Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation

• DOI: 10.1128/aem.02369-17
• Publication Date: 2017-12-01T16:30:49Z
• Authors: Xueshan Wang; Hai Du; Yan Zhang; Yan Xu
• Keywords: Weissella; Pediococcus; Pantoea

ABSTRACT Many microorganisms in the environment participate fermentation process of Chinese liquor. However, it is unknown to what extent environmental microbiota influences fermentation. In this study, high-throughput sequencing combined with multiphasic metabolite target analysis was applied study microbial succession and metabolism changes during liquor from two environments (old new workshops). SourceTracker evaluate contribution Results showed that Daqu contributed 9.10 27.39% bacterial communities 61.06 80.00% fungal fermentation, whereas (outdoor ground, indoor tools, other environments) 62.61 90.90% 20.00 38.94% old workshop, six genera ( Lactobacillus [11.73% average relative abundance], Bacillus [20.78%], Pseudomonas [6.13%], Kroppenstedtia [10.99%], Weissella [16.64%], Pantoea [3.40%]) five Pichia [55.10%], Candida [1.47%], Aspergillus [10.66%], Saccharomycopsis [22.11%], Wickerhamomyces [3.35%]) were abundant at beginning change decreased abundances (5.74%), (6.64%), (33.91%), (7.08%), (0.12%), increased (17.04%), (13.31%), (11.41%), Acinetobacter (3.02%), (16.47%), Kazachstania (1.31%). Meanwhile, community resulted increase acetic acid, lactic malic ethyl acetate, decrease lactate This an important source could drive both metabolic profiles IMPORTANCE Traditional solid-state foods beverages mainly carried out by complex raw materials, starters, processing environments. still unclear how quality fermented beverages, especially for liquors. we utilized sequencing, tracking, analyze origins contributes a deeper understanding role