Mechanism of microbial community succession and metabolic products change of Nongxiangxing Daqu during storage

Abstract

Abstract: During the long-term storage of Nongxiangxing Daqu, its microbial community structure and metabolic activities have undergone complex changes. In order to explore the changing rules and reasons, the microbial community composition of the QP (represents the surface of Daqu, marked as QP below) and the QX (represents the interior of Daqu, marked as QX below) during storage was obtained by high-throughput sequencing technology, and the changes of saccharifying power and liquefaction power were analyzed, as well as the volatile flavor substances were studied by headspace solid phase microextraction gas chromatography mass spectrometry, then the formation mechanism of Daqu microbial flora and the cause of metabolite change during storage were explored by constructing a phylogenetic null model combined with multivariate statistical analysis. The results showed that during the storage of Nongxiangxing Daqu, the microbial community of Daqu was rebalanced, and the enzyme activity and volatile compounds were further enriched and transformed; At the same time, the construction of microbial communities is dominated by stochastic processes, and also affected by deterministic processes, in which heterogeneous selection plays a major role, and niche width differences also have a certain impact; The changes of saccharifying power, liquefaction power and flavor substances of Daqu are closely related to the succession of microbial community. The research results revealed the change rule and mechanism of microorganism, enzyme activity and volatile metabolites during the storage of Daqu, which could provide theoretical basis for the quality control of Daqu.

Key words: Nongxiangxing Daqu, Daqu storage period, Microbial community, Metabolites, Community succession mechanism, correlation analysis

CLC Number:

Q93-33

Qian-Hui XU Dan Huang. Mechanism of microbial community succession and metabolic products change of Nongxiangxing Daqu during storage[J]. FOOD SCIENCE, 0, (): 0-0.

References

[1] WANG P, WU Q, JIANG X, et al. Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making [J]. International Journal of Food Microbiology, 2017.
[2] FAN G, FU Z, TENG C, et al. Effects of aging on the quality of roasted sesame-like flavor Daqu [J]. BMC Microbiology, 2020.
[3] DENG Y, HUANG D, HAN B, et al. Correlation: between autochthonous microbial diversity and volatile metabolites during the fermentation of Nongxiang Daqu [J]. Frontiers in Microbiology, 2021.
[4] GAN S-H, YANG F, SAHU S K, et al. Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters [J]. Frontiers in Microbiology, 2019.
[5] GUAN T, YANG H, OU M, et al. Storage period affecting dynamic succession of microbiota and quality changes of Strong-flavor Baijiu Daqu [J]. LWT - Food Science and Technology, 2020.
[6] FAN G, FU Z, SUN B, et al. Roles of aging in the production of light-flavored Daqu [J]. Journal of Bioscience and Bioengineering, 2018.
[7] MA S, LUO H, ZHAO D, et al. Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu [J]. Bioresource Technology, 2021.
[8] XIA Y, LUO H, WU Z, et al. Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation [J]. Applied Microbiology and Biotechnology, 2022.
[9] WANG M Y, YANG J G, ZHAO Q S, et al. Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu [J]. Journal of Food Science, 2018.
[10] HE M, JIN Y, ZHOU R, et al. Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation [J]. Food Research International, 2022.
[11] ZHANG Y, SHEN Y, CHENG W, et al. Understanding the shifts of microbial community and metabolite profile from wheat to mature Daqu [J]. Frontiers in Microbiology, 2021.
[12] STEGEN J C, LIN X, KONOPKA A E, et al. Stochastic and deterministic assembly processes in subsurface microbial communities [J]. The ISME Journal.
[13] TAN Y, DU H, ZHANG H, et al. Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation [J]. Microbiol Spectr, 2022, 10(5): e0184422.
[14] XU M, HUANG Q, XIONG Z, et al. Distinct Responses of Rare and Abundant Microbial Taxa to In Situ Chemical Stabilization of Cadmium-Contaminated Soil [J]. mSystems, 2021, 6(5): e0104021.
[15] 张倩, 韩保林, 李子健, 等. 浓香型白酒包包曲微生物种群多样性及形成机制 [J]. 食品与发酵工业, 2021, 47(18): 99-106.
[16] 陈莹琪, 陈杰, 周耀进, 等. 浓香型大曲微生物菌群演替与吡嗪类物质合成的关系 [J]. 食品科学, 2023, 44(02): 222-30.
[17] YANG Y, ZOU Y, ZENG K, et al. Effect of Bacillus subtilis fortified inoculation on the microbial communities in different niches of Daqu [J]. Journal of Bioscience and Bioengineering, 2022.
[18] 唐贤华, 田伟, 张崇军, 等. 中温大曲在发酵和贮存过程中微生物群落结构分析 [J]. 中国酿造, 2019, 38(06): 113-8.
[19] HOU X, HUI M, SUN Z, et al. Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage [J]. Frontiers in Microbiology, 2022.
[20] JIN Y, LI D, AI M, et al. Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu [J]. Food Research International, 2019.
[21] XI X, YANG F, CHEN L, et al. Dynamic changes of bacteria communities in Moutai-flavour Daqu during storage analysed by next generation sequencing [J]. Letters in Applied Microbiology, 2022.
[22] WANG, B, WU, et al. Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production [J]. Applied and Environmental Microbiology, 2020.
[23] LIU P, ZHANG L, DU X, et al. Dynamic Analysis of Physicochemical and Biochemical Indices and Microbial Communities of Light-Flavor Daqu during Storage [J]. Journal of the American Society of Brewing Chemists, 2019.
[24] LI P, LIN W, LIU X, et al. Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter [J]. Frontiers in Microbiology, 2016.
[25] SONG R, SHAO Z, SONG J, et al. Change in Physiochemical Indexes and Microbial Quantity of Nongxiang Daqu during the Storage Process [J]. Liquor-Making Science & Technology, 2017.
[26] DINI-ANDREOTE F, STEGEN J C, VAN ELSAS J D, et al. Disentangling mechanisms that mediate the balance between stochastic and deterministic processes in microbial succession [J]. Proceedings of the National Academy of Sciences of the United States of America, 2015.
[27] YAN Z, MENG Q Y, WANG X Z, et al. Analysis on Physicochemical Indexes and Cultivation Technology of Traditional Xifeng Daqu Sensory Evaluation [J]. Liquor Making, 2023.
[28] LI L, LIN Q, LI X, et al. Dynamics and potential roles of abundant and rare subcommunities in the bioremediation of cadmium-contaminated paddy soil by Pseudomonas chenduensis [J]. Applied Microbiology and Biotechnology, 2019.
[29] LI S, LI P, FENG F, et al. Microbial diversity and their roles in the vinegar fermentation process [J]. Applied Microbiology and Biotechnology, 2015.
[30] XIAO C, LU Z-M, ZHANG X-J, et al. Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu [J]. Applied and Environmental Microbiology, 2017.
[31] WANG X-D, BAN S-D, QIU S-Y. Analysis of the mould microbiome and exogenous enzyme production in Moutai‐flavor Daqu [J]. Journal of the Institute of Brewing, 2017.
[32] YAN S, TONG Q, GUANG J. Yeast dynamics and changes in volatile compounds during the fermentation of the traditional Chinese strong-flavor Daqu [J]. LWT - Food Science and Technology, 2019.
[33] TANG Q, HE G, HUANG J, et al. Characterizing Relationship of Microbial Diversity and Metabolite in Sichuan Xiaoqu [J]. Frontiers in Microbiology, 2019.
[34] HUANYI Y, QI P, HONGBO Z, et al. The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region [J]. LWT - Food Science and Technology, 2021.