Spatial and temporal distribution of environmental microbiota in Chinese rice wine (Huangjiu) natural fermentation wineries

Abstract

Huangjiu brewing workshop is a small ecosystem with complex microbial community growth. This micro ecosystem is the main provider of microorganisms in the process of Huangjiu fermentation. Its existence may greatly affect the quality and flavor of Huangjiu. Environmental microbial communities of the same brewing workshop in different historical periods were collected. Full-length High-throughput sequencing and Source Tracker were used to study the correlation between brewing raw materials, fermented mash and brewing environment, and to explore the involvement of environmental microorganisms in the fermentation process. The resident functional fungi in fermented Huangjiu mash were the main components of the fungal community detected in the environment. The wheat koji, tool and interior environment contributed greatly to the source of fermented fungi in Huangjiu. Compared with the bacterial community, the environmental origin of the fungal community in fermented mash was clearer. For bacteria, the increased contribution of community aggregation was attributed to the role of deterministic processes, and community structure became more stable, showing its unique role in fermentation. This study could be implemented in a more abundant natural fermentation environment, which was of great significance to control the natural fermentation process of Huangjiu.