Microbial Community Dynamics and the Correlation between Specific Bacterial Strains and Higher Alcohols Production in Tartary Buckwheat Huangjiu Fermentation

Tartary buckwheat is a healthy grain rich in nutrients and medicinal ingredients consequently commonly used for Huangjiu brewing. In order to reveal the correlation between microbial succession higher alcohols production, this study, fermentation was conducted using as raw material wheat Qu starter culture. Microbial community dynamics analysis indicated that bacterial diversity initially decreased rapidly lower level then increased maintained at during fermentation. Lactococcus dominant bacteria Ralstonia, Acinetobacter, Cyanobacteria, Oxalobacteraceae were genera with abundances. sharp contrast, only 13 fungal detected fermentation, Saccharomyces showed abundance. Moreover, 18 alcohol compounds by GC-MS Four (2-phenylethanol, isopentanol, 1-hexadecanol, 2-phenoxyethanol) stably high concentrations The compound 2-ethyl-2-methyl-tridecanol be of highest concentration later period Correlation revealed generation 2-phenylethanol, 2-phenoxyethanol positively correlated Granulicatella Pelomonas, Bacteroides, Pseudonocardia Pedomicrobium, Corynebacterium, respectively. verification experiments improved QT3 QT4 inoculated T3 Acidothermus T4 led significant increases contents 2-phenylethanol pentanol, well isobutanol respectively, Huangjiu. findings benefit understanding production flavor formation mechanisms