Characterizing Relationship of Microbial Diversity and Metabolite in Sichuan Xiaoqu

Conclusion The difference in microbial community structures among different Xiaoqu samples was significant. The saccharifying- and liquefying-power were positively correlated with α- and β-diversity of bacteria but was also positively correlated with that of fungi. Staphylococcus and Weissella were dominant bacteria, while Rhizopus and Candida were dominant fungi, and abundance ranged from 33.66 to 91.53% for the former, while it was 58.51 and 48.72%, respectively in sample No3 and sample No4, for the latter. The difference of microbial community diversity resulted in the discrepancy of the volatile profile and the interaction relationship among thegenus. Twenty-four dominant bacteria and seven dominant fungi were correlated with 20 different volatiles. The aim was to lay a theoretical foundation in order to better understand the contribution of dominant flora and metabolic components, to the fermentation process and production style of Xiaoqu. Author Contributions QT performed the experiments, analyzed the data, and prepared the manuscript. GH contributed to the manuscript discussion. JH guided the experiments. CW and YJ contributed to the manuscript revision. RZ contributed to the experimental design, manuscript revision, and overall support of this study. Funding This work was supported by the Sichuan University – Luzhou City Cooperation (2017CDLZ-S20). Conflict of Interest Statement The authors declare that the research was conducted in the abs...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research