In this study, high-throughput sequencing technology was used to analysis the microbial community succession and its spatial distribution on the upper-, middle- and lower-layer in the fermented grains of Jiahu Liquor Group Co., Ltd. The results showed that changes in α-and β-diversity of microbial communities in the fermented grains collected from different layers were similar. According to the result of β-diversity analysis, the entire fermentation process could be divided into early (0-7 d), middle (7-15 d) and late (15-60 d) stage, among which the species diversity and richness in the early stage were significantly higher than those in the late stages (P<0.05), and the genus Lactobacillus was the absolute dominant microorganism in the middle and late stage. The statistical significance of differences of α-diversity and composition at the phylum level of microbial communities in each layer was associated with the fermentation time. Generally, there was no significant difference in the α- and β-diversity of the microbial communities in the fermented grains at different layers with the same fermented time, in other words, fermented grains in each layer could not effectively cluster into one group (UPGMA and PCA analysis). This study could enrich the contents of the microbial community succession and spatial distribution of strong-flavor fermented grains in China, and provide data reference for further exploring the mechanism of the influence of spatial location on the microbial community of fermented grains, as well as provide ideas and methods for the study of the microbial community spatial heterogeneity in the Baijiu brewing environment.
HU Xiaolong
,
WANG Kangli
,
YU Miao
,
TIAN Ruijie
,
ZHANG Zhigang
,
WANG Yongliang
,
ZHAO Dong
,
HE Peixin
,
WEI Tao
. Microbial community succession pattern and spatial heterogeneity in fermented grains of strong-flavor Baijiu[J]. Food and Fermentation Industries, 2020
, 46(10)
: 66
-73
.
DOI: 10.13995/j.cnki.11-1802/ts.023321
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