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Transformation of Microbial Negative Correlations into Positive Correlations by Saccharomyces cerevisiae Inoculation during Pomegranate Wine Fermentation
Applied and Environmental Microbiology ( IF 4.4 ) Pub Date : 2020-11-24 , DOI: 10.1128/aem.01847-20
Xueshan Wang 1, 2 , Xidong Ren 3 , Qingqing Shao 1 , Xiao Peng 1 , Wenjing Zou 1 , Zhongguan Sun 1 , Lihua Zhang 1 , Hehe Li 2
Affiliation  

The application of starter is a common practice to accelerate and steer the pomegranate wine fermentation process. However, the use of starter needs a better understanding of the effect of the interaction between the starter and native microorganisms during alcoholic fermentation. In this study, high-throughput sequencing combined with metabolite analysis was applied to analyze the effect of commercial Saccharomyces cerevisiae inoculation on the native fungal community interaction and metabolism during pomegranate wine fermentation. Results showed that there were diverse native fungi in pomegranate juice, including Hanseniaspora uvarum, Hanseniaspora valbyensis, S. cerevisiae, Pichia terricola, and Candida diversa. Based on ecological network analysis, we found that S. cerevisiae inoculation transformed the negative correlations into positive correlations among the native fungal communities and decreased the Granger causalities between native yeasts and volatile organic compounds. This might lead to decreased contents of isobutanol, isoamylol, octanoic acid, decanoic acid, ethyl laurate, ethyl acetate, ethyl hexadecanoate, phenethyl acetate, and 2-phenylethanol during fermentation. This study combined correlation and causality analysis to gain a more integrated understanding of microbial interaction and the fermentation process. It provided a new strategy to predict certain behaviors between inoculated and selected microorganisms and those coming directly from the fruit.

中文翻译:

石榴酒发酵过程中酿酒酵母接种将微生物阴性相关转化为阳性相关。

发酵剂的应用是加速和引导石榴酒发酵过程的常用方法。但是,使用发酵剂需要更好地了解酒精发酵过程中发酵剂与天然微生物之间相互作用的影响。在这项研究中,高通量测序与代谢产物分析相结合,用于分析商业酿酒酵母接种对石榴酒发酵过程中原生真菌群落相互作用和代谢的影响。结果表明,石榴汁中有多种天然真菌,包括汉假孢汉酵母Hanseniaspora uvarum)汉氏汉酵母Hanseniaspora valbyensis)酿酒酵母S. cerevisiae)毕赤酵母Pichia terricola)和念珠菌。基于生态网络分析,我们发现酿酒酵母接种将天然真菌群落之间的负相关转变为正相关,并降低了天然酵母与挥发性有机化合物之间的格兰杰因果关系。这可能导致发酵过程中异丁醇,异戊醇,辛酸,癸酸,月桂酸乙酯,乙酸乙酯,十六烷酸乙酯,苯乙酸乙酯和2-苯基乙醇的含量降低。这项研究结合了相关性和因果关系分析,以更全面地了解微生物相互作用和发酵过程。它提供了一种新的策略来预测接种和选择的微生物与直接来自果实的微生物之间的某些行为。
更新日期:2020-11-25
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