title: Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis.
abstract: Daqu, a traditional fermentation starter that is used for Chinese liquor and vinegar production, is still manufactured through a traditional spontaneous solid-state fermentation process with no selected microorganisms are intentionally inoculated. The aim of this work was to analyze the microbiota dynamics during the solid-state fermentation process of Daqu using a traditional and bioaugmented inoculation with autochthonous of Bacillus, Pediococcus, Saccharomycopsis and Wickerhamomyces at an industrial scale. Highly similar dynamics of physicochemical parameters, enzymatic activities and microbial communities were observed during the traditional and bioaugmented solid-state fermentation processes. Both in the two cases, groups of Streptophyta, Rickettsiales and Xanthomonadales only dominated the first two days, but Bacillales and Eurotiales became predominant members after 2 and 10 days fermentation, respectively. Phylotypes of Enterobacteriales, Lactobacillales, Saccharomycetales and Mucorales dominated the whole fermentation process. No significant difference (P > 0.05) in microbial structure was observed between the traditional and bioaugmented fermentation processes. However, slightly higher microbial richness was found during the bioaugmented fermentation process after 10 days fermentation. Our results reinforced the microbiota dynamic stability during the solid-state fermentation process of Daqu, and might aid in controlling the traditional Daqu manufacturing process.
authors.affiliation: Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China.
authors.forename: Pan
authors.initials: P
authors.lastname: Li
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou, 510640, China.
authors.forename: Weifeng
authors.initials: W
authors.lastname: Lin
authors.affiliation: Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China.
authors.forename: Xiong
authors.initials: X
authors.lastname: Liu
authors.affiliation: Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China.
authors.forename: Xiaowen
authors.initials: X
authors.lastname: Wang
authors.affiliation: Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China.
authors.forename: Xing
authors.initials: X
authors.lastname: Gan
authors.affiliation: Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China. Electronic address: btlxluo@scut.edu.cn.
authors.forename: Lixin
authors.initials: L
authors.lastname: Luo
authors.affiliation: Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China. Electronic address: weitie@21cn.com.
authors.forename: Wei-Tie
authors.initials: WT
authors.lastname: Lin
mesh_terms: D019342:Acetic Acid; D000434:Alcoholic Beverages / Q000032:analysis / Q000382:microbiology; D001203:Ascomycota / Q000235:genetics / Q000502:physiology*; D001407:Bacillus / Q000235:genetics / Q000502:physiology*; D001419:Bacteria / Q000235:genetics / Q000378:metabolism; D044822:Biodiversity; D019295:Computational Biology; D058645:Denaturing Gradient Gel Electrophoresis; D005285:Fermentation; D005658:Fungi / Q000235:genetics; D064307:Microbiota / Q000235:genetics / Q000502:physiology; D010376:Pediococcus / Q000235:genetics / Q000502:physiology*; D016133:Polymerase Chain Reaction; D012442:Saccharomycopsis / Q000235:genetics / Q000502:physiology*; D017422:Sequence Analysis, DNA
chemical_list: D019342:Acetic Acid
keywords: Bacillus; Bioaugmentation; Daqu starter; Microbial dynamics; Solid-state fermentation