Metagenomics Analyze the Relationship between the Dominant Bacteria and Fungi and Metabolism Function in the Pit Fermentation of Maotai-flavor Liquor
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Abstract:
In this work, metagenomics technology was used to study and analyze the dominant bacteria and fungi communities change, metabolic function difference and correlation of fermented grains in the fourth round of Maotai-flavor liquor cellar. The results showed that the pit fermentation grains were in acid environment, the content of alcohol and acid in 30 days fermentation were higher than that of 0 days fermentation, and the types of esters were more abundant. The diversity decreased after 30 days fermentation, and a total of 409 bacteria genera and 40 fungi genera were found in pit fermentation grains. The dominant bacteria at 30 days fermentation were Lactococcus (21.3%), Enterococcus (21.71%), Bacillus (10.92%) and Mycolicibacterium(8.26%), etc. The dominant fungi were Schizosaccharomyces (22.26%), Aspergillus (19.58%), Byssochlamys(14.64%) and Pichia (13.78%). The KEGG analysis showed that carbohydrate metabolism and amino acid metabolism were the main metabolic functions of microorganism during pit fermentation. Aspergillus, Moesziomyces, Pichiahadstrong positive correlations with the two major metabolic functions, while the Lactococcus, Bacillus and Mycolicibacterium were negatively correlated with them. Theseresults could provide an important reference for the analysis of dominant fermentation microorganisms and their metabolic functions in the formation of Maotai-flavor.
