Data_Sheet_2_Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation.docx

Luxiang-flavor Baijiu is the mainstream of Baijiu production and consumption in China, and the microbial composition has a great influence on the flavor and quality of Baijiu. In this study, we combined multi-omics sequencing technology to explore the microbial composition, dynamics and metabolite changes of Luxiang-flavor Jiupei during long fermentation periods. The results showed that based on the interaction between environmental constraints and microorganisms, Jiupei microorganisms formed different ecological niches and functional differentiation, which led to the formation of Jiupei stable core microorganisms. The bacteria were mainly Lactobacillus and Acetobacter, and the fungi were mainly Kazachstani and Issatchenkia. Most bacteria were negatively correlated with temperature, alcohol and acidity, and for the fungi, starch content, reducing sugar content and temperature had the most significant effects on community succession. Macroproteomic analysis revealed that Lactobacillus jinshani had the highest relative content; microbial composition, growth changes and functions were more similar in the pre-fermentation period (0–18 days); microorganisms stabilized in the late fermentation period (24–220 days). The metabolome analysis revealed that the metabolites of the Jiupei changed rapidly from 18 to 32 days of fermentation, with a significant increase in the relative content of amino acids, peptides and analogs and a significant decrease in the relative content of sugars; the metabolites of the Jiupei changed slowly from 32 to 220 days of fermentation, with a stabilization of the content of amino acids, peptides and analogs. This work provides insights into the microbial succession and microbial drivers during the long-term fermentation of Jiupei, which have potential implications for optimizing production and improving the flavor of Baijiu.

泸香型白酒（Luxiang-flavor Baijiu）是中国白酒生产与消费的主流品类，其微生物群落组成对白酒的风味与品质具有显著影响。本研究结合多组学测序技术，探究了泸香型白酒酒醅（Luxiang-flavor Jiupei）在长期发酵过程中的微生物群落组成、动态变化及代谢物变化规律。研究结果表明，在环境约束与微生物互作的共同作用下，酒醅微生物形成了差异化的生态位与功能分化，进而构建出酒醅中稳定的核心微生物群落。细菌类群主要为乳杆菌属（Lactobacillus）与醋杆菌属（Acetobacter），真菌类群则以Kazachstania属（Kazachstani）和伊萨酵母属（Issatchenkia）为主。多数细菌类群与发酵温度、酒精浓度及酸度呈负相关；而对于真菌类群而言，淀粉含量、还原糖含量与温度对其群落演替的影响最为显著。宏蛋白质组学分析显示，金沙乳杆菌（Lactobacillus jinshani）的相对丰度最高；发酵前期（0~18天）的微生物群落组成、生长动态及功能特征较为相似；而发酵后期（24~220天）的微生物群落趋于稳定。代谢组学分析结果显示，酒醅的代谢物在发酵18~32天期间变化迅速，其中氨基酸、肽类及其类似物的相对含量显著上升，而糖类物质的相对含量则显著下降；在发酵32~220天期间，酒醅代谢物的变化趋于平缓，氨基酸、肽类及其类似物的含量维持稳定。本研究揭示了酒醅长期发酵过程中的微生物演替规律及其驱动机制，可为优化白酒生产工艺、提升白酒风味品质提供理论参考。