Food and Fermentation Industries >

2025 , Vol. 51 >Issue 7: 150 - 158

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039254

Microbial diversity analysis and function prediction of ethnic minority cereal fermented beverages in Yili, Xinjiang

  • LIU Yanan ,
  • ZHANG Yan ,
  • WU Jiangchao ,
  • GAO Yan ,
  • YANG Yifan ,
  • LIN Qing ,
  • HUO Xiangdong ,
  • HU Youzhen ,
  • LOU Kai ,
  • GUAN Bo ,
  • ZENG Jun
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  • 1(School of Food Sciences, Shihezi University, Shihezi 832003, China)
    2(Institute of Microbiological Application of Xinjiang Academy of Agricultural Sciences,Xinjiang Special Environmental Microbiology Laboratory, Urumqi 830091, China)
    3(Institute of Variety Resources of Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China)
    4(College of Life and Geographic Sciences, Kashgar University, Kashgar 844099, China)
    5(Academy of Animal Sciences, Xinjiang Agricultural University, Urumqi 830052, China)

Received date: 2024-03-18

  Revised date: 2024-05-15

  Online published: 2025-04-29

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Abstract

This study aimed to compare the microbial composition differences and predict gene functions between traditional grain fermentation drinks of Magzim and Boza.A metagenomics approach was used to analyze the microbial community composition in these two drinks.The PICRUSt2 and FUNGuild software were used to predict gene function.Results showed that the dominant genera of microbial communities in Magzim were Lactobacillus (25.46%), Leuconostoc (12.88%), Streptococcus (9.60%), Alternaria (45.15%), Cladosporium (9.21%), Candida (8.99%) and Gibberella (2.3%), while microbial communities in Boza were dominated by Lactobacillus (86.67%), Pediococcus (1.10%), Acinetobacter (1.07%), Leuconostoc (1.06%), Streptococcus (1.01%), Pichia (18.11%), Rhizopus (16.41%), Alternaria (10.9%), Issatchenkia (7.95%), Nigrospora (6.80%), Gibberella (6.69%), and Wickerhamomyces (4.37%).Functional prediction analysis revealed that genes related to bacterial growth and reproductive metabolism, particularly carbohydrate and amino acid metabolism, played a key role in microbes.In conclusion, microbial community composition was significantly different in different types of ethnic traditional grain fermented beverages in the Yili region, but bacteria may play a leading role in fermentation.This study provides a reference for the mining and utilization of beneficial microbial resources in traditional fermented foods.

Key words： grain beverage; natural fermentation; microbial diversity; function prediction

Cite this article

LIU Yanan , ZHANG Yan , WU Jiangchao , GAO Yan , YANG Yifan , LIN Qing , HUO Xiangdong , HU Youzhen , LOU Kai , GUAN Bo , ZENG Jun . Microbial diversity analysis and function prediction of ethnic minority cereal fermented beverages in Yili, Xinjiang[J]. Food and Fermentation Industries, 2025 , 51(7) : 150 -158 . DOI: 10.13995/j.cnki.11-1802/ts.039254

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