Lan Chaohua, Zhou Wei, Zhou Xiaoli, Guo Zhengxiang, Peng Tao, Jiang Renjie, Wang Lingxiang, Cheng Xinkai, Ye Beiling, He Chaojiu
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引用次数: 0
Abstract
To ensure quality stability of strong-flavor Daqu (SFD)-a key saccharification starter in Baijiu production-this study investigated the dynamic succession of fungal communities during fermentation and storage. Using high-throughput sequencing of samples from two production regions, we characterized changes in fungal communities and Physiochemical properties. Predominant genera included Clavispora, Wickerhamomyces, Dipodascus, Thermomyces, Candida, Geotrichum, Aspergillus, and Thermoascus. Correlation analysis revealed significant associations (P < 0.05) between saccharification power and six genera (e.g., Rhizopus and Blastobotrys), and between liquefaction power and four genera (e.g., Millerozyma and Lichtheimia). This study elucidates the dynamic succession of the fungal community during the fermentation and storage of SFD, clarifying the relationship between the fungal community and physicochemical properties.
期刊介绍：
AMB Express is a high quality journal that brings together research in the area of Applied and Industrial Microbiology with a particular interest in ''White Biotechnology'' and ''Red Biotechnology''. The emphasis is on processes employing microorganisms, eukaryotic cell cultures or enzymes for the biosynthesis, transformation and degradation of compounds. This includes fine and bulk chemicals, polymeric compounds and enzymes or other proteins. Downstream processes are also considered. Integrated processes combining biochemical and chemical processes are also published.
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