Bacterial community during baijiu brewing at lab scale based on ZYL

This study focused on the difference in bacterial community during a novel-type baijiu brewing at lab scale with different treatments by adding reinforced Fuqus, including S. cerevisiae FJ1-2, P. kudriavzevii DJ1-1, and K. bulderi FJ1-3, and the CK group. Then DNA was extracted from samples collected during the whole cycle. Amplicon sequencing was performed based on the V3-V4 region of 16S rDNA. After bioinformatics analysis, the structure and change of bacterial community of the four groups were known, which can be applied as guidance for improving the quality of baijiu.