Fungi flora in fermented grains of four different Jiuqu based on high-throughput sequencing technology
Year: 2025
Type: article
Abstract: In this study, the fermented grains was fermented using Miaojia Jiuqu (MJ), Anqi Jiuqu (AQ), Wuquxiang Jiuqu (WQ), and Guangxi Chinese herbal Jiuqu (ZY). The fungal flora diversity of different fermented grains was analyzed and compared with high-throughput sequencing technology, and the effect of different Jiuqu on fungal flora of fermented grains was investigated. The results showed that fungal flora in 4 fermented grains were assigned to 5 phyla and 24 genera. The dominant fungal phylum (relative abundance>1%) was both Mucoromycota and Ascomycota, and the common dominant fungal genera were Rhizopus and unidentified. In addition, the dominant fungal genera in AQ fermented grains included unclassified_Saccharomycetales, Candida, Aspergillus, Pichia. The dominant fungal genera in MJ fermented grains included Cyberlindnera, Aspergillus and Saccharomyces. The dominant fungal genera in WQ fermented grains included Aspergillus, Monascus, and Lichtheima. The dominant fungal genera in ZY fermented grains included Lichtheimia, Aspergillus and Candida. Principal coordinates analysis (PCoA) results showed that the fungal structure of MJ and WQ fermented grains was similar, but greatly different from AQ and ZY fermented grains. The correlation analysis showed that unclassified- Fungi, unidentified, Rhizopus and Cyberlindnera were closely linked with other species.
Author: WANG Jiajia, YANG Yuling, LI Shuchai, ZHANG Tingting, YANG Jun
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6884747873
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