State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China.
Beijing Shunxin Agriculture Company Limited, Niulanshan Distillery, Beijing, China.
Microbiol Spectr. 2022 Jun 29;10(3):e0215121. doi: 10.1128/spectrum.02151-21. Epub 2022 May 31.
The microbial community in the fermented pit determines the quantity and quality of light-flavor liquor. Genetic diversity and the potential functions of the microbial community are often analyzed by DNA-based omics sequencing. However, the features of the active microbial community have not been systematically studied. Here, metatranscriptomic analysis was performed to elucidate the active microbial composition, drivers, and their functions in light-flavor liquor fermentation. Bacterial genera, , Streptococcus, , , and , and fungal genera, , , Aspergillus, , , , and , were the dominant active microorganisms during the fermentation process. Additionally, they dominated the three-stage fermentation successively. Redundancy analysis showed that pH, ethanol, moisture, and starch were the main driving forces of microbial succession. Among the genes for the respective carbohydrate-active enzyme families, those for the glycoside hydrolase family 23, the glycosyltransferase family 2, the carbohydrate-binding module family 50, the polysaccharide lyase family 4, the auxiliary activity family 1, and the carbohydrate esterase family 9 showed the highest expression level. Additionally, the highly expressed enzymes and their contributed microorganisms were found in the key KEGG pathways, including carbohydrate metabolism, energy metabolism, lipid metabolism, and amino acid metabolism. Based on these data, a functional model of carbohydrate hydrolysis, ethanol production, and flavor generation were proposed. Taken together, , , , , , and were suggested as the core active microorganisms. Overall, our findings provide new insights into the composition, drivers, and functions of the active microorganisms, which is crucial for improving the quality of light-flavor liquor. There is an urgent need for discovering the diversity and functions of the active microbial community in solid-state fermentation, especially in the pit of Chinese distilled liquor fermentation. Although the genetic composition of the microbial community has been clarified frequently by DNA-based sequencing, the composition and functions of the active microbial community have not been systematically revealed so far. Therefore, analysis of RNA-based data is crucial for discovering the functional microbial community. In this study, we employed metatranscriptomic analysis to elucidate the active microbial composition, successive drivers, and their functions in light-flavor liquor fermentation. The strategy can be broadly useful for discovering the active microbial community and exploring their functions in other types of flavor distilled liquor or other ecosystems. This study provides new insights into the understanding of the active microbial community composition and its functions.
发酵窖中的微生物群落决定了清香型白酒的产量和质量。遗传多样性和微生物群落的潜在功能通常通过基于 DNA 的组学测序来分析。然而，微生物群落的活性特征尚未得到系统研究。在这里，我们进行了宏转录组学分析，以阐明清香型白酒发酵过程中的活性微生物组成、驱动因素及其功能。细菌属 、 、链球菌属 、 、 、 、 和真菌属 、 、 、曲霉属 、 、 、 、 和 是发酵过程中的主要活性微生物。此外，它们在三个阶段的发酵中依次占主导地位。冗余分析表明，pH 值、乙醇、水分和淀粉是微生物演替的主要驱动力。在各自碳水化合物活性酶家族的基因中，糖苷水解酶家族 23、糖基转移酶家族 2、碳水化合物结合模块家族 50、多糖裂解酶家族 4、辅助活性家族 1 和碳水化合物酯酶家族 9 的基因表达水平最高。此外，在关键的 KEGG 途径中发现了高表达的酶及其相关微生物，包括碳水化合物代谢、能量代谢、脂质代谢和氨基酸代谢。基于这些数据，提出了碳水化合物水解、乙醇生产和风味生成的功能模型。总之，我们认为 、 、 、 、 、 是核心活性微生物。总的来说，我们的研究结果为活性微生物的组成、驱动因素和功能提供了新的见解，这对于提高清香型白酒的质量至关重要。目前，迫切需要发现固态发酵中活性微生物群落的多样性和功能，特别是在中国白酒发酵窖中。虽然经常通过基于 DNA 的测序来阐明微生物群落的遗传组成，但到目前为止，活性微生物群落的组成和功能尚未得到系统揭示。因此，基于 RNA 的数据分析对于发现功能微生物群落至关重要。在本研究中，我们采用宏转录组学分析阐明了清香型白酒发酵过程中的活性微生物组成、连续驱动因素及其功能。该策略可以广泛用于发现活性微生物群落并探索其在其他类型的风味蒸馏酒或其他生态系统中的功能。本研究为深入了解活性微生物群落的组成及其功能提供了新的见解。
