The quality and aroma of strong-flavor Baijiu are mainly dependent on Daqu,pit mud(PM),and the interaction of both.However,little is known about how their combination patterns affect the microbiome and metabolome of Z...The quality and aroma of strong-flavor Baijiu are mainly dependent on Daqu,pit mud(PM),and the interaction of both.However,little is known about how their combination patterns affect the microbiome and metabolome of Zaopei,especially the metabolic function of rare taxa.Here,an experiment on industrial size was designed to assess the effects of 6 combinations(3 kinds of Daqu×2 kinds of PM)on the composition and assembly of different taxa,as well as the flavor profile.The results showed that Zaopei's microbiota was composed of a few abundant taxa and enormous rare taxa,and rare bacterial and abundant fungal subcommunities were significantly affected by combination patterns.The assembly processes of abundant/rare taxa and bacterial/fungal communities were distinct,and environmental changes mediated the balance between stochastic and deterministic processes in rare bacteria assembly.Furthermore,specific combination patterns improved the flavor quality of Zaopei by enhancing the interspecies interaction,which was closely related to rare taxa,especially rare bacteria.These findings highlighted that rare bacteria might be the keystone in involving community interaction and maintaining metabolic function,which provided a scientific foundation for better understanding and regulating the brewing microbiota from the viewpoint of microbial ecology.展开更多
The pit mud(PM)microbiome has a major influence on the yield and flavor quality of Nongxiangxing baijiu.The study of isolated single strains and sub-communities of PM microorganisms is necessary for the maintenance an...The pit mud(PM)microbiome has a major influence on the yield and flavor quality of Nongxiangxing baijiu.The study of isolated single strains and sub-communities of PM microorganisms is necessary for the maintenance and future development of PM.Genome annotation and genome-scale metabolic models of multiple isolated strains of PM microorganisms were used to analyze their metabolic capacity and metabolic interactions,and predict the inter-species interactions that facilitate the biosynthesis of specific metabolites.Sixty-eight PM strains were isolated using multiple culture conditions.At the genus level,Bacillus,Enterococcus,Enterobacter,Acinetobacter,Rummeliibacillus and Lactococcus predominated.The genomes of various pure-strain cultures were annotated,highlighting their metabolic and biogeochemical cycles(e.g.,carbon cycle,nitrogen cycle and sulfur cycle).These strains exhibited a hierarchical trait space,including resource acquisition,resource use and stress tolerance,which facilitates adaptation to the PM environment.Genome-scale metabolic models of the 68 strains were constructed and these predicted that they had the metabolic potential to biosynthesize 223 different metabolites.Community modelling with 17 specific metabolites as the target products indicated that there were 24 active biosynthetic species,two of which were essential(Lysinibacillus mangiferihumi and Providencia manganoxydan)and 22 of which were substitutable,and could combine to form 270 sub-communities.These findings provide an efficient method for the comprehensive analysis of the metabolic functions and interactions of PM microorganisms,as well as theoretical support for the design of artificial microbial communities for the production of specific PM flavor compounds.展开更多
Pit mud(PM)prokaryotic community is essential for the solid-fermentation of Luzhou-flavor baijiu.In this study,the multidimensional(four vertical positions)microbial communities of different PMs were investigated.Mi-c...Pit mud(PM)prokaryotic community is essential for the solid-fermentation of Luzhou-flavor baijiu.In this study,the multidimensional(four vertical positions)microbial communities of different PMs were investigated.Mi-crobial communities were significantly different in multidimensional PMs(p=0.001).Horizontally speaking,the relative abundance of Longilinea at the position 1(bottom of the cellar)was highest in 30-year PMs(16.19%)and decreased gradually in 100-(11.95%)and 300-year(0.27%)PMs.Methanobrevibacter had the highest relative abundance at the position 3(up the huangshui fluid)in 100-year PMs(18.98%),and decreased in 300-year PMs(8.73%),at the position 4(top site of the cellar),Clostridium had the highest abundance in 100-year PMs(8.24%).Vertically speaking,Petrimonas had the highest abundance(17.4%)at the position 3 in 100-year PMs,while for the 300-year PMs,Lactobacillus and Caproiciproducens had the highest abundance at the position 1.RDA analysis indicated that lactic,caproic,butyric,and acetic acids were the four key physico-chemical factors.Amino acids,peptides,fatty acids,and conjugates were the main metabolites of PMs,and SAcetyldihydrolipoamide-E,succinic acid,aspartic acid,asparagine and valine were key differential metabolites.Based on OPLS-DA analysis,20 differential flavor compounds were identified,mainly including esters such as hexanoic acid methyl ester,ethyl acetate,hexanoic acid ethyl ester,butanoic acid hexyl ester and acids such as hexanoic acid,butanoic acid and heptanoic acid.Moreover,hexanoic,octanoic acid and their corresponding esters were concentrated on 300-year PMs.This study provides theoretical support for improving the quality of PM.展开更多
基金supported by the Cooperation Project of Luzhou Laojiao Co.,Ltd.Sichuan University (21H0997)。
文摘The quality and aroma of strong-flavor Baijiu are mainly dependent on Daqu,pit mud(PM),and the interaction of both.However,little is known about how their combination patterns affect the microbiome and metabolome of Zaopei,especially the metabolic function of rare taxa.Here,an experiment on industrial size was designed to assess the effects of 6 combinations(3 kinds of Daqu×2 kinds of PM)on the composition and assembly of different taxa,as well as the flavor profile.The results showed that Zaopei's microbiota was composed of a few abundant taxa and enormous rare taxa,and rare bacterial and abundant fungal subcommunities were significantly affected by combination patterns.The assembly processes of abundant/rare taxa and bacterial/fungal communities were distinct,and environmental changes mediated the balance between stochastic and deterministic processes in rare bacteria assembly.Furthermore,specific combination patterns improved the flavor quality of Zaopei by enhancing the interspecies interaction,which was closely related to rare taxa,especially rare bacteria.These findings highlighted that rare bacteria might be the keystone in involving community interaction and maintaining metabolic function,which provided a scientific foundation for better understanding and regulating the brewing microbiota from the viewpoint of microbial ecology.
基金supported by Sichuan Natural Science Foundation General Project(2023NSFSC0184)Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province(NJ2023-07).
文摘The pit mud(PM)microbiome has a major influence on the yield and flavor quality of Nongxiangxing baijiu.The study of isolated single strains and sub-communities of PM microorganisms is necessary for the maintenance and future development of PM.Genome annotation and genome-scale metabolic models of multiple isolated strains of PM microorganisms were used to analyze their metabolic capacity and metabolic interactions,and predict the inter-species interactions that facilitate the biosynthesis of specific metabolites.Sixty-eight PM strains were isolated using multiple culture conditions.At the genus level,Bacillus,Enterococcus,Enterobacter,Acinetobacter,Rummeliibacillus and Lactococcus predominated.The genomes of various pure-strain cultures were annotated,highlighting their metabolic and biogeochemical cycles(e.g.,carbon cycle,nitrogen cycle and sulfur cycle).These strains exhibited a hierarchical trait space,including resource acquisition,resource use and stress tolerance,which facilitates adaptation to the PM environment.Genome-scale metabolic models of the 68 strains were constructed and these predicted that they had the metabolic potential to biosynthesize 223 different metabolites.Community modelling with 17 specific metabolites as the target products indicated that there were 24 active biosynthetic species,two of which were essential(Lysinibacillus mangiferihumi and Providencia manganoxydan)and 22 of which were substitutable,and could combine to form 270 sub-communities.These findings provide an efficient method for the comprehensive analysis of the metabolic functions and interactions of PM microorganisms,as well as theoretical support for the design of artificial microbial communities for the production of specific PM flavor compounds.
基金supported by the National Natural Science Foundation of China(22138004)Sichuan post-doctoral program,and National Treasure Ecological Research Synergetic Innovation Center.
文摘Pit mud(PM)prokaryotic community is essential for the solid-fermentation of Luzhou-flavor baijiu.In this study,the multidimensional(four vertical positions)microbial communities of different PMs were investigated.Mi-crobial communities were significantly different in multidimensional PMs(p=0.001).Horizontally speaking,the relative abundance of Longilinea at the position 1(bottom of the cellar)was highest in 30-year PMs(16.19%)and decreased gradually in 100-(11.95%)and 300-year(0.27%)PMs.Methanobrevibacter had the highest relative abundance at the position 3(up the huangshui fluid)in 100-year PMs(18.98%),and decreased in 300-year PMs(8.73%),at the position 4(top site of the cellar),Clostridium had the highest abundance in 100-year PMs(8.24%).Vertically speaking,Petrimonas had the highest abundance(17.4%)at the position 3 in 100-year PMs,while for the 300-year PMs,Lactobacillus and Caproiciproducens had the highest abundance at the position 1.RDA analysis indicated that lactic,caproic,butyric,and acetic acids were the four key physico-chemical factors.Amino acids,peptides,fatty acids,and conjugates were the main metabolites of PMs,and SAcetyldihydrolipoamide-E,succinic acid,aspartic acid,asparagine and valine were key differential metabolites.Based on OPLS-DA analysis,20 differential flavor compounds were identified,mainly including esters such as hexanoic acid methyl ester,ethyl acetate,hexanoic acid ethyl ester,butanoic acid hexyl ester and acids such as hexanoic acid,butanoic acid and heptanoic acid.Moreover,hexanoic,octanoic acid and their corresponding esters were concentrated on 300-year PMs.This study provides theoretical support for improving the quality of PM.
