Diversity Analysis of Bacterial Community During the Sixth Heap Fermentation of Sauce-Flavor Baijiu Produced in Beijing

被引：0
作者：
Wang Y. [1 ,2 ]
Li W. [1 ,2 ]
Li X. [1 ,2 ]
Wang H. [3 ]
Zhu H. [3 ]
Sun B. [1 ]
Zhang C. [1 ,2 ]
Xu K. [1 ,2 ]
机构：
[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing
[2] School of Food and Health, Beijing Technology and Business University, Beijing
[3] Beijing Huadu Brewery & Food Industry Co Ltd, Beijing
来源：
Journal of Food Science and Technology (China) | 2022年 / 40卷 / 03期
关键词：
Bacterial community diversity; Correlation analysis; Different producing regions; Heap fermentation; High-throughput sequencing; Sauce-flavor Baijiu;
D O I：
10.12301/spxb202100089
中图分类号：
学科分类号：
摘要：
In the present study, the bacterial community and dynamic changes during the sixth heap fermentation of sauce-flavor Baijiu produced in Beijing were studied by using the high-throughput sequencing method. The results showed that at the phylum level, the dominant phyla in the sixth heap fermentation process included Firmicutes, Actinobacteria and Proteobacteria. At the genus level, 14 dominant bacterial genera including Lactobacillus, Lentibacillus, and etc.. Among them, the relative abundances of Lentibacillus increased first and then decreased, while the relative abundance of Lactobacillus increased gradually. Lentibacillus, as hubs with positive correlation, was positively correlated with 7 bacterial genera, while Lactobacillus, as hubs with negative correlation, was negatively correlated with 10 bacterial genera. Compared with other sauce-flavor Baijiu producing areas such as Guizhou province, the bacterial community had significant difference in terms of number of species, order of dominant phyla and relative abundance of bacterial genera. This study revealed the change of bacterial community structure during the sixth heap fermentation of sauce-flavor Baijiu produced in Beijing, hoping to provide a basic data for studying the characteristics of sauce-flavor Baijiu produced in Beijing. © 2022, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：68 / 76
页数：8
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