Changes in the microbial community structure during the digitally managed fermentation of medium-temperature Daqu

CAO, Jinghua; ZHENG, Yalun; ZHAO, Ting; MAO, Hao; FANG, Shangling; CHEN, Maobin; LIU, Shilin

doi:10.1590/fst.87122

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.87122 copy

Changes in the microbial community structure during the digitally managed fermentation of medium-temperature Daqu

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Illumina MiSeq high-throughput sequencing technology was used to study the microbial community structure of medium-temperature Daqu produced via a digitally managed method and the traditional method. The relationship between the changes in physicochemical properties and microorganisms in Daqu during the fermentation process was analyzed. At the end of fermentation, the bacterial diversity of traditional medium-temperature Daqu was higher than that of digital medium-temperature Daqu, and there was no significant difference in the diversity of fungal communities. The dominant bacteria were Weissella, Lactobacillus, Pediococcus and Saccharopolyspora. The dominant fungi were Thermoascus, Issatchenkia and Candia. On the 25th day of fermentation, the bacterial community distribution in the digital Daqu was more even than that in the traditional Daqu, but the fungal community distribution was the opposite. The results of nonmetric multidimensional scale (NMDS) analysis and canonical correlation analysis (CCA) show that Daqu produced by the two fermentation methods had many similarities.

Keywords:
medium-temperature Daqu; microbiology communities; digital management system; high-throughput sequencing; physiochemical properties

Bacteria		Fungi
Sample	Volume	Sample	Volume
5 × Fastpu buffer	4 µL	10 × buffer	4 µL
2.5 mM dNTPs	2 µL	2.5 mM dNTPs	2 µL
Forward Primer (5 µM)	0.8 µL	Forward Primer (5 µM)	0.8 µL
Reverse Primer (5 µM)	0.8 µL	Reverse Primer (5 µM)	0.8 µL
FastPfu Polymerase	0.4 µL	rTaq Polymerase	0.4 µL
BSA	0.2 µL	BSA	0.2 µL
DNA template	10 ng	Template DNA	10 ng
ddH₂O	Supplementary system to 20 µL	ddH₂O	Supplementary system to 20 µL

	Bacteria
	Sobs	Simpson	Coverage %	Sobs	Simpson	Coverage %
IMD0	73.67 ± 2.49	0.34 ± 0.04	99.95	112.67 ± 3.09	0.76 ± 0.04	99.95
IMD3	110.33 ± 15.58	0.28 ± 0.05	99.89	33.67 ± 4.19	0.57 ± 0.09	99.98
IMD6	95.33 ± 10.62	0.34 ± 0.01	99.92	29.33 ± 10.34	0.68 ± 0.19	99.98
IMD12	270.33 ± 21.30	0.28 ± 0.06	99.75	10.00 ± 2.45	0.99 ± 0.00	99.99
IMD25	399.67 ± 45.49	0.17 ± 0.04	99.72	103.33 ± 45.80	0.17 ± 0.16	99.98
TMD0	71.33 ± 3.86	0.35 ± 0.03	99.96	112.67 ± 3.40	0.59 ± 0.07	99.93
TMD3	95.67 ± 2.62	0.33 ± 0.05	99.92	38.67 ± 10.40	0.62 ± 0.09	99.99
TMD6	151.67 ± 10.78	0.30 ± 0.08	99.86	71.67 ± 27.01	0.46 ± 0.20	99.96
TMD12	243.67 ± 16.52	0.12 ± 0.02	99.78	11.67 ± 1.28	0.99 ± 0.00	99.99
TMD25	481.67 ± 17.91	0.059 ± 0.01	99.70	73.33 ± 28.17	0.24 ± 0.07	99.97

	TE	Moisture	pH	RS	Starch	EA	FA	LA	SA
Weissella	0.383^a a Significant at the level of 0.05.	0.412^a	-0.385^a	-0.718^c c Significant at the level of 0.001.	0.473^b b Significant at the level of 0.01.	-0.355	0.765^c	-0.387^a	-0.257
Lactobacillus	0.163	-0.402^a	0.174	-0.190	-0.389^a	0.426^a	0.377^a	0.378^a	0.017
Pediococcus	0.596^c	0.261	-0.189	-0.663^c	0.362^a	-0.302	0.884^c	-0.284	-0.330
Saccharopolyspora	0.901^c	-0.135	0.417^a	-0.038	-0.088	0.107	0.548^b	0.132	-0.624^c
Clostridium_sensu_stricto_1	-0.061	-0.788^c	0.596^c	0.629^c	-0.746^c	0.763^c	-0.565^b	0.765^c	-0.073
Streptomyces	0.852^c	-0.185	0.455^a	0.056	-0.176	0.178	0.451^a	0.198	-0.641^c
UCG-005	-0.269	-0.713^c	0.420^a	0.556^b	-0.721^c	0.735^c	-0.616^c	0.737^c	-0.008
Staphylococcus	0.812^c	0.044	0.062	-0.195	0.180	-0.112	0.639^c	-0.061	-0.538^b
Acetobacter	0.515^b	0.326	-0.182	-0.631^c	0.415^a	-0.311	0.862^c	-0.327	-0.097
Pantoea	0.083	0.546^b	-0.178	0.012	0.468^b	-0.563^b	0.041	-0.531^b	0.006
Thermoascus	0.446^a	-0.143	0.350	0.483^b	-0.173	0.100	-0.156	0.159	-0.520^b
Issatchenkia	0.302	0.432^a	-0.445^a	-0.836^c	0.458^a	-0.415^a	0.883^c	-0.465^b	-0.013
Candida	-0.048	0.256	-0.591^c	-0.723^c	0.368^a	-0.279	0.557^b	-0.261	0.045
Alternaria	-0.500^b	0.723^c	-0.765^c	-0.266	0.663^c	-0.759^c	-0.038	-0.721^c	0.394^a
f__Dipodascaceae	-0.624^c	-0.189	-0.288	0.150	-0.109	0.142	-0.494^b	0.172	0.348
Aspergillus	-0.360	0.051	-0.415^a	0.158	0.172	-0.145	-0.344	-0.068	0.123
Fusarium	-0.773^c	0.092	-0.245	0.371^a	-0.001	-0.122	-0.742^c	-0.081	0.378^a
Penicillium	-0.725^c	-0.154	-0.154	0.378^a	-0.218	0.140	-0.741^c	0.151	0.317
Kodamaea	0.094	0.520^b	-0.668^c	-0.852^c	0.582^c	-0.520^b	0.730^c	-0.524^b	-0.026
Epicoccum	-0.541^b	0.727^c	-0.715^c	-0.209	0.712^c	-0.769^c	-0.172	-0.729^c	0.400^a

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[1] *Corresponding author: caojinghua@hbut.edu.cn