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Fungal Interactions Strengthen the Diversity-Functioning Relationship of Solid-State Fermentation Systems
Hongxia Zhang1,2, Yuwei Tan1, Junlin Wei1
1Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan Universitygrid.258151.a, Wuxi, Jiangsu, China.
Msystems
|July 21, 2022
Summary
Increased fungal diversity in multi-batch Baijiu fermentation enhances flavor and ethanol production through improved microbial network interactions and metabolism. This study highlights biodiversity
Area of Science:
- Microbiology
- Fermentation Science
- Food Biotechnology
Background:
- Traditional fermentation relies on complex fungal microbiomes, but the precise impact of fungal diversity on fermentation outcomes is not fully understood.
- Investigating fungal community dynamics is crucial for optimizing fermentation processes and developing advanced biotechnology systems.
Purpose of the Study:
- To systematically investigate the impact of fungal diversity on the function and metabolic profiles during multi-batch Baijiu fermentation.
- To elucidate the relationship between fungal community structure, network interactions, and metabolic outputs in fermented products.
Main Methods:
- High-throughput sequencing and metatranscriptomics were employed to analyze fungal community composition and gene expression.
- Metabolomics analysis was used to characterize the volatile flavor profiles and metabolic changes over fermentation time.
- Functional gene analysis identified key enzymes and metabolic pathways influenced by microbial diversity.
Main Results:
- Fungal diversity and metabolic profiles of Baijiu increased with fermentation time and the number of batches.
- Key fungal species identified include Pichia, Saccharomyces, and Monascus, with increased diversity promoting community stability and modularity.
- Enhanced microbial diversity significantly boosted glucose metabolism and the expression of enzymes critical for flavor and ethanol production.
Conclusions:
- Fungal biodiversity and network interactions are critical drivers of microbial community structure and function in Baijiu fermentation.
- Multi-batch fermentation strategies enhance microbial diversity, stability, and metabolic output, leading to improved flavor and ethanol content.
- Exploiting fungal biodiversity offers a promising avenue for enhancing fermentation-based processes through synergistic network interactions and metabolic regulation.
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