Food and Fermentation Industries >

2022 , Vol. 48 >Issue 1: 36 - 44

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027415

Difference of bacterial community structure and functional prediction in high-temperature Daqu of Maotai and Yaozhihe

  • HOU Qiangchuan ,
  • WANG Yurong ,
  • WANG Wenping ,
  • TIAN Longxin ,
  • ZHAO Huijun ,
  • GUO Zhuang
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  • 1(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science,Xiangyang 441053,China)
    2(Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center,Xiangyang 441705,China)
    3(Hubei Yaozhihe Chuwengquan Liquor Industry Co.Ltd.,Xiangyang 441614,China)

Received date: 2021-03-17

  Revised date: 2021-04-26

  Online published: 2022-01-27

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Abstract

By integrating the sequencing data of high-temperature Daqu with different colors in Maotai distillery in Zunyi city, Guizhou province and Yaozhihe Chuwengquan in Xiangyang city, Hubei province, the quality of high-temperature Daqu between the two regions were comprehensively compared. The results showed that the bacteria in Yaozhihe and Maotai high-temperature Daqu mainly consisted of Bacillus, Thermoactinomyces, Staphylococcus and Kroppenstedtia. However, the relative abundance of these bacteria in the high-temperature Daqu from two regions was quite different, which may due to the higher fermentation temperature of Yaozhihe Daqu than that of Maotai Daqu. High-temperature Daqu with different colors in the same region possessed many shared bacteria, and different sampling regions had a greater effect on the bacterial composition of high-temperature Daqu than on the colors. The bacterial abundance and diversity, the correlation among bacteria as well as the relative abundance of mobile elements in the bacteria of Maotai Daqu were significantly higher than those in Yaozhihe Daqu (P<0.05), while the potential utilization rate of protein and lipid in raw materials of Yaozhihe Baiqu bacteria was higher than that of Maotai. Appropriate reduction of the Daqu-making temperature along with attempting the exogenous addition of Bacillus sp. with excellent fermentation characteristics might be of positive significance in enhancing the quality of Yaozhihe sauce-flavor Baijiu.

Key words： high-temperature Daqu; high throughput sequencing; bacterial community structure; functional prediction; functional prediction

Cite this article

HOU Qiangchuan , WANG Yurong , WANG Wenping , TIAN Longxin , ZHAO Huijun , GUO Zhuang . Difference of bacterial community structure and functional prediction in high-temperature Daqu of Maotai and Yaozhihe[J]. Food and Fermentation Industries, 2022 , 48(1) : 36 -44 . DOI: 10.13995/j.cnki.11-1802/ts.027415

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