Shu B O, Ying Jing, Wang Tao, Xia Mengqian, Zhao Wenyu, You Ling
Affiliated Hospital of Northern Sichuan Medical College , Nanchong, Sichuan , China.
Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University , Yibin , China.
Pol J Microbiol. 2019;68(1):83-92. doi: 10.21307/pjm-2019-010.
This study focused on the microbiota and chemical compounds of the fermented produced in Longchang (LC), Zizhong (ZZ) and Xindu (XD), in Sichuan Province (China). High-throughput sequencing was used to analyze the microbiota. GC-MS and LC-MS were used to detect the compounds produced during the three different fermentation processes. The bacteria and fungi of the three fermented differed substantially, with the bacterial content mainly composed of the genus, while the common fungi were only included in four OTUs, which belong to three species of and . 51 volatile compounds were detected; they varied between LC, XD, and ZZ fermented . C10 and C15 terpenes were most frequently detected, and only curcumene and β-bisabolene were detected in the three fermented . 65 non-volatile compounds were detected by LC-MS, most were of C16, C18, C20, C21 and C22 structures. Cluster analysis showed more similarity between LC and XD fermented with regards to volatile compound content, but more similarity between the XD and ZZ fermented for non-volatiles. Moreover, no correlation between geographical distance and microflora or compounds of fermented was observed. These results showed that hundreds of compounds are produced by the natural mixed fermentation of , and may mostly relate to the microorganisms of five species. This study focused on the microbiota and chemical compounds of the fermented produced in Longchang (LC), Zizhong (ZZ) and Xindu (XD), in Sichuan Province (China). High-throughput sequencing was used to analyze the microbiota. GC-MS and LC-MS were used to detect the compounds produced during the three different fermentation processes. The bacteria and fungi of the three fermented differed substantially, with the bacterial content mainly composed of the genus, while the common fungi were only included in four OTUs, which belong to three species of and . 51 volatile compounds were detected; they varied between LC, XD, and ZZ fermented . C10 and C15 terpenes were most frequently detected, and only curcumene and β-bisabolene were detected in the three fermented . 65 non-volatile compounds were detected by LC-MS, most were of C16, C18, C20, C21 and C22 structures. Cluster analysis showed more similarity between LC and XD fermented with regards to volatile compound content, but more similarity between the XD and ZZ fermented for non-volatiles. Moreover, no correlation between geographical distance and microflora or compounds of fermented was observed. These results showed that hundreds of compounds are produced by the natural mixed fermentation of , and may mostly relate to the microorganisms of five species.
本研究聚焦于中国四川省隆昌（LC）、资中（ZZ）和新都（XD）所产发酵[具体产品名称未给出]的微生物群和化学化合物。采用高通量测序分析微生物群。利用气相色谱 - 质谱联用（GC - MS）和液相色谱 - 质谱联用（LC - MS）检测三种不同发酵过程中产生的化合物。三种发酵[具体产品名称未给出]的细菌和真菌存在显著差异，细菌含量主要由[具体细菌属未给出]属组成，而常见真菌仅包含在四个操作分类单元（OTU）中，它们属于[具体真菌种类未给出]的三个物种。检测到51种挥发性化合物；它们在LC、XD和ZZ发酵[具体产品名称未给出]之间有所不同。C10和C15萜类化合物检测频率最高，且在三种发酵[具体产品名称未给出]中仅检测到姜黄烯和β-红没药烯。通过LC - MS检测到65种非挥发性化合物，大多数为C16、C18、C20、C21和C22结构。聚类分析表明，在挥发性化合物含量方面，LC和XD发酵[具体产品名称未给出]之间更为相似，但在非挥发性化合物方面，XD和ZZ发酵[具体产品名称未给出]之间更为相似。此外，未观察到地理距离与发酵[具体产品名称未给出]的微生物群或化合物之间存在相关性。这些结果表明，[具体产品名称未给出]的自然混合发酵产生了数百种化合物，并且可能主要与五种微生物有关。本研究聚焦于中国四川省隆昌（LC）、资中（ZZ）和新都（XD）所产发酵[具体产品名称未给出]的微生物群和化学化合物。采用高通量测序分析微生物群。利用气相色谱 - 质谱联用（GC - MS）和液相色谱 - 质谱联用（LC - MS）检测三种不同发酵过程中产生的化合物。三种发酵[具体产品名称未给出]的细菌和真菌存在显著差异，细菌含量主要由[具体细菌属未给出]属组成，而常见真菌仅包含在四个操作分类单元（OTU）中，它们属于[具体真菌种类未给出]的三个物种。检测到51种挥发性化合物；它们在LC、XD和ZZ发酵[具体产品名称未给出]之间有所不同。C10和C15萜类化合物检测频率最高，且在三种发酵[具体产品名称未给出]中仅检测到姜黄烯和β-红没药烯。通过LC - MS检测到65种非挥发性化合物，大多数为C16、C18、C20、C21和C22结构。聚类分析表明，在挥发性化合物含量方面，LC和XD发酵[具体产品名称未给出]之间更为相似，但在非挥发性化合物方面，XD和ZZ发酵[具体产品名称未给出]之间更为相似。此外，未观察到地理距离与发酵[具体产品名称未给出]的微生物群或化合物之间存在相关性。这些结果表明，[具体产品名称未给出]的自然混合发酵产生了数百种化合物，并且可能主要与五种微生物有关。
