Analysis of Microbial Community structure and Flavor Composition of Maotai-flavor Daqu
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was applied to analyze and identify the volatile flavor components in the Daqus of two Maotai-flavor distilleries (A and B), with their microbial community structure being analyzed using MiSeq high-throughput sequencing technology. The results showed that a total of 43 volatile components were detected in all Daqu samples, and there were significant differences in volatile flavor composition between the two distilleries. The predominant bacterial flora of the Daqu samples from the two distilleries were unclassified Bacilillaceae (A: 19.14%, B: 13.56%), Oceanobacillus (A: 11.13%, B: 15.28%), and other Bacilillales species (A: 8.53%, B: 11.12%). The dominant fungal flora were Aspergillus (A: 55.00%, B: 7.58%), Thermoascus (A: 28.11%, B: 49.85%) and Thermomyces (A: 11.70%, B: 19.24%). The microbial flora of the Daqu samples from the two Maotai-flavor distilleries (A and B) had similar compositions but different abundance. These results indicate that the main fermentation microorganisms in the Daqus of Maotai-flavor liquor are similar, but the compositions and ratios of species are different.
