Differences in Microbial Count and Bacterial Diversity in Jiangxiang Daqu under Various Koji-making Conditions
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Abstract:
Based on microbial culture and high-throughput sequencing, the effects of different koji-making raw materials and methods on microbial count, bacterial community structure, and functional genes in Jiangxiang Daqu were studied. Koji-making raw materials showed a greater impact on microbial count than koji-making methods, and both organic wheat and artificial koji were conducive to the growth and reproduction of bacteria and fungi. The dominant bacterial phyla in Jiangxiang Daqu were Firmicutes, Proteobacteria, Actinobacteria, and norank_Bacteria, whereas the dominant bacterial genera (n=16) included Kroppenstedtia, Bacillus, Acinetobacter, Virgibacillus, and Thermoactinomyces. The regulatory mechanisms of and hub microbes in bacterial communities in Maotai-flavored Daqu produced under different koji-making conditions were different. In terms of bacterial community diversity and abundance, mechanical organic Daqu and artificial common Daqu were slightly better than mechanical ordinary Daqu, although mechanical ordinary Daqu was slightly similar to mechanical organic Daqu and extremely similar to artificial ordinary Daqu. PICRUSt functional gene prediction revealed different degrees of similarity in the functional genes of bacterial communities between mechanical and artificial koji as well as between common and organic wheat koji, although mechanical and artificial koji were more similar. This study compared the microbial count, bacterial community structure, and bacterial functional genes in Jiangxiang Daqu prepared with different koji-making materials and methods, which has certain guiding significance for improving the quality of Jiangxiang baijiu.
