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Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces
Chutian Zhu1, Yuxin Cheng2, Qili Shi2
1College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, China.
Food Research International (Ottawa, Ont.)
|September 10, 2023
Summary
Microbial communities in Daqu vary by Baijiu flavor. Different microbes drive distinct metabolic functions, impacting aroma and acid production across Chinese provinces.
Area of Science:
- Microbiology
- Food Science
- Metagenomics
Background:
- Daqu is crucial for Baijiu fermentation, housing diverse microbial communities.
- The microbial composition of Daqu influences the final Baijiu flavor profile.
- Understanding Daqu's microbiota is key to optimizing Baijiu production.
Purpose of the Study:
- To investigate the microbial diversity and metabolic functions of Daqu from seven Baijiu-producing provinces.
- To identify core microbial communities associated with different Daqu flavor types (Jiang, Light, Tao, Strong).
- To elucidate the relationships between microbial composition and metabolic pathways in Daqu.
Main Methods:
- Macrogenomic sequencing to analyze microbial community structure.
- PICRUST II for predicting microbial metabolic functions.
- Spearman correlation analysis to assess microbial interrelationships.
Main Results:
- Jiang-flavored Daqu (Guizhou, Shandong, Hubei) featured an aroma-producing microbiota (Kroppenstedtia, Bacillus, Thermoascus, Virgibacillus, Thermomyces) promoting amino acid and aroma metabolism.
- Light-flavored Daqu (Shanxi) was dominated by Saccharomycopsis, Saccharomyces, and lactic acid bacteria (LAB), synthesizing alcohol and lactic acid while inhibiting amino acid metabolism.
- Tao-flavored Daqu (Henan) showed dominance of Bifidobacterium and Saccharomycopsis, facilitating pyruvate fermentation to lactate. Strong-flavored Daqu from Jiangsu and Sichuan exhibited distinct microbial profiles, with Jiangsu resembling Jiang-flavored Daqu and Sichuan dominated by Thermoascus, LAB, and Thermoactinomyces.
Conclusions:
- Daqu's microbial communities and their metabolic functions are province- and flavor-specific.
- Specific microbial groups are associated with distinct flavor profiles and metabolic activities in Baijiu production.
- This study provides a foundation for understanding Daqu's microbial ecology and its role in Baijiu fermentation.
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