Bacterial community during Xin-flavor baijiu brewing

This study focused on the bacterial community during the Xin-flavor baijiu brewing, which contains three continuous brewing stages, namely saccharification, stacking, and fermentation.Then DNA was extracted from samples collected during these stages, starters, and pit mud. Amplicon sequencing was performed based on full-length16S rDNA. After bioinformatics analysis, the structure and change of bacterial community was known, which can be applied as guidance for improving the quality and stability of Xin-flavor baijiu.