| description |
We have sequenced the microbial communities in Daqu starter (inoculated and uninoculated) during the fermentation process. To explore the effect of inoculation, we next collected the mature Daqu starters and characterized the microbial community structure using amplicon sequencing consequently. We find a suit of microbial groups (Bacillus, Lactobacillus, Aspergillus, Saccharomycopsis, Clavipsora, Pichia, etc.) that were influenced in Daqu after B. licheniformis inoculation. During the liquor fermentation process, the amount of Bacillus was higher and retained their own advantages in fermented grains after application of the inoculated Daqu. This work provides us a basis and framework for further studies into bio-augmentation using specific microbes into traditional food fermentation, achieving the purpose of quality improvement and fermentation regulation. |