College of Bioengineering, Sichuan University of Science and Engineering, No. 180, Xueyuan Street, Huixing Road, Zigong City, Sichuan Province 643000, China; College of Light Industry, Sichuan University, No. 24, South Section 1, Yihuan Road, Chengdu City 610065, China.
Wuliangye Yibin Co., Ltd., No. 150, Minjiang West Road, Cuiping District, Yibin City, Sichuan Province 644007, China.
Food Res Int. 2022 Mar;153:110955. doi: 10.1016/j.foodres.2022.110955. Epub 2022 Jan 24.
Environmental factors and microbial interaction influence the changes in microbial community and enzyme profiles during different stages of medium-high temperature Daqu manufacturing. In this study, the specific changes in microbial community and environmental factors at various stages of Daqu production were comprehensively analyzed using a combination of environmental factor analysis and high-throughput sequencing technology. Further, the effects of environmental factors and microbial interaction on microbial succession were investigated via correlation analysis; the enzymes related to saccharification and ethanol fermentation during Daqu production were explored. The study revealed that the whole process of Daqu production was divided into three stages based on temperature. Fungal were active in the early stage, while bacteria were more active in the middle to later stages. Bacillus, Weissella, Thermoactinomyces and Lactobacillus were the main bacterial genera, while Thermoascus, Thermomyces, Kodamaea, and Aspergillus were the dominant fungi. The effects of ambient humidity, CO. and moisture on the microbial community were significant, and these environmental factors positively correlated with most fungi, but negatively correlated with Thermoactinomyces, Saccharopolyspora, and Acinetobacter. In addition, the enzymes encoded by fungi, related to saccharification and ethanol fermentation, might be consistent with the high abundance of Thermoascus and Thermomyces. Meanwhile, enzymes encoded by bacteria could mainly originate from Weissella.
环境因素和微生物相互作用影响中高温大曲制作过程中不同阶段微生物群落和酶谱的变化。本研究采用环境因子分析与高通量测序技术相结合的方法，综合分析了大曲生产过程中不同阶段微生物群落和环境因子的具体变化，并通过相关性分析研究了环境因素和微生物相互作用对微生物演替的影响，探讨了大曲生产过程中糖化和乙醇发酵相关酶。研究表明，根据温度，整个大曲生产过程可分为三个阶段。在早期，真菌活跃，而在中晚期，细菌则更为活跃。芽孢杆菌、魏斯氏菌、嗜热放线菌和乳杆菌是主要的细菌属，而嗜热曲霉、嗜热木霉、扣囊拟内孢霉和曲霉是主要的真菌属。环境湿度、CO 和水分对微生物群落的影响显著，这些环境因素与大多数真菌呈正相关，但与嗜热放线菌、糖多孢菌和不动杆菌呈负相关。此外，与糖化和乙醇发酵相关的真菌编码的酶可能与高温曲霉和嗜热木霉的高丰度一致。同时，细菌编码的酶可能主要来源于魏斯氏菌。
