Structural Succession of Microbial Communities in Fermented Grains for Nongxiangxing Baijiu during the Fermentation Process and Its Correlation with Physicochemical Indicators

被引：0
|
作者：
Zeng B. [1 ]
Rao J. [2 ]
Zou Y. [2 ]
Wen J. [2 ]
Huang Z. [1 ,3 ]
Deng J. [1 ,3 ]
机构：
[1] Liquor Brewing Biotechnology, Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin
[2] Shede Spirits Co. Ltd., Shehong
[3] Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry, Yibin
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 07期
关键词：
correlation analysis; fermented grains; microbial community; Nongxiangxing baijiu;
D O I：
10.7506/spkx1002-6630-20230804-030
中图分类号：
学科分类号：
摘要：
In order to clarify the succession pattern and potential functions of the microbial communities in fermented grains for Nongxiangxing baijiu, high-throughput sequencing was used to investigate the dynamic change of microbial community structure, and the correlations between microbial community structure and physicochemical indicators were analyzed at different fermentation stages. Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt) was used to predict the potential functions of microbial communities in fermented grains. The results showed that Firmicutes, Proteobacteria, Actinobacteriota, Ascomycota, and Basidiomycota were the dominant phyla in fermented grains. The dominant genera were Lactobacillus, Bacillus, Staphylococcus, Thermoactinomyces, Kazachstania, Wickerhamomyces, Penicillium, Candida, Aspergillus, Meyerozyma, Debaryomyces, with Lactobacillus, Kazachstania and Wickerhamomyces being the absolutely dominant ones. The contents of reducing sugar and starch showed a significantly positive correlation with 8 bacterial genera (P < 0.05). Acidity and moisture content showed a significantly negative correlation with 10 bacterial genera. Some fungi were significantly correlated with physicochemical indicators. PICRUSt analysis showed that the relative abundance of functional enzymes was significantly different at different fermentation stages, and the dominant microorganisms in fermented grains participated in glycolysis, acid metabolism and ethanol synthesis to form a complete metabolic chain, indicating that the microbial community succession of fermented grains could be the major reason for the differences in metabolism at different fermentation stages. The findings of this study would provide a theoretical basis for the study of the metabolic mechanisms of microorganisms used for baijiu brewing. © 2024 Chinese Chamber of Commerce. All rights reserved.
引用
收藏
页码：111 / 118
页数：7
相关论文
共 13 条
  • [1] HE Y X, LIU Z P, QIAN M, Et al., Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis, Food Chemistry, 331, 30, (2020)
  • [2] QIAN W, LU Z M, CHAI L J, Et al., Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production, Food Research International, 147, (2021)
  • [3] MEI J J, LIU X J, LIU X Y, Et al., Metabolomics analysis of the metabolic effects of citric acid on Issatchenkia terricola WJL-G4, Journal of Bioscience and Bioengineering, 136, 6, pp. 452-461, (2023)
  • [4] XU S S, ZHANG M Z, XU B Y, Et al., Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei, Food Research International, 156, (2022)
  • [5] ZHANG Y Y, ZHU X Y, LI X Z, Et al., The process-related dynamics of microbial community during a simulated fermentation of Chinese strong-flavored liquor, BMC Microbiology, 17, 1, (2017)
  • [6] DU R B, WU Q, XU Y., Chinese liquor fermentation: identification of key flavor-producing Lactobacillus spp. by quantitative profiling with indigenous internal standards, Applied and Environmental Microbiology, 86, 12, pp. e00456-20, (2020)
  • [7] DECIMO M, QUATTRINI M, RICCI G, Et al., Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation, AMB Express, 7, 1, (2017)
  • [8] JOOD I, HOFF J W, SETATI M E., Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality, World Journal of Microbiology and Biotechnology, 33, 7, (2017)
  • [9] CHEN S Q, HUANG J, QIN H, Et al., Characterizing the interaction relationship of the microbial communities between Zaopei and pit mud disturbing by Daqu, Food Science and Biotechnology, 30, 10, pp. 1357-1367, (2021)
  • [10] LI H H, QIN D, WU Z Y, Et al., Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science, Food Chemistry, 284, 30, pp. 100-107, (2019)
12