Environmental factors significantly affected the succession of microbial communities during the fermentation of Huangjiu Raw wheat Qu(RWQ).Influence of environmental factors on microbial community during fermentation ...Environmental factors significantly affected the succession of microbial communities during the fermentation of Huangjiu Raw wheat Qu(RWQ).Influence of environmental factors on microbial community during fermentation of Chinese Huangjiu RWQ.The interaction of environmental factors and microorganisms affects the changes of microbial communities and key enzyme transcript levels in different stages during the production of Huangjiu RWQ.This study combined environmental factor analysis and high-throughput sequencing technology to comprehensively analyze the specific changes of microbial communities and environmental factors at each stage of Huangjiu production.In addition,the influence of the interaction of environmental factors and microorganisms on microbial succession was investigated by correlation analysis,and the enzymes related to saccharification and ethanol fermentation during the production of RWQ were explored.The results showed that Bacillus,Weisseria,Thermophilic actinomycetes and Lactobacillus were the dominant bacteria in RWQ,while Aspergillus,Thermomyces,Fusarium and Alternaria were the dominant fungi.Fungi were active in the early stage of RWQ fermentation,while bacteria were active in the middle and late stage of fermentation.Microbial community succession was closely related to environmental humidity and CO_(2).These environmental factors were positively correlated with most fungi,but negatively correlated with Thermophilic actinomycetes,Glycopolyspora and Acinetobacter.In fungi,the enzymes related to saccharification and fermentation mainly came from Thermophilic ascomycetes and thermophilic fungi,while in Bacteria,these two enzymes mainly came from weisseria.This study revealed the relationship between RWQ microbe and environmental factors,which was helpful to clarify the succession law of RWQ microbe.展开更多
Huangjiu brewing workshop is a small ecosystem with complex microbial community growth.This micro ecosystem is the main provider of microorganisms in the process of Huangjiu fermentation.Its existence may greatly affe...Huangjiu brewing workshop is a small ecosystem with complex microbial community growth.This micro ecosystem is the main provider of microorganisms in the process of Huangjiu fermentation.Its existence may greatly affect the quality and flavor of Huangjiu.Environmental microbial communities of the same brewing workshop in different historical periods were collected.Full-length High-throughput sequencing and Source Tracker were used to study the correlation between brewing raw materials,fermented mash and brewing environment,and to explore the involvement of environmental microorganisms in the fermentation process.The resident functional fungi in fermented Huangjiu mash were the main components of the fungal community detected in the environment.The wheat koji,tool and interior environment contributed greatly to the source of fermented fungi in Huangjiu.Compared with the bacterial community,the environmental origin of the fungal community in fermented mash was clearer.For bacteria,the increased contribution of community aggregation was attributed to the role of deterministic processes,and community structure became more stable,showing its unique role in fermentation.This study could be implemented in a more abundant natural fermentation environment,which was of great significance to control the natural fermentation process of Huangjiu.展开更多
基金supported by the Foundation of Public Projects of Zhejiang Province,China(No.LGN22C200008)The Zhejiang Shaoxing Huangjiu Industry Innovation Service Complex-Technological Innovation Project in Zhejiang Province(No.2023KJ082)+4 种基金Jiangsu Province Innovation and Entrepreneurship Program(JSSCRC2021569)Program Foundation of Public Projects of Shaoxing city,Zhejiang Province,China(No.2018C30010)Foundation of Public Projects of Zhejiang Province,China(No.2017C32101)Shaoxing University Fund(No.08021066)Shaoxing University Fund(No.08220102213).
文摘Environmental factors significantly affected the succession of microbial communities during the fermentation of Huangjiu Raw wheat Qu(RWQ).Influence of environmental factors on microbial community during fermentation of Chinese Huangjiu RWQ.The interaction of environmental factors and microorganisms affects the changes of microbial communities and key enzyme transcript levels in different stages during the production of Huangjiu RWQ.This study combined environmental factor analysis and high-throughput sequencing technology to comprehensively analyze the specific changes of microbial communities and environmental factors at each stage of Huangjiu production.In addition,the influence of the interaction of environmental factors and microorganisms on microbial succession was investigated by correlation analysis,and the enzymes related to saccharification and ethanol fermentation during the production of RWQ were explored.The results showed that Bacillus,Weisseria,Thermophilic actinomycetes and Lactobacillus were the dominant bacteria in RWQ,while Aspergillus,Thermomyces,Fusarium and Alternaria were the dominant fungi.Fungi were active in the early stage of RWQ fermentation,while bacteria were active in the middle and late stage of fermentation.Microbial community succession was closely related to environmental humidity and CO_(2).These environmental factors were positively correlated with most fungi,but negatively correlated with Thermophilic actinomycetes,Glycopolyspora and Acinetobacter.In fungi,the enzymes related to saccharification and fermentation mainly came from Thermophilic ascomycetes and thermophilic fungi,while in Bacteria,these two enzymes mainly came from weisseria.This study revealed the relationship between RWQ microbe and environmental factors,which was helpful to clarify the succession law of RWQ microbe.
基金supported by the Foundation of Public Projects of Zhejiang Province,China(No.LGN22C200008)National Training Program for College Students’Innovation and Entrepreneurship Project(No.202110349031)+3 种基金Program Foundation of Public Projects of Shaoxing city,Zhejiang Province,China(No.2018C30010)Foundation of Public Projects of Zhejiang Province,China(No.2017C32101)Shaoxing University Fund(No.08021066)Shaoxing University Fund(No.08220102213).
文摘Huangjiu brewing workshop is a small ecosystem with complex microbial community growth.This micro ecosystem is the main provider of microorganisms in the process of Huangjiu fermentation.Its existence may greatly affect the quality and flavor of Huangjiu.Environmental microbial communities of the same brewing workshop in different historical periods were collected.Full-length High-throughput sequencing and Source Tracker were used to study the correlation between brewing raw materials,fermented mash and brewing environment,and to explore the involvement of environmental microorganisms in the fermentation process.The resident functional fungi in fermented Huangjiu mash were the main components of the fungal community detected in the environment.The wheat koji,tool and interior environment contributed greatly to the source of fermented fungi in Huangjiu.Compared with the bacterial community,the environmental origin of the fungal community in fermented mash was clearer.For bacteria,the increased contribution of community aggregation was attributed to the role of deterministic processes,and community structure became more stable,showing its unique role in fermentation.This study could be implemented in a more abundant natural fermentation environment,which was of great significance to control the natural fermentation process of Huangjiu.
