Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation

作者：Shukun Yuan, Hai Du, Dong Zhao, Zongwei Qiao, Jia Zheng, Xiao‐Wei Yu, Yan Xu · 发表于：Microbiology Spectrum · 年份：2023 · DOI：10.1128/spectrum.05103-22 · 被引用次数：41 · 研究领域：Fermentation and Sensory Analysis、Microbial Metabolism and Applications、Tea Polyphenols and Effects

From an ecological perspective, keystone taxa in microbial networks with high connectivity have crucial roles in community assembly and function. We used CSFB fermentation as a model system to study the ecological functions of dominant and keystone taxa at the metabolic level. We show that both dominant taxa (e.g., those taxa that have the highest relative abundances) and keystone taxa (e.g., those taxa with the most cooccurrences) affected the resulting flavor profiles. Moreover, our findings established that stochastic processes were dominant in shaping the communities of keystone taxa during CSFB fermentation. This result is striking as it suggests that although the controlled conditions in the fermentor can determine the dominant taxa, the uncontrolled rare keystone taxa in the microbial community can alter the resulting flavor profiles. This important insight is vital for the development of potential manipulation strategies to improve the quality of CSFB through the regulation of keystone species.