In this study, high-throughput sequencing technology was used to investigate the correlation between the physicochemical indexes and microbiota of Baoning vinegar herb Daqu in different seasons.The results of high-throughput sequencing showed that the dominant bacterial genera of Daqu were Streptomyces, Scopulibacillus, Pantoea, Saccharopolyspora, Staphylococcus and Kroppenstedtia, the dominant fungal genera were Aspergillus, Thermomyces, Rhizomucor, and Hyphopichia.Significant differences were found in the physicochemical indexes of the matured Daqu in different seasons, with moisture content around 15%, higher than the industry standard;pH around 7.0;starch content around 70 g/100 g, with the highest starch content in summer;Reducing sugar content was highest in spring;Saccharification power levels was highest in spring;Esterification and liquefaction power levels were highest in winter.Among the microbial flora, Pantoea, Saccharopolyspora, Kroppenstedtia and Rhizomucor were closely related to the saccharification power and liquefaction power of vinegar Daqu, while Pantoea, Streptomyces, Rhizomucor and Hyphopichia could enhance its esterification power.Rhizomucor and Hyphopichia were strongly correlated.This experiment reveals the correlation between physicochemical indexes and microbiota of herb Daqu in different seasons, and lays a theoretical foundation for improving the quality of it.
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