Multidimensional profiling indicates the shifts and functionality of wheat-origin microbiota during high-temperature Daqu incubation

Yuandi Zhang; Jingguo Xu; Fang Ding; Wanyu Deng; Xi Wang; Yansong Xue; Xiaoxue Chen; Bei-Zhong Han

doi:10.1016/j.foodres.2022.111191

Multidimensional profiling indicates the shifts and functionality of wheat-origin microbiota during high-temperature Daqu incubation

Food Res Int. 2022 Jun:156:111191. doi: 10.1016/j.foodres.2022.111191. Epub 2022 Mar 26.

Authors

Yuandi Zhang¹, Jingguo Xu², Fang Ding¹, Wanyu Deng³, Xi Wang⁴, Yansong Xue⁵, Xiaoxue Chen⁶, Bei-Zhong Han⁷

Affiliations

¹ Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
² Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Electronic address: xu_jingguo@cau.edu.cn.
³ Sichuan Langjiu Co., Ltd., Luzhou, China. Electronic address: dengwanyu@langjiu.cn.
⁴ Sichuan Langjiu Co., Ltd., Luzhou, China.
⁵ Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Electronic address: yansong.xue@cau.edu.cn.
⁶ Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Electronic address: chen.xx@cau.edu.cn.
⁷ Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Electronic address: hbz@cau.edu.cn.

PMID: 35651047
DOI: 10.1016/j.foodres.2022.111191

Abstract

Wheat-origin microbiota is a critical factor in the assembly of the microbial community during high-temperature Daqu incubation. However, the succession and functional mechanisms of these microbial communities in Daqu are still unclear. This study investigated the shifts in microbiota diversity from the wheat to the end of incubation by the third generation Pacific Biosciences (PacBio) single-molecule, real-time (SMRT) sequencing technology. Results indicated that Staphylococcus, Pantoea, Alternaria, and Mycosphaerella were the dominant genera of wheat-origin microbiota while Bacillus and Thermoascus were the most predominant bacterial and fungal genera of Daqu microbiota, respectively. Metabolite detection revealed that volatile organic compounds (VOCs) changed obviously in different incubation stages and the 7th day to the 15th day of incubation was the critical period for the formation of VOCs. The content of non-VOCs, especially sugars, increased steeply in the first four days of incubation. The network analysis between microbes and metabolites showed that Thermoactinomyces and Staphylococcus had opposite correlations with most non-VOCs. Alternaria and Mycosphaerella had strong positive correlations with fructose. As key functional fungal genera in wheat-origin microbiota, Mycosphaerella, Aspergillus, and Alternaria participated in multiple metabolic pathways (gluconeogenesis I, sucrose degradation III, pentose phosphate pathway, 5-aminoimidazole ribonucleotide biosynthesis I, methyl ketone biosynthesis, and GDP-mannose biosynthesis) at the early stage of incubation, which played an important role in the formation of flavors and succession of microbiota. This work highlighted the shifts and functionality of wheat-origin microbiota in Daqu incubation, which can be a guideline to stabilize Daqu quality by wheat-origin microbiota control.

Keywords: Daqu; Incubation; Microbiota; Non-VOCs; VOCs; Wheat.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bacteria
Fermentation
Microbiota*
Temperature
Triticum
Volatile Organic Compounds* / metabolism

Substances

Volatile Organic Compounds