Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China.
Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
Appl Environ Microbiol. 2021 Apr 13;87(9). doi: 10.1128/AEM.02992-20.
Volatile organic compounds (VOCs) are chemicals responsible for antagonistic activity between microorganisms. The impact of VOCs on microbial community succession of fermentation is not well understood. In this study, spp. were evaluated for VOC production as a part of antifungal activity during baijiu fermentation. The results showed that the abundance of in the defect group (agglomerated fermented grains) was lower than that in control group, and a negative interaction between and was determined (0.05). In addition, the disruption of fungi was significantly related to the differences of metabolic profiles in fermented grains. To determine production of VOCs from and its effect on , a double-dish system was assessed, and the incidence of reduction was 39.22% after 7 days. As to antifungal volatile compounds, 2-phenylethanol was identified to have an antifungal effect on through contact and noncontact. To further confirm the antifungal activity of 2-phenylethanol, scanning electron microscopy showed that 2-phenylethanol widely and significantly inhibited conidium germination and mycelial growth of filamentous fungi. Metatranscriptomic analysis revealed that the Ehrlich pathway is the metabolic path of 2-phenylethanol in and identified potential antifungal mechanisms, including protein synthesis and DNA damage. This study demonstrated the role of volatile compound-mediated microbial interaction in microbiome assembly and discovered a plausible scenario in which antagonized fungal blooms. The results may improve the niche establishment and growth of the functional yeast that enhances the flavor of baijiu. Fermentation of food occurs within communities of interacting species. The importance of microbial interactions in shaping microbial structure and metabolic performance to optimize the traditional fermentation process has long been emphasized, but the interaction mechanisms remain unclear. This study applied metabolome analysis and amplicon sequencing along with metatranscriptomic analysis to examine the volatile organic compound-mediated antifungal activity of and its effect on the metabolism of ethanol during baijiu fermentation, potentially enhancing the establishment of the fermentation niche and improving ethanol metabolism.
挥发性有机化合物（VOCs）是导致微生物拮抗活性的化学物质。VOCs 对发酵过程中微生物群落演替的影响尚未得到很好的理解。在本研究中，评估了 spp. 在白酒发酵过程中作为抗真菌活性的一部分产生 VOC 的能力。结果表明，缺陷组（结块发酵谷物）中 的丰度低于对照组，并且确定了 与 之间存在负相互作用（0.05）。此外，真菌的破坏与发酵谷物代谢谱的差异显著相关。为了确定 产生的 VOC 及其对 的影响，评估了双盘系统，7 天后 的减少率为 39.22%。至于抗真菌挥发性化合物，鉴定出 2-苯乙醇对 通过接触和非接触具有抗真菌作用。为了进一步证实 2-苯乙醇的抗真菌活性，扫描电子显微镜显示 2-苯乙醇广泛且显著抑制了丝状真菌的分生孢子萌发和菌丝生长。宏转录组分析表明，Ehrlich 途径是 中 2-苯乙醇的代谢途径，并确定了潜在的抗真菌机制，包括蛋白质合成和 DNA 损伤。本研究证明了挥发性化合物介导的微生物相互作用在微生物组组装中的作用，并发现了一种可能的情况，即 拮抗真菌爆发。研究结果可能改善增强白酒风味的功能酵母的小生境建立和生长。食物发酵发生在相互作用的物种群落中。微生物相互作用在塑造微生物结构和代谢性能以优化传统发酵过程中的重要性早已得到强调，但相互作用机制仍不清楚。本研究应用代谢组分析和扩增子测序以及宏转录组分析，研究了 产生的挥发性有机化合物介导的抗真菌活性及其对白酒发酵过程中乙醇代谢的影响，可能增强发酵小生境的建立并改善乙醇代谢。
