菌群强化对大曲微生物群落结构及代谢影响的研究OA

This study employed multiphase detection technology to investigate the effects of adding 0.2％(M2)and 0.4％(M4)Muqu on the physicochemical properties,microbial community structure,and metabolite profile of Daqu.The results demonstrated that,compared to the control samples(M0),the liquefaction and saccharification abilities of M2 decreased by 3.44％and 19.05％,respec-tively.In contrast,the amino nitrogen content increased significantly(96.21％),and the acetic acid content also increased by 65.11％,while oxalic acid levels dropped below the detection limit.Furthermore,the addition of Muqu,substantially elevated the concentration of acid,pyrazines,and heterocyclic substances.Microbial community analysis revealed that Muqu altered the dominant bacterial community position:the bacterial community shifted from a single dominance of Saccharopolyspora to a co-dominant community characterized by Ther-moactinomyces,Saccharopolyspora,and Weissella.The fungal community evolved from a single dominance of Thermomyces to a co-domi-nance of Thermomyces and Thermoascus.Mechanistic analysis of community assembly indicated that bacterial communities were governed primarily by deterministic processes,whereas fungal communities stochastic assembly in M2 before shifting to deterministic processes in M4.These results provide a theoretical foundation for developing microbial targeted strategies of medium-high-temperature Daqu.