Spatio-temporal scales of the Chinese Daqu microbiome: Heterogeneity, niche differentiation, and assembly mechanisms

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-02-01 DOI:10.1016/j.tifs.2024.104832

Jie Tang , Junlin Wei , Yong Yang , Xiangyang Ge , Qiancheng Zuo , Cong Zhao , Yongguang Huang

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引用次数: 0

Abstract

Background

Daqu-making is an ancient biotechnology that has been continually iterated and upgraded over thousands of years. The main objective was to promote microbial spectrum formation by consistently adjusting the Daqu niche. Due to Daqu processing across temporal and spatial scales, the aggregation and formation of Daqu microbial communities are influenced by many scales. However, how the spatio-temporal scales regulate Daqu microbiome formation is still shrouded in mist, significantly hindering the stability and standardization of Daqu quality.

Scope and approach

This study reviews the evolution of Daqu production. Moreover, it comprehensively synthesized the diversity, structural characteristics, and niche differentiation of the Daqu microbiome on both spatial and temporal scales. The assembly mechanism of the Daqu microbiome was systematically investigated. Finally, it discusses the challenges and future directions of Daqu manufacturing.

Key findings and conclusions

The Daqu microbiome has a scale effect, and its assembly involves both initial and successional community assemblies. The biological influx and community coalescence shaped the Daqu initial niche. Next, the microbial community of Daqu exhibited a periodic arrangement in the time series, which was mediated by environmental factors at various scales and microbial interactions, including physical contact, cross-feeding, nutritional competition, quorum sensing, biofilm formation, and toxic substances. In the future, the advancement of knowledge regarding the microecological stabilization of Daqu fermentation and intelligent brewing of Daqu will facilitate the sustainable development of the Daqu industry.

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.