Differences of microbial community structure in fermented grains during strong-flavor Baijiu fermentationin new and old pits
In order to analyze the succession characteristics and differences of microbial communities of strong-flavor(Nongxiangxing)Baijiu during the fermentation process in the new and old pits,the succession,composition and structure of microbial community in fermented grainswere analyzed by high-throughput sequencing techniques,and the correlation and stability of microbial communities in fermented grains of new and old pits were elucidated by correlation network analysis.The results showed that the diversity of bacteria and fungi in old pits was lower than that in new pits,and the growth trend of bacterial diversity in old pits lagged behind that in new pits,while the diversity of fungi was the opposite.There were obvious dif-ferences in the composition and succession of fungal communities,but the bacterial communities were similar.The relative abundance of Aspergillus and Kazachstania in fermented grains of old pits was higher,but the relative abundance of Saccharomyces was higher in fermented grains of new pits.In addition,the correlation network analysis showed that the microbial network in fermented grains of old pits had a higher degree of aggregation,and the coexistence of microbial communities was more complex and more stable.
NETL
NSTL
万方数据
维普
