The relationship between microbial community and flavors of three types of Daqu
ZHANG Qingmei1, ZHAO Xinrui1,2,3, LI Jianghua1,2,3, DU Guocheng1,2,3, CHEN Jian1,2,3*
1(School of Biotechnology, Jiangnan University, Wuxi 214122, China) 2(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China) 3(Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
Abstract: In this study, the structure and functional characteristics of microbial communities of three different flavor-style Daqu were investigated through metagenomics technology, then the metabolic composition were detected by HS-SPME-GC-MS(headspace solid-phase microextraction/gas chromatography-mass spectrometry).The relationship between microorganisms and flavors were illustrated by Spearman’s correlation analysis.Results showed that there were significant differences in microbial community between the three kinds of Daqu.The LEfSe analysis revealed that the characteristic bacterial and fungal genera of strong-flavor Daqu were Bacillus, Lichtheimia and Saccharomyces, among which, the high abundance of Bacillus was beneficial to the generation of tetramethylpyrazine and 2,3-butanediol.The characteristic community of the light-flavor Daqu was composed of acid-producing bacterial genera (Lactobacillus, Weissella, etc.) and the ester-producing fungal genera (Pichia), which made the content of esters in light-flavor Daqu significantly higher than those of other two kinds.The characteristic bacterial and fungal genera of sauce-flavor Daqu were Desmospora, Saccharopolyspora and Byssochlamys, Aspergillus, etc.Based on the KEGG function annotation, it could be seen that functional genes involved in carbohydrate metabolism and amino acid metabolism which constituted the most, were significant differences between three kinds of Daqu.Besides, light-flavor Daqu microorganisms were most active in carbohydrate metabolism, while sauce-flavor Daqu were most active in amino acid metabolism.This study clarified the differences in the microbial structure of three types of Daqu and analyzed the core aroma-producing community, providing a theoretical basis for the subsequent screening of functional microorganisms and the development of functional fortified Daqu.
张清玫,赵鑫锐,李江华,等. 不同香型白酒大曲微生物群落及其与风味的相关性[J]. 食品与发酵工业, 2022, 48(10): 1-8.
ZHANG Qingmei,ZHAO Xinrui,LI Jianghua,et al. The relationship between microbial community and flavors of three types of Daqu[J]. Food and Fermentation Industries, 2022, 48(10): 1-8.
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