Abstract
［Objective］ Optimization of Xiaoqu varieties in Guangxi for brewing rice -flavored Baijiu.［Methods］ High -throughput sequencing was used to analyze the microbial communities of four Guangxi rice flavored Baijiu Xiaoqu,the physicochemical indexes of Xiaoqu were determined by the conventional methods,then the correlation between physicochemical indexes and the microbial communities was clarified.［Results］ Two dominant fungal phyla and nine dominant bacterial phyla were detected in four Xiaoqu samples.The dominant fungal phyla were Ascomycota and Mucoromycota.As the dominant phyla of bacteria,Firmicutes and Proteobacteria are present in all Xiaoqu.Mould was found in all Xiaoqu samples,namely,Rhizopus a was found in Xiaoqu A,B,and C,and Aspergillus and Monascus were found in Xiaoqu D.The common dominant bacterial genera are Pediococcus and Weissella.In terms of physicochemical indexes,the saccharification power,liquefaction power and fermentation power of Xiaoqu A were all the biggest,while the esterification power of Xiaoqu C was greater than that of the other three Xiaoqu.［Conclusion］ There is a certain correlation between relevant microorganisms and physicochemical indexes.
Publication Date
4-3-2025
First Page
26
Last Page
34
DOI
10.13652/j.spjx.1003.5788.2024.80403
Recommended Citation
Hui, HOU; Junguang, HAO; Ruijie, WAN; Long, ZHANG; Cen, QI; and Zhiru, DAI
(2025)
"Correlation analysis between microbial community and physicochemical indexes of Xiaoqu in Guangxi,"
Food and Machinery: Vol. 41:
Iss.
1, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2024.80403
Available at:
https://www.ifoodmm.cn/journal/vol41/iss1/4
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