Analysis on fungal community diversity and function prediction of Huangshui in different pits

In this study, the physicochemical properties and fungal community structure of Huangshui in pits of different brewing workshops (A, B and C) were compared by physicochemical analysis and high-throughput sequencing technology. The differences in fungal community composition and their correlation with physicochemical factors were investigated by bioinformatics analysis, and the function was annotated using the Kyoto Encyclopedia of Genes and Genomes (KEGG) database. The results showed that the alcohol content, pH, total acid content and reducing sugar content of Huangshui in the pit of workshop A were 5.05%vol, 3.28, 25.44 g/L and 5.33 g/L, respectively, which were significantly different from the other two workshops (P<0.05). At the phylum level, Ascomycota was the absolute dominant phylum in Huangshui (67.35%-95.15%), and its relative abundance was the highest in workshop A. At the genus level, Kazachstania, Aspergillus and Thermoascus were the dominant genera in Huangshui samples, with the highest relative abundances of 72.98%, 50.81% and 7.92% in samples A, C and C, respectively. The composition of fungal communities in Huangshui from the pits of different workshops was different. Redundancy analysis (RDA) results showed that the pH and reducing sugars were positively correlated with Aspergillus, Candida and Thermoascus, and the alcohol content and total acid content were positively correlated with Kazachstania. The results of functional prediction showed that the coding function genes of fungal communities in Huangshui were closely related to metabolism.