MA Mengyue, GUO Zhuang, LI Xuesi, et al. Research on the Differences in Bacteria Community Structure and Gene Function of Medium-High Temperature Daqu in Linyi and Zhoukou Areas[J]. Science and Technology of Food Industry, 2024, 45(1): 155−161. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030055.
Citation: MA Mengyue, GUO Zhuang, LI Xuesi, et al. Research on the Differences in Bacteria Community Structure and Gene Function of Medium-High Temperature Daqu in Linyi and Zhoukou Areas[J]. Science and Technology of Food Industry, 2024, 45(1): 155−161. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030055.

Research on the Differences in Bacteria Community Structure and Gene Function of Medium-High Temperature Daqu in Linyi and Zhoukou Areas

More Information
  • Received Date: March 05, 2023
  • Available Online: November 02, 2023
  • In order to clarify the differences in the community structure and gene function of medium-high temperature Daqu bacteria in Linyi, Shandong Province and Zhoukou, Henan Province. MiSeq high-throughput sequencing technology was used to analyze the bacterial community structure of medium-high temperature Daqu in the two regions, and the potential functions of bacterial taxa were analyzed based on the clusters of orthologous groups of proteins (COG). The result of α diversity showed that there were no significant differences in richness and diversity (P>0.05). Compared with Daqu in Zhoukou area, at the phylum level, the average relative abundance of Actinobacteria and Bacteroidetes in Daqu in Linyi area were significantly lower (P<0.05). At the genus level, the average relative abundance of Acinetobacter was significantly higher (P<0.05), and the average relative abundance of Geobacter and Pantoea were significantly lower (P<0.05). The result of linear discriminant analysis effect size (LEfSe) showed that Geobacter was a biomarker in Zhoukou area Daqu, while the biomarker in Linyi area Daqu was not reflected at the genus level. The result of β diversity showed that there were obvious differences as a whole. The result showed that Daqu in Linyi area was significantly higher than Daqu in Zhoukou area in transcription, amino acid and nucleoside transport and metabolic functions by phylogenetic investigation of communities by reconstruction of unobserved states (PICRUSt) (P<0.05). Thus, there are obvious differences in bacterial community structure and gene function expression in the two regions.
  • [1]
    LIU Y, QIAO Z, ZHAO Z, et al. Comprehensive evaluation of Luzhou-flavor liquor quality based on fuzzy mathematics and principal component analysis[J]. Food Science & Nutrition,2022,10(6):1780−1788.
    [2]
    YAN S, WANG S, WEI G, et al. Investigation of the main parameters during the fermentation of Chinese Luzhou-flavour liquor[J]. Journal of the Institute of Brewing,2015,121(1):145−154. doi: 10.1002/jib.193
    [3]
    万自然. 大曲培养过程中微生物及酶的变化[J]. 酿酒科技,2004,35(4):25−26. [WAN Z R. Changes of microbes and enzymes during Daqu culture process[J]. Liquor-Making Science & Technology,2004,35(4):25−26.] doi: 10.3969/j.issn.1001-9286.2004.04.004

    WAN Z R. Changes of microbes and enzymes during Daqu culture process[J]. Liquor-Making Science & Technology, 2004, 35(4): 25−26. doi: 10.3969/j.issn.1001-9286.2004.04.004
    [4]
    王清龙, 李海登, 刘延波, 等. 河南不同地区浓香型白酒大曲理化性质和微生物多样性分析[J]. 中国酿造,2022,41(11):31−38. [WANG Q L, LI D H, LIU Y B, et al. Physicochemical property and microbial diversity of strong-flavor Baijiu Daqu in different regions of Henan[J]. China Brewing,2022,41(11):31−38.]

    WANG Q L, LI D H, LIU Y B, et al. Physicochemical property and microbial diversity of strong-flavor Baijiu Daqu in different regions of Henan[J]. China Brewing, 2022, 41(11): 31−38.
    [5]
    MA S, SHANG Z, CHEN J, et al. Differences in structure, volatile metabolites, and functions of microbial communities in Nongxiangxing Daqu from different production areas[J]. LWT,2022,166(7):113784.
    [6]
    吴树坤, 谢军, 卫春会, 等. 四川不同地区浓香型大曲微生物群落结构比较[J]. 食品科学,2019,40(14):144−152. [WU S K, XIE J, WEI C H, et al. Comparison of microbial community structure of starter cultures (Daqu) for Luzhou-flavor liquor in different regions of Sichuan[J]. Food Science,2019,40(14):144−152.] doi: 10.7506/spkx1002-6630-20180725-315

    WU S K, XIE J, WEI C H, et al. Comparison of microbial community structure of starter cultures (Daqu) for Luzhou-flavor liquor in different regions of Sichuan[J]. Food Science, 2019, 40(14): 144−152. doi: 10.7506/spkx1002-6630-20180725-315
    [7]
    卢山. 临沂地区气候舒适度特征分析与评价[J]. 南方农业,2020,14(26):191−192. [LU S. Analysis and evaluation of climate comfort characteristics in Linyi region[J]. South China Agriculture,2020,14(26):191−192.] doi: 10.19415/j.cnki.1673-890x.2020.26.086

    LU S. Analysis and evaluation of climate comfort characteristics in Linyi region[J]. South China Agriculture, 2020, 14(26): 191−192. doi: 10.19415/j.cnki.1673-890x.2020.26.086
    [8]
    XING H, YONG Y. Analysis on the law of occurrence of shallow geothermal energy in Zhoukou City of Henan Province, China[J]. Journal of Groundwater Science and Engineering,2019,7(3):282−287.
    [9]
    ZHUANSUN W, XU J, LI Z, et al. Dynamic changes in the microbial community, flavour components in Jiupei of a novel Maotai-Luzhou-flavoured liquor under various Daqu blending modes and their correlation analysis[J]. LWT,2022,172(12):114167.
    [10]
    向凡舒, 朱媛媛, 邓风, 等. 建始地区米酒曲细菌和真菌多样性研究[J]. 食品工业科技,2021,42(1):126−131. [XIANG F S, ZHU Y Y, DENG F, et al. Bacterial and fungal diversity of rice wine Koji in Jianshi aera[J]. Science and Technology of Food Industry,2021,42(1):126−131.] doi: 10.13386/j.issn1002-0306.2020020221

    XIANG F S, ZHU Y Y, DENG F, et al. Bacterial and fungal diversity of rice wine Koji in Jianshi aera[J]. Science and Technology of Food Industry, 2021, 42(1): 126−131. doi: 10.13386/j.issn1002-0306.2020020221
    [11]
    周文, 舒学香, 张崇军, 等. 宜宾地区不同性状窖泥的细菌群落结构解析及代谢功能预测[J]. 中国酿造,2022,41(8):110−114. [ZHOU W, SHU X X, ZHANG C J, et al. Structure analysis and metabolic function prediction of bacterial community of pit mud with different traits in Yibin[J]. China Brewing,2022,41(8):110−114.] doi: 10.11882/j.issn.0254-5071.2022.08.018

    ZHOU W, SHU X X, ZHANG C J, et al. Structure analysis and metabolic function prediction of bacterial community of pit mud with different traits in Yibin[J]. China Brewing, 2022, 41(8): 110−114. doi: 10.11882/j.issn.0254-5071.2022.08.018
    [12]
    WANG Y, CAI W, WANG W, et al. Analysis of microbial diversity and functional differences in different types of high-temperature Daqu[J]. Food Science & Nutrition,2021,9(2):1003−1016.
    [13]
    GUO Z, WANG Y, XIANG F, et al. Bacterial diversity in pickled cowpea (Vigna unguiculata [Linn.] Walp) as determined by Illumina MiSeq sequencing and culture-dependent methods[J]. Current Microbiology,2021,78(4):1286−1297. doi: 10.1007/s00284-021-02382-3
    [14]
    王玉荣, 杨成聪, 葛东颖, 等. 扩增区域对鲊广椒细菌MiSeq测序的影响[J]. 食品科学,2019,40(10):134−140. [WANG Y R, YANG C C, GE D Y, et al. Influence of different amplified regions on results of bacterial diversity in Zhaguangjiao, a Chinese traditional fermented chili product, by MiSeq sequencing[J]. Food Science,2019,40(10):134−140.] doi: 10.7506/spkx1002-6630-20180529-402

    WANG Y R, YANG C C, GE D Y, et al. Influence of different amplified regions on results of bacterial diversity in Zhaguangjiao, a Chinese traditional fermented chili product, by MiSeq sequencing[J]. Food Science, 2019, 40(10): 134−140. doi: 10.7506/spkx1002-6630-20180529-402
    [15]
    CAPORASO J G, BITTINGER K, BUSHMAN F D, et al. PyNAST:A flexible tool for aligning sequences to a template alignment[J]. Bioinformatics,2010,26(2):266−267. doi: 10.1093/bioinformatics/btp636
    [16]
    WEI Z G, ZHANG X D, CAO M, et al. Comparison of methods for picking the operational taxonomic units from amplicon sequences[J]. Frontiers in Microbiology,2021,12(3):644012.
    [17]
    POLLOCK J, GLENDINNING L, WISEDCHANWET T, et al. The madness of microbiome:Attempting to find consensus “best practice” for 16S microbiome studies[J]. Applied and Environmental Microbiology,2018,84(7):02627.
    [18]
    MIODUCHOWSKA M, NITKIEWICZ B, ROSZKOWSKA M, et al. Taxonomic classification of the bacterial endosymbiont Wolbachia based on next-generation sequencing:Is there molecular evidence for its presence in tardigrades?[J]. Genome,2021,64(10):951−958. doi: 10.1139/gen-2020-0036
    [19]
    BRANDT M I, TROUCHE B, QUINTRIC L, et al. Bioinformatic pipelines combining denoising and clustering tools allow for more comprehensive prokaryotic and eukaryotic metabarcoding[J]. Molecular Ecology Resources,2021,21(6):1904−1921. doi: 10.1111/1755-0998.13398
    [20]
    ROBESON M S, O’ROURKE D R, KAEHLER B D, et al. RESCRIPt:reproducible sequence taxonomy reference database management[J]. PLoS Computational Biology,2021,17(11):e1009581. doi: 10.1371/journal.pcbi.1009581
    [21]
    AGRAWAL S, KINH C T, SCHWARTZ T, et al. Determining uncertainties in PICRUSt analysis-an easy approach for autotrophic nitrogen removal[J]. Biochemical Engineering Journal,2019,152(12):107328.
    [22]
    QIU Z, LI N, LU X, et al. Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing[J]. Food Research International,2018,106(7):428−438.
    [23]
    YANG Y, WANG S T, LU Z M, et al. Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter[J]. Food Research International,2021,140(2):110037.
    [24]
    ZHANG X, ZHAO J, DU X. Barcoded pyrosequencing analysis of the bacterial community of Daqu for Light-flavour Chinese liquor[J]. Letters in Applied Microbiology,2014,58(6):549−555. doi: 10.1111/lam.12225
    [25]
    梁晨, 杜海, 徐岩. 大曲贮存过程中原核微生物群落结构及风味成分演替规律[J]. 微生物学通报,2017,44(2):384−393. [LIANG C, DU H, XU Y. The succession of procaryotic microbial community and the flavor components in the storage process of Daqu[J]. Microbiology China,2017,44(2):384−393.] doi: 10.13344/j.microbiol.china.160163

    LIANG C, DU H, XU Y. The succession of procaryotic microbial community and the flavor components in the storage process of Daqu[J]. Microbiology China, 2017, 44(2): 384−393. doi: 10.13344/j.microbiol.china.160163
    [26]
    ZHANG Y, XU J, DING F, et al. Multidimensional profiling indicates the shifts and functionality of wheat-origin microbiota during high-temperature Daqu incubation[J]. Food Research International,2022,156(6):111191.
    [27]
    姚亚林, 邓杰, 任志强, 等. 不同品温大曲及其曲房空气的细菌群落变化规律和相关性[J]. 现代食品科技,2021,37(3):62−69. [YAO Y L, DENG J, REN Z Q, et al. Variations and correlation between bacterial communities in Daqu and the workshop air at different temperatures[J]. Modern Food Science and Technology,2021,37(3):62−69.] doi: 10.13982/j.mfst.1673-9078.2021.3.0774

    YAO Y L, DENG J, REN Z Q, et al. Variations and correlation between bacterial communities in Daqu and the workshop air at different temperatures[J]. Modern Food Science and Technology, 2021, 37(3): 62−69. doi: 10.13982/j.mfst.1673-9078.2021.3.0774
    [28]
    翟磊, 于学健, 冯慧军, 等. 宜宾产区浓香型白酒酿造生境中细菌的群落结构[J]. 食品与发酵工业,2020,46(2):18−24. [ZHAI L, YU X J, FENG H J, et al. Study on bacteria community structure in the brewing habitats of strong flavour Chinese Baijiu from Yibin region[J]. Food and Fermentation Industries,2020,46(2):18−24.] doi: 10.13995/j.cnki.11-1802/ts.022600

    ZHAI L, YU X J, FENG H J, et al. Study on bacteria community structure in the brewing habitats of strong flavour Chinese Baijiu from Yibin region[J]. Food and Fermentation Industries, 2020, 46(2): 18−24. doi: 10.13995/j.cnki.11-1802/ts.022600
    [29]
    张振东, 王玉荣, 侯强川, 等. 市售茨河花色腐乳和红方腐乳微生物菌群及风味物质的比较分析[J]. 食品与发酵工业,2022,48(13):70−77. [ZHANG Z D, WANG Y R, HOU Q C, et al. Comparative analysis of microbial community and flavor compounds between Huase and red sufu[J]. Food and Fermentation Industries,2022,48(13):70−77.] doi: 10.13995/j.cnki.11-1802/ts.030899

    ZHANG Z D, WANG Y R, HOU Q C, et al. Comparative analysis of microbial community and flavor compounds between Huase and red sufu[J]. Food and Fermentation Industries, 2022, 48(13): 70−77. doi: 10.13995/j.cnki.11-1802/ts.030899
    [30]
    焦晶凯. 乳酸菌代谢研究进展[J]. 乳业科学与技术,2020,43(2):49−55. [JIAO J K. Progress in research on lactic acid bacterial metabolish[J]. Journal of Dairy Science and Technology,2020,43(2):49−55.] doi: 10.15922/j.cnki.jdst.2020.02.009

    JIAO J K. Progress in research on lactic acid bacterial metabolish[J]. Journal of Dairy Science and Technology, 2020, 43(2): 49−55. doi: 10.15922/j.cnki.jdst.2020.02.009
  • Other Related Supplements

Catalog

    Article Metrics

    Article views PDF downloads Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return