Study on a Luzhou-flavor Baijiu Brewing Technology with Two Starter and Succession Rule of Microbial Community in Fermented Grains
In this study,according to the process characteristics of Luzhou-flavor liquor,stainless steel mobile cellar was used as fermentation container,Luzhou-flavor liquor producing Daqu starter and Luzhou-flavor fragrant Daqu starter were evenly mixed as fermentation agents,and crushed sorghum was used as raw materials.The production methods were steamed and mixed,and the fermentation methods were added to form a Luzhou-favor baijiu brewing technology.The physical and chemical indicators and the microbial community in fermented grains of a Luzhou-flavor baijiu fermented with two starte were analyzed by conventional physicochemical analytical detection techniques and Illumina MiSeq high throughput sequencing,and the fermentation mechanism was further explored.The results showed that the changes of physicochemical indexes in the whole fermentation process had obvious regularity.The alcohol content quickly increased in the early stage,and tended to be flat in the late stage,which reached the maximum value on the 9th day.The results showed that a total of 317 genera were detected during the fermentation process,including 225 fungal genera and 92 bacterial genera.There were two dominant fungal genera in fermented grains,among which Issatchenkia was dominant in the fermentation process.There were three dominant bacterial genera,Lactobacillus being absolutely dominant during the early stage of the fermentation,unclassified-Lactobacillales being absolutely dominant during the late stage of the fermentation.There was a significant relationship between the microbial community structure in fermented grains and fermentation factors.For fungal,reducing sugar was significantly positively correlated with Dipodascus and Thermomyces.For bacteria,the starch content and reducing sugar and Staphylococcus was significantly positively related,such as the moisture content and the alcohol content was significantly positively related with unclassified-Lactobacillales.In the process of fermented grains fermentation,temperature,alcohol content and acidity promoted the succession of microbial community structure.
a Luzhou-favor baijiu brewing technology with two startermicrobial communityphysicochemical indicatorscorrelation analysis
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