High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristic
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ORIGINAL ARTICLE
High‑throughput sequencing of the microbial diversity of roasted‑sesame‑like flavored Daqu with different characteristics Xianyu Wu1 · Ruixue Jing1 · Wenhao Chen2 · Xiaojie Geng3 · Miao Li1 · Fuzhen Yang1 · Yinzhuo Yan3 · Yang Liu1 Received: 27 April 2020 / Accepted: 19 October 2020 / Published online: 2 November 2020 © King Abdulaziz City for Science and Technology 2020
Abstract The purpose of this experiment was to analyze the microbial community diversity in three Daqu samples displaying different characteristics in the same Daqu fermentation chamber. A high throughput sequencing technique was used to detect the microbial abundance and diversity in these Daqu samples. Of the three samples, the microbial diversity in the Black sample (sample B) was significantly higher than in the other two. At the genus level, Saccharopolyspora, Bacillus, Lentibacillus, Staphylococcus, Kroppenstedtia, and Thermoactinomyces were the primary bacterial groups in the sesame-flavored liquor, while Thermomyces, Thermoascus, and Aspergillus represented the main fungal groups. In sample B, the dominant bacteria were Thermoactinomyces, Saccharopolyspora, and Pseudomonas. In the White sample (sample W), Thermoactinomyces was the most abundant, followed by Saccharopolyspora and Lentibacillus. Staphylococcus dominated in the Yellow sample (sample Y), followed by Bacillus and Kroppenstedtia. Regarding the fungi in the three samples, Thermomyces accounted for 93.70% in sample B, and Aspergillus dominated in sample W, while the Thermoascus and Aspergillus content were similar in the sample Y. This study examined the microbial diversity in liquor Daqu with different sesame flavors, providing a foundation for microbial regulation, while investigating the relationship between flavored liquor compounds and microorganisms. Keywords Sesame flavored liquor · Daqu · Microbial composition · Community diversity · High-throughput sequencing
Introduction Baijiu is one of the world’s best-selling distilled spirits (Liu et al. 2018). According to flavor types, there are 11 traditional Chinese liquors, which includes a sauce flavor, a strong flavor, and light flavor. Sesame-flavored liquor is an innovative form of traditional liquor in China. In terms of Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13205-020-02500-1) contains supplementary material, which is available to authorized users. * Yinzhuo Yan [email protected] * Yang Liu [email protected]; [email protected] 1
School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China
2
Solid‑State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin 644000, Sichuan, China
3
China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
production, it integrates strong (Wang et al. 2008), light, and sauce flavors by combining flavor materials and style characteristics. This is typically representative of
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