ArticlePeerJ2026
Analysis of microbial structure and function in fermented grains during the fermentation process of Congjiang WeiJiu based on high-throughput sequencing.
Article in PeerJ, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Background: WeiJiu was a traditional specialty liquor from the Zhuang ethnic villages in Congjiang County, Qiandongnan Miao and Dong Autonomous Prefecture, Guizhou Province. It was brewed using glutinous Xianghe rice, mountain spring water, and ancestral Method: In this study, the fermented grains of Congjiang WeiJiu at various fermentation stages: CQ: early fermentation stage (7 d), ZQ: middle fermentation stage (11 d) and WQ: late fermentation stage (15 d) were used as the research objects. High-throughput sequencing technology was employed to analyze microbial community structure and diversity. Functional annotations were performed against KEGG and CAZys databases to explore metabolic pathways and carbohydrate-active enzyme (CAZys) characteristics. Results: The microbial community exhibited significant stage-specific succession synchronized with fermentation processes. At the phylum level, Bacillota and Pseudomonadota dominated in CQ, Bacillota became predominant in ZQ, and Actinomycetota increased significantly in WQ. At the genus level,
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