Study On The Microbial Community Structure In The Mechanized Brewing Process Of Maotai-flavor Liquor

Maotai-flavor liquor is one of the most typical traditional Chinese liquors with the most typical flavor and development which has the characteristics of complex brewing process and rich flavor components,The mainly reason is that complex microbial diversity and its brewing process.Due to its traditional and complex brewing processes its modernization and mechanization development lags far behind of other flavors of liquor.However,with the development of modern science and technology,the transformation and upgrading of traditional industries is imperative,and include the mechanization of Maotai-flavor liquor.Therefore,the research on the mechanized brewing of Maotai-flavor liquor has not only academic disciplinary value but also practical application engineering significance.Whether it is mechanized or traditionally,the core of brewing high-quality Maotaiflavor liquor is still the microorganisms involved in the fermentation and regulating the fermentation.Therefore,systematically studying the microbial community structure and its changes in the fermentation process of Maotai-flavor liquor is still the key to scientifically understanding and revealing the fermentation mechanism of liquor and the formation of aroma substances.In this study,the community structure of microorganisms in the brewing system of flavor liquor was systematically studied by means of high-throughput sequencing combine with selective media.At the same time,the regulation of dominant microbes in the fermentation process have been studied,and compared with the structure of the main microbial in the process of brewing traditional Maotai-flavor liquor,which provided a theoretical basis for the mechanical brewing of Maotai-flavor liquor.The major conclusions are as follows:(1)A total of 132 genera of fungi were detected during the stacking fermentation process,which the main fungus is Thermomyces、Troulaspora、Byssochlamys、Aspergillus、Thermoascus、Candida.And 478 genera were detected in the fermentation process of the pits,which the major fungus is Troulaspora、Candida、Aspergillus、Meyerozyma、Penicillium、Kazachstania.There still exist microorganisms that have relatively high abundance but unclassified to genus in the fungal samples.(2)A total of 496 genera of bacteria were detected during the stacking fermentation process,which the main bacteria is Acinetobacter、Lactobacillus、Bacillus、Lentibacillus、Kroppenstedtia、Sphingomonas.And 632 genera were detected in the fermentation process of the pits,which the major bacteria is Acinetobacter 、Lactobacillus、Bacillus、Acidovorax、Brevundimonas.There still exist microorganisms that have relatively high abundance but unclassified to genus in the pits samples.(3)There are 532 strains of bacterial,431 strains of yeast and 83 strains of mold were isolated from mechanized breweries stacking fermentation of Maotai-flavor liquor by selective media.And 546 strains of bacterial,315 strains of yeast and 211 strains of mold were isolated from mechanized breweries pits fermentation of Maotai-flavor liquor by selective media.The result of Homology analysis display that 17 bacterial species and 12 yeast species、15 mold species were identified during the mechanized breweries fermentative process of Chinese Maotai-flavor liquor,which 2 bacterial species and 5 mold species was reported for the first time in Maotai-flavor liquor.(4)Compared with the traditional brewing of Maotai-flavor liquor,the main bacterial genus and fungal genus in the mechanized brewing process are similar in abundance,indicating that the mechanized brewing of Maotai-flavor liquor is completely feasible on the microbial structure level;However,there are also certain differences community structures in some microorganism genuses between mechanized brewing and traditional brewing(such as Troulaspora,Acinetobacter genus,etc.),presumably this may be related to mechanical engineering and equipment performance,fermentation parameter control and so on.