Fermentation is a traditional processing method that can impact the abundance of relevant components in Chinese herbal medicines. Huafeng Dan Yaomu was processed by fermentation. In this study, we investigated changes in toxic alkaloids using high‐performance liquid chromatography and analysed the changes in microbial communities during fermentation of Huafeng Dan Yaomu by Illumina MiSeq platform. The results indicated that highly toxic alkaloid compounds including aconitine, mesaconitine and hypaconitine were decreased, whereas benzoylmesaconine and benzoylhypaconitine were increased during fermentation. The dominant bacterial genera in the raw material (day 0) were Bacillus (58·38%), Enterobacter (16·05%), Enterococcus (4·10%) and others (11·48%). After 7 days of fermentation, Pediococcus predominated, increasing from 98·26 to 99·97%. The dominant fungal genera in the raw material (day 0) were Incertae_Sedis_incertae_sedis (45·36%), Eurotiales_unclassified (20·63%), Millerozyma (15·58%) and Saccharomycopsis (10·64%). After 7 days of fermentation, Saccharomycopsis was increased to 90·84%. After 14 days of fermentation, Pichia became the main fungal genera in the fermentation process. There were 16 bacterial genera and seven fungal genera that displayed significant correlation with toxic alkaloids. The dynamics of the microbiota and chemical compounds during fermentation of Huafeng Dan Yaomu were revealed, providing a foundation for further investigation of the effects of microbes on chemical compounds and insights into the manufacturing of Huafeng Dan Yaomu.

中文翻译：

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华丰丹药木发酵过程中微生物群落演替及有毒生物碱变化

发酵是一种传统的加工方法，会影响中草药中相关成分的丰度。华峰丹药木采用发酵法加工而成。在本研究中，我们使用高效液相色谱法研究了有毒生物碱的变化，并通过 Illumina MiSeq 平台分析了华丰丹药木发酵过程中微生物群落的变化。结果表明，在发酵过程中，乌头碱、中乌头碱和次乌头碱等剧毒生物碱化合物减少，而苯甲酰基中乌头碱和苯甲酰基次乌头碱增加。原料（第0天）中优势菌属为芽孢杆菌属（58·38%）、肠杆菌属（16·05%）、肠球菌属（4·10%）等（11·48%）。发酵7天后，片球菌占优势，从98·26%增加到99·97%。原料（第0天）中的优势真菌属为Incertae_Sedis_incertae_sedis (45·36%)、Eurotiales_unclassified (20·63%)、Millerozyma (15·58%)和Saccharomycopsis (10·64%)。发酵7天后，酵母菌含量增加到90·84%。经过14天的发酵，毕赤酵母成为发酵过程中的主要真菌属。有 16 个细菌属和 7 个真菌属与有毒生物碱显示出显着相关性。揭示了华峰丹药木发酵过程中微生物群和化合物的动态变化，为进一步研究微生物对化合物的影响和深入了解华峰丹药木的生产提供了基础。Millerozyma (15·58%) 和 Saccharomycopsis (10·64%)。发酵7天后，酵母菌含量增加到90·84%。经过14天的发酵，毕赤酵母成为发酵过程中的主要真菌属。有 16 个细菌属和 7 个真菌属与有毒生物碱显示出显着相关性。揭示了华峰丹药木发酵过程中微生物群和化合物的动态变化，为进一步研究微生物对化合物的影响和深入了解华峰丹药木的生产提供了基础。Millerozyma (15·58%) 和 Saccharomycopsis (10·64%)。发酵7天后，酵母菌含量增加到90·84%。经过14天的发酵，毕赤酵母成为发酵过程中的主要真菌属。有 16 个细菌属和 7 个真菌属与有毒生物碱显示出显着相关性。揭示了华峰丹药木发酵过程中微生物群和化合物的动态变化，为进一步研究微生物对化合物的影响和深入了解华峰丹药木的生产提供了基础。有 16 个细菌属和 7 个真菌属与有毒生物碱显示出显着相关性。揭示了华峰丹药木发酵过程中微生物群和化合物的动态变化，为进一步研究微生物对化合物的影响和深入了解华峰丹药木的生产提供了基础。有 16 个细菌属和 7 个真菌属与有毒生物碱显示出显着相关性。揭示了华峰丹药木发酵过程中微生物群和化合物的动态变化，为进一步研究微生物对化合物的影响和深入了解华峰丹药木的生产提供了基础。