Purine is mainly culprit of hyperuricemia (HUA) and gout, which is widely present in Huangjiu in the form of free bases. Bacterial succession plays an important role in quality control in Huangjiu. The correlation between the purine compound content and the bacterial communities during the fermentation process has not yet been evaluated. In this study, high-throughput sequencing (HTS) technology was used to monitor the bacterial community composition of Huangjiu at different fermentation stages. The correlation between the bacterial community and the contents of physicochemical properties and purine compounds were evaluated using the Spearman analysis method. The key enzymes of purine metabolism pathway in the microbial community were analyzed by bioinformatics using Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt). The results showed that the purine content in Huangjiu increased gradually in 0∼9d of fermentation (21.05–65.71 mg/L), and stabilized gradually in 12∼18d (65.63–69.55 mg/L), while the abundance of lactic acid bacteria (LAB) of bacterial microbial flora were increased (0∼9d) and then stabilized (12∼18d). Moreover, and were highly correlated positively with purine contents, while and were correlated negatively. In addition, the dominant strains of bacteria were involved in the metabolism of purine, and the key enzymes for purine compound synthesis were more abundant than that for purine degradation. This study is helpful to scientifically understand the formation mechanism of purines, providing a basis for screening functional strains of purine degrading to accurately regulate purine level in Huangjiu.

中文翻译：

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黄酒发酵过程中细菌群落演替与嘌呤化合物变化的相关性

嘌呤是高尿酸血症（HUA）和痛风的罪魁祸首，在黄酒中以游离碱的形式广泛存在。细菌演替在黄酒的质量控制中发挥着重要作用。发酵过程中嘌呤化合物含量与细菌群落之间的相关性尚未评估。本研究采用高通量测序（HTS）技术监测黄酒不同发酵阶段的细菌群落组成。采用Spearman分析方法评价细菌群落与理化性质和嘌呤化合物含量的相关性。利用未观察状态重建的群落系统发育调查（PICRUSt），通过生物信息学分析微生物群落嘌呤代谢途径的关键酶。结果表明，黄酒发酵0～9d时嘌呤含量逐渐升高（21.05～65.71 mg/L），12～18d逐渐稳定（65.63～69.55 mg/L），而乳酸菌丰度（细菌微生物菌群的LAB）先增加（0～9d），然后稳定（12～18d）。而且， 和 与嘌呤含量呈高度正相关，而 和 呈负相关。此外，优势菌参与嘌呤代谢，嘌呤化合物合成的关键酶比嘌呤降解的关键酶更加丰富。本研究有助于科学认识嘌呤的形成机制，为筛选具有降解嘌呤功能的菌株以准确调节黄酒中嘌呤含量提供依据。