Jiuyao is an important power source in the brewing of traditional Huangjiu, with the functions of saccharification and fermentation. Shaoxing Jiuyao endows Shaoxing Huangjiu with a unique quality. In order to explore the microbial composition and physiochemical indicators of Jiuyao in different wineries in Shaoxing, microbial composition of Jiuyao was studied by single molecule real time sequencing technology (SMRT-seq), and the water content, acidity and enzyme activity of Jiuyao was determined. The core microorganisms in Jiuyao and their functional characteristics were studied by analyzing relevant physiochemical indicators. The types and relative abundances of the bacterial community in different wineries are quite different, with Pediococcus pentosaceus, Weissella cibaria and Enterobacter being the dominant ones; in contrast, fungi were stable with Saccharomycopsis fibuligera. The water content of Jiuyao in JH winery (14.52%) was significantly higher than others (P<0.05). The acidity of Jiuyao in TP and JH winery (33.14, 35.49 g/kg) and the liquefaction force (1.4, 1.31 U/g) was significantly higher than others (P＜0.05), and the acid protease activity of SYH winery was the highest, which was 190.08 U/g (P＜0.05). The composition and characteristics of the core functional microorganisms in Jiuyao in different factories were consistency. Among the 71 microorganisms screened, S. fibuligera contributed the most to the amylase and protease activities of the Jiuyao yeast. Wickerhamomyces anomalus could be a potential flavor contributor. This study can provide a theoretical basis for the mechanized production of Jiuyao in the future and the functional microorganisms got by screening can provide bacteria for the flavor enhancement of mechanized Huangjiu.
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