Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations.

ABSTRACT: Identification of the core functional microorganisms in food fermentations is necessary to understand the ecological and functional processes for making those foods. Wheat qu, which provides liquefaction and saccharifying power, and affects the flavor quality, is a key ingredient in ancient alcoholic huangjiu fermentation, while core microbiota of them still remains indistinct. In this study, metagenomics, metabolomics, microbial isolation and co-fermentation were used to investigate huangjiu. Although Aspergillus is usually regarded as core microorganism in wheat qu to initiate huangjiu fermentations, our metagenomic analysis showed that bacteria Saccharopolyspora are predominant in wheat qu and responsible for breakdown of starch and cellulose. Metabolic network and correlation analysis

SUBMITTER: Liu S 

PROVIDER: S-EPMC10509236 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature