Analysis Of Microbial Community Structure Characteristics Of Maotai-flavor Liquor Accumulation Fermented Grains In Maotai Production Area

Based on solving the problems of the brewing mechanism and flora characteristics of Jiang-flavoured liquor in the process of high-temperature accumulation and fermentation,this thesis uses a high-throughput method for sequencing and mathematical statistics software to analyze the accumulation of Jiang-flavoured liquor in different brewing rounds.Research on the characteristics of bacterial and fungal community structure of and analyzed the changes of stacking fermentation dominant microbial communities during the stacking fermentation process and the differences in the microbial community structure of stacking fermentation in different brewing rounds,as follows:(1)A total of 36 bacterial phyla and 999 bacterial genera were detected in fermented grains accumulated in the seven brewing rounds.Among them,the relative abundance of 25 genera exceeded 1.00 % in at least one sample,and these genera accounted for 75.75 %-96.87 % of the bacterial community in each round of stacked samples.There are some differences in the community structure of bacterial samples accumulated in different regions.A total of 35 bacterial phyla and 897 bacterial genera were detected in the stacked samples from 4 regions.The relative abundance of 23 genera exceeded 1.00 % in at least one region.The genus accounts for80.50 %?93.05 % of the microbial community of the stacked samples in each region.(2)A total of 10 fungal phyla were detected in the seven rounds of stacking fermentation in the Maotai production area.Among them,Ascomycota had a relative abundance of more than 95 % during the seven rounds of stacking fermentation of Jiang-flavoured liquor which was dominant.A total of 251 fungal genera were detected at the genus level,and the relative abundance of 16 genera exceeded 1.00 %in at least one round,and these genera accounted for 94.00 %?98.11 % of the microbial community of the stacked samples in each round.There are certain differences in the fungal community structure in stacked samples from different brewing regions.A total of 9 phyla and 242 fungal genera were detected from the stacked samples in the four regions.Among them,the relative abundance of 18 genera in at least one region exceeds 1.00 %,and the proportion of samples in each region is94.53 %?98.21 %.(3)Correlation analysis of the core bacterial community found 28 nodes and 34 edges.In general,the relationship between bacterial genera is intricate,and the positive correlation of bacteria has more edges than the negative correlation.The strongest node with Firmicutes is Kroppenstedtia,Virgibacillus,Oceanobacillus,Staphylococcus,Thermoactinomyces and Bacillus,and the strongest node with Proteobacteria is Acetobacter.8 Hubs are found in the positive correlation network and 2 Hubs are found in the negative correlation network.Correlation analysis of the core fungal community yielded 10 nodes and 16 edges.Ascomycota's strongest node is Thermoascus,and 5 Hubs are found in the positive correlation network.