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　　AEM当期封面

　　Title：《Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation》

　　翻译标题：环境微生物驱动中国白酒发酵过程中的微生物演替及代谢特征

　　简单介绍：该文章对白酒相关菌群进行研究，明确大曲贡献主要真菌，而发酵车间中的环境是发酵细菌的重要来源。

　?、?设置新老车间两个环境，利用高通量测序、多相代谢物靶标等方法分析白酒发酵过程中的微生物演替及代谢变化;

　?、?大曲贡献了发酵过程大多数的真菌群落，而环境(室/内外地面、工具等)贡献了发酵过程中的大多数细菌群落;

　?、?新车间环境中芽孢杆菌属、魏斯氏菌属等5种菌属丰度下降，假单胞菌属、泛生菌属属等6个菌属丰度上升;

　　④ 且新车间发酵过程中乙酸、乳酸、苹果酸、乙酸乙酯增加，乳酸乙酯减少;

　　⑤ 环境微生物是发酵过程中微生物的重要来源。

　　相关图片：

　　Abstract：

　　Many microorganisms in environment participate in the fermentation process of Chinese liquor. However, it is unknown what extent of the environmental microbiota influences on fermentation. In this study, high-throughput sequencing combined with multiphasic metabolite target analysis were applied to study the microbial succession and metabolism changes during Chinese liquor fermentation from two environments (old and new workshops). SourceTracker was applied to evaluate the contribution of environmental microbiota to fermentation. Results showed that Daqu contributed 9.10-27.39% of bacterial communities and 61.06-80.00% of fungal communities to fermentation, whereas environments (outdoor ground, indoor ground, tools and other unknown environments) contributed 62.61-90.90% of bacterial communities and 20.00-38.94% of fungal communities to fermentation. In old workshop, six bacteria [Lactobacillus (11.73% average relative abundance), Bacillus (20.78%), Pseudomonas (6.13%), Kroppenstedtia (10.99%), Weissella (16.64%) and Pantoea (3.40%)] and five fungi [Pichia (55.10%), Candida (1.47%), Aspergillus (10.66%), Saccharomycopsis (22.11%) and Wickerhamomyces (3.35%)] were abundant at the beginning of fermentation. However, in new workshop, the change of environmental microbiota decreased the abundances of Bacillus (5.74%), Weissella (6.64%), Pichia (33.91%), Aspergillus (7.08%) and Wickerhamomyces (0.12%), and increased the abundances of Pseudomonas (17.04%), Kroppenstedtia (13.31%), Pantoea (11.41%), Acinetobacter (3.02%), Candida (16.47%) and Kazachstania (1.31%). Meanwhile, in new workshop, the changes of microbial community resulted in the increase of acetic acid, lactic acid, malic acid and ethyl acetate, and the decrease of ethyl lactate during fermentation. This study showed that environmental microbiota was an important source of fermentation microbiota, and could drive both the microbial succession and the metabolic profiles during liquor fermentation.IMPORTANCE Traditional solid-state fermentation of foods and beverages is mainly carried out by complex microbial communities from raw materials, starters and the processing environments. However, it is still unclear how the environmental microbiota influences on the quality of fermented foods and beverages, especially for Chinese liquor. In this study, we utilized high-throughput sequencing, microbial source tracking and multiphasic metabolite target analysis to analyze the origins of microbiota and the metabolic profiles during liquor fermentation. This study contributes to a deeper understanding of the role of environmental microbiota during fermentation.

　　All Authors：

　　Xueshan Wang,Hai Du,Yan Zhang,Yan Xu

　　First Authors：

　　Xueshan Wang

　　Correspondence：

　　Yan Xu