基于Illumina MiSeq高通量测序的酱香型白酒酿造微生物多样性及功能基因注释研究

The brewing microbial of Maotai-flavor liquor with the prospect of industrialization bears a important research value. In order to illustrate the dominate microbial community structure and abundance，and reveal its dynamic variation rule during brewing process,the diversity of microbial community of Maotai-flavor liquor-making will be studied by using of the Illumina Miseq high throughput sequencing technology；and then the correlations between the brewing functional gene and the environmental factors has been proved by the application of the Cluster of orthologousgroup（COG, KOG）in gene function annotation，finally，the fingerprinter of the functional gene in relate to Maotai-flavor liquor-making in under the influence of environment factors has been set up, which would provides a screen basis for the study of the function and the metabolic network of high abundant brewing microbial community. With the completion of the project,the detailed distribution information of the functional gene of the unique brewing microbial related to Maotai-flavor liquor making will be definited, the brewing microbiological resources and functional structure of Maotai-flavor liquor making will be well understanded, and the functional gene related to the Maotai-flavor liquor making will be obtained. The significant research achievements will have great influence on unveil the mysterious between the brewing microbial and the Maotai-flavor making as well as provides reference to further explore, improve and protective microbial resources with excellent functional genes.

酱香型白酒酿造微生物具有重要的研究价值和工业化应用前景。本项目应用Illumina MiSeq高通量测序技术全面解析茅台酱香型白酒酿造微生物多样性，阐明酿造过程中优势微生物群落结构及丰度，并揭示其随酿造工艺动态变化规律；应用同源蛋白簇"（COG、KOG）数据库进行功能基因注释，探明酿酒功能基因及与环境影响因素之间相关性，构建关键环境因素影响下酱香风味形成相关功能基因指纹图谱，为对其中高丰度微生物功能及代谢网络构成研究提供筛选基础。项目的完成，可以明确茅台酱香型白酒独特酿造微生物的详细分布信息，了解酱香型白酒酿造微生物资源及功能结构，获得产酱香型相关功能基因；对进一步发掘、改进和保护优良产酱香型功能微生物提供应用基础参考，对揭开酱香型白酒酿造微生物对应风味形成机理神秘面纱有重要意义。

酱香型白酒酿造微生物具有重要的研究价值和工业化应用前景。本项目应用Illumina MiSeq高通量测序技术解析茅台酱香型白酒酿造微生物多样性，阐明酿造过程中优势微生物(细菌、真菌)群落结构及丰度，并揭示其随酿造工艺动态变化规律；应用KEGG数据库进行功能基因注释，探明酿酒功能基因及与环境影响因素之间相关性，构建关键环境因素影响下酱香风味形成相关功能基因指纹图谱，为对其中高丰度微生物功能及代谢网络构成研究提供筛选基础；通过对比分析不同酒厂和不同车间大曲及酒醅风味物质异同，揭示了酱香风味成份的主要物质成分及在不同发酵阶段的含量及变化；筛选并优化获得具有较高产蛋白酶和淀粉酶活性的产酱香型芽孢杆菌2株，具有较好应用前景。项目的完成，明确了酱香型白酒独特酿造微生物的详细分布信息，了解了酱香型白酒酿造微生物资源及功能结构，获得产酱香型相关功能基因；对进一步发掘、改进和保护优良产酱香型功能微生物提供应用基础参考，对揭开酱香型白酒酿造微生物对应风味形成机理神秘面纱有重要意义。