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- Title
人工和機械化生產醬香型高溫大曲過程中微生物群落多樣性比較.
- Authors
唐紹培; 朱國軍; 王振林; 李婷婷; 王翼; 朱霞; 王曉丹; 張良; 趙金松
- Abstract
The composition and difference of microorganisms in the production process of sauce-flavor (Jiangxiangxing) high-temperature Daqu in the manual workshop, the new and the old machine workshop were analyzed by high-throughput sequencing technology. The results showed that the composition of dominant microbial genera in Daqu was same whether the Daqu was produced manually or mechanically, the difference was mainly reflected in the relative abundance of each microbial genus. The dominant bacterial genera in the fermentation process of sauce-flavor high-temperature Daqu were Kroppenstedtia, Virgibacillus, Bacillus, Weissella, Scopulibacillus, Oceanobacillus, Saccharopolyspora, Pantoea and Limosilactobacillus, the dominant bacterial genera during storage were Kroppenstedtia and Virgibacillus. The dominant fungal genera in the fermentation process were Thermoascus, Thermomyces, Paecilomyces, Alternaria and Monascus, and the dominant fungal genera during storage were Thermoascus, Thermomyces and Paecilomyces. To sum up, the manual and mechanical production Daqu had a high similarity on the microbial level.
- Subjects
NUCLEOTIDE sequencing; ALTERNARIA; PAECILOMYCES; MONASCUS; MANUFACTURING processes
- Publication
China Brewing, 2024, Vol 43, Issue 7, p79
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2024.07.012