Food and Fermentation Industries >

2022 , Vol. 48 >Issue 19: 58 - 64

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028774

Analysis of bacteria diversity during the production of high-temperature Daqu of Maotai-flavor Baijiu using SMRT technology

  • XIE Dan ,
  • WU Cheng ,
  • CHENG Pingyan ,
  • HUANG Wei ,
  • BI Yuanlin ,
  • ZHANG Jian ,
  • LI Lingzhuo ,
  • WANG Diqiang ,
  • YOU Xiaolong ,
  • HU Feng
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  • (Guizhou Maotai Distillery (Group) Xijiu Co.Ltd., Xishui 564622, China)

Received date: 2021-08-04

  Revised date: 2021-09-30

  Online published: 2022-11-01

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Abstract

The diversity of bacterial community during the fermentation of mechanical and artificial high-temperature Daqu of Maotai-flavor Baijiu was analyzed by SMRT technology. The results showed that at the phyla level, the dominant bacteria in the two types of Daqu were the same in the whole fermentation process, in which Firmicutes was the most dominant. There were 20 dominant genera at the genus level, including Weissella, Kroppenstedtia, and Thermoastatinomyces. Among them, Weissella was the dominant bacteria in the process of entering the chamber. In the first Anqu stage, Thermoastatinomyces was the dominant bacteria in artificial Daqu, while Weissella, Scopulibacillius and Bacillus were the dominant bacteria in mechanized Daqu. In the second Fanqu stage, Lentibacillus was the main genus in artificial Daqu and Weissella was the main genus in mechanical Daqu. In the Chaiqu stage, the diversity of bacteria decreased, and Kroppenstedtia was major in both artificial and mechanical Daqu. The results showed that there were some differences in the dominant bacteria community during the fermentation of the two Daqu, but as the fermentation terminated, the dominant bacteria reached the same. The correlation results showed that there was a significant positive correlation among the most bacterial genera, and the interaction between mechanical and artificial Daqu further revealed the complex interaction between bacterial communities in the process of high-temperature Daqu production. This study provided basic data for the mechanism of Maotai-flavor Baijiu.

Key words： Maotai-flavor Baijiu; high-temperature Daqu; single molecule real-time sequencing(PacBio SMRT); mechanical Daqu-making; artificial Daqu-making; bacterial diversity

Cite this article

XIE Dan , WU Cheng , CHENG Pingyan , HUANG Wei , BI Yuanlin , ZHANG Jian , LI Lingzhuo , WANG Diqiang , YOU Xiaolong , HU Feng . Analysis of bacteria diversity during the production of high-temperature Daqu of Maotai-flavor Baijiu using SMRT technology[J]. Food and Fermentation Industries, 2022 , 48(19) : 58 -64 . DOI: 10.13995/j.cnki.11-1802/ts.028774

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