Shilixiang Baijiu Daqu metagenome Raw sequence reads

The results showed that the microbial community structure was different among Daqu samples from different fermentation batches, and at different fermentation days within the samefermentation batch. In general, the abundance and diversity of microorganisms found in Daqusamples from the four batches increased after 30 days of fermentation. The analysis of community structure showed that after 30 days of fermentation, Firmicutes was the predominant phylum in the four batches of the shilixiang baijiu Daqu samples. After 30 days of fermentation, the proportion of Lactobacillus, Pediococcus and Staphylococcus increased, while the proportion of Pseudomonas decreased; Lactobacillus was the dominant microorganism in the shilixiang baijiu Daqu samples. We also determined that Lactobacillus, Pseudomonas, Leuconostoc, Lactococcus, Saccharopolyspora and Enterococcus were present in Jannanchun, Maotai and shilixiang baijiu Daqu samples. In addition, every batch had its own unique genus. We discovered genera that had not been found before in shilixiang baijiu Daqu samples. Through the prediction of functional genes composition, we confirmed that the bacterial population in shilixiang baijiu Daqu mainly had metabolic, genetic information processing, and environmental information processing functions. This study contributes to expanding our understanding of the functional characteristics of Daqu bacterial communities and provides new ideas for future in-depth studies of the diversity and functionality of Daqu bacteria.