Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine)

Qi Peng; Huajun Zheng; Shanshan Li; Kai Meng; Hefeng Yu; Yuhao Zhang; Xinyi Yang; Linyuan Li; Zhuoqin Xu; Guangfa Xie; Shuangping Liu; Nabil I Elsheery; Peng Wu

doi:10.1016/j.foodres.2023.113144

Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine)

Food Res Int. 2023 Oct:172:113144. doi: 10.1016/j.foodres.2023.113144. Epub 2023 Jun 16.

Authors

Qi Peng¹, Huajun Zheng², Shanshan Li², Kai Meng², Hefeng Yu², Yuhao Zhang², Xinyi Yang², Linyuan Li², Zhuoqin Xu², Guangfa Xie³, Shuangping Liu⁴, Nabil I Elsheery⁵, Peng Wu⁶

Affiliations

¹ School of Life Sciences, Shaoxing University, Shaoxing 312000, China; National Engineering Research Center for Chinese CRW (Branch Center), Shaoxing 312000, China.
² School of Life Sciences, Shaoxing University, Shaoxing 312000, China.
³ Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China. Electronic address: 3582123211@qq.com.
⁴ School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
⁵ Agriculture Botany Department, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt.
⁶ School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou 215009, China.

PMID: 37689907
DOI: 10.1016/j.foodres.2023.113144

Abstract

The microbial ecosystem of fermented food is greatly disturbed by human activities.Jiuyao is important saccharification starter for brewing huangjiu. The interaction between environmental factors and microorganisms significantly affected the microbial community structure at different stages of Jiuyao manufacturing. This study combined environmental factor analysis and high-throughput sequencing technology to comprehensively analyze the specific changes of microbial community and environmental factors in each fermentation stage of Jiuyao production and their correlation. The results showed that the activities of liquefaction enzyme, glycosylation enzyme and acid protease reached the highest value on the 8 th day (192 h) after the beginning of fermentation, and the cellulase activity reached the highest value at the end of fermentation. Pediococcus（37.5 %-58.2 %）, Weissella（9.2 %-27.0 %） and Pelomonas（0.1 %-12.1 %） were the main microbial genera in the genus bacteria, and Saccharomycopsis（37.1 %-52.0 %）, Rhizopus（12.5 %-31.0 %） and Saccharomyces（4.0 %-20.5 %） were the main microbial genera in the genus fungi. The results of correlation analysis showed that the microbial communities in Jiuyao were closely related to environmental factors. Most microbial communities were positively correlated with temperature, but negatively correlated with ambient humidity, CO₂ concentration, acidity and water content of Jiuyao. In addition, the transcription levels of enzymes related to microbial glucose metabolism in Jiuyao were higher in the late stage of Jiuyao fermentation. Interestingly, these enzymes had high transcription levels in fungi such as Saccharomycopsis, Rhizopus and Saccharomyces, as well as in bacteria such as Pediococcus and Lactobacillus. This study provides a reference for revealing the succession rule of microbial community structure caused by environmental factors during the preparation of Jiuyao in Shaoxing Huangjiu.

Keywords: Environmental factors; Enzyme activities; Huangjiu; Jiuyao; Microbial community structure; Transcription level.

Publication types

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

MeSH terms

Endopeptidases
Microbiota*
Wine*

Substances

Endopeptidases