Environmental factors drive the succession of microbial community structure during wheat Qu fermentation

Abstract

Environmental factors significantly affected the succession of microbial communities during the fermentation of Huangjiu Raw wheat Qu (RWQ). Influence of environmental factors on microbial community during fermentation of Chinese Huangjiu RWQ. The interaction of environmental factors and microorganisms affects the changes of microbial communities and key enzyme transcript levels in different stages during the production of Huangjiu RWQ. This study combined environmental factor analysis and high-throughput sequencing technology to comprehensively analyze the specific changes of microbial communities and environmental factors at each stage of Huangjiu production. In addition, the influence of the interaction of environmental factors and microorganisms on microbial succession was investigated by correlation analysis, and the enzymes related to saccharification and ethanol fermentation during the production of RWQ were explored. The results showed that Bacillus, Weisseria, Thermophilic actinomycetes and Lactobacillus were the dominant bacteria in RWQ, while Aspergillus, Thermomyces, Fusarium and Alternaria were the dominant fungi. Fungi were active in the early stage of RWQ fermentation, while bacteria were active in the middle and late stage of fermentation. Microbial community succession was closely related to environmental humidity and CO2. These environmental factors were positively correlated with most fungi, but negatively correlated with Thermophilic actinomycetes, Glycopolyspora and Acinetobacter. In fungi, the enzymes related to saccharification and fermentation mainly came from Thermophilic ascomycetes and thermophilic fungi, while in Bacteria, these two enzymes mainly came from weisseria. This study revealed the relationship between RWQ microbe and environmental factors, which was helpful to clarify the succession law of RWQ microbe.