Microbial community of fermented grains and its correlation with organic acids biosynthesis during Yanghe strong-aroma liquor manufacturing process

Abstract:

[Objective] To analyze the microbial community of fermented grains during Yanghe strong-aroma liquor fermentation process, and to establish the correlation between the microorganisms and the biosynthesis of main organic acids.[Methods] The microbial community of fermented grains was analyzed by metagenome sequencing. Principal component analysis and partial least-squares regression analysis were used to find the key microorganisms correlated with the biosynthesis of main organic acids.[Results] The fermentation process can be divided into two periods (0-14 d and 15-60 d), according to the change of microbial composition and the biosynthesis of organic acids. The number of microbes significantly correlated with the biosynthesis of main organic acids from 0 to 15 d was significantly higher than that from 15 d to 60 d. The core microorganisms involved in the biosynthesis of major organic acids were characterized belonging to seven genera:Lactobacillus, Staphylococcus, Saccharomyces, Naumovozyma, Issatchenkia, Psychrobacillus and Rhizopus.[Conclusion] The core and key microorganisms involved in the biosynthesis of major organic acids during Chinese strong-aroma liquor fermentation process were identified. The results may laid the practical foundation and theoretical basis for elucidating the mechanism of acid production in Chinese strong-aroma liquor fermentation process and guarantee of the quality control of liquor.