Abstract:Traditional culture-dependent approaches and single molecule real-time sequencing technology were applied to investigate the fungal community composition and characteristics during the fermentation process of sauce-flavor baijiu using the biomimetic machine-produced Daqu and the traditional manual Daqu. The results showed that Wicherhanmomyces anomalus, Pichia kudriavzevii, Candida tropicalis, Kodamaea ohmeri, Kazachstania humilis, Kluveromyces marxianus, and Aspergillus could be simultaneously detected by both approaches. The fungal diversity gradually decreased from the formation of Daqu to the end of fermentation. In addition, compared with the results of second-generation high-throughput sequencing, single-molecule real-time sequencing technology was more suitable to identify the diversity of minor fungal. Moreover, the dominant fungal genera the high-temperature Daqu showed a significant positive correlation regulation mechanism, including 55 fungal genera showing a significant positive correlation, and 6 fungal genera showing a significant negative correlation. This study revealed fungal community composition and characteristics during high-temperature Daqu fermentation of sauce-flavor baijiu, and aimed to lay a theoretical foundation for exploiting functional microorganisms and clarifying the fermentation mechanism of high-temperature Daqu.
