Analysis of microbial diversity and succession during fermentation using high-throughput sequencing technology.

In this study, high-throughput sequencing (HTS) was used to compare and analyze the microbial diversity and succession during the brewing process of . A total of 34 phyla and 378 genera of bacteria, as well as four phyla, 32 genera of fungi were detected. At the phylum level, Firmicutes, Proteobacteria, Ascomycota, and Mucoromycota were the dominant groups. During the brewing process of , the dominant bacteria were and unidentified within the first 2 days of brewing, followed by at 3 days until to the end of brewing. The dominant fungi were , , and . The relative abundance of decreased with the extension of brewing time, while the relative abundance of increased, and became the dominant species at the second day of brewing. This study revealed the diversity and changes of the microbial community during the brewing process of , providing theoretical support and laying a foundation for future study on the contribution of microbial metabolism during brewing of , thereby promoting the development of industry.