دورية أكاديمية
Effect of Spatial Heterogeneity on the Microbial Community of Daqu, a Fermentation Starter for Chinese Baijiu
| العنوان: | Effect of Spatial Heterogeneity on the Microbial Community of Daqu, a Fermentation Starter for Chinese Baijiu |
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| المؤلفون: | TANG Huifang, HUANG Jun, ZHOU Rongqing, QIN Hui, ZHANG Suyi, DONG Yi, WANG Chao, WANG Xiaojun, MU Yu, PAN Qianglin |
| المصدر: | Shipin Kexue, Vol 44, Iss 14, Pp 206-215 (2023) |
| بيانات النشر: | China Food Publishing Company, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | daqu, spatial heterogeneity, driving factors, microbial communities, procrustes analysis, Food processing and manufacture, TP368-456 |
| الوصف: | The effect of spatial heterogeneity on the microbial community and physicochemical properties during the primary fermentation of Daqu were investigated by high-throughput sequencing technology and conventional detection methods. Nongxiangxing baijiu Daqu inoculated with the unique ripe starter obtained by gradually culturing and expanding Daqu treated by cosmic rays was used. The results showed that although the intensity of change in driving factors varied among layer, their trends were the same. The liquefying, saccharifying and esterifying power of Daqu were higher in the bottom layer than in the upper and middle layers at the same fermentation time and the fluctuation was small. The microbial community of Daqu was composed of 12 dominant bacterial genera, including Lactobacillus, Weissella, Bacillus, Kosakonia, Staphylococcu and Thermoactinomyces, and seven dominant fungal genera, such as Pichia, Thermoascus, and Rhizomucor. Principal co-ordinates analysis and hierarchical clustering analysis showed significant differences in the bacterial and fungal community structure among fermentation stages and layers. Procrustes analysis and Mantel test showed that moisture had a significant effect on the bacterial community in Daqu, and acidity had a significant effect on the bacterial community in the middle and bottom layers of Daqu. Moreover, moisture had a significant effect on the fungal community in the upper and middle layers of Daqu. Redundancy analysis showed that moisture and acidity were positively correlated with Lactobacillus and Pichia, while driving factors had different influences on the microbial communities in different layers of Daqu. Therefore, the interaction and co-occurrence patterns of microbial genera in Daqu could change due to the differences in driving factors among different layers of Daqu. These results suggested that regulating driving factors during the Daqu making process is an effective way to improve the microbial community structure and quality of Daqu. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Chinese |
| تدمد: | 1002-6630 |
| العلاقة: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-025.pdfTest; https://doaj.org/toc/1002-6630Test |
| DOI: | 10.7506/spkx1002-6630-20220721-248 |
| الوصول الحر: | https://doaj.org/article/3c0abd475fa14a6ea144ace851ef7b16Test |
| رقم الانضمام: | edsdoj.3c0abd475fa14a6ea144ace851ef7b16 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 10026630 |
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| DOI: | 10.7506/spkx1002-6630-20220721-248 |