Comparative analysis of microbial diversity and functional characteristics of low-temperature Daqu from different regions in China

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-08-15 DOI:10.1016/j.fbp.2024.08.004

Zhendong Zhang , Yaolan Meng , Jie Zhan , Zhuang Guo , Zhang Haibo , Xiaoyuan Dong , Liang Li , Qiangchuan Hou , Yurong Wang

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引用次数: 0

Abstract

Baijiu is a unique alcoholic beverage in China, prepared through a traditional solid-state fermentation process. Daqu, recognized as the earliest form of crude enzyme preparation, plays a crucial role in determining the quality of Baijiu. Due to the enzymatic process derived from natural fermentation, the differences between regions were expected to occur. To compare regional-difference in microbial diversity and the functional profile of Daqu, metagenomic sequencing, physicochemical analysis, and electronic sensory evaluation were utilized. The results showed that bacteria and fungi were the main microbes in low-temperature Daqu (LTD), and their ratio of abundance was approximately 9:1. Streptomyces (20.27 %) and Bacillus licheniformis (15.28 %) emerged as the most dominant microbes in LTD at the genus and species levels, respectively. The overall microbial communities and functional profiles of Daqu between the two regions exhibited significant differences (P < 0.05). Bacillus licheniformis was significantly enriched in LTD from Taiyuan (P < 0.05) and mainly contributed to the saccharifying power, fermenting power, esterifying power, and liquefying power of LTD, demonstrating its important role in maintaining LTD quality. LTD from Taiyuan had a significantly higher fermenting power, esterifying power, and liquefying power than LTD from Suizhou (P < 0.05). In addition, a higher abundance of genes responsible for lactate production was detected in LTD from Suizhou, whereas genes associated with acetate production were enriched in LTD from Taiyuan. Collectively, these findings indicated that lactic acid bacteria may play a more important role in LTD from Suizhou, whereas acetate-producing bacteria may have a greater contribution to LTD from Taiyuan. This study provides a reference for microbial regulation during the production process of Daqu, and control of quality and traceability of the origin of Daqu.

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中国不同地区低温大曲微生物多样性和功能特性的比较分析

白酒是中国特有的酒类饮品，通过传统的固态发酵工艺酿制而成。大曲被认为是最早的粗酶制剂，在决定白酒质量方面起着至关重要的作用。由于酶制剂工艺源于自然发酵，因此不同地区之间会存在差异。为了比较大曲微生物多样性和功能特征的地区差异，研究人员采用了元基因组测序、理化分析和电子感官评价等方法。结果表明，细菌和真菌是低温大曲（LTD）中的主要微生物，其丰度比约为 9:1。链霉菌（20.27%）和地衣芽孢杆菌（15.28%）分别是低温大曲中最主要的属和种级微生物。两个地区之间的整体微生物群落和大曲的功能特征表现出显著差异（P < 0.05）。地衣芽孢杆菌在太原产大曲中显著富集（P < 0.05），主要贡献于大曲的糖化力、发酵力、酯化力和液化力，表明其在维持大曲品质中的重要作用。太原LTD的发酵力、酯化力和液化力明显高于随州LTD（P < 0.05）。此外，在随州的乳酸菌中还发现了较多的产生乳酸的基因，而在太原的乳酸菌中则富集了产生醋酸的基因。这些研究结果表明，乳酸菌在随州的LTD中可能发挥着更重要的作用，而醋酸菌在太原的LTD中可能有更大的贡献。这项研究为大曲生产过程中的微生物调控、大曲质量控制和产地溯源提供了参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.