Correlation Analysis of the Microbial Community in Luzhou-flavor Fermented Grains and Physicochemical Indicators
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The changing patterns of the dominant microbial community in Luzhou-flavor fermented grains during a fermentation cycle and the corresponding physiochemical indicators (starch, reducing sugar, ethanol, total acidity, and temperature) were studied, and the correlation between the two changing patterns was analyzed. The results showed that during the fermentation process, temperature and reducing sugar concentration first increased, then decreased, and finally remained constant; ethanol and total acid concentrations first increased and then remained constant; starch content continuously decreased. The bacterial diversity indices were all in the range of 2.12~2.80, and the fungal diversity indices ranged from 1.68 to 2.61. The correlation coefficients between microbial community diversity and starch, reducing sugar, ethanol, total acidity, and temperature were 0.717 (P < 0.01), 0.744 (P < 0.01), -0.704 (P < 0.01), -0.838 (P < 0.01), and 0.622 (P < 0.05), respectively. The correlation coefficient between fungal diversity and starch was 0.561 (P < 0.05), and no significant correlations were observed between fungal community diversity and other physiochemical indicators. Bacterial sample 5 and 6 were sequenced and identified as Bacillus subtilis sp. and Pseudomonas sp.
