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In this study the microbial composition in the starter (Daqu) of Chinese Gujing Tribute liquor was determined by employing near full length ribosome gene library sequencing approach. Gujing Tribute Daqu has a distinct microbial community structure by comparison with several other important types of Chinese liquor; especially The rmomyces only occurred in Gujing Tribute Daqu, not in any other types of Daqu as most dominant species. Besides, there are five distinct species as most dominant ones in Gujing Tribute Daqu: Pantoea agglomerans, Pantoea vagans, Talaromyces thermophiles, Thermomyces lanuginosus, and Thermoascus aurantiacus, the latter two species both capable of producing a series of useful enzymes for fermentation purposes and some flavor precursor synthesis. Though the distinct dominating species are mainly the ones degrading the feedstock, their potential roles in the flavor determination of Gujing Tribute liquor are very valuable for further study.

Characterization of Microbial Community Composition in the Fermentation Starter (Daqu) Reveals a Distinct Dominant Species Combination Potentially Contributing to the Flavor of Chinese Gujingtribute Liquor