Ultra-high-depth macrogenomic sequencing revealed differences in microbial composition and function between high temperature and medium –high temperature Daqu

AbstractComplex microorganisms inDaqu of different temperatures play a vital role in the taste, flavor and quality ofBaijiu during fermentation. However, understanding the functional diversity of the whole microbial community between theDaqus of two different temperatures (high temperatureDaqu, HD and medium –high temperatureDaqu, MD) remains a major challenge. Here, a systematic study of the microbial diversity, functions as well as physiological and biochemical indexes ofDaqu are described. The results revealed that theDaqu exhibited unique characteristics. In particular, the diversity of microorganisms in HD and MD was high, with 44 species including 14 novel species (Sphingomonas sp. is the main novel species) detected in all samples. Their profiles of carbohydrate-active enzymes and specific functional components supported the fact that these species were involved in flavor formation. TheDaqu microbiome consisted of a high proportion of phage, providing evidence of phage infection/genome integration and horizontal gene transfer from phage to bacteria. Such processes would also regulateDaqu microbiomes and thus flavor quality. These results enrich current knowledge ofDaqu and can be used to promote the development ofBaijiu fermentation technology.
Source: World Journal of Microbiology and Biotechnology - Category: Microbiology Source Type: research