Correlation Analysis of Microbial Community Succession in Fermented Grains of Xifeng-Flavor Chinese Liquor with Its Physicochemical Indexes

doi:10.7506/spkx1002-6630-20190910-126

Abstract

Abstract: The structure and succession of the microbial community in fermented grains of Xifeng-flavor Chinese liquor were analyzed by high throughput sequencing. The results showed that a total of 216 genera were detected during the fermentation process, including 183 bacterial ones and 33 fungal ones. The dominant microorganisms were Rhizopus, Naumovozyma, Thermoascus, Aspergillus, Candida, Pseudeurotium, Saccharomycopsis, Pichia, Saccharomyces, Lactobacillus, Bacillus, Pediococcus and Streptomyces, Naumovozyma and Lactobacillus being absolutely dominant. The correlation analysis between physicochemical indexes and microbial diversity showed that bacterial diversity was significantly negatively correlated with fermentation temperature, but significantly positively with the contents of starch and reducing sugar, while there was no significant correlation between each physicochemical index and fungal diversity.

Key words: Xifeng-flavor Chinese liquor; microbial community; physicochemical indicators; correlation analysis

CLC Number:

TS261.1

CHEN Xue, ZHANG Yongli, YAN Zongke, MENG Qinyan, QI Huan, LI Haohao, JIA Zhiyong. Correlation Analysis of Microbial Community Succession in Fermented Grains of Xifeng-Flavor Chinese Liquor with Its Physicochemical Indexes[J]. FOOD SCIENCE, 2020, 41(22): 200-205.

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Correlation Analysis of Microbial Community Succession in Fermented Grains of Xifeng-Flavor Chinese Liquor with Its Physicochemical Indexes

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