Changes in the Microbial Community Structure during the Digitally Managed Fermentation of High-temperature Daqu

被引：2
|
作者：
Zheng Y. [1 ]
Zhao T. [1 ]
Wang J. [1 ]
Cai K. [2 ]
Chen P. [2 ]
Deng J. [2 ]
Fang S. [1 ,3 ]
Cao J. [1 ,3 ]
Chen M. [1 ,3 ]
机构：
[1] College of Bioengineering and Food Science, Hubei University of Technology, Wuhan
[2] Hubei Daohuaxiang Wine Co. Ltd., Yichang
[3] Hubei Brewing Technology and Equipment Engineering Technology Center, Wuhan
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 12期
关键词：
High-temperature Daqu; High-throughput sequencing; Microbial community diversity; Physicochemical properties;
D O I：
10.7506/spkx1002-6630-20210626-302
中图分类号：
学科分类号：
摘要：
The microbial community diversity during the fermentation process of digital high-temperature Daqu and traditional high-temperature Daqu was analyzed by high-throughput sequencing on the Illumina MiSeq platform.Meanwhile, correlation analysis and bioinformatics analysis were conducted based on microbial species information and physicochemical properties. The results showed that the microbial community structure of high-temperature Daqu significantly changed during the fermentation process. At the end of fermentation, the major bacterial genera in hightemperature Daqu were Kroppenstedtia, Saccharopolyspora, Bacillus, Thermomyces, and Lactobacillus, and the major fungal genera were Thermoascus, Thermomyces, and Aspergillus. The results of non-metric multidimensional scale (NMDS)analysis and hierarchical clustering analysis (HCA) showed that the microbial community composition of the two types of Daqu was roughly similar at the same time points of fermentation. © 2022, China Food Publishing Company. All right reserved.
引用
收藏
页码：171 / 178
页数：7
相关论文
共 36 条
  • [1] LIU H L, SUN B G., Effect of fermentation processing on the flavor of Baijiu, Journal of Agricultural and Food Chemistry, 66, 22, pp. 5425-5432, (2018)
  • [2] GOU M, WANG H Z, YUAN H W, Et al., Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production, Journal of the Institute of Brewing, 121, 4, pp. 620-627, (2015)
  • [3] HE G Q, HUANG J, ZHOU R Q, Et al., Effect of fortified Daqu on the microbial community and flavor in Chinese strong-flavor liquor brewing process, Frontiers in Microbiology, 10, (2019)
  • [4] LI P, LIN W F, LIU X, Et al., Environmental factors affecting microbiota dynamics during traditional solid-state fermentation of Chinese Daqu starter, Frontiers in Microbiology, 7, (2016)
  • [5] GAN S H, YANG F, SUNIL K S, Et al., Deciphering the composition and functional profile of the microbial communities in Chinese Moutai liquor starters, Frontiers in Microbiology, 10, (2019)
  • [6] XIE M W, LV F X, MA G X, Et al., High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor, Journal of the Institute of Brewing, 126, 1, pp. 98-104, (2020)
  • [7] YANG J G, DOU X, MA Y Y., Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou-flavour liquor using second-generation sequencing technology, Journal of the Institute of Brewing, 124, 4, pp. 498-507, (2018)
  • [8] ZHENG X W, ZHENG Y, NOUT M J R, Et al., Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter, International Journal of Food Microbiology, 182, 183, pp. 57-62, (2014)
  • [9] LI P, LIN W F, LIU X, Et al., Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis, Food Microbiology, 61, pp. 83-92, (2017)
  • [10] WANG Y R, CAI W C, WANG W P, Et al., Analysis of microbial diversity and functional differences in different types of hightemperature Daqu, Food Science & Nutrition, 9, 2, pp. 1003-1016, (2020)
1234