Microbial diversity analysis of strong-flavor Baijiu Daqu with different storage periods.

The microbial diversity of strong-flavor Baijiu (Chinese liquor) Daqu produced by SheDianLaoJiu at different storage periods was analyzed using Illumina Miseq high-throughput sequencing technology. The results showed that a total of 26 bacterial genera and 13 fungal genera were detected from the three storage periods of the Daqu. Among them, the common dominant bacterial genera were Lactococcus, Enterobacter, Lactobacillus and Weissella, and the common dominant fungal genera were Saccharomycopsis, Thermoascus, Pichia, Aspergillus and Galactomyces. The community composition of the Daqu was similar in different storage periods, but the relative abundance of the dominant bacterial community groups was different significantly. From the analysis of the microbial genus characteristics and balance, the Daqu with a storage period of 6 months was more suitable for the production of Baijiu. In addition, the Galactomyces, Arachniotus, norank_c_Cyanobacteria, Escherichia-Shigella, Terrisporobacter, norank_f_Bacteroidales S24-7group, Ruminococcaceae...