Microbial communities in fermented grains for Baijiu determined by full-length 16S rRNA genes
The traditional Chinese alcoholic beverage Baijiu is produced by spontaneous fermentation of grains under anaerobic conditions. However, the microbial succession mechanism of Baijiu brewing has not been fully clarified, and a comprehensive evaluation of metagenomic strategies for microecology surveys has not yet been conducted. Using the fermentation process of strong-flavor Baijiu as a model, we examined the microbiome based on short read 16S rRNA variable regions, V3-V4, as well as full-length 16S regions, V1-V9, compared with whole metagenomic shotgun sequencing to measure the effect of technology selection on phylogenetic and functional profiles. The V1-V9 region of 16S rRNA genes is registered and released here.