Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu
Hongxin (HX) is an indispensable Daqu in the production of light-flavor Baijiu (LFB). However, the classification method of HX is highly subjective, and the classification and functional differences in microorganisms in different grades of HX are still unclear. In this study, metagenomics and physio...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/7/1104 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850212760113119232 |
|---|---|
| author | Chao Ren Mengke Zhao Tinghui Xue Tianpei Geng Xiao Nie Chaoyue Han Yuge Wen Liyan Jia |
| author_facet | Chao Ren Mengke Zhao Tinghui Xue Tianpei Geng Xiao Nie Chaoyue Han Yuge Wen Liyan Jia |
| author_sort | Chao Ren |
| collection | DOAJ |
| description | Hongxin (HX) is an indispensable Daqu in the production of light-flavor Baijiu (LFB). However, the classification method of HX is highly subjective, and the classification and functional differences in microorganisms in different grades of HX are still unclear. In this study, metagenomics and physiochemical analysis were used to compare three grades of HX (top, first, second) and clarify their brewing functions in LFB. The results showed that a total of 1556 genera and 5367 species were detected in all samples. Bacteria and fungi are the main microorganisms in HX, and the relative abundance of bacteria and fungi is above 4.5:1. <i>Kroppenstedtia</i> (11.43%), <i>Leuconostoc</i> (10.52%), <i>Fructilactobacillus</i> (9.00%) were the top three genera in HX. Although the microbial community composition of the three grades of HX is highly similar, each HX has a specific microbial community structure and macrogene functional characteristics, indicating that they have different brewing functions. The dominant microorganisms in top-grade HX and first-grade HX were mainly positively correlated with energy metabolism and lipid metabolism, while the dominant microorganisms in second-grade HX were mainly positively correlated with carbohydrate metabolism and amino acid metabolism. This study revealed the different fermentation effects of different grades of HX in LFB and provided suggestions for the scientific classification and quality control of HX. |
| format | Article |
| id | doaj-art-0df706381c3b4e8db1524726d2f9e5c2 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-0df706381c3b4e8db1524726d2f9e5c22025-08-20T02:09:17ZengMDPI AGFoods2304-81582025-03-01147110410.3390/foods14071104Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature DaquChao Ren0Mengke Zhao1Tinghui Xue2Tianpei Geng3Xiao Nie4Chaoyue Han5Yuge Wen6Liyan Jia7College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, ChinaHongxin (HX) is an indispensable Daqu in the production of light-flavor Baijiu (LFB). However, the classification method of HX is highly subjective, and the classification and functional differences in microorganisms in different grades of HX are still unclear. In this study, metagenomics and physiochemical analysis were used to compare three grades of HX (top, first, second) and clarify their brewing functions in LFB. The results showed that a total of 1556 genera and 5367 species were detected in all samples. Bacteria and fungi are the main microorganisms in HX, and the relative abundance of bacteria and fungi is above 4.5:1. <i>Kroppenstedtia</i> (11.43%), <i>Leuconostoc</i> (10.52%), <i>Fructilactobacillus</i> (9.00%) were the top three genera in HX. Although the microbial community composition of the three grades of HX is highly similar, each HX has a specific microbial community structure and macrogene functional characteristics, indicating that they have different brewing functions. The dominant microorganisms in top-grade HX and first-grade HX were mainly positively correlated with energy metabolism and lipid metabolism, while the dominant microorganisms in second-grade HX were mainly positively correlated with carbohydrate metabolism and amino acid metabolism. This study revealed the different fermentation effects of different grades of HX in LFB and provided suggestions for the scientific classification and quality control of HX.https://www.mdpi.com/2304-8158/14/7/1104Hongxin low-temperature Daqumetagenomic sequencingphysicochemical propertiesmicrobial diversity and function |
| spellingShingle | Chao Ren Mengke Zhao Tinghui Xue Tianpei Geng Xiao Nie Chaoyue Han Yuge Wen Liyan Jia Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu Foods Hongxin low-temperature Daqu metagenomic sequencing physicochemical properties microbial diversity and function |
| title | Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu |
| title_full | Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu |
| title_fullStr | Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu |
| title_full_unstemmed | Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu |
| title_short | Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu |
| title_sort | metagenomic and physicochemical analyses reveal microbial community and functional differences between three different grades of hongxin low temperature daqu |
| topic | Hongxin low-temperature Daqu metagenomic sequencing physicochemical properties microbial diversity and function |
| url | https://www.mdpi.com/2304-8158/14/7/1104 |
| work_keys_str_mv | AT chaoren metagenomicandphysicochemicalanalysesrevealmicrobialcommunityandfunctionaldifferencesbetweenthreedifferentgradesofhongxinlowtemperaturedaqu AT mengkezhao metagenomicandphysicochemicalanalysesrevealmicrobialcommunityandfunctionaldifferencesbetweenthreedifferentgradesofhongxinlowtemperaturedaqu AT tinghuixue metagenomicandphysicochemicalanalysesrevealmicrobialcommunityandfunctionaldifferencesbetweenthreedifferentgradesofhongxinlowtemperaturedaqu AT tianpeigeng metagenomicandphysicochemicalanalysesrevealmicrobialcommunityandfunctionaldifferencesbetweenthreedifferentgradesofhongxinlowtemperaturedaqu AT xiaonie metagenomicandphysicochemicalanalysesrevealmicrobialcommunityandfunctionaldifferencesbetweenthreedifferentgradesofhongxinlowtemperaturedaqu AT chaoyuehan metagenomicandphysicochemicalanalysesrevealmicrobialcommunityandfunctionaldifferencesbetweenthreedifferentgradesofhongxinlowtemperaturedaqu AT yugewen metagenomicandphysicochemicalanalysesrevealmicrobialcommunityandfunctionaldifferencesbetweenthreedifferentgradesofhongxinlowtemperaturedaqu AT liyanjia metagenomicandphysicochemicalanalysesrevealmicrobialcommunityandfunctionaldifferencesbetweenthreedifferentgradesofhongxinlowtemperaturedaqu |