Identification of core microbiota in the fermented grains of a Chinese strong-flavor liquor from Sichuan

Abstract

In traditional fermentation process of Chinese strong-flavor liquor, composition, dynamic succession, and interaction of microbial community in the fermented grains (FG) are fluctuant, resulting in instability and inconsistency of liquor flavor and quality. It is therefore important to reveal the core microbiota of FG from different pit ages and layers of fermentation cellars in this study. Firstly, Venn analysis showed that 14 and 13 ubiquitous bacterial and fungal genera were respectively observed. Meanwhile, Lactobacillus, Aquabacterium, Thermoactinomyces, Aspergillus, Thermoascus, Kazachstania, Pichia, and Rhizomucor with a relative abundance over 1% in all samples were identified as dominant microbiota. Additionally, 8 bacterial and 3 fungal genera were significantly correlated with f