Food and Fermentation Industries >

2021 , Vol. 47 >Issue 11: 38 - 44

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027067

Disturbance effect of Bacillus subtilis in strong-flavor Daqu on the fermentation system of solid-state mixed bacteria

  • LIU Dan ,
  • CHEN Jie ,
  • LUO Huibo ,
  • HAN Baolin ,
  • LI Zijian ,
  • XIE Jun ,
  • HUANG Dan
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  • 1(College of Biological Engineering,Sichuan University of Science & Engineering,Zigong 643000,China)
    2(Yibin Liuchixiang Liquor Co.Ltd.,Yibin 644100,China)
    3(Brewing Biotechnology and Application of Sichuan Key Laboratory,Zigong 643000,China)

Received date: 2021-02-18

  Revised date: 2021-03-12

  Online published: 2021-07-16

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Abstract

A strain of Bacillus subtilis isolated from strong-flavor Daqu was fermented by solid-state mixed bacteria to study the effect of B.subtilis on the structure and function of microbial flora under different conditions.With the fermentation conditions of strong-flavor Daqu at different stages,the temperature/humidity was 25 ℃/95%,35 ℃/85,43 ℃/70,50 ℃/60,58 ℃/40%,respectively.The disturbance of B.subtilis to the structure and function of microbial flora was studied by solid fermentation of raw materials with wheat as medium.The results showed that the disturbance of B.subtilis could increase the richness and diversity of bacteria at higher temperature,while the fungi decreased slightly;the effects on dominant genera in solid mixed bacteria fermentation system were mainly reflected in the increase of relative abundance of Bacillus and Pichia under 35 ℃/85% and 43 ℃/70% fermentation conditions.The relative abundance of unspecified-Aspergillus,Enterobacter and Lichtheimia was increased under 25 ℃/95% and 50 ℃/60% fermentation condition;and the metabolic pathways related to amino acid metabolism were significantly changed.It can be seen that inoculation of B.subtilis will disturb other microorganisms in solid mixed fermentation system and affect microbial metabolism in the system,and it provides important data for further study of the application of B.subtilis in strong-flavor Daqu.

Key words： Bacillus subtilis; disturbance effect; solid mixed bacteria; microbial interaction; function prediction

Cite this article

LIU Dan , CHEN Jie , LUO Huibo , HAN Baolin , LI Zijian , XIE Jun , HUANG Dan . Disturbance effect of Bacillus subtilis in strong-flavor Daqu on the fermentation system of solid-state mixed bacteria[J]. Food and Fermentation Industries, 2021 , 47(11) : 38 -44 . DOI: 10.13995/j.cnki.11-1802/ts.027067

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