FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (8): 150-156.doi: 10.7506/spkx1002-6630-20191227-332

• Bioengineering • Previous Articles     Next Articles

Structure and Diversity Analysis of Mold Community in Main Maotai-flavor Baijiu Brewing Areas of Maotai Town Using High-throughput Sequencing

ZHU Zhiyu, HUANG Yongguang   

  1. (Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
  • Online:2021-04-25 Published:2021-05-14

Abstract: The present work aimed to systematically study the structure and diversity of the mold communities in Daqu and environmental samples from seven main Maotai-flavor Baijiu brewing areas of Maotai town by high-throughput sequencing on an MiSeq platform. A total of 95 genera were detected, including 68 genera from Daqu samples and 89 genera from environmental samples. Aspergillus, Byssochlamys, Monascus, Thermoascus, Thermomyces, Rhizomorcor were identified as the dominant molds in Daqu, while Alternaria, Aspergillus, Byssochlamys, Cladosporium, Fusicolla, Lecythophora, Monascus, Penicillium, Phoma, Pyrenochaeta, Thermoascus, Thermomyces and Toxicocladosporium as the dominant molds in the environmental samples. We analyzed the differences in mold community in terms of diversity index, enrichment rate, decay rate and mobility between the main brewing areas, and between Daqu and environmental samples from each brewing area, and we dissected the interaction between molds in Daqu and those in the brewing environment, which will provide a theoretical basis for deciding where to site a new winery from a microbial perspective.

Key words: Maotai-flavor Baijiu; main brewing areas; high-throughput sequencing; structure and diversity of mold flora

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