Analysis Of The Microbial Community Structure In Liquor-making Environment Of Fumao Cellar Wine

The liquor-making of Maotai-flavor liquor is extremely complex in which many kindsof microorganisms ferment together.The taste and flavor of Maotai-flavor liquor produced from different regions are different.Environmental factors and microbial groups are important factors influencing the liquor-making.Knowing the natural environment of production area and the microbial community structure in liquor-making have extremely vital significance to the analysis of the formation of the unique flavor of Maotai-flavor liquor.This paper collecets related data of the natural environment(including geology,geomorphology,soil,climate,etc.)of production area of Fumao cellar wine and detects the quality of the water used in liquor-making.Then compare these with Maotai liquor,the results show that the production area of Fumao cellar wine has an excellent geographical location locating near 28 degrees north latitude which is a perfect region for the liquor-making.Meanwhile,it also has premium water sources and perfect climate for the reproduction of the liquor-making microbes.Shall we say,the production area of Fumao cellar wine is a perfect place for liquor-making.In order to know the microbial community strcture and their correlation in the air of the liquor-making workshops and the fermented grains of Fumao cellar wine,we analyse the bacterial and fungal community structure of the air,the accumulated fermented grains and fermented grains in the new and old workshops based on high-throughput sequencing technology.The main results are as follows:(1)Pseudomonas is the absolutely dominant bacterial community in the air samples;the dominant fungal community mainly have Thermomyces,Aspergillus,Thermoascus and Cladosporium.The content of yeast in the air samples is relatively lower,mainly have Sterigmatomyces and Rhodosporidium.(2)The dominant bacterial communities in the samples of the accumulated fermented grains are mainly Bacillus,Lactococcus,Lentibacillus,Lactobacillus and Kroppenstedtia;the dominant fungal communities are mainly Thermoascus,Thermomyces,Aspergillus,and Monascus.The yeast in the samples of the accumulated fermented grains are mainly Candida and Saccharomyces.(3)The correlation analysis of the microbial community structure between the samples of accumulated fermented grains and the air show that:The fungal community structure in the samples of accumulated fermented grains and the air has a higher similarity,but the bacterial community structure has a lower similarity.Combining the analysis results of their bacterial and fungal community structure,we know that the fungal community of the air in the brewing workshop has close relationship with the liquor-making of Fumao cellar wine.Then we can infer that the difference of the liquor quality between the new and old workshops may have relationship with the fungal community structure of the air.(4)Lactobacillus is the absolutely dominant baterial community in the samples of fermented grains at the end of fermentation;the dominant fungal communities are mainly Aspergillus,Monascus,Wallemia,Thermomyces,Penicillium and Clonostachys.Aspergillus as the dominant fungal community is found in all the samples of the fermented grains.The yeast in the samples of the fermented grains are mainly Candida,Saccharomyces and Trichosporon.(5)The correlation analysis of the microbial community structure between the samples of the fermented grains and accumulated fermented grains show that:The fungal community structure in the samples of fermented grains and accumulated fermented grains has a relatively higher similarity,but the bacterial community structure has a relatively lower similarity.Combining the analysis results of their bacterial and fungal community structure,we know that the bacterial community structure changes relatively greater than the fungal community strcture from the accumulation to the end of the fermentation.(6)From the analysis results of the microbial community structure of all the samples,we know that Aspergillus,Thermomyces and Thermoascus coexit in the samples of air,accumulated fermented grains and fermented grains,and they exist as dominant fungal communities in the samples of air and accumulated fermented grains.It reveals that these fungal communities exsit relatively stable in the liquor-making of Fumao cellar wine and parts of the microorganisms in the process of fermentation may originate from the air of the brewing workshop.In addition,the content of Monascus in the old workshop is much higher than the new one.That,as we all know,the accumulation process is vital to the liquor-making of Maotai-flavor liquor and the Monascus plays an important role in the process of fermentation.So we can speculate that Monascus may be one of the key microorganisms which leads to the quality difference of Fumao cellar wine from the new and old workeshops.