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 214122, China.
Sichuan Lang Jiu Co. Ltd., Luzhou 646523, China.
Int J Food Microbiol. 2024 Jan 2;408:110423. doi: 10.1016/j.ijfoodmicro.2023.110423. Epub 2023 Oct 4.
Fatty acids are considered as important compounds for the aroma and taste of Chinese liquor. Revealing the core microbiota related with fatty acid biosynthesis and how they are influenced are essential to control fatty acids in spontaneous Chinese liquor fermentation. Herein, we identified the core microbiota related with fatty acid biosynthesis based on their microbial abundance, abundance and expression level of genes related with fatty acid biosynthesis, using high-throughput amplicon sequencing, metagenomic and metatranscriptomic analysis, respectively. Acetilactobacillus, Kroppenstedtia, Saccharomyces, Paecilomyces and Pichia were identified as the core microbiota (the criteria for identifying core microbiota: average relative abundance ≥1 %, average abundance of related genes >400 fragments per kilobase of transcript per million fragments mapped [FPKM], and expression level of related genes >1000 FPKM) related with fatty acid biosynthesis. SourceTracker analysis showed that Daqu mainly provided Kroppenstedtia (34.01 %) and Acetilactobacillus (3.31 %). Ground mainly provided Pichia (47.47 %), Saccharomyces (16.17 %) and Paecilomyces (8.55 %). Structural equation model revealed that Daqu and environmental microbiota drove the core microbiota (P < 0.05), and the core microbiota drove the biosynthesis of fatty acids (P < 0.05). This work revealed the important role of Daqu and environmental microbiota in fatty acid biosynthesis in liquor fermentation. It would benefit controlling fatty acids in liquor fermentation, and improving the liquor quality.
脂肪酸被认为是中国白酒香气和口感的重要化合物。揭示与脂肪酸生物合成相关的核心微生物群及其如何受到影响，对于控制自然发酵白酒中的脂肪酸至关重要。在此，我们分别使用高通量扩增子测序、宏基因组和宏转录组分析，基于微生物丰度、与脂肪酸生物合成相关基因的丰度和表达水平，确定了与脂肪酸生物合成相关的核心微生物群。鉴定出的与脂肪酸生物合成相关的核心微生物群包括：醋杆菌属、克氏库克菌属、酿酒酵母属、拟青霉属和毕赤酵母属（鉴定核心微生物群的标准：平均相对丰度≥1%，相关基因的平均丰度>400 个每百万转录片段每千碱基片段的片段（FPKM），相关基因的表达水平>1000 FPKM）。SourceTracker 分析表明，大曲主要提供克氏库克菌（34.01%）和醋杆菌属（3.31%）。酒醅主要提供毕赤酵母属（47.47%）、酿酒酵母属（16.17%）和拟青霉属（8.55%）。结构方程模型揭示了大曲和环境微生物群驱动核心微生物群（P<0.05），核心微生物群驱动脂肪酸的生物合成（P<0.05）。这项工作揭示了大曲和环境微生物群在白酒发酵中脂肪酸生物合成中的重要作用。这将有利于控制白酒发酵中的脂肪酸，提高白酒质量。
