Analysis of fungal diversity in Niulanshan Erguotou brewing process

ObjectiveTo analyze the structure and diversity of fungi in fermented grains of Niulanshan Erguotou fermented grains and to determine the dominant fungi in the fermentation process, and to provide theoretical support for the formation process of Niulanshan Erguotou.MethodThe traditional culture method and the high-throughput sequencing methods were used to analyze the diversity of fungi in fermented grains.Result559 strains of fungi were isolated from the fermented grains by traditional separation methods. They were divided into 13 different groups, mainly as Saccharomycopsis fibuligera, Saccharomyces cerevisiae and Lichtheimia. corymbifera. According to the change of microbial quantity, the succession rule of fermented grains of fermented grains was determined as the main fungus at the early stage of fermentation. Pichia pastoris and S.cerevisiae grew rapidly in the early stage of fermentation;In the top of the fire, in addition to S. cerevisiae other fungi did not separate, S. cerevisiae become main fungi as the top of the fire and late of fermentation. In the high-throughput sequencing, 143 kinds of fungi OTU were obtained, which mainly consisted of yeast, Saccharomycetales, Mucorales, Eurotiales and Trichosporonales, in which the S. fibuligera was the main fungus in the early stage of fermentation, and the S. cerevisiae was the middle and late stages of fermentation of the main fungi.ConclusionThe results showed that the diversity of fungi was rich, and from the two methods the main fungi were identified as the S. fibuligera. L. corymbifera and S. cerevisiae as the major fungi in the Dacha fermentation.