Evaluation of microbial communities of Chinese Feng-flavor Daqu with effects of environmental factors using traceability analysis.
Evaluation of microbial communities of Chinese Feng-flavor Daqu with effects of environmental factors using traceability analysis.
复制标题
环境因子对凤香型大曲微生物群落影响的溯源分析。
DOI：
10.1038/s41598-023-34506-z
复制
发表时间：
2023-05-11
影响因子：
4.6
通讯作者：
Chen, Yaodong
中科院分区：
文献类型：
--
作者：
Zhang, Yongli;Xu, Chen;Xing, Gang;Yan, Zongke;Chen, Yaodong
中国凤味大曲发酵过程中微生物的变化分析，以及不同环境因素对大曲微生物的具体贡献。采用高通量测序技术和SourceTracker软件对枫味大曲发酵前后的微生物多样性进行分析。新压榨的凤味大曲中检出真菌85种，细菌105种；成熟大曲中真菌33种，细菌50种；环境样品中真菌202种，细菌555种。发酵后，大曲的微生物群落结构发生显着变化和减少。 94.7%的真菌来自原料，1.8%来自室外地面，60.95%的细菌来自室内地面，20.44%来自原料，8.98%来自工具。通过比较发酵前后大曲中微生物的变化，成熟大曲中的微生物可能主要来自于强化菌株，同时也可能来自环境。阐明了枫香大曲中主要微生物的来源以及环境因素对大曲品质的影响，为提高枫香大曲的品质提供了依据。
Analysis of the changes of microorganisms during Chinese Feng-flavor Daqu fermentation, and the specific contribution of different environmental factors to Daqu microorganisms. High throughput sequencing technology and SourceTracker software were used to analyze the microbial diversity of Feng-flavor Daqu before and after fermentation. 85 fungal and 105 bacterial were detected in the newly pressed Feng-flavor Daqu, while 33 fungal and 50 bacterial in the mature Daqu, and 202 fungal and 555 bacterial in the environmental samples. After fermentation, the microbial community structure of Daqu changed and decreased significantly. 94.7% of fungi come from raw materials and 1.8% from outdoor ground, 60.95% of bacteria come from indoor ground, 20.44% from raw materials, and 8.98% from tools. By comparing the changes of microorganisms in Daqu before and after fermentation, the microorganisms in mature Daqu may mainly come from not only the enhanced strains but also the environment.The source of main microorganisms in Feng-flavor Daqu and the influence of environmental factors on the quality of Daqu were clarified, which provided a basis for improving the quality of Feng-flavor Daqu.
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影响因子：
4.4
作者：
Xiao, Chen;Lu, Zhen-Ming;Xu, Zheng-Hong
通讯作者：
Xu, Zheng-Hong
DOI：
10.1038/ismej.2011.208
发表时间：
2012-07
期刊：
The ISME journal
影响因子：
--
作者：
通讯作者：
--
宏转录组学揭示中国无味酒曲中微生物群落的功能和酶谱
影响因子：
5.2
作者：
Huang Y;Yi Z;Jin Y;Huang M;He K;Liu D;Luo H;Zhao D;He H;Fang Y;Zhao H
通讯作者：
Zhao H
影响因子：
64.5
作者：
Wolfe BE;Button JE;Santarelli M;Dutton RJ
通讯作者：
Dutton RJ
影响因子：
48
作者：
Knights, Dan;Kuczynski, Justin;Charlson, Emily S.;Zaneveld, Jesse;Mozer, Michael C.;Collman, Ronald G.;Bushman, Frederic D.;Knight, Rob;Kelley, Scott T.
通讯作者：
Kelley, Scott T.