Du Hai, Liu Bo, Wang Xueshan, Xu Yan
State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
Int J Food Microbiol. 2017 Nov 2;260:27-35. doi: 10.1016/j.ijfoodmicro.2017.08.016. Epub 2017 Aug 19.
The compound p-cresol is the major off-odor and toxic component of strong aroma-type Chinese liquor. To trace its origin, the p-cresol contents in the liquor-making process were detected by gas chromatography-mass spectrometry. The prokaryotic communities involved in the process were revealed by 16S rRNA gene MiSeq sequencing. The results showed that the microbial diversity and concentration of p-cresol in pit mud significantly increased with increased pit depth. Canonical correspondence analysis further revealed that p-cresol was positively correlated with the genera Aminobacterium, Clostridium, Sedimentibacter and Syntrophomonas. On investigating potential p-cresol producers, we obtained 11 species from pit mud samples using selective culture media. Clostridium butyricum, Clostridium tyrobutyricum, Clostridium aminovalericum and Eubacterium contortum were confirmed to possess the capacity for p-cresol production. Moreover, based on volatile compounds data, these strains were assigned to the same clusters characterized by the high abundance of butanoic acid and p-cresol. Furthermore, 24 pairs of significant correlations were identified from 14 genera using co-occurrence network analysis. Clostridium was the hub in pit mud and could be inhibited by increasing levels of Lactobacillus. These findings represented a step forward for controlling p-cresol in a complex microbial community of Chinese liquor.
化合物对甲酚是浓香型白酒中主要的异臭和有毒成分。为追踪其来源，采用气相色谱 - 质谱联用仪检测了白酒酿造过程中的对甲酚含量。通过16S rRNA基因MiSeq测序揭示了该过程中涉及的原核生物群落。结果表明，窖泥中微生物多样性和对甲酚浓度随窖池深度增加而显著增加。典范对应分析进一步表明，对甲酚与氨基杆菌属、梭菌属、沉积杆菌属和互营单胞菌属呈正相关。在调查潜在的对甲酚产生菌时，我们使用选择性培养基从窖泥样品中获得了11个菌种。丁酸梭菌、酪丁酸梭菌、氨基戊酸梭菌和扭曲真杆菌被证实具有产生对甲酚的能力。此外，基于挥发性化合物数据，这些菌株被归为同一类群，其特征是丁酸和对甲酚含量高。此外，通过共现网络分析从14个属中鉴定出24对显著相关性。梭菌属是窖泥中的核心属，增加乳酸杆菌水平可抑制其生长。这些发现为控制白酒复杂微生物群落中的对甲酚迈出了一步。
