Bacterial Community Structure of Fermenting Grains in Fen Wine

Abstract

Fen wine is a typical representative of Daqu Fen-flavor liquor with traditional solid-state separation fermentation and secondary pure-steaming technology. Due to the non-sterile and open solid-state fermentation procedure, the bacteria community involved exhibit a high complexity. This makes it difficult to control the fermentation process, which is critical to the overall quality and taste of the Fen wine. In this study, we applied the Illumina MiSeq to characterize the overall bacteria species during the fermentation of grains. The results showed the changes of bacteria community structure, including the number of species and their relative quantity, which will help to standardize the fermentation procedure and provide a valuable quality control standard. Key words: Fen Wine; Fermenting Grains; Bacterial Diversity; High- Throughput Sequencing