Differences in Microbial Community and Physicochemical Properties of Different Layers of Fermentative Material in the Pit of the Fourth Round of Jiangxiang Baijiu
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Abstract:
In this study, the fourth round of alcoholic fermentative materials at different depths in Jiangxiang Baijiu fermentation pit was taken as the research object. The pure culture technology combined with high-throughput sequencing technique was used to detect the microbial diversity and community structure, meanwhile, the bionics technology and conventional physical and chemical analysis methods were used to determine the sample quality. The results showed that the total numbers of colony, lactic acid bacteria, molds and yeasts in the fourth-round alcoholic fermentative materials at different depths of fermentation pit were in the order of upper > middle > lower, with all the contents higher than 105 CFU/mL. The contents of moisture, reducing sugar, starch and protein as well as acidity differed insignificant (P>0.05). AS for sensory quality, the lower layer alcoholic fermentative material had a stronger fragrance but its bitterness and astringence were greater. The sequencing results indicated a total of 50 bacterial genera and 74 fungal genera in different stratified fermentative material, and their bacterial community compositions were relatively similar, with the absolute dominant bacterial was Lactobacillus (91.59%); The composition of fungi in each layer differed significantly, and their abundance was higher than that of bacteria, with Thermoascus having the highest relative abundance (33.45%). The correlation analysis showed that there were complex biological processes among the microbial communities in the fourth round of alcoholic fermentative material. Compared with the bacteria, the correlation between fungal genera and physico-chemical indexes were more complex. Thermoascus, Rasamsonia and Aspergillus might be the key genera in the fermentation process of alcoholic fermentative material. Comprehensive analysis showed that the microbial composition and flavor of the fermented materials at the middle and lower layers were more unique compared with the fermented materials with different spatial distribution in the same cellar.
