Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Suqian Yanghe Distillery Co. Ltd, Jiangsu 223800, China.
Food Res Int. 2023 Oct;172:113141. doi: 10.1016/j.foodres.2023.113141. Epub 2023 Jun 20.
The initial microbial community is critical for the production of volatile metabolites during traditional food fermentations. Selection of the initial community plays an important role in improving the quality of fermented foods. Here, we used high-throughput amplicon sequencing combined with multivariate statistical methods to explore the microbial succession in stacking and alcoholic fermentation stages in sesame flavor-type baijiu making. We proposed a selection strategy for the initial microbial community in the alcoholic fermentation stage, which determined the quality of baijiu. Results suggested that the microbial composition statistically differed between stacking and alcoholic fermentation stages (ANOSIM, Bacteria: R = 0.60, P = 0.001; Fungi: R = 0.53, P = 0.001). Microbial succession drove metabolic succession (Bacteria: r = 0.87, P < 0.05; Fungi: r = 0.56, P < 0.05) in alcoholic fermentation. The fermentation time of stacking fermentation determined the initial community for alcoholic fermentation, and it can be used as a criterion for selection of the initial microbial community for alcoholic fermentation. The succession distance of the microbial community was varied and reached the highest (Bacteria: 0.048, Fungi: 0.064) at 30 h in stacking fermentation. When we selected 30 h as stacking fermentation time, the concentration (4.58 mg/kg) and diversity (0.61) of volatile metabolites were highest at the end of alcoholic fermentation. This work developed a succession distance-guided approach to select the initial microbial community for the alcoholic fermentation of sesame flavor-type baijiu. This approach can be used to improve the quality of baijiu.
初始微生物群落对于传统食品发酵过程中挥发性代谢物的产生至关重要。初始群落的选择在改善发酵食品的质量方面起着重要作用。在这里，我们使用高通量扩增子测序结合多元统计方法来探索芝麻香型白酒制作过程中堆积和酒精发酵阶段的微生物演替。我们提出了一种在酒精发酵阶段选择初始微生物群落的策略，该策略决定了白酒的质量。结果表明，堆积和酒精发酵阶段的微生物组成在统计学上存在差异（Bacteria：R=0.60，P=0.001；Fungi：R=0.53，P=0.001）。微生物演替驱动了酒精发酵中的代谢演替（Bacteria：r=0.87，P<0.05；Fungi：r=0.56，P<0.05）。堆积发酵的发酵时间决定了酒精发酵的初始群落，可以作为选择酒精发酵初始微生物群落的标准。微生物群落的演替距离不同，在堆积发酵 30 h 时达到最高（Bacteria：0.048，Fungi：0.064）。当我们选择 30 h 作为堆积发酵时间时，酒精发酵结束时挥发性代谢物的浓度（4.58mg/kg）和多样性（0.61）最高。这项工作开发了一种基于演替距离的方法来选择芝麻香型白酒的酒精发酵初始微生物群落。该方法可用于提高白酒的质量。
