Comparison of microbial communities in 3 flavor types Baijiu Daqu based on high-throughput sequencing

The microbial community diversity of different flavor types (strong-flavor, light-flavor, sauce-flavor) of Baijiu Daqu was analyzed and compared using high-throughput sequencing technology combined with principal coordinate analysis (PCoA) and linear discriminant analysis effect size (LEfSe). The results showed that the diversity and richness of bacterial and fungal communities in light-flavor Baijiu Daqu was the lowest. While the richness and diversity of fungal communities in sauce-flavor Baijiu Daqu was the highest, and the richness and diversity of bacterial communities in strong-flavor Baijiu Daqu was the highest. A total of 18 bacterial phyla, 351 bacterial genera, 5 fungal phyla and 166 fungal genera were annotated from 3 flavor types Baijiu Daqu samples, the microbial community composition of light-flavor Baijiu Daqu and strong-flavor Baijiu Daqu samples were similar, but they were certain different from that of sauce-flavor Baijiu Daqu. The main differential microorganisms were Saccharomycosis in light-flavor Baijiu Daqu, Pichia, Aspergillus and Leuconostoc in strong-flavor Baijiu Daqu, and Thermomyces and Kropenstedtia in sauce-flavor Baijiu Daqu.