Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation
Medium-temperature Daqu (MT-Daqu) serves as a crucial saccharifying and fermentation agent in the production of strong-flavor Baijiu. Due to the spatial heterogeneity of solid fermentation, significant differences occurred in the fermentation state and appearance features in different parts of Daqu...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124002090 |
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| author | Zhang Wen Pei-Jie Han Da-Yong Han Liang Song Yu-Hua Wei Hai-Yan Zhu Jie Chen Zheng-Xiang Guo Feng-Yan Bai |
| author_facet | Zhang Wen Pei-Jie Han Da-Yong Han Liang Song Yu-Hua Wei Hai-Yan Zhu Jie Chen Zheng-Xiang Guo Feng-Yan Bai |
| author_sort | Zhang Wen |
| collection | DOAJ |
| description | Medium-temperature Daqu (MT-Daqu) serves as a crucial saccharifying and fermentation agent in the production of strong-flavor Baijiu. Due to the spatial heterogeneity of solid fermentation, significant differences occurred in the fermentation state and appearance features in different parts of Daqu during fermentation. Currently, the understanding of the underlying mechanism behind this phenomenon remains limited. Here, we analyzed the microbial succession and assembly models and driving factors in different parts of MT-Daqu at the species level based on the PacBio single-molecule real-time sequencing technology. The results showed significantly different bacterial and fungal community compositions, successions, and interaction patterns in different parts of MT-Daqu. The bacterial community composition and succession model in the middle layer were similar to those in the core layer, whereas the fungal community composition and succession model in the surface layer were similar to those in the middle layer. The co-occurrence network analysis showed that microbial interaction is stronger in the middle and core layers than in the surface layer. Analyses based on both niche theory and neutral theory models indicated that deterministic processes predominantly governed the microbial community assembly and these processes played an increasingly important role from the surface to the core layer. Random forest analysis revealed that temperature was the primary endogenous factor driving the bacterial and fungal community assembly. The results of this study contribute to a better understanding of the microbial community in MT-Daqu and are helpful for the quality control of MT-Daqu fermentation. |
| format | Article |
| id | doaj-art-026e398e226d44a4929d6519dfd3ce74 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-026e398e226d44a4929d6519dfd3ce742024-12-13T11:03:23ZengElsevierCurrent Research in Food Science2665-92712024-01-019100883Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentationZhang Wen0Pei-Jie Han1Da-Yong Han2Liang Song3Yu-Hua Wei4Hai-Yan Zhu5Jie Chen6Zheng-Xiang Guo7Feng-Yan Bai8State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China; College of Life Science, University of Chinese Academy of Sciences, Beijing, 100049, PR ChinaState Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China; Corresponding author.State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR ChinaState Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR ChinaState Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China; College of Life Science, University of Chinese Academy of Sciences, Beijing, 100049, PR ChinaState Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China; College of Life Science, University of Chinese Academy of Sciences, Beijing, 100049, PR ChinaYibin Nanxi Liquor Co., Ltd., Yibin, 644000, PR ChinaYibin Nanxi Liquor Co., Ltd., Yibin, 644000, PR ChinaState Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China; College of Life Science, University of Chinese Academy of Sciences, Beijing, 100049, PR China; Corresponding author. State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China.Medium-temperature Daqu (MT-Daqu) serves as a crucial saccharifying and fermentation agent in the production of strong-flavor Baijiu. Due to the spatial heterogeneity of solid fermentation, significant differences occurred in the fermentation state and appearance features in different parts of Daqu during fermentation. Currently, the understanding of the underlying mechanism behind this phenomenon remains limited. Here, we analyzed the microbial succession and assembly models and driving factors in different parts of MT-Daqu at the species level based on the PacBio single-molecule real-time sequencing technology. The results showed significantly different bacterial and fungal community compositions, successions, and interaction patterns in different parts of MT-Daqu. The bacterial community composition and succession model in the middle layer were similar to those in the core layer, whereas the fungal community composition and succession model in the surface layer were similar to those in the middle layer. The co-occurrence network analysis showed that microbial interaction is stronger in the middle and core layers than in the surface layer. Analyses based on both niche theory and neutral theory models indicated that deterministic processes predominantly governed the microbial community assembly and these processes played an increasingly important role from the surface to the core layer. Random forest analysis revealed that temperature was the primary endogenous factor driving the bacterial and fungal community assembly. The results of this study contribute to a better understanding of the microbial community in MT-Daqu and are helpful for the quality control of MT-Daqu fermentation.http://www.sciencedirect.com/science/article/pii/S2665927124002090Medium temperature DaquMicrobial community assemblyEndogenous driving factorsCo-occurrence networkPacBio SMRT sequencing |
| spellingShingle | Zhang Wen Pei-Jie Han Da-Yong Han Liang Song Yu-Hua Wei Hai-Yan Zhu Jie Chen Zheng-Xiang Guo Feng-Yan Bai Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation Current Research in Food Science Medium temperature Daqu Microbial community assembly Endogenous driving factors Co-occurrence network PacBio SMRT sequencing |
| title | Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation |
| title_full | Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation |
| title_fullStr | Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation |
| title_full_unstemmed | Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation |
| title_short | Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation |
| title_sort | microbial community assembly patterns at the species level in different parts of the medium temperature daqu during fermentation |
| topic | Medium temperature Daqu Microbial community assembly Endogenous driving factors Co-occurrence network PacBio SMRT sequencing |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124002090 |
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