To further explore the fermentation mechanism of flavoring Baijiu, the high throughput sequencing and physicochemical analysis were used to analyze the microbial community and the relationship between the microorganism and physicochemical indexes during fermentation. Meanwhile, the differences between different layers of fermented grains and metabolism were also discussed. The results showed that, with the fermentation proceeded, the bacterial abundance and diversity increased first and then decreased gradually, that of fungi increased gradually and showed a steady trend later. Significant differences in microbial abundance and diversity among different layers of fermented grains were not observed at the same fermentation period (P>0.05), but during the fermentation process it differed significantly(P<0.05). The dominant microbes included Acetobacter, Lactobacillus, Bacillus, Issatchenkia, Byssochlamys, Pichia et al. The correlation analysis demonstrated that the starch and reducing sugar contents were positively correlated with Acetobacter, Bacillus and Byssochlamys, while negatively correlated with Trichomerium and Pichia. Moisture content and acidity were positively correlated with Lactobacillus, Issatchenkia and Pichia, and negatively correlated with Acetobacter, Bacillus, Byssochlamys and Monascus. The proportion of KEGG pathways of bacteria involving metabolism, genetic information processing and environmental signal processing were (77.44±0.81) %, (9.79±1.52) % and (5.58±0.26) %, respectively. Compared with sesame-flavor Baijiu, Lactobacillus in the flavoring Baijiu had a weaker inhibitory effect on fungi, the main metabolic functions were amino acid transport and metabolism, carbohydrate transport and metabolism, and nucleotide transport and metabolism. At the same time, the functional abundance increased as the fermentation proceeded. This study further reveals the structural changes of microbial communities in the flavoring Baijiu fermentation process and provides a theoretical basis for the research of flavoring Baijiu brewing mechanism.
YANG Gui
,
ZHANG Suyi
,
ZHAO Jinsong
,
ZHANG Liqiang
,
YANG Yan
,
SONG Pan
,
RAN Maofang
,
XUE Jianglin
,
LIN Hui
. Microbial community structure and metabolism during flavoring Baijiu fermentation[J]. Food and Fermentation Industries, 2022
, 48(14)
: 209
-217
.
DOI: 10.13995/j.cnki.11-1802/ts.029792
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