Details

Autor(en) / Beteiligte

• Chen, Yanru
• Li, Kaimin
• Liu, Ting
• Li, Ruyi
• Fu, Guiming
• Wan, Yin
• Zheng, Fuping

Titel

Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor Baijiu Daqu

Ist Teil von

• Frontiers in microbiology, 2021-01, Vol.11, p.592421-592421

Ort / Verlag

Switzerland: Frontiers Media S.A

Erscheinungsjahr

2021

Link zum Volltext

Quelle

Free E-Journal (出版社公開部分のみ）

Beschreibungen/Notizen

• Special-flavor is a unique in Jiangxi Province, China, whose uniqueness mainly depends on the unique production process of special-flavor . However, the microbial structure and physicochemical indices of different parts of the special-flavor are still unknown. This greatly reduces the actual value of in the production of special-flavor . Therefore, culture-dependent and Illumina MiSeq sequencing methods were used to analyze the microbial structure of special-flavor . The results indicated that there was a complicated microbial diversity in Chinese special-flavor . The predominant bacterial communities were Bacillales, Lactobacillales, and Rhodospirillales, while Saccharomycetales and Eurotiales were the predominant fungal communities. Significant differences in microbial community and distribution were shown between the surface and central parts of . and genera were the predominant microorganisms in the surface part of , whereas , , , and genera were the predominant microorganisms in the central part of . Meantime, the different microbial distributions between the surface and central parts of caused the significant differences in the physicochemical indices. These results can provide an important theoretical basis for improving the brewing process and the quality of special-flavor .