Origin，Succession and Potential Function of Lactic Acid Bacteria in Fermented Grains of Luzhou-Flavor Liquor

Abstract:

To identify the origin，succession and potential function of lactic acid bacteria（LAB） during the fermentation process of Luzhou-flavor liquor，we compared the LAB community structures among Daqu，fermented grains，and pit mudusing 16S rRNA gene high-throughput sequencing，revealed the succession of LAB community in fermented grains，and predicted the potential function of LAB during fermentation processvia PICRUSt technology. Results showed significant differences of LAB community structure among Daqu，fermented grains and pit mud. The structureof LAB community in fermented grains changed dramatically in the first week of fermentation. Furthermore，PICRUStanalysis showed that LAB mainly participated in glycolysis，and possessed the functional potential to generate butanoate and propanoate.