DRP003691
Fungal bacterial community structure in the ordinary and fortified Daqu
Chinese liquor is produced from spontaneous fermentation starter (Daqu), which provides the microbes and flavors for liquor fermentation. We chose Daqu as the object. Firstly, we inoculated Daqu with Bacillus licheniformis, and investigated the effect of this strain on the global metabolic profile. Then the dynamics of the fungal community structure were revealed by high-throughput sequencing. It showed that the abundance of the fungal microbial community composition changed significantly under fortification, whereas the microbial diversity was not impacted throughout the whole process. For example, Aspergillus, Candida, Clavispora, Cyberlindne and Dipodascus increased at both phases, indicating their positive interaction with the fortified strain. Meanwhile, Issatchenkia, Pichia, Saccharomycopsis and Thermoascus decreased in both phases.