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Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu

Applied and environmental microbiology, 2017-12, Vol.83 (23), p.1 [Peer Reviewed Journal]

Copyright © 2017 American Society for Microbiology. ;Copyright American Society for Microbiology Dec 2017 ;Copyright © 2017 American Society for Microbiology. 2017 American Society for Microbiology ;ISSN: 0099-2240 ;EISSN: 1098-5336 ;DOI: 10.1128/aem.01550-17 ;PMID: 28970223

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  • Title:
    Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu
  • Author: Xiao, Chen ; Lu, Zhen-Ming ; Zhang, Xiao-Juan ; Wang, Song-Tao ; Ao, Ling ; Shen, Cai-Hong ; Shi, Jin-Song ; Xu, Zheng-Hong
  • Björkroth, Johanna
  • Subjects: Acidity ; Bacillus ; Bacteria ; Communities ; Community structure ; Ecological succession ; Fermentation ; Flavor ; Food Microbiology ; Genomics ; Heat ; Metabolism ; Microbiomes ; Microbiota ; Microorganisms ; Moisture ; Solid state fermentation ; Taxa ; Temperature ; Temperature effects ; Vinegar
  • Is Part Of: Applied and environmental microbiology, 2017-12, Vol.83 (23), p.1
  • Description: "Daqu" is a saccharifying and fermenting agent commonly used in the traditional solid-state fermentation industry (e.g., baijiu and vinegar). The patterns of microbial community succession and flavor formation are highly similar among batches, yet the mechanisms promoting temporal succession in the Daqu microbial ecology remain unclear. Here, we first correlated temporal profiles of microbial community succession with environmental variables (temperature, moisture, and titratable acidity) in medium temperature Daqu (MT-Daqu) throughout fermentation. Temperature dynamics significantly correlated ( < 0.05) with the quick succession of MT-Daqu microbiota in the first 12 d of fermentation, while the community structure was relatively stable after 12 d. Then, we explored the effect of temperature on the MT-Daqu community assembly. In the first 4 d of fermentation, the rapid propagation of most bacterial taxa and several fungal taxa, including , , and unclassified and species, significantly increased MT-Daqu temperature to 55°C. Subsequently, sustained bio-heat generated by microbial metabolism (53 to 56°C) within MT-Daqu inhibited the growth of most microbes from day 4 to day 12, while thermotolerant taxa, including , unclassified , , , , and survived or kept on growing. Furthermore, temperature as a major driving force on the shaping of MT-Daqu microbiota was validated. Lowering the fermentation temperature by placing the MT-Daqu in a 37°C incubator resulted in decreased relative abundances of thermotolerant taxa, including , , and , in the MT-Daqu microbiota. This study revealed that bio-heat functioned as a primary endogenous driver promoting the formation of functional MT-Daqu microbiota. Humans have mastered the Daqu preparation technique of cultivating functional microbiota on starchy grains over thousands of years, and it is well known that the metabolic activity of these microbes is key to the flavor production of Chinese baijiu. The pattern of microbial community succession and flavor formation remains highly similar between batches, yet mechanistic insight into these patterns and into microbial population fidelity to specific environmental conditions remains unclear. Our study revealed that bio-heat was generated within Daqu bricks in the first 4 d of fermentation, concomitant with rapid microbial propagation and metabolism. The sustained bio-heat may then function as a major endogenous driving force promoting the formation of the MT-Daqu microbiota from day 4 to day 12. The bio-heat-driven growth of thermotolerant microorganisms might contribute to the formation of flavor metabolites. This study provides useful information for the temperature-based modulation of microbiota function during the fermentation of Daqu.
  • Publisher: United States: American Society for Microbiology
  • Language: English
  • Identifier: ISSN: 0099-2240
    EISSN: 1098-5336
    DOI: 10.1128/aem.01550-17
    PMID: 28970223
  • Source: PubMed Central
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