Study on the effects of Shuangkunsha Daqu on the microbial community and enzyme activity of Maotai-flavor liquor fermented grains
Focusing on Maotai-flavor liquor fermented grains, this study compared samples with Shuangkunsha Daqu to those with ordinary Daqu. 16S and ITS sequencing, along with enzyme activity detection, were conducted. Results indicated higher microbial community abundance, greater diversity in community dist...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
|
| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/61/bioconf_isaeb2024_03007.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850029427730153472 |
|---|---|
| author | Liu Keyi Zheng Yingying Li Piwu Shen Zuoshu Wang Longxiang Zhang Bin Wang Yangyang |
| author_facet | Liu Keyi Zheng Yingying Li Piwu Shen Zuoshu Wang Longxiang Zhang Bin Wang Yangyang |
| author_sort | Liu Keyi |
| collection | DOAJ |
| description | Focusing on Maotai-flavor liquor fermented grains, this study compared samples with Shuangkunsha Daqu to those with ordinary Daqu. 16S and ITS sequencing, along with enzyme activity detection, were conducted. Results indicated higher microbial community abundance, greater diversity in community distribution, and significantly increased glucoamylase activity in the experimental group. Furthermore, distinct differences were observed in indicators among fermented grains samples from different layers of the cellar. These findings offer a foundational framework for future research into Maotai-flavor liquor and Shuangkunsha Daqu. |
| format | Article |
| id | doaj-art-22b4bb476f33431eb5a757f2ea1ecff4 |
| institution | DOAJ |
| issn | 2117-4458 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-22b4bb476f33431eb5a757f2ea1ecff42025-08-20T02:59:31ZengEDP SciencesBIO Web of Conferences2117-44582024-01-011420300710.1051/bioconf/202414203007bioconf_isaeb2024_03007Study on the effects of Shuangkunsha Daqu on the microbial community and enzyme activity of Maotai-flavor liquor fermented grainsLiu Keyi0Zheng Yingying1Li Piwu2Shen Zuoshu3Wang Longxiang4Zhang Bin5Wang Yangyang6College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences)College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences)College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences)Furuiwang Distillery Co. Ltd.Furuiwang Distillery Co. Ltd.Shandong Dongping County wine industry Co., LTDKong Fu banquet wine industry Co., LTDFocusing on Maotai-flavor liquor fermented grains, this study compared samples with Shuangkunsha Daqu to those with ordinary Daqu. 16S and ITS sequencing, along with enzyme activity detection, were conducted. Results indicated higher microbial community abundance, greater diversity in community distribution, and significantly increased glucoamylase activity in the experimental group. Furthermore, distinct differences were observed in indicators among fermented grains samples from different layers of the cellar. These findings offer a foundational framework for future research into Maotai-flavor liquor and Shuangkunsha Daqu.https://www.bio-conferences.org/articles/bioconf/pdf/2024/61/bioconf_isaeb2024_03007.pdf |
| spellingShingle | Liu Keyi Zheng Yingying Li Piwu Shen Zuoshu Wang Longxiang Zhang Bin Wang Yangyang Study on the effects of Shuangkunsha Daqu on the microbial community and enzyme activity of Maotai-flavor liquor fermented grains BIO Web of Conferences |
| title | Study on the effects of Shuangkunsha Daqu on the microbial community and enzyme activity of Maotai-flavor liquor fermented grains |
| title_full | Study on the effects of Shuangkunsha Daqu on the microbial community and enzyme activity of Maotai-flavor liquor fermented grains |
| title_fullStr | Study on the effects of Shuangkunsha Daqu on the microbial community and enzyme activity of Maotai-flavor liquor fermented grains |
| title_full_unstemmed | Study on the effects of Shuangkunsha Daqu on the microbial community and enzyme activity of Maotai-flavor liquor fermented grains |
| title_short | Study on the effects of Shuangkunsha Daqu on the microbial community and enzyme activity of Maotai-flavor liquor fermented grains |
| title_sort | study on the effects of shuangkunsha daqu on the microbial community and enzyme activity of maotai flavor liquor fermented grains |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/61/bioconf_isaeb2024_03007.pdf |
| work_keys_str_mv | AT liukeyi studyontheeffectsofshuangkunshadaquonthemicrobialcommunityandenzymeactivityofmaotaiflavorliquorfermentedgrains AT zhengyingying studyontheeffectsofshuangkunshadaquonthemicrobialcommunityandenzymeactivityofmaotaiflavorliquorfermentedgrains AT lipiwu studyontheeffectsofshuangkunshadaquonthemicrobialcommunityandenzymeactivityofmaotaiflavorliquorfermentedgrains AT shenzuoshu studyontheeffectsofshuangkunshadaquonthemicrobialcommunityandenzymeactivityofmaotaiflavorliquorfermentedgrains AT wanglongxiang studyontheeffectsofshuangkunshadaquonthemicrobialcommunityandenzymeactivityofmaotaiflavorliquorfermentedgrains AT zhangbin studyontheeffectsofshuangkunshadaquonthemicrobialcommunityandenzymeactivityofmaotaiflavorliquorfermentedgrains AT wangyangyang studyontheeffectsofshuangkunshadaquonthemicrobialcommunityandenzymeactivityofmaotaiflavorliquorfermentedgrains |