Analysis of the fungal community structure and sensory quality of high-temperature Daqu via high-throughput sequencing and the PAM algorithm.

IF 2.2 4区生物学 Q3 MICROBIOLOGY

Fems Microbiology Letters Pub Date : 2025-01-10 DOI:10.1093/femsle/fnaf077

Yurong Wang, Dongying Ge, Wenchao Cai, Bangkun Wang, Minwan Liu, Chunhui Shan, Zhuang Guo

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Abstract

The present study analysed the sensory quality and fungal community structure of three color types of high-temperature Daqu (HTD) produced in Qingzhou using electronic nose, electronic tongue, and high-throughput sequencing technology. The data were compared to the fungal data obtained from HTD produced in Xiangyang via the "partitioning around medoids" (PAM) clustering algorithm. PAM analysis indicated that all HTD samples from the two regions could be divided into two clusters. Cluster I samples were mainly characterized by Thermomyces, and cluster II samples were mainly characterized by Aspergillus and Thermoascus. Cooccurrence network analysis revealed that the correlations between fungal communities were stronger in the HTD dominated by Aspergillus and Thermoascus. The identification of key species and core operational taxonomic units demonstrated that the differences in the fungal community structure between the two HTD clusters were related to the abundance of certain fungal groups. Correlation analysis between fungal genera and sensory quality parameters showed that Thermomyces-dominated HTD had lower aftertaste-A, aftertaste-B, and organic sulfide and terpene content but a higher richness of flavor. Meanwhile, HTD dominated by Aspergillus and Thermoascus exhibited the opposite traits, and its sourness was relatively higher.

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利用高通量测序和PAM算法分析高温大曲真菌群落结构和感官品质。

利用电子鼻、电子舌和高通量测序技术，对青州产三种颜色高温大曲（HTD）的感官品质和真菌群落结构进行了分析。将数据与襄阳地区产HTD的真菌数据进行了“围绕介质分区”（PAM）聚类算法的比较。PAM分析表明，两个地区的HTD样本均可划分为两个聚类。聚类I样品以热曲霉为主，聚类II样品以曲霉和热曲霉为主。共现网络分析表明，在曲霉和热曲霉占主导地位的HTD中，真菌群落间的相关性较强。关键种和核心操作分类单元的鉴定表明，两个HTD群落间真菌群落结构的差异与某些真菌类群的丰度有关。真菌属与感官品质参数的相关性分析表明，温热菌主导的HTD回味味a、回味味b、有机硫化物和萜烯含量较低，但风味丰富度较高。而以曲霉和热曲霉为主的HTD则表现出相反的特性，其酸味相对较高。

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

Fems Microbiology Letters 生物-微生物学

CiteScore

4.30

自引率

0.00%

发文量

112

审稿时长

1.9 months

期刊介绍： FEMS Microbiology Letters gives priority to concise papers that merit rapid publication by virtue of their originality, general interest and contribution to new developments in microbiology. All aspects of microbiology, including virology, are covered. 2019 Impact Factor: 1.987, Journal Citation Reports (Source Clarivate, 2020) Ranking: 98/135 (Microbiology) The journal is divided into eight Sections: Physiology and Biochemistry (including genetics, molecular biology and ‘omic’ studies) Food Microbiology (from food production and biotechnology to spoilage and food borne pathogens) Biotechnology and Synthetic Biology Pathogens and Pathogenicity (including medical, veterinary, plant and insect pathogens – particularly those relating to food security – with the exception of viruses) Environmental Microbiology (including ecophysiology, ecogenomics and meta-omic studies) Virology (viruses infecting any organism, including Bacteria and Archaea) Taxonomy and Systematics (for publication of novel taxa, taxonomic reclassifications and reviews of a taxonomic nature) Professional Development (including education, training, CPD, research assessment frameworks, research and publication metrics, best-practice, careers and history of microbiology) If you are unsure which Section is most appropriate for your manuscript, for example in the case of transdisciplinary studies, we recommend that you contact the Editor-In-Chief by email prior to submission. Our scope includes any type of microorganism - all members of the Bacteria and the Archaea and microbial members of the Eukarya (yeasts, filamentous fungi, microbial algae, protozoa, oomycetes, myxomycetes, etc.) as well as all viruses.