We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
不同储藏期浓香型白酒大曲的微生物多样性分析.
- Authors
刘延波; 王琳琳; 金尚萍; 韩素娜; 王贤; 孙西玉; 张立新; 潘春梅
- Abstract
The microbial diversity of strong-flavor Baijiu (Chinese liquor) Daqu produced by SheDianLaoJiu at different storage periods was analyzed using Illumina Miseq high-throughput sequencing technology. The results showed that a total of 26 bacterial genera and 13 fungal genera were detected from the three storage periods of the Daqu. Among them, the common dominant bacterial genera were Lactococcus, Enterobacter, Lactobacillus and Weissella, and the common dominant fungal genera were Saccharomycopsis, Thermoascus, Pichia, Aspergillus and Galactomyces. The community composition of the Daqu was similar in different storage periods, but the relative abundance of the dominant bacterial community groups was different significantly. From the analysis of the microbial genus characteristics and balance, the Daqu with a storage period of 6 months was more suitable for the production of Baijiu. In addition, the Galactomyces, Arachniotus, norank_c_Cyanobacteria, Escherichia-Shigella, Terrisporobacter, norank_ f_Bacteroidales S24-7 group, Ruminococcaceae_UCG-005, and Rikenellaceae_RC9_gut_group were found for the first time from strong-flavor Baijiu Daqu.
- Subjects
MICROBIAL diversity; NUCLEOTIDE sequencing; BACTERIAL communities; ENTEROBACTER; LACTOCOCCUS; FLAVOR
- Publication
China Brewing, 2022, Vol 41, Issue 4, p105
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2022.04.017