Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics

Huang, Ying; Li, Dong; Mu, Yu; Zhu, Zhiyu; Wu, Yuzhang; Qi, Qi; Mu, Yingchun; Su, Wei

doi:10.1016/j.foodres.2023.113805

Cited by 6 publications

(1 citation statement)

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“…Finally, the classify-sklearn in QIIME2 is used to classify amplicon sequence variation (ASVs) [ 32 ]. The classify-sklearn naive Bayes taxonomy classifier in the feature-classifier plugin was employed to compare and identify sequences against the 16S rRNA Greengenes (version 13.8) database and the fungal ITS UNITE (version 8.0) database [ 33 ].…”

Section: Methodsmentioning

confidence: 99%

Selective Elucidation of Living Microbial Communities in Fermented Grains of Chinese Baijiu: Development of a Technique Integrating Propidium Monoazide Probe Pretreatment and Amplicon Sequencing

Bo,

Zhang,

Zong

et al. 2024

Foods

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The fermentation process of Chinese Baijiu’s fermented grains involves the intricate succession and metabolism of microbial communities, collectively shaping the Baijiu’s quality. Understanding the composition and succession of these living microbial communities within fermented grains is crucial for comprehending fermentation and flavor formation mechanisms. However, conducting high-throughput analysis of living microbial communities within the complex microbial system of fermented grains poses significant challenges. Thus, this study addressed this challenge by devising a high-throughput analysis framework using light-flavor Baijiu as a model. This framework combined propidium monoazide (PMA) pretreatment technology with amplicon sequencing techniques. Optimal PMA treatment parameters, including a concentration of 50 μM and incubation in darkness for 5 min followed by an exposure incubation period of 5 min, were identified. Utilizing this protocol, viable microorganism biomass ranging from 8.71 × 106 to 1.47 × 108 copies/μL was successfully detected in fermented grain samples. Subsequent amplicon sequencing analysis revealed distinct microbial community structures between untreated and PMA-treated groups, with notable differences in relative abundance compositions, particularly in dominant species such as Lactobacillus, Bacillus, Pediococcus, Saccharomycopsis, Issatchenkia and Pichia, as identified by LEfSe analysis. The results of this study confirmed the efficacy of PMA-amplicon sequencing technology for analyzing living microbial communities in fermented grains and furnished a methodological framework for investigating living microbial communities in diverse traditional fermented foods. This technical framework holds considerable significance for advancing our understanding of the fermentation mechanisms intrinsic to traditional fermented foods.

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Section: Methodsmentioning

confidence: 99%