Characterizing Relationship of Microbial Diversity and Metabolite in Sichuan .

is a fermentation starter used in the production of , which is also a traditional Chinese liquor. The quality and microbial community characteristics of is closely related with the yield and flavor feature of fresh . The present study aims to explore the mystery behind microbial diversity and volatiles of through polyphasic detection methods such as the Illumina MiSeq platform and the metabolite analyzing method. Results showed that differences in microbial community diversity among samples were significant. The hydrolytic ability was positively correlated with α- and β-diversity of bacteria, but negatively correlated with that of fungi. and were the dominant bacteria, while and were the dominant fungi. The abundance of bacteria in sample No3 ranged from 33.66 to 91.53%, while sample No4 the abundance of fungi ranged from 58.51 to 48.72%. The difference of microbial community diversity resulted in a discrepancy of volatile profiles and interaction relationship among the genus. Twenty-four dominant bacteria and seven dominant fungi were correlated with 20 different volatiles. This study provides a scientific perspective of the uniformity and stability of and might aid in controlling its manufacturing process.