| Title: | Evolving the core microbial community in pit mud based on bioturbation of fortified Daqu |
| Author(s): | Chen S; Huang J; Qin H; He G; Zhou R; Yang Y; Qiu C; Zhang S; |
| Address: | "College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China. National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China" |
| ISSN/ISBN: | 1480-3275 (Electronic) 0008-4166 (Linking) |
| Abstract: | "Directional stress is an effective measure to change the community structure and improve the bioactivity of pit mud (PM). In this study, the addition of fortified Daqu to artificial PM (APM) was intended to disturb the microbial community and further affect metabolites. To evaluate the effect of fortified Daqu on culturing APM, the microbial communities of APM with or without the addition of fortified Daqu were investigated by fluorescence in situ hybridization and Illumina MiSeq. The results indicated that microbes (Clostridium sp., Clostridium kluyveri, hydrogenotrophic methanogens, and acetotrophic methanogens) related to the production of key aroma compounds increased notably when fortified Daqu was added. In particular, the hydrogenotrophic and acetotrophic methanogens increased by 6.19- and 4.63-fold after 30 days of culture. Subsequently, metabolites (organic acids, volatile compounds) were also analyzed by HPLC (high-performance liquid chromatography) and HS-SPME-GC-MS (headspace solid phase microextraction - gas chromatography - mass spectrometry). The results showed that the content of butyric acid and hexanoic acid was significantly higher when fortified Daqu was added to APM. In addition, the proportion of esters and phenols was also higher than in APM without fortified Daqu. A survey of the microbial compositions of APMs with or without added fortified Daqu indicated that the microbial community evolves into a functional community favoring liquor brewing. We have developed a novel process by disturbing the community diversity" |
| Keywords: | "Alcoholic Beverages/*analysis/*microbiology Archaea/*classification/genetics Bacteria/*classification/genetics Biodiversity China Clay/microbiology DNA, Bacterial/genetics Fermentation Flavoring Agents/analysis Food Microbiology Fungi/*classification/gene;" |
| Notes: | "MedlineChen, Suqi Huang, Jun Qin, Hui He, Guiqiang Zhou, Rongqing Yang, Yan Qiu, Chuanfeng Zhang, Suyi eng Canada 2020/10/17 Can J Microbiol. 2021 May; 67(5):396-405. doi: 10.1139/cjm-2020-0290. Epub 2020 Oct 16" |
