Zhao Chi, Su Wei, Mu Yu, Mu Yingchun, Jiang Li
School of Liquor and Food Engineering, Guizhou University, Guiyang, China.
Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China.
Front Microbiol. 2021 Feb 1;11:617030. doi: 10.3389/fmicb.2020.617030. eCollection 2020.
, one of three traditional in China, is a saccharifying and fermenting agent used in brewing, with different ingredient compositions and preparation techniques used in various regions. The yield and quality of are significantly affected by the metabolites and microbiota of ; however, the associated relationship remains poorly understood. This study aimed to analyze this relationship in three typical traditional from the Guizhou province in China. The non-volatile metabolites of were detected using gas chromatography time-of-flight mass spectrometry, whereas the classification and metabolic potential of the microbiota were investigated using metagenomic sequencing. Results show that Firmicutes, Proteobacteria, and Actinobacteria represent the dominant bacterial phyla, with , and found to be the dominant bacterial genera. Meanwhile, Ascomycota, Mucoromycota, and Basidiomycota are the dominant fungal phyla with , and being the predominant fungal genera. Functional annotation of the microbiota revealed a major association with metabolism of carbohydrates, cofactors, and vitamins, as well as amino acids. A total of 39 significantly different metabolites (SDMs) were identified that are involved in 47 metabolic pathways, primarily that of starch and sucrose; glycine, serine, and threonine; glyoxylate and dicarboxylate; pyruvate; as well as biosynthesis of pantothenate and CoA. Further, based on Spearman's correlation analysis, , and are closely correlated with production of physicochemical indexes and SDMs. Moreover, the metabolic network generated for the breakdown of substrates and formation of SDMs in was found to primarily center on the metabolism of carbohydrates and the tricarboxylic acid cycle. These results provide insights into the functional microorganisms and metabolic patterns present in traditional Guizhou and might guide researchers in the production of stable and efficient in the future.
在中国传统的三种[具体物质]中，[某物质]是一种用于酿酒的糖化发酵剂，不同地区使用的成分组成和制备技术各不相同。[某物质]的产量和质量受其代谢产物和微生物群的显著影响；然而，它们之间的关联关系仍知之甚少。本研究旨在分析中国贵州省三种典型传统[某物质]中的这种关系。使用气相色谱-飞行时间质谱法检测[某物质]的非挥发性代谢产物，同时使用宏基因组测序研究微生物群的分类和代谢潜力。结果表明，厚壁菌门、变形菌门和放线菌门是主要的细菌门，[具体细菌属]被发现是主要的细菌属。同时，子囊菌门、毛霉门和担子菌门是主要的真菌门，[具体真菌属]是主要的真菌属。微生物群的功能注释显示，其与碳水化合物、辅因子和维生素以及氨基酸的代谢密切相关。共鉴定出39种显著不同的代谢产物（SDMs），它们参与47条代谢途径，主要是淀粉和蔗糖代谢途径；甘氨酸、丝氨酸和苏氨酸代谢途径；乙醛酸和二羧酸代谢途径；丙酮酸代谢途径；以及泛酸和辅酶A的生物合成途径。此外，基于斯皮尔曼相关性分析，[具体物质]与理化指标和SDMs的产生密切相关。此外，发现为[某物质]中底物分解和SDMs形成生成的代谢网络主要集中在碳水化合物代谢和三羧酸循环上。这些结果为贵州传统[某物质]中存在的功能微生物和代谢模式提供了见解，并可能在未来指导研究人员生产稳定高效的[某物质]。
