中温大曲发酵过程中细菌群落结构解析及功能预测

胡晓龙; 冯大鸿; 田瑞杰; 迟雷; 张勇; 李建民; 黄润娜; 韩素娜

doi:10.12187/2023.02.003

April 2023

Article Contents

HU Xiaolong, FENG Dahong, TIAN Ruijie, et al. Bacterial community structure analysis and functional prediction during fermentation of medium-temperature Daqu[J]. Journal of Light Industry, 2023, 38(2): 23-32. doi: 10.12187/2023.02.003

Citation: HU Xiaolong, FENG Dahong, TIAN Ruijie, et al. Bacterial community structure analysis and functional prediction during fermentation of medium-temperature Daqu[J]. Journal of Light Industry, 2023, 38(2): 23-32. doi: 10.12187/2023.02.003 shu

Bacterial community structure analysis and functional prediction during fermentation of medium-temperature Daqu

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Postdoctoral programme, Henan Yangshao Liquor Co., Ltd., Mianchi 472400, China

Received Date: 2022-05-29

Abstract

Using high-throughput sequencing technology the changes in bacterial community structure, function and phenotype during the fermentation of medium-temperature Daqu were analyzed. The results showed that the bacterial community of medium-temperature Daqu was mainly composed of Welchiella, Staphylococcus, Escherichia, Lactobacillus, etc. Based on OTU level, the samples of medium-temperature Daqu could be clustered into three stages including early stage (0 d and 3 d), middle stage (9 d and 13 d) and late stage (30 d). Staphylococcus was the main bacteria in the early fermentation stage, weissella was the main dominant bacteria in the middle stage, and muribaculum was the main bacteria in the late fermentation stage. The functional abundance of genes such as amino acid transport and metabolism, carbohydrate transport and metabolism from bacteria inhabiting medium-temperature Daqu was high. The bacterial community in the early and late fermentation stages had higher abundance in gene function such as cell wall/membrane/envelope biogenesis, posttranslational modification, protein turnover, chaperones protein than in the middle fermentation stage. Most microorganisms were facultative anaerobic bacteria in the early stage of fermentation while the aerobic bacteria and anaerobic bacteria dominated in the middle and late stage, respectively.
- middle-temperature Daqu,
- high-throughput sequencing,
- bacterial community structure,
- functional prediction,
- phenotypic analysis
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沈阳化工大学材料科学与工程学院沈阳 110142

Bacterial community structure analysis and functional prediction during fermentation of medium-temperature Daqu

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