文献类型：期刊文献

英文题名：Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine)

作者：Peng, Qi[1,2];Zheng, Huajun[1];Li, Shanshan[1];Meng, Kai[1];Yu, Hefeng[1];Zhang, Yuhao[1];Yang, Xinyi[1];Li, Linyuan[1];Xu, Zhuoqin[1];Xie, Guangfa[4,7];Liu, Shuangping[3];Elsheery, Nabil I.[5];Wu, Peng[6]

机构：[1]Shaoxing Univ, Sch Life Sci, Shaoxing 312000, Peoples R China;[2]Natl Engn Res Ctr Chinese CRW, Branch Ctr, Shaoxing 312000, Peoples R China;[3]Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;[4]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Key Lab Pollut Exposure & Hlth Intervent Zhejiang, Hangzhou 310015, Peoples R China;[5]Tanta Univ, Fac Agr, Agr Bot Dept, Tanta 31527, Egypt;[6]Suzhou Univ Sci & Technol, Sch Environm Sci & Engn, Suzhou 215009, Peoples R China;[7]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Hangzhou 310015, Zhejiang, Peoples R China

年份：2023

卷号：172

外文期刊名：FOOD RESEARCH INTERNATIONAL

收录：SCI-EXPANDED(收录号：WOS:001025891700001)、、EI(收录号：20232614313521)、Scopus(收录号：2-s2.0-85162940889)、WOS

基金：This work was supported by the Foundation of Public Projects of Zhejiang Province, China (No. LGN22C200008); National Training Program for College Students' Innovation and Entrepreneurship Project (No. 202110349031); Scientific and Technological Innovation Activity Plan of College Students in Zhejiang Province (Xinmiao Talents Scheme) (No. 2021R432010); Program Foundation of Public Projects of Shaoxing city, Zhejiang Province, China (No. 2018C30010); Foundation of Public Projects of Zhejiang Province, China (No. 2017C32101); Shaoxing University Fund (No. 08220102213 ). Shaoxing University Fund (No. 08021066).

语种：英文

外文关键词：Jiuyao; Huangjiu; Microbial community structure; Enzyme activities; Environmental factors; Transcription level

外文摘要：The microbial ecosystem of fermented food is greatly disturbed by human activities.Jiuyao is important saccharification starter for brewing huangjiu. The interaction between environmental factors and microorganisms significantly affected the microbial community structure at different stages of Jiuyao manufacturing. This study combined environmental factor analysis and high-throughput sequencing technology to comprehensively analyze the specific changes of microbial community and environmental factors in each fermentation stage of Jiuyao production and their correlation. The results showed that the activities of liquefaction enzyme, glycosylation enzyme and acid protease reached the highest value on the 8 th day (192 h) after the beginning of fermentation, and the cellulase activity reached the highest value at the end of fermentation. Pediococcus(37.5 %-58.2 %), Weissella(9.2 %-27.0 %) and Pelomonas(0.1 %-12.1 %) were the main microbial genera in the genus bacteria, and Saccharomycopsis(37.1 %-52.0 %), Rhizopus(12.5 %-31.0 %) and Saccharomyces(4.0 %-20.5 %) were the main microbial genera in the genus fungi. The results of correlation analysis showed that the microbial communities in Jiuyao were closely related to environmental factors. Most microbial communities were positively correlated with temperature, but negatively correlated with ambient humidity, CO2 concentration, acidity and water content of Jiuyao. In addition, the transcription levels of enzymes related to microbial glucose metabolism in Jiuyao were higher in the late stage of Jiuyao fermentation. Interestingly, these enzymes had high transcription levels in fungi such as Saccharomycopsis, Rhizopus and Saccharomyces, as well as in bacteria such as Pediococcus and Lactobacillus. This study provides a reference for revealing the succession rule of microbial community structure caused by environmental factors during the preparation of Jiuyao in Shaoxing Huangjiu.