Abstract
The maturation period of high-temperature Daqu (HTD) is usually 3–6 months, and the characteristics of HTD at different maturation stages were different. In this study, the microbial characteristics and metabolite profiles of HTD at different maturation stages were revealed with the combination of physicochemical detection, the third generation Pacific Biosciences (PacBio) single-molecule, real-time (SMRT) sequencing technology, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). Results showed that HTD matured for 6 months (Mix_m6) had higher saccharification power but less culturable thermotolerant bacteria and fungi than HTD matured for 3 months (Mix_m3). The average relative abundances of Thermoactinomyces, Paenibacillus, and Rasamsonia in Mix_m3 were higher than that in Mix_m6, while the average relative abundances of Bacillus, Pseudomonas, Thermoascus increased obviously with the prolongation of the maturation period. Streptomyces and Thermoactinomyces were biomarkers in Mix_m3, while Burkholderia and Pseudomonas were regarded as biomarkers in Mix_m6. Differences in microbiota structure led to different enrichment of metabolic pathways in HTD at different maturation stages, resulting in different flavor profiles, especially in ethyl acetate, 1-octen-3-one, (E)-3-Hexen-1, 2,3,5-trimethy-6-ethylpyrazine, pyrazine, tetramethyl content. The microbiota and metabolite characteristics of HTD comprehensively reflected the HTD quality in different maturation stages, which provided a reference for determining the optimal maturation time.
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The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
We would like to thank Shanghai Personal Biotechnology Co., Ltd. for providing us with technical support in bioinformatics.
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This work was supported by the China Alcoholic Drinks Association (The shifts and roles of wheat microbiota in making process of high-temperature Daqu).
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YZ: Conceptualization, investigation, formal analysis, methodology, investigation, data curation, visualization, software, writing-original, writing-review & editing. JX, YJ, and JN: Revision. XC: project administration and supervision. BH: Resources and funding acquisition. All authors read and approved the final version of the manuscript.
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Zhang, Y., Xu, J., Jiang, Y. et al. Microbial characteristics and metabolite profiles of high-temperature Daqu in different maturation stages. World J Microbiol Biotechnol 38, 234 (2022). https://doi.org/10.1007/s11274-022-03428-9
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DOI: https://doi.org/10.1007/s11274-022-03428-9