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AEM當期封面
Title：《Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation》
翻譯標題：環(huán)境微生物驅動中國白酒發(fā)酵過程中的微生物演替及代謝特征
簡單介紹：該文章對白酒相關菌群進行研究，明確大曲貢獻主要真菌，而發(fā)酵車間中的環(huán)境是發(fā)酵細菌的重要來源。
?、?設置新老車間兩個環(huán)境，利用高通量測序、多相代謝物靶標等方法分析白酒發(fā)酵過程中的微生物演替及代謝變化;
?、?大曲貢獻了發(fā)酵過程大多數(shù)的真菌群落，而環(huán)境(室/內外地面、工具等)貢獻了發(fā)酵過程中的大多數(shù)細菌群落;
?、?新車間環(huán)境中芽孢桿菌屬、魏斯氏菌屬等5種菌屬豐度下降，假單胞菌屬、泛生菌屬屬等6個菌屬豐度上升;
④ 且新車間發(fā)酵過程中乙酸、乳酸、蘋果酸、乙酸乙酯增加，乳酸乙酯減少;
?、?環(huán)境微生物是發(fā)酵過程中微生物的重要來源。
相關圖片：
Abstract：
Many microorganisms in environment participate in the fermentation process of Chinese liquor. However, it is unknown what extent of the environmental microbiota influences on fermentation. In this study, high-throughput sequencing combined with multiphasic metabolite target analysis were applied to study the microbial succession and metabolism changes during Chinese liquor fermentation from two environments (old and new workshops). SourceTracker was applied to evaluate the contribution of environmental microbiota to fermentation. Results showed that Daqu contributed 9.10-27.39% of bacterial communities and 61.06-80.00% of fungal communities to fermentation, whereas environments (outdoor ground, indoor ground, tools and other unknown environments) contributed 62.61-90.90% of bacterial communities and 20.00-38.94% of fungal communities to fermentation. In old workshop, six bacteria [Lactobacillus (11.73% average relative abundance), Bacillus (20.78%), Pseudomonas (6.13%), Kroppenstedtia (10.99%), Weissella (16.64%) and Pantoea (3.40%)] and five fungi [Pichia (55.10%), Candida (1.47%), Aspergillus (10.66%), Saccharomycopsis (22.11%) and Wickerhamomyces (3.35%)] were abundant at the beginning of fermentation. However, in new workshop, the change of environmental microbiota decreased the abundances of Bacillus (5.74%), Weissella (6.64%), Pichia (33.91%), Aspergillus (7.08%) and Wickerhamomyces (0.12%), and increased the abundances of Pseudomonas (17.04%), Kroppenstedtia (13.31%), Pantoea (11.41%), Acinetobacter (3.02%), Candida (16.47%) and Kazachstania (1.31%). Meanwhile, in new workshop, the changes of microbial community resulted in the increase of acetic acid, lactic acid, malic acid and ethyl acetate, and the decrease of ethyl lactate during fermentation. This study showed that environmental microbiota was an important source of fermentation microbiota, and could drive both the microbial succession and the metabolic profiles during liquor fermentation.IMPORTANCE Traditional solid-state fermentation of foods and beverages is mainly carried out by complex microbial communities from raw materials, starters and the processing environments. However, it is still unclear how the environmental microbiota influences on the quality of fermented foods and beverages, especially for Chinese liquor. In this study, we utilized high-throughput sequencing, microbial source tracking and multiphasic metabolite target analysis to analyze the origins of microbiota and the metabolic profiles during liquor fermentation. This study contributes to a deeper understanding of the role of environmental microbiota during fermentation.
All Authors：
Xueshan Wang,Hai Du,Yan Zhang,Yan Xu
First Authors：
Xueshan Wang
Correspondence：
Yan Xu
