Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation

Yuan, Shandong; Du, Hai; Zhao, Dong; Qiao, Zongwei; Zheng, Jia; Yu, Xiaowei; Xu, Yan

doi:10.1128/spectrum.05103-22

Cited by 10 publications

(3 citation statements)

References 73 publications

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“…The results were similar to those of related studies, emphasizing the dominance of stochastic processes in the community assembly processes, while also confirming the important role of deterministic processes [30]. Overall, the microbial community assembly process of PMs was affected by the combined effects of stochastic and deterministic processes across the pH range of 3 to 9.…”

Section: The Assembly Mechanisms Of Prokaryotic Communities In Pms Ba...supporting

confidence: 89%

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Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu

Deng,

Hu,

Zhang

et al. 2024

Foods

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Pit mud (PM), as an important source of microorganisms, is necessary for Chinese strong-flavor baijiu (CSFB) production. Although it has been revealed that the PM prokaryotic community diversities are influenced by its quality, product area, ages, etc., the characteristics and assembly process of the prokaryotic community in PMs across a pH gradient are still unclear. In this study, the regular changes of α- and β-diversities of the prokaryotic community across a pH gradient in PMs were revealed, which could be divided into “stable”, “relatively stable”, and “drastically changed“ periods. A total of 27 phyla, 53 classes, and 381 genera were observed in all given samples, dominated by Firmicutes, Bacteroidetes, Proteobacteria, Lactobacillus, Caproiciproducens, Proteiniphilum, etc. Meanwhile, the complexity of the network structure of the prokaryotic microbial communities is significantly influenced by pH. The community assembly was jointly shaped by deterministic and stochastic processes, with stochastic process contributing more. This study was a specialized report on elucidating the characteristics and assembly of PM prokaryotic communities across a pH gradient, and revealed that the diversity and structure of PM prokaryotic communities could be predictable, to some degree, which could contribute to expanding our understanding of prokaryotic communities in PM.

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Section: The Assembly Mechanisms Of Prokaryotic Communities In Pms Ba...supporting

confidence: 89%

“…Module hubs are nodes that are highly connected within a module, and connectors are nodes that are highly connected between modules. All of these nodes can be referred to as keystone taxa [30].…”

Section: Microbial Network Construction and Characterizationmentioning

confidence: 99%

Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu

Deng,

Hu,

Zhang

et al. 2024

Foods

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“…In addition, PM stands as an intricate repository of diverse and intricate metabolites, encompassing an array of flavor components that profoundly influence the flavor profile and overall caliber of baijiu [34]. Throughout baijiu fermentation, microorganisms undergo migration, engendering flavor shifts through their metabolic actions [35,36]. Microorganisms, encompassing yeasts and bacteria, find their way into the fermentation matrix via the raw materials or the fermentation environment [9].…”

Section: Relationships Between Microbial Communities and Volatile Com...mentioning

confidence: 99%

Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu

Cheng,

Chen,

Xue

et al. 2024

Foods

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The microbial composition and volatile components of fermented grains (FG) and pit mud (PM) are crucial for the quality and flavor of compound-flavor baijiu (CFB). The physicochemical indices, culturable microorganisms, microbial communities, and volatile components of FG and PM were analyzed and correlated in our research. Considering FG and PM, amplicon sequencing was used to analyze the microbial community and the volatile components were detected by headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME). For FG, redundancy analysis and correlation perfume Circos were used to clarify the correlations between the dominant microbial community and volatile components. The results showed that Aspergillus, Pichia, and Rhizopus were the main fungal microflora in FG and PM, whereas Lactobacillus and Bacillus were the dominant bacteria in FG, and Methanosarcina and Clostridium sensu stricto 12 were the dominant bacteria in the PM. The microbial community and volatile compounds in the CB sampled from the bottom layers of the FG were greatly affected by those in the PM. There were 32 common volatile components in CB and PM. For FG, most of the volatile components were highly correlated with Lactobacillus, Bacillus, Aspergillus, Pichia, and Monascus, which includes alcohols, acids and esters. This study reveals correlations between microbial composition, volatile components, and the interplay of FG and PM, which are conducive to optimizing the fermentation process and improving the quality of CFB base.

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Role of microbiome for plant nutrient homeostasis

Jakhar,

Ma,

Faqir

et al. 2024

Essential Minerals in Plant-Soil Systems

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Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation

Abstract: From an ecological perspective, keystone taxa in microbial networks with high connectivity have crucial roles in community assembly and function. We used CSFB fermentation as a model system to study the ecological functions of dominant and keystone taxa at the metabolic level.

Cited by 10 publications

References 73 publications

Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu

Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu

Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu

Role of microbiome for plant nutrient homeostasis

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