Abstract
Moutai is a world-famous traditional Chinese liquor with complex taste and aroma, which are considered to be strongly influenced by the quality of fermentation starters (Daqu). However, the role of microbial communities in the starters has not been fully understood. In this study, we revealed the microbial composition of 185 Moutai starter samples, covering three different types of starters across immature and mature phases, and functional gene composition of mature starter microbiome. Our results showed that microbial composition patterns of immature starters varied, but they eventually were similar and steady when they became mature starters, after half-year storage and subsequent mixing. To help identify two types of immature starters, we selected seven operational taxonomic unit (OTU) markers by leave-one-out cross validation (LOOCV) and an OTU classified as Saccharopolyspora was the most decisive one. For mature starters, we identified a total of 16 core OTUs, one of which annotated as Bacillus was found positively associated with saccharifying power. We also identified the functional gene and microbial composition in starch and cellulose hydrolysis pathways. Microbes with higher abundances of alpha-glucosidase, alpha-amylase, and glucoamylase probably contributed to high saccharifying power. Overall, this study reveals the features of Moutai starter microbial communities in different phases and improves understanding of the relationships between microbiota and functional properties of the starters.
Highlights
Moutai (Maotai) liquor, one of the most recognized Chinese traditional liquors, is a crystalclear Jiang flavor distilled beverage (53 percent alcohol by volume)
Our present study offered a new insight into how the microbial diversity differed between the Moutai immature and mature starters, and identified the marker operational taxonomic unit (OTU) of immature starters as well as the core OTUs of mature starters, developing a primary numerical microbial standard for Moutai starters manufacture
To the best of our knowledge, this is the first study regarding the microbial composition of Moutai immature starters which fulfills the knowledge gap and provide vital information regarding the intermediate state of mature starter microbiota, which is important for liquor fermentation
Summary
Moutai (Maotai) liquor, one of the most recognized Chinese traditional liquors, is a crystalclear Jiang (soy sauce) flavor distilled beverage (53 percent alcohol by volume). Microbiome of Moutai Liquor Starters in China. This small town is in the valley of Chishui River and the lowest point of Guizhou Plateau, with 800∼900 mm annual rainfall, annual 326 days without frost, 5 months of prolonged high temperature (35∼39◦C), and 1400 h of sunshine a year (Miao, 2013). Producing around fifty thousand tons of Moutai base wine and generating 73.6 billion RMB (about 10.7 billion USD) in revenue in 2018, Kweichow Moutai Co., Ltd., the main Moutai liquor distillery, adheres to the traditional manufacturing processes to maintain consistency of the unique flavor. Uncovering the key microbes and their functions in the fermentation process will facilitate the full understanding of this traditional technique
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