Characterization of microbial community profiles associated with quality of Chinese strong‐aromatic liquor through metagenomics
Abstract Aims Microorganisms in fermentation pits ( FP s) play key roles for Chinese‐strong‐aromatic‐liquor ( CSAL) production. However, the microbial community in the FP s is still poorly understood. Here, the aim of this study was to reveal the diversity and potential functions of microbiota in FP s. Methods and Results Sequencing‐by‐synthesis‐based metagenomic sequencing and annotation results revealed that the microbiota of FP s was primarily composed of Firmicutes (54·6%), Euryarchaeota (15·3%), Bacteroidetes (10·1%), Gammaproteobacteria (5·8%), Opisthokonta (5·7%) and Unclassified_Bacteria (2·3%). And 133 genera were identified as the dominant genera of this fermentative food. Lactobacillus, Sedimentibacter, Syntrophomonas, Methanoculleus, Methanobacterium, Bacillus, Clostridium, Galactomyces, Candida, Pichia, Penicillium and Aspergillus were defined as active populations for biosynthesizing the characteristic volatile compounds of CSAL. The study also revealed that the microbial community structures changed significantly with different cellar ages and over different geographical regions. (i) The presence of Bacteroidetes was the most distinctive feature that characterized the different FP s ages. (ii) Distinct contents of Gammaproteobacteria and Euryarchaeota were observed at different positions in the FP s. (iii) Euryarchaeota markedly contributed to the generation of the character of the liquors with distinct geographical associations. Conclusions This study demonstrated that the changes of microbial communities determined the different quality characteristics of CSAL. Significance and Impact of the Study This research contributes to a deeper understanding of the FP s microbial composition and shows a new microbial resource for biotechnological applications..
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2019 |
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| Erschienen: |
2019 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:127 |
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| Enthalten in: |
Journal of Applied Microbiology - 127(2019), 3, Seite 750-762 |
| Beteiligte Personen: |
Guo, M.Y. [VerfasserIn] |
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| BKL: |
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| Anmerkungen: |
Copyright © 2019 The Society for Applied Microbiology |
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| Umfang: |
13 |
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| doi: |
10.1111/jam.14279 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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WLY007755163 |
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| 520 | |a Abstract Aims Microorganisms in fermentation pits ( FP s) play key roles for Chinese‐strong‐aromatic‐liquor ( CSAL) production. However, the microbial community in the FP s is still poorly understood. Here, the aim of this study was to reveal the diversity and potential functions of microbiota in FP s. Methods and Results Sequencing‐by‐synthesis‐based metagenomic sequencing and annotation results revealed that the microbiota of FP s was primarily composed of Firmicutes (54·6%), Euryarchaeota (15·3%), Bacteroidetes (10·1%), Gammaproteobacteria (5·8%), Opisthokonta (5·7%) and Unclassified_Bacteria (2·3%). And 133 genera were identified as the dominant genera of this fermentative food. Lactobacillus, Sedimentibacter, Syntrophomonas, Methanoculleus, Methanobacterium, Bacillus, Clostridium, Galactomyces, Candida, Pichia, Penicillium and Aspergillus were defined as active populations for biosynthesizing the characteristic volatile compounds of CSAL. The study also revealed that the microbial community structures changed significantly with different cellar ages and over different geographical regions. (i) The presence of Bacteroidetes was the most distinctive feature that characterized the different FP s ages. (ii) Distinct contents of Gammaproteobacteria and Euryarchaeota were observed at different positions in the FP s. (iii) Euryarchaeota markedly contributed to the generation of the character of the liquors with distinct geographical associations. Conclusions This study demonstrated that the changes of microbial communities determined the different quality characteristics of CSAL. Significance and Impact of the Study This research contributes to a deeper understanding of the FP s microbial composition and shows a new microbial resource for biotechnological applications. | ||
| 700 | 1 | |a Hou, C.J. |4 aut | |
| 700 | 1 | |a Bian, M.H. |4 aut | |
| 700 | 1 | |a Shen, C.H. |4 aut | |
| 700 | 1 | |a Zhang, S.Y. |4 aut | |
| 700 | 1 | |a Huo, D.Q. |4 aut | |
| 700 | 1 | |a Ma, Y. |4 aut | |
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