Distance decay pattern of fermented-related microorganisms in the sauce-flavor Baijiu producing region

作     者：Shuangping Liu Zhengfei Jiang Dongna Ma Xiaogang Liu Yilun Li Dongliang Ren Ying Zhu Hongyuan Zhao Hui Qin Mengyang Huang Suyi Zhang Jian Mao 

作者机构：National Engineering Research Center of Cereal Fermentation and Food BiomanufacturingState Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan UniversityWuxiJiangsu214122China Luzhou Laojiao Group Co.LtdLuzhou646000China Shaoxing Key Laboratory of Traditional Fermentation Food and Human HealthJiangnan University(Shaoxing)Industrial Technology Research InstituteShaoxingZhejiang312000China National Engineering Research Center of HuangjiuZhejiang Guyuelongshan Shaoxing Wine Co.Ltd.ShaoxingZhejiang312000China Jiangsu Provincial Engineering Research Center for Bioactive Product ProcessingJiangnan UniversityWuxiJiangsu214122China 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2023年第51卷第1期

页      面：797-807页

核心收录：

学科分类：081703[工学-生物化工] 08[工学] 0817[工学-化学工程与技术] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 

基　　金：supported by the National Natural Science Foundation of China(32072205,22138004) Sichuan post-doctoral program 

主　　题：Sauce-flavor Baijiu Environmental microbiota Distance decay patterns Domestication 

摘      要：Microbial terroir is essential to the development of regional fermented food *** microbiota participates in the fermentation process and fermentation process also domesticates the microorganisms in the environments,leading to an interaction between the fermentation process and the fermentation ***,we reported microbiota from different environments(fermentation process,fermentation environment,and ecological environment)of two *** used amplicon full-length sequencing to study the regional microbial characteristics and the domestication of the fermentation process on *** in the Chishui River producing region contributed more to the brewing,which contained many functional fungi,such as Pichia,Wickerhamomyces anomalus,and *** fermentation process had a strong domestication effect on microbiota in the fermentation *** grains and Daqu were the primary microbiota sources in the fermentation *** in the producing area exhibited a distance decay *** increasing distance from the distillery,the dissimilarity between microbial communities increased and the microbial community showed an obvious deterministic-stochastic *** ecological environment 50m away from the distillery was less domesticated by the fermentation *** factors(pH,acidity,and water content)and microbial interactions synergistically led to microbial differences across *** results first determined that a regional microbial model had been established in sauce-flavor Baijiu and comprehensively clarified the interaction between the fermentation process and the *** laid the foundation for further elucidation of the influence of microorganisms on the yield and flavor quality of sauce-flavor Baijiu.