Analysis of microbial community structure during Wazu Shuijiufermentation
The bacterial and fungal community composition of Jiuqu and Wazu Shuijiu(rice wine)during the fermentation were explored by high-throughput sequencing,and the cluster analysis(CA)of bacteria and fungi were performed based on genus level.The results showed that Firmicutes and Proteobacteria were the dominant bacterial phyla in Jiuqu and Shuijiu samples.The dominant bacterial genus in Jiuqu was Weissella,and the dominant bacteria genera in Shuijiu samples included Bacillus and Enterobacter,etc.Ascomycota and Mucoromycota were the fungal phyla in Jiuqu,while only Ascomycota was found in the rice wine samples.Aspergillus and Saccharomycopsis were the dominant fungal genera in Jiuqu.Saccharomycopsis and Saccharomyces were the dominant fungal genera in the early fermentation stage(0-2 d)and later fermentation stage(3-5 d)of Shuijiu,respectively.The cluster analysis results showed that the relative abundance of Weissella,Lactococcus and other bacterial genera in rice wine samples increased after fermentation,the relative abundance of Saccharomyces gradually increased and tended to be stable during the fermentation process,while the relative abundance of Saccharomycopsisgradually decreased.
万方数据
维普
