Fungal community during Xin-flavor baijiu brewing

This study focused on the fungal 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-length ITS sequences. After bioinformatics analysis, the structure and change of fungal community was known, which can be applied as guidance for improving the quality and stability of Xin-flavor baijiu.