Study on the effects of Shuangkunsha Daqu on the microbial community and enzyme activity of Maotai-flavor liquor fermented grains
Focusing on Maotai-flavor liquor fermented grains, this study compared samples with Shuangkunsha Daqu to those with ordinary Daqu. 16S and ITS sequencing, along with enzyme activity detection, were conducted. Results indicated higher microbial community abundance, greater diversity in community dist...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/61/bioconf_isaeb2024_03007.pdf |
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| Summary: | Focusing on Maotai-flavor liquor fermented grains, this study compared samples with Shuangkunsha Daqu to those with ordinary Daqu. 16S and ITS sequencing, along with enzyme activity detection, were conducted. Results indicated higher microbial community abundance, greater diversity in community distribution, and significantly increased glucoamylase activity in the experimental group. Furthermore, distinct differences were observed in indicators among fermented grains samples from different layers of the cellar. These findings offer a foundational framework for future research into Maotai-flavor liquor and Shuangkunsha Daqu. |
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| ISSN: | 2117-4458 |