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We investigated the process-related dynamic of prokaryotic and fungal communities with the fermentation time (1, 10, 23, 34, 48, 59, and 70 days) using MiSeq-sequencing targeting 16SrRNA and ITS, respectively, change of the flavoring chemicals (e.g., ethanol, organic acid, ethyl esters) during the fermentation process, and the correlation between microorganisms and the flavoring chemicals.

Identifiers: SRA: ERP021833
BioProject: PRJEB19772
zhangyy: ena-STUDY-zhangyy-01-03-2017-13:40:11:524-97
Study Type: 
Other
Abstract: Chinese strong-flavored liquor (CSFL) is one of the most typical representatives of Chinese liquor. It is brewed by multiple-microorganism consortia in a special fermention pit (FT). However, the fermentation process was not fully understood owing to its complicated metabolisms involved many microorganisms. In this study, we investigated the process-related dynamics of microbial communities and main flavor compounds during the 70-day fermentation process using MiSeq-sequencing method. Results showed that during the early fermentation period (1-23 days), the prokaryotic diversity decreased significantly, Lactobacillaceae (Lactobacillus) gradually dominated in prokaryotic community. By contrast, the eukaryotic diversity raise remarkably. Thermoascus, Aspergillus, Rhizopus and unidentified Saccharomycetales were dominant eukaryotic members. Glucose was produced from macromolecular carbohydrates (e.g., starch) in the fermentation. During the middle fermentation period (23-days), microbial diversity did not change significantly. Prokaryotic community was almost dominated by Lactobacillaceae (Lactobacillus), while eukaryotic community was mainly comprised of Thermoascus, Emericella and Aspergillus. Glucose concentration decreased significantly, while the concentrations of lactate acid, propanoic acid and ethanol increase constantly. During the later fermentation period (48-70 days). Microbial community kept relative constant. The ester acetate, ethyl lactate and ethyl hexanoate began to be produced. Canonical correspondence analysis (CCA) showed that Lactobacillaceae, Bacilli, Botryotinia, Aspergillus, unidentified Pleosporales, and Capnodiales were positively correlative to the producion of organic acids and ethyl ester ( P<0.05 ). Additionally, Saccharomycetales, Monascus, and Rhizopus were positive corelative to glucose production ( P<0.05 ), highlighting their roles in the degradation of carbohydrates. This study contributes to our understanding of microbial community composition, successsion and their function in the fermentation process of CSFL fermentation.
Description: Chinese strong-flavored liquor (CSFL) is one of the most typical representatives of Chinese liquor. It is brewed by multiple-microorganism consortia in a special fermention pit (FT). However, the fermentation process was not fully understood owing to its complicated metabolisms involved many microorganisms. In this study, we investigated the process-related dynamics of microbial communities and main flavor compounds during the 70-day fermentation process using MiSeq-sequencing method. Results showed that during the early fermentation period (1-23 days), the prokaryotic diversity decreased significantly, Lactobacillaceae (Lactobacillus) gradually dominated in prokaryotic community. By contrast, the eukaryotic diversity raise remarkably. Thermoascus, Aspergillus, Rhizopus and unidentified Saccharomycetales were dominant eukaryotic members. Glucose was produced from macromolecular carbohydrates (e.g., starch) in the fermentation. During the middle fermentation period (23-days), microbial diversity did not change significantly. Prokaryotic community was almost dominated by Lactobacillaceae (Lactobacillus), while eukaryotic community was mainly comprised of Thermoascus, Emericella and Aspergillus. Glucose concentration decreased significantly, while the concentrations of lactate acid, propanoic acid and ethanol increase constantly. During the later fermentation period (48-70 days). Microbial community kept relative constant. The ester acetate, ethyl lactate and ethyl hexanoate began to be produced. Canonical correspondence analysis (CCA) showed that Lactobacillaceae, Bacilli, Botryotinia, Aspergillus, unidentified Pleosporales, and Capnodiales were positively correlative to the producion of organic acids and ethyl ester ( P<0.05 ). Additionally, Saccharomycetales, Monascus, and Rhizopus were positive corelative to glucose production ( P<0.05 ), highlighting their roles in the degradation of carbohydrates. This study contributes to our understanding of microbial community composition, successsion and their function in the fermentation process of CSFL fermentation.

Related SRA data

Experiments:
42
Runs:
42 (642.6Mbp; 352.5Mb)