High-throughput Sequencing Analysis of Microbial Community Diversity in Xiangzao of Made from Huangjiu (Yellow Rice Wine) Vinasse during Spontaneous Fermentation

Abstract

The microbial community diversity in huangjiu (yellow rice wine) vinasse during spontaneous fermentation into Xiangzao was analyzed by high-throughput sequencing. It turned out that the bacterial and fungal diversity was abundant. During the whole fermentation process, Proteobacteria was the dominant bacterial phylum, whose relative abundance ranged from 71.26% to 75.27%. The relative abundance of Firmicutes was 16.09% in the initial stage of fermentation and showed a downward trend in the middle and late stages. The dominant bacterial genera were Aquabacterium and Brevundimonas. The relative abundance of Aquabacterium was 22.48% at the beginning of fermentation, increased to 24.94% at the middle, and decreased to 21.29% at the end. Bacillus and Lactobacillus were also found during fermentation. The dominant phylum of fungi was Ascomycota, and its relative abundance decreased from 63.46% at the beginning of fermentation to 51.68% at the end. The dominant genus of fungi was Pichia, and its relative abundance ranged from 6.58% to 13.79%. Additionally, the relative abundance of Tausonia and Mortierella was above 3%. To sum up, the microbial community diversity is abundant during the spontaneous fermentation of huangjiu vinasse, and the fermentation process has a significant impact on the relative abundance of microorganisms.

Keywords

• huangjiu (yellow rice wine) vinasse; high-throughput sequencing; microbial community; diversity; dominant microorganisms