Analysis of Microbial Diversity in the Fermented Grains of Maotai-flavor Liquor Using High-throughput Sequencing
The microbial genomic DNA in the fermented grains of Maotai-flavor Fumao cellar wine in the period of the 2nd pit entry fermentation anaphase,the 3rd stacking fermentation phase and the 3rd pit entry fermentation metaphase were extracted for high-throughput sequencing to analyze the microbial diversity in fermented grains.The results showed the microbial diversity of fermented grains from stacking fermentation and pit entry fermentation.In the different fermentation phase,the dominant microbes in fermented grains from stacking fermentation mainly included Lactococcus,Acetobacter,Bacillus,Lysinibacillus,Candida,Aspergillus.And the dominant microbes in fermented grains from pit fermentation mainly included Lactobacillus,Acetobacter,Penicillium,Pichia,Aspergillus,Thermoascus,Candida.The analysis results preliminarily revealed the function of microbe in the Maotai-flavor liquor brewing,and the relationship between the produce of rich flavor components and the brewing microbe.
国家科技期刊平台
NSTL
万方数据
维普
