| Autor: |
Teng-da Xue, Jin-hua Zhang, Tian-rui Wang, Bao-qing Bai, Zhi-xing Hou, Jian-feng Cheng, Tao Bo, San-hong Fan |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Annals of Microbiology, Vol 73, Iss 1, Pp 1-14 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1869-2044 |
| DOI: |
10.1186/s13213-023-01719-6 |
| Popis: |
Abstract Purpose Microbial resources are abundant in fermented grains of the Chinese Fen-flavor Baijiu, which is closely related to the quality of Baijiu. The purpose of this study was to investigate the microbial community structure and function in Daqu and fermented grains. Methods We systematically compared two technical approaches, amplicon sequencing, and metagenomic sequencing, to analyze the microbial communities during Baijiu fermentation. Result The results showed that lactic acid bacteria (LAB) and yeasts were the main microorganisms in the fermentation process. Firmicutes (Lactobacillus, Pediococcus, and Weissella) were the dominant bacteria, and Ascomycota (Issatchenkia or Pichia) was the dominant fungus in fermented grains. Moreover, Pichia kudriavzevii, Lichtheimia ramosa, and Companilactobacillus paralimentarius were the dominant species at the initial stage of fermentation by metagenomic sequencing. Latilactobacillus curvatus, Loigolactobacillus coryniformis subsp. coryniformis, and Lentilactobacillus parabuchneri became dominant during the middle stage of fermentation. Lentilactobacillus parabuchneri and Lactobacillus acetotolerans were the dominant species in the final stage of fermentation. Spearman correlation analysis showed that LAB inhibited the growth of yeasts. Conclusion Combining the two sequencing methods provided valuable insights into the dynamic succession of microorganisms during the fermentation of Baijiu. It had had a particular significance for mining microbial species resources in fermented grains. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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