Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes

• Published in: Food research international 2024-07, Vol.187, p.114327-114327, Article 114327
• Main Authors: Shi, Gailing, Fang, Chao, Xing, Shuang, Guo, Ying, Li, Xin, Han, Xiao, Lin, Liangcai, Zhang, Cuiying
• Format: Article
• Language: English
• Subjects: Bacteria - classification; Bacteria - genetics; Bacteria - metabolism; Driving factors; Fermentation; Food Handling - methods; Food Microbiology; Fungi - metabolism; Heterogenetic mechanism; High-temperature Daqu; Hot Temperature; Mechanical crafts; Metabolic phenotypes; Microbial assembly; Phenotype
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2024.114327

[Display omitted] •Fungal communities were assembled stochastically, while deterministic assembly was configured for bacteria.•Unraveling the dissimilarities in metabolism phenotypes of high-temperature Daqu in differential craft models.•Bacillus, Virgibacillus, Oceanobacillus, Kroppenstedtia, Lactobacillus, Monascus were contributors to metabolic variances.•High temperature, high acid and low moisture were key positive drivers on the formation of the characteristic flavor in high-temperature Daqu. The mechanical process has a widely usage in large-scale high-temperature Daqu (HTD) enterprises, however, the quality of the mechanical HTD is gapped with the HTD by traditional process. Currently, the understanding of the mechanism behind this phenomenon is still over-constrained. To this end, the discrepancies in fermentation parameters, enzymatic characteristics, microbial assembly and succession patterns, metabolic phenotypes were compared between traditional HTD and mechanical HTD in this paper. The results showed that mechanical process altered the temperature ramping procedure, resulting in a delayed appearance of the peak temperature. This alteration shifted the assembly pattern of the initial bacterial community from determinism to stochasticity, while having no impact on the stochastic assembly pattern of the fungal community. Concurrently, mechanical pressing impeded the accumulation of arginase, tetramethylpyrazine, trimethylpyrazine, 2-methoxy-4-vinylphenol, and butyric acid, as the target dissimilarities in metabolism between traditional HTD and mechanical HTD. Pearson correlation analysis combined with the functional prediction further demonstrated that Bacillus, Virgibacillus, Oceanobacillus, Kroppenstedtia, Lactobacillus, and Monascus were mainly contributors to metabolic variances. The Redundancy analysis (RDA) of fermented environmental factors on functional ASVs indicated that high temperature, high acid and low moisture were key positive drivers on the microbial metabolism for the characteristic flavor in HTD. Based on these results, heterogeneous mechanisms between traditional HTD and mechanical HTD were explored, and controllable metabolism targets were as possible strategies to improve the quality of mechanical HTD.