Temporal dynamics of abundant and rare microbial communities in fermented grains during Chinese light-aroma <i>Baijiu</i> fermentation.

ABSTRACT: The Chinese Baijiu fermentation process involves a complex multi-species microbial community, including both abundant and rare taxa. However, the rare and abundant microbes in fermented grains during Baijiu fermentation are poorly understood. In this study, we investigated the succession of abundant and rare microbial communities during Chinese light-aroma Baijiu (LAB) fermentation using the Illumina MiSeq and PacBio sequencing platforms. Our results showed that a total of 78 rare genera and 24 abundant genera were identified in the bacterial community. In comparison, 135 rare genera, 30 abundant genera, and two moderate genera were detected in the fungal community during the LAB fermentation. Abundant and rare microbial taxa showed significant differences in microbial

SUBMITTER: Lin B 

PROVIDER: S-EPMC12571738 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature