Analysis of α-Diversity of Microbial Communities in Daqu for Nongxiangxing Baijiu
In this paper,high-throughput sequencing technology was used to analyze the dynamic α-diversity of microbial communities in the Daqu of Nongxiangxing Baijiu from a koji-making factory,and a total of 23 505 effective bacterial sequences and 533 410 effective fungal sequences were obtained.The results showed that the α-diversity index of microorganisms in the Daqu of Nongxiangxing Baijiu showed dynamic changes during the fermentation process.In the early stage of fermentation,the α-diversity of the biological community in Daqu gradually increased,and after reaching the peak,it was gradually reduced due to biological inhibition;in the middle stage of fermentation,the α-diversity index of the microbial community reached the lowest;in the later stage of fermentation,the α-diversity index of the microorganisms gradually increased and then formed a stable community structure.Therefore,the later stage of fermentation played an important role in the microbial community structure of Daqu and the formation of Nongxiangxing Baijiu quality.
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