Analysis of Maotai-flavor Daqu and Fungal Diversity of Fermented Grains
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Abstract:
This article presents the application of Hiseq sequencing method to analyse the fungal colony structureover the stacking fermentation and pit fermentation with high-temperature Daqu. The study aimed to gain a deeper understanding of the microbial diversity and community structure of original sample, especially the complex flora in Maotai-flavor liquor (Jiang-flavour Baijiu) fermentation . Throughout the entire fermentation process, a higher microbial diversity was found with the stacking fermentation, with a lower microbial abundance observed for the pit fermentation except for the dominant fungus. During pit fermentation, some new species were found besides the fungi flora of Daqu, such as Coprinellus, Calcarisporium, Myxotrichumand Cladophialophora. These results indicate the changes in microbial diversity owing to the high-temperature stacking and pit fermentation processes. For Maotai-flavor liquor, it is widely believed that there is a symbiotic relationship between the yeast and mold. This research attempts to understand the relationship between fungal species, through network analysis.The findings that some advantageous specieis exhibited negative correlations and they were mostly Saccharomyces, whilst some molds showed positive correlations. These findings would lay the foundation for further identification of the roles of individual strains in the future.
