Characterization of the Spatial-temporal Feature of Microbial Community Structure in Maotai-Flavor Liquor Daqu

To compare the difference of the microbial composition in Maotai-flavor Daqu,which were manufactured by the same brewery in different regions,or distinct site and storage time for same brewery,the microbial community constituent was investigated by sequencing with illumina Miseq 2x300 platform for 14samples taken from 6 classes of Daqu. The results showed that 4 bacterial orders and 4 fungal orders were preponderant,the former was 96.48% of total bacterial OTU quantity which belonged to Bacillales,Enterobacteriales,Lactobacillales,Thermoactinomyces,while the latter was 79.75% of total fungal which belonged to Accharomycetales,Hypocreales,Eurotiales,Trichosporonales. The similarity of microbial composition in various samples was compared by Heatmap analysis and non-metric multidimensional scaling analysis(NMDS)based on the microbial species and abundance. Results showed that,core sample of Moutai town Daqu was different from other samples. The abundance of these microbes,including Staphylococcus,Bacillus,Pediococus,Candida,Aspergillus,etc,was significantly higher than those in other samples. Meanwhile,the microbial compositions between the samples which were taken from different site in same region for same brewery were also different,and the microbial diversity varied with the storage time. So,these results illustrated the spatial-temporal feature of microbial composition of Maotai-flavor liquor Daqu.