Shoubao Yan, Jie Yang, TingTing Shen, Jiaquan Guang, Cuie Shi
Department of biology and food engineering, Huainan Normal University, Huainan, 230038, China.
Brewing Industry Microbial Resource Development and Application Engineering Research Center in Anhui Province, Huainan Normal University, Huainan, 230038, China.
AMB Express. 2023 Jun 8;13(1):56. doi: 10.1186/s13568-023-01562-7.
Chinese strong-flavour liquor is produced via a traditional solid-state fermentation strategy facilitated by live microorganisms in pit mud-based cellars. For the present analysis, pit mud samples from different spatial locations within fermentation cellars were collected, and the yeast communities therein were assessed via culture-based and denaturing gradient gel electrophoresis (DGGE) approaches. These analyses revealed significant differences in the composition of yeast communities present in different layers of pit mud. In total, 29 different yeast species were detected, and principal component analyses revealed clear differences in microbial diversity in pit mud samples taken from different cellar locations. Culture-dependent strategies similarly detected 20 different yeast species in these samples. However, while Geotrichum silvicola, Torulaspora delbrueckii, Hanseniaspora uvarum, Saturnispora silvae, Issatchenkia orientalis, Candida mucifera, Kazachstania barnettii, Cyberlindnera jadinii, Hanseniaspora spp., Alternaria tenuissima, Cryptococcus laurentii, Metschnikowia spp., and Rhodotorula dairenensis were detected via a PCR-DGGE approach, they were not detectable in culture-dependent analyses. In contrast, culture-based approaches led to the identification of Schizosaccharomyces pombe and Debaryomyces hansenii in these pit mud samples, whereas they were not detected using DGGE fingerprints profiles. An additional HS-SPME-GC-MS-based analysis of the volatile compounds present in fermented grains samples led to the identification of 66 such compounds, with the highest levels of volatile acids, esters, and alcohols being detected in fermented grains from lower layer samples. A canonical correspondence analysis (CCA) suggested they were significant correlations between pit mud yeast communities and associated volatile compounds in fermented grains.
中国浓香型白酒是通过传统固态发酵策略生产的，该过程由窖泥中的活微生物促进。在本次分析中，收集了发酵窖内不同空间位置的窖泥样本，并通过基于培养的方法和变性梯度凝胶电泳（DGGE）方法评估其中的酵母群落。这些分析揭示了不同层窖泥中存在的酵母群落组成的显著差异。总共检测到29种不同的酵母物种，主成分分析显示，从不同窖池位置采集的窖泥样本在微生物多样性方面存在明显差异。依赖培养的方法同样在这些样本中检测到20种不同的酵母物种。然而，虽然通过PCR-DGGE方法检测到了林地地霉、戴尔布有孢圆酵母、葡萄汁有孢汉逊酵母、森林土星孢、东方伊萨酵母、黏液假丝酵母、巴内特隐球酵母、季也蒙毕赤酵母、有孢汉逊酵母属、细极链格孢、罗伦隐球酵母、梅奇酵母属和大连红酵母，但在依赖培养的分析中未检测到。相反，基于培养的方法在这些窖泥样本中鉴定出了粟酒裂殖酵母和汉逊德巴利酵母，而使用DGGE指纹图谱未检测到它们。基于HS-SPME-GC-MS对发酵粮醅样本中挥发性化合物的额外分析鉴定出了66种此类化合物，在下层样本的发酵粮醅中检测到的挥发性酸、酯和醇的含量最高。典范对应分析（CCA）表明，窖泥酵母群落与发酵粮醅中相关挥发性化合物之间存在显著相关性。
