Diversity of Bacterial Community Structure in Mechanized Maotai-flavor Liquor Brewing in Different Stacking Fermentation Rounds

Abstract

Abstract: Maotai-flavor liquor has been following the traditional production model. With the mechanization of other liquors, Maotai-flavor liquor is facing new innovation and challenges in brewing model. However, the study of microbial community structure of Maotai-flavor liquor mechanized brewing has not been reported yet. In this study, 16S rDNA fragments of bacteria in stacking fermented grains of seven rounds of Maotai-flavor liquor mechanized brewing were sequenced and analyzed by high-throughput sequencing technology. The results showed that 14 phylum and 456 genera were detected in the seven rounds. Proteobacteria, Actinobacteria, and Firmicutes were the dominant phylum. The core bacteria were Acinetobacter, Bacillus, Caulobacter, Kroppenstedtia, Lactobacillus, Lentibacillus, Oceanobacillus, Pediococcus, Rhodococcus, Sphingomonas, Thermoactinomyces, and Weissella. Caulobacter and Rhodococcus were the special genus of bacteria in the process of mechanized brewing, which may come from mechanical equipment and environment. Core microorganisms were interrelated with each other, among which Bacillus, Lactobacillus, Thermoactinomyces, Lentibacillus, Kroppenstedtia, Weissella, Pediococcus and Oceanobacillus were symbiotic, while Acinetobacter, Caulobacter and Philingomonas were negatively correlated with other nine genera. Among the fermentation environmental factors, moisture, acidity and starch content had great influence on microbial community structure. Bacillus, Thermoactinomyces and Pediococcus were positively correlated with starch content and negatively correlated with moisture and acidity. Caulobacter and Sphingomonas were negatively correlated with starch content and positively correlated with moisture, and Sphingomonas was also positively correlated with acidity. The results revealed the core bacterial community in the process of mechanical fermentation of Maotai-flavor liquor, which lays a scientific foundation for theoretical research and engineering application of mechanical fermentation of Maotai-flavor liquor.

Key words: Jiangxiang -flavor liquor, mechanization, high-throughput sequencing, microbial community structure, stacking fermentation, core bacterial community

CLC Number:

Huan Wang De-Zhou XI Xiao-Long YOU. Diversity of Bacterial Community Structure in Mechanized Maotai-flavor Liquor Brewing in Different Stacking Fermentation Rounds[J]. FOOD SCIENCE, 0, (): 0-0.

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