Fungal Diversity of Fermented Grains During the Production of Chinese Strong Aromatic Spirits

To probe the fungal communities in fermented grains,clone analysis and phylogenetic tree of 18S rDNA fragments were taken after using PCR amplification on samples of the fungal community in center of fermented grains from different fermentation time.The results showed that 4 genera of fungi such as Issatchenkia,Talaromyces,Aspergillus and Eurotium are main dominant communities,they take 28.6%,16.9%,14.3% and 26.0% of all clones,respectively,and genus Issatchenkia and genus Talaromyces existed mainly in incipient period of fermentation,but some strains of genus Talaromyces also keep up to end of fermentation,genus Aspergillus become more after 4 week-fermented,but genus Eurotium was more and more in the middle and end period of fermentation.The change trend and biological character of main dominant communities indicated that metabolizing of these fungi is related closely to the digestion of bio-molecule in fermented grains and formation of flavor in Chinese strong aromatic spirits.