1 (China National Research Institute of Food and Fermentation Industries Co. Ltd., China Center of Industrial Culture Collection Beijing 100015, China) 2 (Si Chuan Liquor Group Co. Ltd. Si Chuan Liquor Research Institute, Chengdu 610041, China)
Abstract: Microbial communities of strong flavour Chinese Baijiu in the fermented habitats from Yibin region were comprehensively analyzed by high throughput sequencing. And the varieties and abundance of the bacteria from pit mud, daqu, fermented grains and yellow water were compared. The results indicated that a total of 1493 OTUs from 201 genera have been annotated in 26 samples collected from Baijiu fermented habitats of Yibin region, which were mainly distributed in phylum Bacteroidete, Proteobacteria and Firmicutes. Among which, 5 genera were from phylum Euryarchaeota of domain Archaea. The microbial diversity was the highest in the pit mud samples and dominant bacteria were Achaea, lactic acid bacteria and Rumencoccus sp. Daqu samples, with the second highest microbial diversity, mainly included bacteria that have not been identified to genus level, lactic acid bacteria, Bacillus sp. and Thermoactinomyces sp. The lowest microbial diversities were in fermented grains and yellow water samples, of which the main microbial groups were lactic acid bacteria and Rumencoccus sp. There is a trend from multiple microorganisms to functional microorganisms in the fermented habitats of strong flavour Chinese Baijiu from Yibin region. This study laid a foundation for exploring the functional microorganisms in the fermentation process, analyzing the fermentation mechanism and improving the quality of strong flavour Chinese Baijiu.
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