Issue |
BIO Web Conf.
Volume 142, 2024
2024 International Symposium on Agricultural Engineering and Biology (ISAEB 2024)
|
|
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Article Number | 03007 | |
Number of page(s) | 6 | |
Section | Microbial Engineering and Biomedical Exploration | |
DOI | https://doi.org/10.1051/bioconf/202414203007 | |
Published online | 21 November 2024 |
Study on the effects of Shuangkunsha Daqu on the microbial community and enzyme activity of Maotai-flavor liquor fermented grains
1 College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
2 Furuiwang Distillery Co. Ltd., Linyi, Shandong 276621, China
3 Shandong Dongping County wine industry Co., LTD, Taian 271500, China
4 Kong Fu banquet wine industry Co., LTD, Jining 272000, China
* Corresponding author: a1910257254@qq.com, b1847348023@qq.com, *c piwuli@qlu.edu.cn, dshenzuoshu@163.com, ewanglongxiang_61@163.com,
f13805486237@163.com, gkfywyy@163.com
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.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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