Jiang Qianer, Wu Xianyu, Xu Youqiang, Zhang Yali, Wang Zhishan, Shen Liye, Yang Wenjun, Sun Jinyuan, Liu Yang
School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing, 100083 China.
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, 100048 China.
3 Biotech. 2021 May;11(5):224. doi: 10.1007/s13205-021-02779-8. Epub 2021 Apr 18.
The microbial community structure and succession regularity of six key periods during high-temperature Daqu production were revealed using high-throughput sequencing to explore the factors affecting the flavor formation of Northern Jiang-flavored Baijiu technology. The results showed that among the six Daqu samples, the bacteria mainly included Firmicutes, Actinobacteriota, and Proteobacteria, of which Proteobacteria was the most dominant. The primary fungus was Ascomycota. At the genus level, the primary bacterial groups were , , , , , , , , and . The main fungal groups in the Daqu were , , and . During the initial stage of Daqu production, the dominant bacteria were (20.07%) and (48.30%). As the fermentation temperature of the Daqu increased, , , and became the dominant bacteria during the first Daqu flipping period, the second Daqu flipping period, and the dry-fire period. During these three periods, many bacteria were eliminated, decreasing the bacterial diversity, while a decline in temperature was evident during the Daqu exit period. After adapting to the high-temperature environment, the accumulation of (22.07%), (16.73%), (27.13%), (9.03%) and (6.97%) increased the bacterial diversity during the Daqu exit period. (83.47%) represented the main dominant fungus during the initial production stage but were eliminated with increased temperature. Furthermore, a higher temperature increased the abundance of and , while gradually accumulated in the D, E, and F samples. (79.90%) and (13.83%) became the dominant fungi during the Daqu exit period. In this study, high-throughput sequencing technology was used to reveal the microbial diversity during the high-temperature Daqu production process of Northern Jiang-flavored Baijiu. This provided a scientific basis for improving the production process of this product in the future. Therefore, understanding the formation of the flavor substances and the related microorganisms in Northern Jiang-flavored Baijiu can provide guidance for using them to manipulate the preparation process while implementing microbial control and improving the production procedures.
The online version contains supplementary material available at 10.1007/s13205-021-02779-8.
采用高通量测序技术揭示了高温大曲生产过程中六个关键时期的微生物群落结构及演替规律，以探究影响江北风味白酒工艺风味形成的因素。结果表明，在六个大曲样品中，细菌主要包括厚壁菌门、放线菌门和变形菌门，其中变形菌门最为占优势。主要真菌为子囊菌门。在属水平上，主要细菌类群为[具体细菌属名未给出]。大曲中的主要真菌类群为[具体真菌属名未给出]。在大曲生产初期，优势细菌为[细菌属名未给出]（20.07%）和[细菌属名未给出]（48.30%）。随着大曲发酵温度升高，[细菌属名未给出]、[细菌属名未给出]和[细菌属名未给出]在第一次翻曲期、第二次翻曲期和干火期成为优势细菌。在这三个时期，许多细菌被淘汰，细菌多样性降低，而在大曲出房期温度明显下降。在适应高温环境后，[细菌属名未给出]（22.07%）、[细菌属名未给出]（16.73%）、[细菌属名未给出]（27.13%）、[细菌属名未给出]（9.03%）和[细菌属名未给出]（6.97%）的积累增加了大曲出房期的细菌多样性。[真菌属名未给出]（83.47%）在生产初期代表主要优势真菌，但随着温度升高而被淘汰。此外，较高温度增加了[真菌属名未给出]和[真菌属名未给出]的丰度，而[真菌属名未给出]在D、E和F样品中逐渐积累。[真菌属名未给出]（79.90%）和[真菌属名未给出]（13.83%）在大曲出房期成为优势真菌。在本研究中，利用高通量测序技术揭示了江北风味白酒高温大曲生产过程中的微生物多样性。这为今后改进该产品的生产工艺提供了科学依据。因此，了解江北风味白酒中风味物质的形成及相关微生物，可为在实施微生物控制和改进生产程序的同时利用它们来调控制备过程提供指导。
在线版本包含可在10.1007/s13205-021-02779-8获取的补充材料。
