Diverse structure and characteristics of the fungal community during the different rounds of Jiang-flavoured Baijiu production in Moutai town

Abstract

Environmental fungi play an essential role in the microbial community of Jiang-flavoured (Moutai-flavour) Baijiu during production via certain interaction and regulatory mechanisms. In this study, high-throughput sequencing and related methods were used to determine the diversity in environmental fungi in Moutai. Overall, 4 phyla, 110 families, and 391 species of fungi were detected from 49 environmental samples. Results showed that Saccharomycopsis fibuligera (1.25–41.53%) and Wickerhamomyces anomalus (0.56–26.14%) were the core fungal communities in these brewing environmental samples. Simultaneously, some unstable species, such as Thermoascus aurantiacus (0.05–29.64%) and unclassified_o_Eurotiales (0.02–6.49%), showed significant differences in the relative abundance for specific specie