Chameleon-like microbes promote microecological differentiation of Daqu

This study investigates how chameleon-like microbes found in Daqu, a fermentation community, influence the microecological differentiation under specific environmental conditions. The research identifies specific microbes such as Neurospora crassa, Aspergillus nidulans, Bacillus subtilis, and Oceanobacillus iheyensis as chameleon-like, capable of regulating metabolic differences in amino acids and promoting microecological changes. By analyzing these microbes using metaproteomics, the study shows that they play a crucial role in shaping the microbial community. The presence of these chameleon-like microbes contributes to the stability and robustness of the community, especially when facing environmental disturbances, by increasing dissimilarity and forming unique homeostatic states. The research highlights the importance of these microbial interactions in shaping complex ecosystems like Daqu.

Daqu is a type of traditional fermentation starter used in Chinese liquor production, particularly for making Chinese baijiu. It is a solid-state fermentation starter made from a mixture of grains, such as barley, wheat, or rice, and various microbial cultures. Daqu plays a crucial role in the fermentation process by providing enzymes and microorganisms that convert starches and proteins in the raw materials into sugars and amino acids, which are then fermented by yeast to produce alcohol. Daqu imparts unique flavors and characteristics to Chinese liquors and is considered an essential element in the production of high-quality baijiu.