文献类型：期刊文献

英文题名：Spatial and temporal distribution of environmental microbiota in Chinese rice wine (Huangjiu) natural fermentation wineries

作者：Peng, Qi[1,2];Chen, Xueping[1];Zheng, Huajun[1];Meng, Kai[1];Wu, Jianjiang[1];Xie, Guangfa[3,4];Zhang, Lili[1];Feng, Xinxin[1];Li, Linyuan[1];Fang, Shunan[1];Zhang, Yuhao[1];Yu, Hefeng[1]

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]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Lab Pollut Exposure & Hlth Intervent Zhejiang Prov, Hangzhou 310015, Peoples R China;[4]Zhejiang Shuren Univ, Hangzhou 310015, Zhejiang, Peoples R China

年份：2023

卷号：55

外文期刊名：FOOD BIOSCIENCE

收录：SCI-EXPANDED(收录号：WOS:001059108900001)、、Scopus(收录号：2-s2.0-85166519181)、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) ; 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. 08021066) ; Shaoxing University Fund (No.08220102213) .

语种：英文

外文关键词：Food environment; Microbial source tracking; High-throughput sequencing; Chinese rice wine

外文摘要：Huangjiu brewing workshop is a small ecosystem with complex microbial community growth. This micro ecosystem is the main provider of microorganisms in the process of Huangjiu fermentation. Its existence may greatly affect the quality and flavor of Huangjiu. Environmental microbial communities of the same brewing workshop in different historical periods were collected. Full-length High-throughput sequencing and Source Tracker were used to study the correlation between brewing raw materials, fermented mash and brewing environment, and to explore the involvement of environmental microorganisms in the fermentation process. The resident functional fungi in fermented Huangjiu mash were the main components of the fungal community detected in the environment. The wheat koji, tool and interior environment contributed greatly to the source of fermented fungi in Huangjiu. Compared with the bacterial community, the environmental origin of the fungal community in fermented mash was clearer. For bacteria, the increased contribution of community aggregation was attributed to the role of deterministic processes, and community structure became more stable, showing its unique role in fermentation. This study could be implemented in a more abundant natural fermentation environment, which was of great significance to control the natural fermentation process of Huangjiu.