Exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sorting
Sauce-flavor baijiu is one of the twelve flavor types of Chinese distilled fermented product. Microbial composition plays a key role in the stacked fermentation of Baijiu, which uses grains as raw materials and produces flavor compounds, however, the active microbial community and its relationship r...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-03-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1160552/full |
| _version_ | 1827979277827571712 |
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| author | Ziyang Zhang Ziyang Zhang Yanwei Wei Yanwei Wei Zehao Peng Zehao Peng Peng Du Peng Du Xinyong Du Guoying Zuo Chaoqing Wang Piwu Li Piwu Li Junqing Wang Junqing Wang Ruiming Wang Ruiming Wang |
| author_facet | Ziyang Zhang Ziyang Zhang Yanwei Wei Yanwei Wei Zehao Peng Zehao Peng Peng Du Peng Du Xinyong Du Guoying Zuo Chaoqing Wang Piwu Li Piwu Li Junqing Wang Junqing Wang Ruiming Wang Ruiming Wang |
| author_sort | Ziyang Zhang |
| collection | DOAJ |
| description | Sauce-flavor baijiu is one of the twelve flavor types of Chinese distilled fermented product. Microbial composition plays a key role in the stacked fermentation of Baijiu, which uses grains as raw materials and produces flavor compounds, however, the active microbial community and its relationship remain unclear. Here, we investigated the total and active microbial communities of stacked fermented grains of sauce-flavored Baijiu using flow cytometry and high-throughput sequencing technology, respectively. By using traditional high-throughput sequencing technology, a total of 24 bacterial and 14 fungal genera were identified as the core microbiota, the core bacteria were Lactobacillus (0.08–39.05%), Acetobacter (0.25–81.92%), Weissella (0.03–29.61%), etc. The core fungi were Issatchenkia (23.11–98.21%), Monascus (0.02–26.36%), Pichia (0.33–37.56%), etc. In contrast, using flow cytometry combined with high-throughput sequencing, the active dominant bacterial genera after cell sorting were found to be Herbaspirillum, Chitinophaga, Ralstonia, Phenylobacterium, Mucilaginibacter, and Bradyrhizobium, etc., whereas the active dominant fungal genera detected were Aspergillus, Pichia, Exophiala, Candelabrochaete, Italiomyces, and Papiliotrema, etc. These results indicate that although the abundance of Acetobacter, Monascus, and Issatchenkia was high after stacked fermentation, they may have little biological activity. Flow cytometry and cell sorting techniques have been used in the study of beer and wine, but exploring the microbiome in such a complex environment as Chinese baijiu has not been reported. The results also reveal that flow cytometry and cell sorting are convenient methods for rapidly monitoring complex microbial flora and can assist in exploring complex environmental samples. |
| first_indexed | 2024-04-09T21:34:45Z |
| format | Article |
| id | doaj.art-662ad9c0d8ef4461bd570da236b1e095 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-09T21:34:45Z |
| publishDate | 2023-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-662ad9c0d8ef4461bd570da236b1e0952023-03-27T04:52:48ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2023-03-011410.3389/fmicb.2023.11605521160552Exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sortingZiyang Zhang0Ziyang Zhang1Yanwei Wei2Yanwei Wei3Zehao Peng4Zehao Peng5Peng Du6Peng Du7Xinyong Du8Guoying Zuo9Chaoqing Wang10Piwu Li11Piwu Li12Junqing Wang13Junqing Wang14Ruiming Wang15Ruiming Wang16State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, ChinaDepartment of Biological Engineering, Qilu University of Technology, Jinan, Shandong, ChinaState Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, ChinaDepartment of Biological Engineering, Qilu University of Technology, Jinan, Shandong, ChinaState Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, ChinaDepartment of Biological Engineering, Qilu University of Technology, Jinan, Shandong, ChinaState Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, ChinaDepartment of Biological Engineering, Qilu University of Technology, Jinan, Shandong, ChinaGubeichun Group Co., Ltd., Jinan, Shandong, ChinaGubeichun Group Co., Ltd., Jinan, Shandong, ChinaGubeichun Group Co., Ltd., Jinan, Shandong, ChinaState Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, ChinaDepartment of Biological Engineering, Qilu University of Technology, Jinan, Shandong, ChinaState Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, ChinaDepartment of Biological Engineering, Qilu University of Technology, Jinan, Shandong, ChinaState Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, ChinaDepartment of Biological Engineering, Qilu University of Technology, Jinan, Shandong, ChinaSauce-flavor baijiu is one of the twelve flavor types of Chinese distilled fermented product. Microbial composition plays a key role in the stacked fermentation of Baijiu, which uses grains as raw materials and produces flavor compounds, however, the active microbial community and its relationship remain unclear. Here, we investigated the total and active microbial communities of stacked fermented grains of sauce-flavored Baijiu using flow cytometry and high-throughput sequencing technology, respectively. By using traditional high-throughput sequencing technology, a total of 24 bacterial and 14 fungal genera were identified as the core microbiota, the core bacteria were Lactobacillus (0.08–39.05%), Acetobacter (0.25–81.92%), Weissella (0.03–29.61%), etc. The core fungi were Issatchenkia (23.11–98.21%), Monascus (0.02–26.36%), Pichia (0.33–37.56%), etc. In contrast, using flow cytometry combined with high-throughput sequencing, the active dominant bacterial genera after cell sorting were found to be Herbaspirillum, Chitinophaga, Ralstonia, Phenylobacterium, Mucilaginibacter, and Bradyrhizobium, etc., whereas the active dominant fungal genera detected were Aspergillus, Pichia, Exophiala, Candelabrochaete, Italiomyces, and Papiliotrema, etc. These results indicate that although the abundance of Acetobacter, Monascus, and Issatchenkia was high after stacked fermentation, they may have little biological activity. Flow cytometry and cell sorting techniques have been used in the study of beer and wine, but exploring the microbiome in such a complex environment as Chinese baijiu has not been reported. The results also reveal that flow cytometry and cell sorting are convenient methods for rapidly monitoring complex microbial flora and can assist in exploring complex environmental samples.https://www.frontiersin.org/articles/10.3389/fmicb.2023.1160552/fullflow cytometrycell sortinghigh-throughput sequencingmicrobiome diversitystacked fermented grains |
| spellingShingle | Ziyang Zhang Ziyang Zhang Yanwei Wei Yanwei Wei Zehao Peng Zehao Peng Peng Du Peng Du Xinyong Du Guoying Zuo Chaoqing Wang Piwu Li Piwu Li Junqing Wang Junqing Wang Ruiming Wang Ruiming Wang Exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sorting Frontiers in Microbiology flow cytometry cell sorting high-throughput sequencing microbiome diversity stacked fermented grains |
| title | Exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sorting |
| title_full | Exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sorting |
| title_fullStr | Exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sorting |
| title_full_unstemmed | Exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sorting |
| title_short | Exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sorting |
| title_sort | exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sorting |
| topic | flow cytometry cell sorting high-throughput sequencing microbiome diversity stacked fermented grains |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1160552/full |
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