The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation

Abstract

BackgroundBaijiu brewing is a complex and multifaceted multimicrobial co‐fermentation process, in which various microorganisms interact to form an interdependent micro‐ecosystem, subsequently influencing metabolic activities and compound production. Among these microorganisms, Bacillus, an important bacterial genus in the liquor brewing process, remains unclear in its role in shaping the brewing microbial community and its functional metabolism.ResultsThe baijiu fermentation system was constructed using B. subtilis JP1 isolated from native jiupei (grain mixture) combined with daqu (a saccharifying agent) and huangshui (a fermentation byproduct). Based on high‐throughput amplicon sequencing analysis, it was evident that B. subtilis JP1 significantly influences bacterial microbial diversity and fungal community structure in baijiu fermentation. Of these, Aspergillus and Monascus emerge as the most markedly altered microbial genera in the jiupei community. Based on co‐occurrence networks and bidirectional orthogonal partial least squares (O2PLS) discriminant analysis models, it was demonstrated that the addition of B. subtilis JP1 intensified microbial interactions in jiupei fermentation, consequently enhancing the production of volatile flavor compounds such as Heptanoic acid, Butyl hexanoate, and 3‐Methylthiopropanol in jiupei.ConclusionB. subtilis JP1 significantly alters the microbial community structure of jiupei, enhancing aroma formation during fermentation. These findings will contribute to a broader application in solid‐state fermentation.This article is protected by copyright. All rights reserved.

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

“…Bacillus can utilize enzymes to efficiently hydrolyze starch into reducing sugars. This crucial process provides a nutrient-rich substrate that facilitates subsequent fermentation processes [ 51 ]. The relative abundance of Bacillus in the DV15 group surpassed that of the DT15 group, potentially attributed to Bacillus possessing traits of thermal and acid resilience, enabling proliferation even in harsh environments [ 52 , 53 , 54 ].…”