文献类型：期刊文献

英文题名：Environmental factors drive the succession of microbial community structure during wheat Qu fermentation

作者：Peng, Qi[1];Zheng, Huajun[1];Yu, HeFeng[1];Meng, Kai[1];Cheng, Yujun[2];Yang, Xinyi[1];Xie, Guangfa[3,5];Zheng, Xiaomin[4]

机构：[1]Shaoxing Univ, Sch Life & Environm Sci, Shaoxing 312000, Peoples R China;[2]Shaoxing Testing Inst Qual Tech Supervis, Shaoxing 312000, Peoples R China;[3]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Key Lab Pollut Exposure & Hlth Intervent Zhejiang, Hangzhou 310015, Peoples R China;[4]Jiangnan Univ, Wuxi Maternal & Child Hlth Hosp, Wuxi Sch Med, Wuxi 214002, Jiangsu, Peoples R China;[5]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Pollut Exposure & Hlth Intervent Zhejiang Prov, Hangzhou 310015, Peoples R China

年份：2023

卷号：56

外文期刊名：FOOD BIOSCIENCE

收录：SCI-EXPANDED(收录号：WOS:001088637600001)、、Scopus(收录号：2-s2.0-85172888082)、WOS

基金：This work was supported by the Foundation of Public Projects of Zhejiang Province, China (No. LGN22C200008) ; The Zhejiang Shaoxing Huangjiu Industry Innovation Service Complex-Technological Innovation Project in Zhejiang Province (No. 2023KJ082) ; Jiangsu Province Innovation and Entrepreneurship Program (JSSCRC2021569) ; 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：Fermentation; Raw wheat Qu; Microbiota; Huangjiu; Environment

外文摘要：Environmental factors significantly affected the succession of microbial communities during the fermentation of Huangjiu Raw wheat Qu (RWQ). Influence of environmental factors on microbial community during fermentation of Chinese Huangjiu RWQ. The interaction of environmental factors and microorganisms affects the changes of microbial communities and key enzyme transcript levels in different stages during the production of Huangjiu RWQ. This study combined environmental factor analysis and high-throughput sequencing technology to comprehensively analyze the specific changes of microbial communities and environmental factors at each stage of Huangjiu production. In addition, the influence of the interaction of environmental factors and microorganisms on microbial succession was investigated by correlation analysis, and the enzymes related to saccharification and ethanol fermentation during the production of RWQ were explored. The results showed that Bacillus, Weisseria, Thermophilic actinomycetes and Lactobacillus were the dominant bacteria in RWQ, while Aspergillus, Thermomyces, Fusarium and Alternaria were the dominant fungi. Fungi were active in the early stage of RWQ fermentation, while bacteria were active in the middle and late stage of fermentation. Microbial community succession was closely related to environmental humidity and CO2. These environmental factors were positively correlated with most fungi, but negatively correlated with Thermophilic actinomycetes, Glycopolyspora and Acinetobacter. In fungi, the enzymes related to saccharification and fermentation mainly came from Thermophilic ascomycetes and thermophilic fungi, while in Bacteria, these two enzymes mainly came from weisseria. This study revealed the relationship between RWQ microbe and environmental factors, which was helpful to clarify the succession law of RWQ microbe.