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. 2021 Jan 14:11:592421.
doi: 10.3389/fmicb.2020.592421. eCollection 2020.

Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor Baijiu Daqu

Yanru Chen  1   2 , Kaimin Li  2 , Ting Liu  2 , Ruyi Li  2 , Guiming Fu  1   2 , Yin Wan  2 , Fuping Zheng  1   3
Affiliations

Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor Baijiu Daqu

Yanru Chen et al. Front Microbiol. .

Abstract

Special-flavor Baijiu is a unique Baijiu in Jiangxi Province, China, whose uniqueness mainly depends on the unique production process of special-flavor Baijiu Daqu. However, the microbial structure and physicochemical indices of different parts of the special-flavor Baijiu Daqu are still unknown. This greatly reduces the actual value of Daqu in the production of special-flavor Baijiu. Therefore, culture-dependent and Illumina MiSeq sequencing methods were used to analyze the microbial structure of special-flavor Baijiu Daqu. The results indicated that there was a complicated microbial diversity in Chinese special-flavor Baijiu Daqu. The predominant bacterial communities were Bacillales, Lactobacillales, and Rhodospirillales, while Saccharomycetales and Eurotiales were the predominant fungal communities. Significant differences in microbial community and distribution were shown between the surface and central parts of Daqu. Acetobacter and Pichia genera were the predominant microorganisms in the surface part of Daqu, whereas Aspergillus, Kroppenstedtia, Oceanobacillus, and Bacillus genera were the predominant microorganisms in the central part of Daqu. Meantime, the different microbial distributions between the surface and central parts of Daqu caused the significant differences in the physicochemical indices. These results can provide an important theoretical basis for improving the brewing process and the quality of special-flavor Baijiu.

Keywords: Daqu; Illumina MiSeq sequencing; microbial community; physicochemical indices; special-flavor Baijiu.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

FIGURE 1
FIGURE 1
Schema of traditional method of making special-flavor Baijiu Daqu.
FIGURE 2
FIGURE 2
Phylogenetic tree based on l6S rRNA gene sequences.
FIGURE 3
FIGURE 3
Phylogenetic tree based on the 26S rRNA and ITS gene sequences.
FIGURE 4
FIGURE 4
The relative abundances of surface Daqu (A) and central Daqu (B) in bacterial communities at the phylum level, and the relative abundances of surface Daqu (C) and central Daqu (D) in fungal communities at the phylum level.
FIGURE 5
FIGURE 5
The relative abundances of surface Daqu (A) and central Daqu (B) in bacterial communities at the genus level, and the relative abundances of surface Daqu (C) and central Daqu (D) in fungal communities at the genus level.
See this image and copyright information in PMC

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