The 7 kinds of medium-temperature Daqu (EEDS, HB, HT, LT, MGW, ST, YHD) in Inner Mongolia were used as the research objects, and their physicochemical and microbial diversity were analyzed.The results showed that there were differences in moisture, acidity, saccharifying power and liquefying power and fermentation power among them.Saccharifying and liquefying power of EEDS were significantly higher than the other 6 kinds of Daqu (P<0.05).There were differences in the types and abundances of the dominant bacterial genera of these 7 kinds of Daqu.Pseudomonas was dominant in EEDS, Streptomyces was dominant in HB, LT and ST, Staphylococcus was dominant in HT and MGW, Weissella was dominant in YHD;there are differences in the types and abundance of their dominant fungal genera, Aspergillus was dominant in EEDS, MGW, ST and YHD, Monascus was dominant in HB;Rhizopus was dominant in LT;Thermomyces was dominant in HT.Beta diversity analyses (PCoA) were performed to assess the divergence in the structure of the microbial community in the 7 kinds of Daqu, they were divided into 2 groups in terms of bacterial(group a:EEDS, HB, LT, ST and YHD, group b:MGW and HT) and fungal (group c:EEDS, ST, LT, HB, MGW and YHD, group d:HT) community composition.In the bacterial community, Staphylococcus in group b was the main differential microorganism;in the fungal community, Aspergillus and Thermomyces were the main differential microorganisms in group c and d.The correlation analysis has revealed that physicochemical properties (P<0.05) are significantly correlated with 16 dominant bacterial genera and 9 dominant fungal genera.Staphylococcus was the main differential microorganism in group b, which had significant positive correlation with acidity (P<0.05).
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