Food and Fermentation Industries >

2023 , Vol. 49 >Issue 13: 70 - 77

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033568

Difference analysis of bacterial community structure in Daqu with different peak temperatures achieved during fermentation

  • YANG Yang ,
  • LU Lingfei ,
  • LIU Guangqian ,
  • ZHANG Rui ,
  • WEN Fuli ,
  • SHEN Caihong ,
  • DONG Yi ,
  • WANG Xiaojun ,
  • WANG Songtao
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  • 1(Luzhou Pinchuang Science & Technology Co.Ltd., Luzhou 646000, China)
    2(Luzhou Laojiao Co.Ltd., Luzhou 646000, China)
    3(School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-09-08

  Revised date: 2022-09-28

  Online published: 2023-08-07

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Abstract

In this study, medium-temperature and high-temperature Daqu were collected from the core production area of high-quality Baijiu. High-throughput sequencing was applied to analyze and compare the bacterial community composition of Daqu samples with different peak temperatures achieved during fermentation. Results showed that the bacterial community structure of Daqu appeared less influenced by the manufacturer than by the peak temperature. The main difference of bacterial communities between medium-temperature Daqu and high-temperature Daqu was the composition, and there was no significant difference in the species number and community stability (indicated by α-diversity indices). Lactic acid bacteria (mainly Lactobacillus and Weissella) and Bacillales taxa (including Kroppenstedtia, Virgibacillus, and Oceanobacillus) dominated the bacterial community of the medium-temperature Daqu and high-temperature Daqu, respectively. There were significant negative correlations between certain Bacillus taxa and lactic acid bacteria taxa, and there were significant positive correlations among the respective members within these two categories. These co-exclusion and co-occurrence relationships could positively impact the overall stability of the microbiota in Daqu. This study further confirms the important influence of temperature on the microbiota of fermented Daqu and analyzes the interaction mechanism among main taxa via Spearman correlation analysis, providing a theoretical basis for improvements in craftsmanship and quality of medium-temperature and high-temperature Daqu.

Key words： Daqu; temperature; spontaneous fermentation; physicochemical properties; bacterial community structure; amplicon sequencing; correlation analysis

Cite this article

YANG Yang , LU Lingfei , LIU Guangqian , ZHANG Rui , WEN Fuli , SHEN Caihong , DONG Yi , WANG Xiaojun , WANG Songtao . Difference analysis of bacterial community structure in Daqu with different peak temperatures achieved during fermentation[J]. Food and Fermentation Industries, 2023 , 49(13) : 70 -77 . DOI: 10.13995/j.cnki.11-1802/ts.033568

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