High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristics.

ABSTRACT: The purpose of this experiment was to analyze the microbial community diversity in three Daqu samples displaying different characteristics in the same Daqu fermentation chamber. A high throughput sequencing technique was used to detect the microbial abundance and diversity in these Daqu samples. Of the three samples, the microbial diversity in the Black sample (sample B) was significantly higher than in the other two. At the genus level, Saccharopolyspora, Bacillus, Lentibacillus, Staphylococcus, Kroppenstedtia, and Thermoactinomyces were the primary bacterial groups in the sesame-flavored liquor, while Thermomyces, Thermoascus, and Aspergillus represented the main fungal groups. In sample B, the dominant bacteria were Therm

SUBMITTER: Wu X 

PROVIDER: S-EPMC7606403 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature