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The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation.

التفاصيل البيبلوغرافية
العنوان: The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation.
المؤلفون: Dan H; College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China., Song X; College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China., Xiang G; College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China., Song C; Luzhou Laojiao Co. Ltd, Luzhou, China., Dai H; Luzhou Laojiao Co. Ltd, Luzhou, China., Shao Y; Luzhou Laojiao Co. Ltd, Luzhou, China., Huang D; College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China.; Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, China., Luo H; College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China.; Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, China.
المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jul; Vol. 104 (9), pp. 5021-5030. Date of Electronic Publication: 2024 Feb 15.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
أسماء مطبوعة: Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.
مواضيع طبية MeSH: Alcoholic Beverages*/microbiology , Alcoholic Beverages*/analysis , Bacillus subtilis*/metabolism , Fermentation* , Microbiota*, Aspergillus/metabolism ; Aspergillus/isolation & purification ; Bacteria/genetics ; Bacteria/isolation & purification ; Bacteria/metabolism ; Flavoring Agents/metabolism ; Flavoring Agents/chemistry ; Fungi/genetics ; Fungi/isolation & purification ; Fungi/metabolism ; Metabolome ; Monascus/metabolism ; Monascus/genetics ; Volatile Organic Compounds/metabolism ; Volatile Organic Compounds/chemistry
مستخلص: Background: Baijiu brewing is a complex and multifaceted multimicrobial co-fermentation process, in which various microorganisms interact to form an interdependent micro-ecosystem, subsequently influencing metabolic activities and compound production. Among these microorganisms, Bacillus, an important bacterial genus in the liquor brewing process, remains unclear in its role in shaping the brewing microbial community and its functional metabolism.
Results: A baijiu fermentation system was constructed using B. subtilis JP1 isolated from native jiupei (grain mixture) combined with daqu (a saccharifying agent) and huangshui (a fermentation byproduct). Based on high-throughput amplicon sequencing analysis, it was evident that B. subtilis JP1 significantly influences bacterial microbial diversity and fungal community structure in baijiu fermentation. Of these, Aspergillus and Monascus emerge as the most markedly altered microbial genera in the jiupei community. Based on co-occurrence networks and bidirectional orthogonal partial least squares discriminant analysis models, it was demonstrated that the addition of B. subtilis JP1 intensified microbial interactions in jiupei fermentation, consequently enhancing the production of volatile flavor compounds such as heptanoic acid, butyl hexanoate and 3-methylthiopropanol in jiupei.
Conclusion: B. subtilis JP1 significantly alters the microbial community structure of jiupei, enhancing aroma formation during fermentation. These findings will contribute to a broader application in solid-state fermentation. © 2024 Society of Chemical Industry.
(© 2024 Society of Chemical Industry.)
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معلومات مُعتمدة: Y2022098 The Postgraduate Innovation Fund of Sichuan University of Science and Engineering; LJCX2022-1 The Innovation Fund of Postgraduate, Luzhou Laojiao Co., Ltd.
فهرسة مساهمة: Keywords: Bacillus subtilis; Nongxiangxing jiupei; correlation analysis; high‐throughput sequencing; metabolic function; microbial community structure
المشرفين على المادة: 0 (Flavoring Agents)
0 (Volatile Organic Compounds)
تواريخ الأحداث: Date Created: 20240131 Date Completed: 20240614 Latest Revision: 20240923
رمز التحديث: 20240923
DOI: 10.1002/jsfa.13345
PMID: 38296914
قاعدة البيانات: MEDLINE
الوصف
تدمد:1097-0010
DOI:10.1002/jsfa.13345