Unraveling the correlations between bacterial diversity, physicochemical properties and bacterial community succession during the fermentation of traditional Chinese strong-flavor Daqu. (15th January 2022)

• Record Type: Journal Article
• Authors: Mao, Jingjing; Liu, Xiaoliang; Gao, Ting; Gu, Shaobin; Wu, Ying; Zhao, Lina; Ma, Jinliang; Li, Xuan; Zhang, Jing
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 154(2022)
• Publication Date: 2022-01-15
• Subjects: Bacterial community -- Chinese strong-flavor Baijiu -- Daqu -- Physicochemical properties -- Succession; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112764
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Daqu provides a complex and unique microbial ecosystem and acts as a fermentation starter and a source of flavor compounds for Chinese strong-flavor Baijiu production. Dynamic changes in Daqu bacterial composition and physicochemical properties during production were studied using physicochemical analysis and Illumina HiSeq sequencing, revealing that the bacterial α- and β-diversity changed markedly after the start of fermentation. The dominant bacterial genera were Cyanobacteria, Proteobacteria and Firmicutes; Enterobacter, within Proteobacteria, was at the most influential node of the interaction network, and was positively correlated with Bacillus, Pantoea and Pediococcus . Redundancy analysis showed that the bacterial community structure was closely related to the physicochemical properties of Daqu, especially the acidity, cellulase activity and moisture. These findings clarified the complex bacterial community succession and interactions between organisms and with physicochemical properties, during Daqu fermentation, thereby enabling quality improvement of strong-flavor Baijiu, by augmenting selected bacterial cultures, or by controlling environmental factors. Graphical abstract: Image 1 Highlights: Dynamics of bacterial community in strong-flavor liquor Daqu were detected. Bacterial α- and β-diversity was significantly different between Day 0 and others. The dominant bacterial taxa were Cyanobacteria, Proteobacteria, and Firmicutes. Enterobacter was the keystone node of the bacterial network in Daqu. Bacterial community structure was closely related to acidity, cellulase and moisture.