Microbiologic surveys for Baijiu fermentation are affected by experimental design

文献类型： 外文期刊

第一作者： Liu, Mao-Ke

作者： Liu, Mao-Ke;Tian, Xin-Hui;Liu, Cheng -Yuan;Liu, Yao;Tang, Yu -Ming;Liu, Mao-Ke;Tian, Xin-Hui;Liu, Cheng -Yuan;Liu, Yao;Tang, Yu -Ming;Liu, Mao-Ke;Tian, Xin-Hui;Liu, Cheng -Yuan;Liu, Yao;Tang, Yu -Ming;Liu, Mao-Ke

作者机构： Sichuan Acad Agr Sci, Inst Rice & Sorghum Sci, Deyang 618000, Peoples R China;Inst Luzhou Liquor Making Sci, Luzhou 646100, Peoples R China;Sichuan Acad Agr Sci, Deyang Branch, Deyang 618000, Peoples R China;508 Yuquan Rd, Deyang 618000, Sichuan, Peoples R China

关键词： Chinese liquor; Microbial succession; Fermentation; PacBio; Shotgun sequencing

期刊名称：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY （ 2022影响因子：5.4； 五年影响因子：5.5 ）

ISSN： 0168-1605

年卷期： 2024 年 413 卷

页码：

收录情况： SCI

摘要： The traditional Chinese alcoholic beverage Baijiu is produced by spontaneous fermentation of grains under anaerobic conditions. While numerous studies have used metagenomic technology to investigate the microbiome of Baijiu brewing, the microbial succession mechanism of Baijiu brewing has not been fully clarified, and metagenomic strategies for microecology surveys have not been comprehensively evaluated. Using the fermentation process of strong-flavor Baijiu as a model, we compared the data for bacterial communities based on short read 16S rRNA variable regions, V3-V4, and full-length 16S regions, V1-V9, to whole metagenomic shotgun sequencing (WMS) to measure the effect of technology selection on phylogenetic and functional profiles. The results showed differences in bacterial compositions and their relation to volatiles and physicochemical variables between sequencing methods. Furthermore, the percentage of V3-V4 sequences assigned to species level was higher than the percentage of V1-V9 sequences according to SILVA taxonomy, but lower according to NCBI taxonomy (P < 0.05). In both SILVA and NCBI taxonomies, the relative abundances of bacterial communities at both the genus and family levels were more positively correlated with WMS data in the V3-V4 dataset than in the V1-V9 dataset. The WMS identified changes in abundances of multiple metabolic pathways during fermentation (P < 0.05), including "starch and sucrose metabolism," "galactose metabolism," and "fatty acid biosynthesis." Although functional predictions derived from 16S data show similar patterns to WMS, most metabolic pathway changes are uncorrelated (P > 0.05). This study provided new technical and biological insights into Baijiu production that may assist in selection of methodologies for studies of fermentation systems.

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