Abstract The objective of this study was to analyze microbial community structure of traditional and automated Daqu. Bacteria, molds, and yeasts of two Moutai-flavor Daqu samples that were isolated and screened using a culture-dependent method and microbial community structure using a culture-independent method (high-throughput sequencing). Results showed that 15 and 78 microbial genera were identified using culture-dependent and culture-independent methods in automated Moutai-flavor Daqu (GT01) and traditional Moutai-flavor Daqu (GT02) samples, respectively. In particular, Bacillus, Aspergillus, and Saccharomycopsis were demonstrated to be the common dominant bacterial, fungi, and yeast genera in GT01 and GT02 samples, respectively. In addition, qPCR (a culture-independent method) showed that the abundance of fungi in the GT02 sample ((9.43 ± 0.12) × 106 copies/g) was approximately seven orders of magnitude higher than that in the GT01 sample ((1.33 ± 0.04) × 106 copies/g). This study highlights the mechanisms underlying Moutai flavor development and could be used to further optimize liquor synthesis.

中文翻译：

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传统和自动化茅台风味大曲微生物群落结构分析

摘要 本研究的目的是分析传统和自动化大曲的微生物群落结构。使用依赖培养方法分离和筛选的两个茅台风味大曲样品的细菌、霉菌和酵母菌以及使用不依赖培养方法（高通量测序）的微生物群落结构。结果表明，在自动化茅台风味大曲 (GT01) 和传统茅台风味大曲 (GT02) 样品中，使用依赖培养和独立培养的方法分别鉴定了 15 和 78 个微生物属。特别是，芽孢杆菌、曲霉和酵母菌分别被证明是 GT01 和 GT02 样品中常见的优势细菌、真菌和酵母属。此外，qPCR（一种独立于培养的方法）显示 GT02 样品中真菌的丰度（（9.43 ± 0. 12) × 106 拷贝/g) 比 GT01 样品 ((1.33 ± 0.04) × 106 拷贝/g) 高约 7 个数量级。该研究突出了茅台风味发展的潜在机制，可用于进一步优化白酒合成。