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Research Report | Publishing Language: Chinese | Open Access

Analysis of fungi community diversity and structure in different high-temperature Daqu

Yantao LIHongdong LIANGJunqiang WEIYongchang GUOXinmin ZHAOYixin LINYinliang TAOHai WANGYun TANG
Jinhui Liquor Co., Ltd., Lanzhou 742308, China
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Abstract

In this study, the fungal diversity and community structure of different high-temperature Daqu (yellow Qu, black Qu, white Qu, mixed Qu) were analyzed by high-throughput sequencing technology, the fungal community were analyzed by cluster analysis (CA) and principal coordinate analysis (PCoA) based on the genus level, and the phylogenetic analysis of the fungal community was conducted.The results shown that the richness of fungal community in yellow Qu was the highest, the unique amplicon sequence variants (ASVs) was 790.Ascomycota was the dominant phyla in yellow Qu, and Thermomyces, Thermoascus, Aspergillus, and Monascus, etc were the dominant genera.CA and PCoA results showed that on the genus level, the similarity of fungal community structure between yellow Qu and black Qu was higher.Phylogenetic analysis of fungal flora showed that the relative abundance of Aspergillus in yellow Qu was higher than that in other high-temperature Daqu.The study provided a theoretical basis for improving Jiuqu by microbial technology and improving the quality and flavor of sauce-flavor (Nongxiangxing) Baijiu.

CLC number: TS262.6 Article ID: 0254-5071(2024)07-0126-06

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China Brewing
Pages 126-131

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Cite this article:
LI Y, LIANG H, WEI J, et al. Analysis of fungi community diversity and structure in different high-temperature Daqu. China Brewing, 2024, 43(7): 126-131. https://doi.org/10.11882/j.issn.0254-5071.2024.07.019

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Received: 10 November 2023
Revised: 30 April 2024
Published: 25 July 2024
© Beijing Academy of Food Sciences 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).