ArticlemSystems2020
Temperature-Induced Annual Variation in Microbial Community Changes and Resulting Metabolome Shifts in a Controlled Fermentation System.
Article in mSystems, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Construction of microecological discrimination models for high-temperature Daqu from different regions.Food chemistry: X · 2026Article
- Substrate-driven shifts in microbial communities reshape metabolite profiles during soybean residue fermentation.Frontiers in microbiology · 2026Article
- Unraveling flavor formation inFood chemistry: X · 2025Review
- Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges.Foods (Basel, Switzerland) · 2025Review
- Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aromaFood chemistry: X · 2025Article
- Metagenomic insights into viral dynamics and funcation in Baijiu.Current research in food science · 2025Article
- Precipitation and temperature drive microbial community changes affecting flavor quality ofFood chemistry: X · 2024Article
- The mechanism of microbial structure and flavor characteristics inFood chemistry: X · 2024Article
- Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
- Origin, Selection, and Succession of Coastal Intertidal Zone-Derived Bacterial Communities Associated with the Degradation of Various Lignocellulose Substrates.Microbial ecology · 2023Article
- Integrating the Soil Microbiota and Metabolome Reveals the Mechanism through Which Controlled Release Fertilizer Affects Sugarcane Growth.International journal of molecular sciences · 2023Article
- Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation.Applied and environmental microbiology · 2023Article
- Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu.Frontiers in microbiology · 2023Article
- Deciphering microbial community dynamics along the fermentation course of soy sauce under different temperatures using metagenomic analysis.Bioscience of microbiota, food and health · 2023Article
- Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar.Food chemistry: X · 2022Article
- Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation.Microbiology spectrum · 2022Article
- Fungal Interactions Strengthen the Diversity-Functioning Relationship of Solid-State Fermentation Systems.mSystems · 2022Article
- Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System.Microbiology spectrum · 2021Article
- Eco-Evolutionary Dynamics in Microbial Communities from Spontaneous Fermented Foods.International journal of environmental research and public health · 2021Article
- Gradient Internal Standard Method for Absolute Quantification of Microbial Amplicon Sequencing Data.mSystems · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We are rapidly increasing our understanding on the spatial distribution of microbial communities. However, microbial functioning, as well as temporal differences and mechanisms causing microbial community shifts, remains comparably little explored. Here, using Chinese liquor fermentation as a model system containing a low microbial diversity, we studied temporal changes in microbial community structure and functioning. For that, we used high-throughput sequencing to analyze the composition of bacteria and fungi and analyzed the microbially derived metabolome throughout the fermentation process in all four seasons in both 2018 and 2019. We show that microbial communities and the metabolome changed throughout the fermentation process in each of the four seasons, with metabolome diversity increasing throughout the fermentation process. Across seasons, bacterial and fungal communities as well as the metabolome driven by 10 indicator microorganisms and six metabolites varied even more. Daily average temperature in the external surroundings was the primary determinant of the observed temporal microbial community and metabolome changes. Collectively, our work reveals critical insights into patterns and processes determining temporal changes of microbial community composition and functioning. We highlight the importance of linking taxonomic to functional changes in microbial ecology to enable predictions of human-relevant applications.
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