Wangmao Daqu(mixture starter)is a high-temperature,Moutai-flavor Daqu made from wheat,ripe starter for inoculation(63 kinds of herbs added)and water.In this study,the microbial distribution in Wangmao Daqu was comprehensively analyzed by third-generation high-throughput sequencing technology and pure culture isolation screening.A total of 1914 genera were detected,including 1208 bacteria,482 molds,203 yeasts and 21 others.The main function of mold in Moutai-flavor liquor is to produce a variety of active enzymes,decompose macromolecules.Bacteria may be an important source of the middle-flavor and Moutai-flavor of Wangmao Daqu.Saccharomycopsis fibuliqura may have compound functions in Wangmao Daqu,including esterification,wine production and aroma production.By counting,isolating and screening culturable microorganisms of Wangmao Daqu,and the yeast content of Wangmao Daqu was 1-2 orders of magnitude higher than that of other reported high-temperature Moutai-flavor Daqu,and a total of 119 culturable microorganisms were isolated and identified,including 73 bacteria,29 yeasts and 17 moulds.A phylogenetic tree was constructed for the culturable microorganisms,providing a theoretical basis for the in-depth study of microbial resources in Wangmao Daqu.
Wangmao Daquhigh-throughput sequencingculturable microorganismsisolation and screening
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