Microbial traceability analysis of Chinese Feng-flavour Daqu to explore the influence of environmental microorganisms

Abstract

Abstract Aims:Analysis the changes of microorganisms during Chinese Feng-flavour Daqu fermentation, and the specific contribution of different environmental factors to Daqu microorganisms. Methods and Results: High throughput sequencing technology and SourceTracker software were used to analyze the microbial diversity of Feng-flavour Daqu before and after fermentation. 85 fungal and 105 bacterial were detected in the newly pressed Feng-flavour Daqu, while 33 fungal and 50 bacterial in the mature Daqu, and 202 fungal and 555 bacterial in the environmental samples. After fermentation, the microbial community structure of Daqu changed and decreased significantly. Conclusions: 94.7% of fungi come from raw materials and 1.8% from outdoor ground, 60.95% of bacteria come from indoor ground, 20.44% from raw materials, and 8.98% from tools. By comparing the changes of microorganisms in Daqu before and after fermentation, the microorganisms in mature Daqu may mainly come from not only the enhanced strains but also the environment. Significance and Impact of the Study: The source of main microorganisms in Feng-flavour Daqu and the influence of environmental factors on the quality of Daqu were clarified, which provided a basis for improving the quality of Feng-flavour Daqu.