Heap fermentation is the most challenging step in Jiangxiangxing Baijiu production and also a window for environmental microorganisms to participate in fermentation.Fungal communities are considered to be the main contributors to the saccharification and fermentation of Jiangxiangxing Baijiu.This study aimed to examine the variability and origins of fungi in heap fermentation, offering a biological foundation for regulating and controlling heap fermentation.High-throughput sequencing technology was used to assess the fungal community, and the possible sources of fungi were further analyzed by three-phase diagram comparison and SourceTracker analysis.Results showed that fungal diversity significantly decreased over time, indicating a strong selection of fungi.The dominant fungi include Pichia (average relative abundance is 82.75%), Saccharomyces (5.75%), Thermoascus (2.75%), Aspergillus (2.25%), and Monascus (1.12%).Daqu (with an average contribution ratio of 33.14%) mainly contributed molds and other microorganisms, while the operating environment (with an average contribution ratio of 66.71%) mainly provided yeast.This study emphasized the enrichment effect of heap fermentation on core microorganisms, and both Daqu and the environment contributed to the source of functional microorganisms.This study contributes to a deeper understanding of the role of the accumulation environment of Jiangxiangxing Baijiu.
[1] WU S L, DU H, XU Y.Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds[J].International Journal of Food Microbiology, 2023, 385:109995.
[2] WANG X S, DU H, ZHANG Y, et al.Environmental microbiota drives microbial succession and metabolic profiles during Chinese liquor fermentation[J].Applied and Environmental Microbiology, 2018, 84(4):e02369-e02317.
[3] BOKULICH N A, OHTA M, LEE M, et al.Indigenous bacteria and fungi drive traditional Kimoto sake fermentations[J].Applied and Environmental Microbiology, 2014, 80(17):5522-5529.
[4] BOKULICH N A, MILLS D A.Facility-specific “house” microbiome drives microbial landscapes of artisan cheesemaking plants[J].Applied and Environmental Microbiology, 2013, 79(17):5214-5223.
[5] ZHANG J, DU R B, NIU J, et al.Daqu and environmental microbiota regulate fatty acid biosynthesis via driving the core microbiota in soy sauce aroma type liquor fermentation[J].International Journal of Food Microbiology, 2024, 408:110423.
[6] BOKULICH N A, LEWIS Z T, BOUNDY-MILLS K, et al.A new perspective on microbial landscapes within food production[J].Current Opinion in Biotechnology, 2016, 37:182-189.
[7] TAN Y W, DU H, ZHANG H X, et al.Geographically associated fungus-bacterium interactions contribute to the formation of geography-dependent flavor during high-complexity spontaneous fermentation[J].Microbiology Spectrum, 2022, 10(5):e0184422.
[8] JIN G Y, ZHU Y, XU Y.Mystery behind Chinese liquor fermentation[J].Trends in Food Science and Technology, 2017, 63:18-28.
[9] ZHANG H X, TAN Y W, WEI J L, et al.Fungal interactions strengthen the diversity-functioning relationship of solid-state fermentation systems[J].mSystems, 2022, 7(4):e0040122.
[10] ZHANG H X, WANG L, WANG H Y, et al.Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process[J].Food Research International, 2021, 141:109887.
[11] 尚柯. 酱香型白酒高温堆积工艺机理的初步研究[D].乌鲁木齐:新疆农业大学, 2016.
SHANG K.The study on the Moutai-flavor liquor high-temperature stacking process[D].Urumqi:Xinjiang Agricultural University, 2016.
[12] 周恒刚. 酱香型白酒生产工艺的堆积[J].酿酒科技, 1999, (1):5-7.
ZHOU H G.The piling fermentation in the production technology of Maotai-flavour liquor[J].Liquor-Making Science & Technology, 1999, (1):5-7.
[13] 唐玉明, 任道群, 姚万春, 等.酱香型酒糟醅堆积过程温度和微生物区系变化及其规律性[J].酿酒科技, 2007(5):54-58.
TANG Y M, REN D Q, YAO W C, et al.The change rules of temeprature and microflora during the stacking of Maotai-flavor fermenting grains[J].Liquor-Making Science & Technology, 2007(5):54-58.
[14] 王贵军, 沈才洪, 张洪远, 等.酱香型白酒糟醅堆积与窖内发酵工艺研究[J].酿酒科技, 2011 (5):36-37;41.
WANG G J, SHEN C H, ZHANG H Y, et al.Investigation on accumulation & in-pit fermentation of distiller′s grains of Maotai-flavor liquor[J].Liquor-Making Science & Technology, 2011 (5):36-37;41.
[15] WU Q, CHEN B, XU Y.Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor[J].International Journal of Food Microbiology, 2015, 200:39-46.
[16] SONG Z W, DU H, ZHANG Y, et al.Unraveling core functional microbiota in traditional solid-state fermentation by high-throughput amplicons and metatranscriptomics sequencing[J].Frontiers in Microbiology, 2017, 8:1294.
[17] BJØRNSGAARD AAS A, DAVEY M L, KAUSERUD H.ITS all right Mama:Investigating the formation of chimeric sequences in the ITS2 region by DNA metabarcoding analyses of fungal mock communities of different complexities[J].Molecular Ecology Resources, 2017, 17(4):730-741.
[18] CAPORASO J G, KUCZYNSKI J, STOMBAUGH J, et al.QIIME allows analysis of high-throughput community sequencing data[J].Nature Methods, 2010, 7(5):335-336.
[19] SCHLOSS P D, GEVERS D, WESTCOTT S L.Reducing the effects of PCR amplification and sequencing artifacts on 16S rRNA-based studies[J].PLoS One, 2011, 6(12):e27310.
[20] KNIGHTS D, KUCZYNSKI J, CHARLSON E S, et al.Bayesian community-wide culture-independent microbial source tracking[J].Nature Methods, 2011, 8(9):761-763.
[21] WU Q, CHEN L Q, XU Y.Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor[J].International Journal of Food Microbiology, 2013, 166(2):323-330.
[22] 唐洁, 王海燕, 徐岩.酿酒酵母和异常毕赤酵母混菌发酵对白酒液态发酵效率和风味物质的影响[J].微生物学通报, 2012, 39(7):921-930.
TANG J, WANG H Y, XU Y.Effect of mixed culture of Saccharomyces cerevisiae and Pichia anomala on fermentation efficiency and flavor compounds in Chinese Liquor[J].Microbiology China, 2012, 39(7):921-930.
[23] ZHANG H X, WANG L, TAN Y W, et al.Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu[J].International Journal of Food Microbiology, 2021, 336:108898.
[24] 班世栋, 王晓丹, 陈孟强, 等.酱香型大曲中具产酶功能霉菌的分离筛选[J].酿酒, 2014, 41(4):31-36.
BAN S D, WANG X D, CHEN M Q, et al.Screening and isolation of functional mold producing enzyme in Maotai-flavor Daqu[J].Liquor Making, 2014, 41(4):31-36.
[25] 徐佳, 邱树毅, 胡宝东, 等.酱香型白酒酿造过程中霉菌的功能性研究[J].酿酒, 2015, 42(5):32-38.
XU J, QIU S Y, HU B D, et al.Research on functions of the mold in Maotai-flavor liquor brewing[J].Liquor Making, 2015, 42(5):32-38.
[26] PANG X N, HAN B Z, HUANG X N, et al.Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation[J].Scientific Reports, 2018, 8(1):3396.
