College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China.
Food Res Int. 2020 Mar;129:108851. doi: 10.1016/j.foodres.2019.108851. Epub 2019 Nov 30.
Traditional spontaneous fermentation in microecosystem with microbial successions and environmental variables results in inconsistent quality of fermented foods. We therefore propose the directional bioturbation for microbiota regulation and metabolites production in food fermentation. Here, we revealed the bioturbation effect of fortified Daqu on microbial community based on taxonomic composition, co-occurrence network, and metabolic potential, using Chinese strong-flavor liquor fermentation as a microecosystem. According to principal coordinate analysis, microbial communities were obviously influenced by the bioturbation of fortified Daqu. More specifically, bioturbation increased the abundances of Caproiciproducens, Clostridium, Aspergillus, Candida, Methanobacterium, and Methanosarcina, while decreased that of Lactobacillus. Meanwhile, higher abundances of most genes that encoding enzymes involved in interspecies hydrogen transfer between hexanoic acid bacteria and methanogens were observed in the bioturbated ecosystem by PICRUSt approach. Additionally, co-occurrence analysis showed that bioturbation increased the diversity and complexity of interspecies interactions in microecosystem, which contributed to higher production of flavor metabolites such as hexanoic acid, ethyl hexanoate, and hexyl hexanoate. These results indicated that the bioturbation of fortified Daqu is feasible for flavor metabolism by interspecies interactions of functional microbiota in liquor fermentation. Taken together, it is of great importance for regulating Chinese liquor and even other foods fermentation by bioturbation.
传统的微生物演替和环境变量的微生态系统中的自然发酵导致发酵食品的质量不一致。因此，我们提出了定向生物搅动，以调节食品发酵中的微生物群落和代谢产物的产生。在这里，我们以中国浓香型白酒发酵为微生态系统，揭示了强化大曲对微生物群落的生物搅动效应，基于分类组成、共生网络和代谢潜力。根据主坐标分析，微生物群落明显受到强化大曲生物搅动的影响。更具体地说，生物搅动增加了 Caproiciproducens、Clostridium、Aspergillus、Candida、Methanobacterium 和 Methanosarcina 的丰度，而降低了 Lactobacillus 的丰度。同时，通过 PICRUSt 方法观察到，生物搅动增加了种间氢转移酶编码基因在生态系统中的丰度，这些基因参与了己酸菌和产甲烷菌之间的种间氢转移。此外，共生分析表明，生物搅动增加了微生态系统中种间相互作用的多样性和复杂性，有助于更高地生产风味代谢物，如己酸、己酸乙酯和己酸己酯。这些结果表明，强化大曲的生物搅动通过功能微生物菌群的种间相互作用，可用于白酒发酵的风味代谢。总的来说，通过生物搅动来调节中国白酒甚至其他食品发酵具有重要意义。
