Zhao Lina, Zhang Wenjing, Niu Yuting, Chen Xiaohan, Guo Jiuyang, Wu Ying, Li Xuan, Gu Shaobin
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
Henan Engineering Research Center of Food Microbiology, Luoyang, China.
Front Microbiol. 2025 Jan 24;16:1540118. doi: 10.3389/fmicb.2025.1540118. eCollection 2025.
, a starter culture rich in microorganisms like bacteria and fungi, is central to vinification and liquor brewing, yet fungal contributions are often understudied. In this study, we used Illumina MiSeq sequencing to investigate the succession of fungal community during Chinese strong-flavor liquor fermentation. The results showed that the alpha and beta diversity of fungal community were significantly different during fermentation. The dominant phyla and genera are Ascomycota and , respectively. Co-occurrence network analysis identified 10 keystone species during fermentation, displaying that the positive correlations (99.64%) dominated the fungal network. The redundancy analysis showed that moisture has the most significant influence on the fungal community. Concurrently, a robust association was observed between 10 keystone fungal genera and environmental parameters such as acidity and moisture. These findings not only elucidated the intricate dynamics of the fungal community succession and the interplays among fungi but also pinpointed the primary drivers of the fungal community and its keystone species during the fermentation process. Ultimately, this research presented novel perspectives for enhancing the quality and precision of liquor production by shedding light on the central role of keystone species in maintaining community stability and their adaptive responses to environmental stimuli.
酒曲，一种富含细菌和真菌等微生物的发酵剂，是酿酒和白酒酿造的核心，但真菌的作用往往研究不足。在本研究中，我们使用Illumina MiSeq测序技术研究了中国浓香型白酒发酵过程中真菌群落的演替。结果表明，发酵过程中真菌群落的α和β多样性存在显著差异。优势门和属分别是子囊菌门和（此处原文缺失具体属名）。共现网络分析确定了发酵过程中的10个关键物种，表明正相关（99.64%）主导了真菌网络。冗余分析表明，水分对真菌群落影响最为显著。同时，观察到10个关键真菌属与酸度和水分等环境参数之间存在强烈关联。这些发现不仅阐明了真菌群落演替的复杂动态以及真菌之间的相互作用，还确定了发酵过程中真菌群落及其关键物种的主要驱动因素。最终，本研究通过揭示关键物种在维持群落稳定性及其对环境刺激的适应性反应中的核心作用，为提高白酒生产的质量和精度提供了新的视角。
