Kang Jiamu, Hu Yunan, Ding Ziyuan, Ye Li, Li Haoran, Cheng Jun, Fan Lin, Zhao Hu, Han Beizhong, Zheng Xiaowei
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Nutrition & Health Research Institute, COFCO Corporation, Beijing, China.
Front Microbiol. 2021 Aug 20;12:705967. doi: 10.3389/fmicb.2021.705967. eCollection 2021.
The microbiota of the pretreatment phase is crucial to the assembly of the microbial community in the saccharification of -flavor . This study investigates the shifts in microbial community diversity from the pretreatment of raw materials to the end of saccharification. High-throughput sequencing reveals that , , and in the bacterial community and , , , and in the fungal community are predominant during raw material pretreatment and saccharification processes. Also, 11 bacterial genera, including , , , , , and , and eight yeast genera, including , , , and , were isolated from the initial saccharification stage by culture-dependent approaches. Sourcetracker analysis indicates that the cooling grains and rice husks were the main contributors to the bacterial community composition of the saccharification process, and was the main contributor to the shaping of the fungal community structure during the saccharification process. Abundance variation of the predictive functional profiles of microbial communities encoding for key enzymes involved in pyruvate metabolism, starch and sucrose metabolism, and glycolysis/gluconeogenesis during the pretreatment and saccharification phases were inferred by PICRUSt2 analysis. The results of this study will be utilized to produce consistently high-quality -flavor via better controlling the shaping of microbial community structures during the pretreatment and fermentation processes.
预处理阶段的微生物群对于风味糖化过程中微生物群落的组装至关重要。本研究调查了从原料预处理到糖化结束期间微生物群落多样性的变化。高通量测序显示，细菌群落中的、和，以及真菌群落中的、、和在原料预处理和糖化过程中占主导地位。此外，通过基于培养的方法从糖化初始阶段分离出11个细菌属，包括、、、、、和，以及8个酵母属，包括、、和。溯源分析表明，冷却谷物和稻壳是糖化过程中细菌群落组成的主要贡献者，而在糖化过程中是真菌群落结构形成的主要贡献者。通过PICRUSt2分析推断了预处理和糖化阶段编码参与丙酮酸代谢、淀粉和蔗糖代谢以及糖酵解/糖异生的关键酶的微生物群落预测功能谱的丰度变化。本研究结果将用于通过在预处理和发酵过程中更好地控制微生物群落结构的形成来持续生产高质量的风味。
