Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing

Chi-flavor type Baijiu, mainly prepared from rice (raw material) and Jiuqu (saccharifying ferment), is a unique Baijiu in Pearl River region of China. It has gained much popularity over the world due to its prominent Chi -flavor. The bacterial and fungal communities in Jiuqu and during fermentation of Chi-flavor type Baijiu were investigated by high-throughput sequencing. Results indicated that the microbial communities in Jiuqu and Chi -flavor type Baijiu during fermentation were abundant in diversity, and the diversity of bacteria was greater than that of fungi. Lactobacillus and Weissella were the dominant bacteria in Jiuqu. The dominant bacteria in Chi -flavor type Baijiu during fermentation were Lactobacillus, Pediococcus, Lactococcus, Weissella and Enterobacter, which are all originated from Jiuqu. Rhizopus and Polyspora were the dominant fungal communities in Jiuqu, while Saccharomyces, Saccharomycopsis, Trichosporon and Diutina were the dominant fungal communities during fermentation of Chi-flavor type Baijiu, among which Trichosporon and Diutina came from environment.

Automated summary

This study investigated the microbial communities in Jiuqu and during fermentation of Chi-flavor type Baijiu using high-throughput sequencing. The results showed that bacteria had greater diversity than fungi in both Jiuqu and during fermentation of Chi-flavor type Baijiu. Lactobacillus and Weissella were the dominant bacteria in Jiuqu, while Lactobacillus, Pediococcus, Lactococcus, Weissella, and Enterobacter were the dominant bacteria in Chi-flavor type Baijiu during fermentation.