimatelydeterminingthearomaandqualityofthefinalproduct.AmongthefactorsthatinfluencethemicrobialcommunityinBaijiuproduction,sedimentisparticularlyimportantduetoitsrichmicrobialdiversity.UnderstandingthemicrobialcommunitystructureinthesedimentofdifferentproductionareaswillprovidevaluableinformationforimprovingBaijiuproductionprocessesandenhancingthequalityofthespirit. Methods: 1.SampleCollection:SedimentsamplesfromtwodifferentproductionareasofstrongaromaBaijiuwerecollected.Theselectedareasrepresentdistinctecologicalconditionsandproductionmethods. 2.DNAExtraction:MicrobialDNAwasextractedfromthesedimentsamplesusingacommercialDNAextractionkit. 3.High-ThroughputSequencing:TheV3-V4hypervariableregionsofthebacterial16SrRNAgeneandthefungalITS1-2regionwereamplifiedandsequencedusingIlluminaMiSeqplatform. 4.DataAnalysis:Rawsequencingdatawerequalityfiltered,denoised,andclusteredintooperationaltaxonomicunits(OTUs)at97%similarity.Taxonomicassignmentsweremadeusingreferencedatabases.Alphaandbetadiversity