DOI: 10.12187/2025.02.004
Analysis of microbial community diversity and function of Tianzhu Tibetan-flavor Daqu based on metagenomic technology
LI Yaping
QIAO Haijun
JIA Zhilong
WANG Yue
ZHANG Zhongming
LIU Qi
WEN Delin
ZHANG Weibing
Abstract：To deeply explore the characteristics of Tianzhu Tibetan-flavor Daqu and its role in the Baijiu brewing process,the diversity of microbial communities was analyzed by using metagenomic technology,and its functional genes were annotated.The results showed that the microorganisms identified from Tianzhu Tibetan-flavor Daqu belonged to 53 phyla and 835 genera,of which the dominant phyla included Firmicutes,Actinobacteria and Mucoromycota,and the dominant genera included Saccharopolyspora,Virgibacillus,Lentibacillus,Lichtheimia,Desmospora,Oceanobacillus,Bacillus,Syncephalastrum and Streptomyces.A total of 22 metabolic pathways were annotated at the secondary level of KEGG database,among which carbohydrate metabolism and amino acid metabolism were the most prominent.Moreover,glycolysis/gluconeogenesis and glycine,serine and threonine metabolism were the most vigorous.Glycosyl transferase and glycoside hydrolase annotated the most genes by the CAZy database,accounting for 40.49%and 39.09%of the total number of genes,respectively.
Keywords：Tianzhu Tibetan-flavor Daqumetagenomic technologymicrobial communitydiversityfunctional gene
Publication Date：2025-04-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：10( 31-40 )