Chai Lijuan, Qian Wei, Zhong Xiaozhong, Lu Zhenming, Zhang Xiaojuan, Wang Songtao, Shen Caihong, Shi Jinsong, Xu Zhenghong
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Sheng Wu Gong Cheng Xue Bao. 2020 Dec 25;36(12):2635-2643. doi: 10.13345/j.cjb.200356.
Multi-species solid-state fermentation in a mud pit is one of the typical features of strong-flavor baijiu, in which archaea plays important roles, however, the archaeal community distribution and diversity during fermentation are still lack of research. The biomass, composition and succession of archaea communities in fermented grains and pit mud were analyzed by high throughput sequencing. The potential interaction between archaea and bacteria was analyzed by co-occurrence network. Results demonstrate that the average biomass of archaea in pit mud was about 200 times higher than that of fermented grains. There was no significant difference in archaeal community structure between fermented grains and pit mud (r=0.017, P=0.074), but succession patterns between them showed significant correlation (r=0.30, P=0.03). Methanobacterium was the most abundant archaea in fermented grains and pit mud, and other dominant groups included Methanosarcina, Methanocorpusculum, Methanoculleus, and Methanobrevibacter. The co-occurrence network analysis showed that Methanobacterium was positively correlated with most bacteria in fermented grains and pit mud, especially with Hydrogenispora and Caproiciproducens, the dominant bacteria in pit mud. Our results revealed the temporal and spatial distribution characteristics and potential functions of the archaeal community in the mud pit of strong-flavor baijiu.
泥窖多菌种固态发酵是浓香型白酒的典型特征之一，其中古菌发挥着重要作用，然而，发酵过程中古菌群落的分布和多样性仍缺乏研究。通过高通量测序分析了酒醅和窖泥中古菌群落的生物量、组成及演替情况。通过共现网络分析了古菌与细菌之间的潜在相互作用。结果表明，窖泥中古菌的平均生物量约比酒醅高200倍。酒醅和窖泥中古菌群落结构无显著差异（r = 0.017，P = 0.074），但它们之间的演替模式显示出显著相关性（r = 0.30，P = 0.03）。甲烷杆菌是酒醅和窖泥中最丰富的古菌，其他优势类群包括甲烷八叠球菌、甲烷微菌、甲烷袋状菌和甲烷短杆菌。共现网络分析表明，甲烷杆菌与酒醅和窖泥中的大多数细菌呈正相关，尤其是与窖泥中的优势细菌氢孢菌和产己酸菌。我们的结果揭示了浓香型白酒泥窖中古菌群落的时空分布特征和潜在功能。
