Comparative Studies on Microbial Community Structure and Production Performance of Jiang-Flavor Daqu in Different Areas of Maotai Town

The microbial community structure and diversity of Jiang-flavor Daqu (TS, WS, WM, MH and DJ) from different areas of Maotai town were analyzed by using the third-generation nanopore sequencing platform, and its physicochemical indexes and characteristic flavor substances were measured. The results showed that there were some similarities and differences between Daqu in different areas of Maotai town. In terms of microbial community structure, Bacillus, Saccharopolyspora, Weissella, Staphylococcus and Streptomyces were the common dominant bacterial genera in the five Daqu samples. Among them, Bacillus was the absolute dominant bacteria in MH and DJ. Aspergillus and Penicillium were the common dominant fungal genera, and the proportions of Lichtheimia and Saccharomycopsis in TS, WM and MH were significantly higher than those in DJ and WS. Compared with TS and WM, network correlation analysis showed that MH, DJ and WS had stronger interactions among dominant bacteria. In addition, redundancy analysis (RDA) showed that Weissella was positively correlated with esterification power, liquefaction power, saccharification power, acetic acid, ethyl acetate, ethyl lactate and n-pentanol. Lichtheimia was positively correlated with liquefaction power, saccharification power, acetic acid, isovaleric acid, 2,3-butanediol, phenylacetaldehyde and dibutyl phthalate. Saccharomycopsis was positively correlated with esterification power and ethyl acetate. Bacillus was positively correlated with 2,3,5,6-tetramethylpyrazine, propionic acid, isovaleric acid, dibutyl phthalate, 2,3-butanediol and phenacetaldehyde.