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Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou‐ flavour liquor using second‐generation sequencing technology
Author(s) -
Yang JianGang,
Dou Xiao,
Ma YingYing
Publication year - 2018
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.528
Subject(s) - pediococcus , weissella , biology , lactobacillus , rhizopus , yeast , lactobacillus brevis , microorganism , food science , bacteria , fermentation , microbiology and biotechnology , leuconostoc , lactic acid , biochemistry , genetics , lactobacillus plantarum
The dominant microorganisms in Daqu were analysed using high‐throughput sequencing during fermentation. There were 16 dominant fungal species accounting for 90.8% of the total fungal abundance with Pichia kudriavzevii accounting for 43%. There were 18 dominant bacterial species accounting for 94% of the total bacterial abundance with Lactobacillus representing >50%. The succession pattern of the microbial populations showed that, prior to the top temperature, the microbial population was rich, consisting of Pichia (yeast), Aspergillus , Rhizopus (moulds), Weissella , Pediococcus and Lactobacillus (bacteria). During the top temperature phase, Thermoascus aurantiacus predominated. After this, in the final Daqu , the microflora were mainly yeasts ( Pichia , Saccharomycetales ) and the bacteria Lactobacillus , Bacillus , Weissella and Pediococcus . These results lay the foundation for further studies on functional microorganisms in the preparation and the mechanism of Daqu formation. © 2018 The Institute of Brewing & Distilling