Food and Fermentation Industries >

2023 , Vol. 49 >Issue 10: 100 - 107

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032519

Microbial community structure and functional characteristics of commercial intensified Jiuqu based on metagenomic sequencing technology

  • HOU Qiangchuan ,
  • WANG Yurong ,
  • TIAN Longxin ,
  • LIU Juzhen ,
  • ZHOU Jiaping ,
  • LIU Zhongjun ,
  • GUO Zhuang
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  • 1(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, HuBei University of Arts and Science, Xiangyang 441053, China)
    2(Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Key Laboratory, Xiangyang 441600, China)
    3(Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang 441053, China)
    4(Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang 441053, China)

Received date: 2022-06-09

  Revised date: 2022-07-27

  Online published: 2023-06-13

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Abstract

Function intensified Jiuqu (LIJ) play important roles in improving Jiuqu performance and liquor quality. In this study, two different types of LIJ (liquor-intensified Jiuqu and flavoring-intensified Jiuqu) were studied. The cultural microbial composition and microbial community structure, function was analyzed by culture method and metagenome sequencing technique, respectively. A total of 15 yeast strains, 3 bacteria strains and 2 mold strains were isolated from LIJ. Cyberlindnera fabianii and Saccharomyces cerevisiae were the main isolated microbial species. Metagenomics sequencing results showed that the microbial differences of different types of LIJ were mainly reflected in the microbial abundance rather than the composition. Specifically, the liquor-intensified Jiuqu (LFJ) had higher S. cerevisiae abundance, and the microbes contained in the LFJ had potentially stronger proliferative capacity, which was conducive to rapidly increasing the abundance of brewing microbes in the fermentation system. In addition to S. cerevisiae with a relatively high relatively abundance, the flavoring-intensified Jiuqu also possessed a relatively large number of functional bacteria related to the production of flavor substances, such as Aspergillus oryzae, Weissella paramesenteroides, Weissella confusa, and Bacillus cereus, with potentially stronger flavor substance production capacity. Notably, microbes such as Penicillium sp. and Klebsiella pneumoniae that had adverse effects on the quality of liquor were detected in intensified Jiuqu in this study, indicating that there was room for further improvement in the quality of commercially available intensified Jiuqu.

Key words： intensified Jiuqu; metagenomic sequencing; traditional culturing method; microbial community structure and function; differences

Cite this article

HOU Qiangchuan , WANG Yurong , TIAN Longxin , LIU Juzhen , ZHOU Jiaping , LIU Zhongjun , GUO Zhuang . Microbial community structure and functional characteristics of commercial intensified Jiuqu based on metagenomic sequencing technology[J]. Food and Fermentation Industries, 2023 , 49(10) : 100 -107 . DOI: 10.13995/j.cnki.11-1802/ts.032519

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