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Lu M, Zhou W, Ji F, Wu J, Nie Y, Ren C, Xu Y. Profiling prokaryotic community in pit mud of Chinese strong-aroma type liquor by using oligotrophic culturing. Int J Food Microbiol 2020; 337:108951. [PMID: 33202299 DOI: 10.1016/j.ijfoodmicro.2020.108951] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 10/11/2020] [Accepted: 10/24/2020] [Indexed: 02/08/2023]
Abstract
Pit mud microbiota plays a key role in flavour production for Chinese strong-aroma type liquor. However, the pit mud microbiota cannot be cultured in laboratory. In this study, an oligotrophic medium with acetate as carbon source was used to enrich pit mud microbiota. The 16S rRNA gene amplicon sequencing was applied to examine the microbial dynamics of the enrichment consortia. Both methanogens and bacteria were simultaneously enriched. Euryarchaeota, Bacteroidetes and Firmicutes were the top 3 enriched phyla, and 31 genera were successfully enriched. More specifically, 11 genera (65%) out of the 17 dominant genera in pit mud were successfully enriched, including Petrimonas, Proteiniphilum, Anaerocella, Hydrogenispora, Methanosarcina, Fermentimonas, LNR_A2-18, Sedimentibacter, Lutispora, Syntrophomonas and Aminobacterium. Furthermore, 20 rare genera in the analyzed pit mud samples were also enriched. Aceticlastic Methanosaeta and Methanosarcina were found to be dominant methanogens in the enrichment consortia. Metagenomic sequencing was then applied to the enriched microbial consortia to explore the metabolic potentials of pit mud microbes. Aceticlastic methanogenesis pathway of Methanosaeta was reconstructed. Furthermore, 26 high-quality metagenome-assembled genomes (MAGs) were obtained based on the metagenomic binning analysis. Moreover, nutrients in pit mud were found to be crucial to sustain the methanogenesis of the enriched microbial consortia. These results suggested that the enrichment approach by using oligotrophic culturing can effectively cultivate the pit mud microbiota. Combined with metagenomics, the oligotrophic culturing will be greatly helpful to decipher the community composition and metabolic potentials of pit mud microbiota.
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Affiliation(s)
- Mengmeng Lu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Weicheng Zhou
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Fang Ji
- Jiangsu King's Luck Brewery Co., Ltd., Huaian 223001, China
| | - Jianfeng Wu
- Jiangsu King's Luck Brewery Co., Ltd., Huaian 223001, China
| | - Yao Nie
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Cong Ren
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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52
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Zhang M, Wu X, Mu D, Yang W, Jiang S, Sun W, Shen Y, Cai J, Zheng Z, Jiang S, Li X. Profiling the effects of physicochemical indexes on the microbial diversity and its aroma substances in pit mud. Lett Appl Microbiol 2020; 71:667-678. [PMID: 32869331 DOI: 10.1111/lam.13380] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 08/21/2020] [Accepted: 08/22/2020] [Indexed: 11/27/2022]
Abstract
Microbial diversity of pit mud (PM) plays a significant role in Baijiu's flavour. Here we explored the microbial community structures and aroma substances of Wenwang Winery with high-throughput sequencing coupling with headspace solid-phase microextraction-gas chromatography-mass spectrometry. We discovered that the odorant was mainly derived from 14 aroma compounds because of their OAVs ≥ 1 (OAV, the ratio of substance concentration to aroma threshold; s, on behalf of the plural), such as ethyl hexanoate (2438), ethyl octanoate (975), caproic acid (52) and etc. Moreover we also revealed that Lactobacillaceae (97·08%) was the mainly bacterial microbial community in 2-year-old PM, companied by the primarily fungi including Aspergillaceae (55·45%), Unclassified Ascomycota (11·13%) and Dipodascaceae (5·72%). Compared with the 2-year-old PM, bacterial floras in 20-year-old PM and 30-year-old PM were more abundant (i.e. Dysgonomonadaceae, Clostridium and Synerggstaceas), while no fungi were detected. Besides, the physicochemical analysis showed that the content of Lactobacillaceae was inversely associated with moisture, pH and ammonia nitrogen. By further Spearman's correlation coefficient analysis, we verified that the content of Lactobacillaceae was positively correlated with ethyl hexanoate, while negatively correlated with ethyl octanoate and caproic acid. Meanwhile, ethyl octanoate and caproic acid were positively correlated with most flora including Ruminococcaceae, Dysgonomonadaceae and Clostridiacea, which were related to physicochemical indexes. This work demonstrates promise for adjusting the physicochemical indexes of PM to affect the micro-organisms and aroma, which may provide a reference for the production of high-quality Baijiu.
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Affiliation(s)
- M Zhang
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - X Wu
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - D Mu
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - W Yang
- Tianjin Agricultural University, Tianjin, China
| | - S Jiang
- Department of Biotechnology and Food Engineering, Hefei University, Hefei, Anhui, China
| | - W Sun
- Anhui WenWang Brewery Co., Ltd., Linquan, Anhui, China
| | - Y Shen
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - J Cai
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Z Zheng
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - S Jiang
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - X Li
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
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53
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Zhang W, Li J, Rao Z, Si G, Zhang X, Gao C, Ye M, Zhou P. Sesame flavour baijiu: a review. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.614] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Wenqing Zhang
- Engineering Research Centre of Bioprocess, School of Food and Biological Engineering; Hefei University of Technology; 230009 Hefei Anhui China
| | - Jinglei Li
- Engineering Research Centre of Bioprocess, School of Food and Biological Engineering; Hefei University of Technology; 230009 Hefei Anhui China
| | - Zhiming Rao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; 214122 Wuxi Jiangsu China
| | - Guanru Si
- Research Institute of Jiangnan Small Pit Brewing Technology; 242000, Xuanjiu Xuancheng Anhui China
| | - Xian Zhang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; 214122 Wuxi Jiangsu China
| | - Chuanqiang Gao
- Research Institute of Jiangnan Small Pit Brewing Technology; 242000, Xuanjiu Xuancheng Anhui China
| | - Ming Ye
- Engineering Research Centre of Bioprocess, School of Food and Biological Engineering; Hefei University of Technology; 230009 Hefei Anhui China
| | - Ping Zhou
- Research Institute of Jiangnan Small Pit Brewing Technology; 242000, Xuanjiu Xuancheng Anhui China
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Xu J, Sun L, Xing X, Sun Z, Gu H, Lu X, Li Z, Ren Q. Culturing Bacteria From Fermentation Pit Muds of Baijiu With Culturomics and Amplicon-Based Metagenomic Approaches. Front Microbiol 2020; 11:1223. [PMID: 32714285 PMCID: PMC7344326 DOI: 10.3389/fmicb.2020.01223] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Accepted: 05/14/2020] [Indexed: 12/22/2022] Open
Abstract
The Baijiu-making microbiota has an important role in the alcohol production, flavor, and character of Baijiu. 16S rRNA gene sequencing revolutionized the understanding of Baijiu-making microbiota. In this study, nine phyla, 23 classes, 49 orders, 99 families, and 201 genera were detected in pit muds (PMs) by 16S rRNA gene sequencing. Firmicutes and Bacteroidetes predominated (>99%). At the order level, Clostridiales, Bacteroidales, and Bacillales predominated (>92%). At the genus level, Hydrogenispora, Petrimonas, Proteiniphilum, and Sedimentibacter predominated. The pure culture of Baijiu-making prokaryotes was essential to elucidating the role of these microbes in the fermentation of Baijiu. According to the theory of microbial culturomics, a culturing approach with multiple culture conditions was adopted, combining 16S rRNA gene sequencing. We identified 215 prokaryotic strains, which were assigned to 66 species, 41 genera, four phyla, and 19 potential new species. Gas conditions were key factors in culturomics. In addition, culturomics significantly increased the number of species isolated from the fermentation PM compared with previous reports. With culturomics, the diversity spectrum of culturable bacteria in the PM was increased 273.33% at the genus level. This study confirms the complementary role of culturomics in the exploration of complex microbiota.
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Affiliation(s)
- Jialiang Xu
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Leping Sun
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Xuan Xing
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Zhanbin Sun
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Haoyue Gu
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Xin Lu
- State Key Laboratory for Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Zhenpeng Li
- State Key Laboratory for Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Qing Ren
- School of Light Industry, Beijing Technology and Business University, Beijing, China
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Chai LJ, Shen MN, Sun J, Deng YJ, Lu ZM, Zhang XJ, Shi JS, Xu ZH. Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar. Food Microbiol 2020; 92:103559. [PMID: 32950153 DOI: 10.1016/j.fm.2020.103559] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 06/02/2020] [Accepted: 06/04/2020] [Indexed: 01/30/2023]
Abstract
Symphony orchestra of multi-microorganisms characterizes the solid-state acetic acid fermentation process of Chinese cereal vinegars. Lactate is the predominant non-volatile acid and plays indispensable roles in flavor formation. This study investigated the microbial consortia driving the metabolism of D-/l-lactate during fermentation. Sequencing analysis based on D-/l-lactate dehydrogenase genes demonstrated that Lactobacillus (relative abundance: > 95%) dominated the production of both d-lactate and l-lactate, showing species-specific features between the two types. Lactobacillus helveticus (>65%) and L. reuteri (~80%) respectively dominated l- and d-lactate-producing communities. D-/l-lactate production and utilization capabilities of eight predominant Lactobacillus strains were determined by culture-dependent approach. Subsequently, D-/l-lactate producer L. plantarum M10-1 (d:l ≈ 1:1), l-lactate producer L. casei 21M3-1 (D:L ≈ 0.2:9.8) and D-/l-lactate utilizer Acetobacter pasteurianus G3-2 were selected to modulate the metabolic flux of D-/l-lactate of microbial consortia. The production ratio of D-/l-lactate was correspondingly shifted coupling with microbial consortia changes. Bioaugmentation with L.casei 21M3-1 merely enhanced l-lactate production, displaying ~4-fold elevation at the end of fermentation. Addition of L.plantarum M10-1 twice increased both D- and l-lactate production, while A. pasteurianus G3-2 decreased the content of D-/l-isomer. Our results provided an alternative strategy to specifically manipulate the metabolic flux within microbial consortia of certain ecological niches.
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Affiliation(s)
- Li-Juan Chai
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, PR China
| | - Mi-Na Shen
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Jia Sun
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Yong-Jian Deng
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Zhen-Ming Lu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, PR China; Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, 214122, PR China
| | - Xiao-Juan Zhang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, PR China; Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, 214122, PR China
| | - Jin-Song Shi
- School of Pharmaceutical Science, Jiangnan University, Wuxi, 214122, PR China
| | - Zheng-Hong Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou, 646000, PR China.
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56
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Tan G, Zhou R, Zhang W, Hu Y, Ruan Z, Li J, Zhang C, Shen D, Peng N, Liang Y, Zhao S. Detection of Viable and Total Bacterial Community in the Pit Mud of Chinese Strong-Flavor Liquor Using Propidium Monoazide Combined With Quantitative PCR and 16S rRNA Gene Sequencing. Front Microbiol 2020; 11:896. [PMID: 32528426 PMCID: PMC7264162 DOI: 10.3389/fmicb.2020.00896] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Accepted: 04/16/2020] [Indexed: 12/23/2022] Open
Abstract
Microbiota in the pit mud (PM) plays a crucial role in the production of Chinese strong-flavor liquor (CSFL), the most popular distilled liquor in China. However, previous studies used total microbes, instead of viable ones, for the characterization of the microbial community in this environment. In this study, we used propidium monoazide (PMA) combined with quantitative polymerase chain reaction (qPCR) and 16S rRNA gene sequencing to verify the effect of non-viablee bacteria on the characterization of PM bacteria. After PMA concentration optimization, 50 μM PMA was chosen to pretreat 5 and 20 years PMs. The qPCR results showed that there were 50.78 and 71.84% of non-viable bacteria in the 5-year PM and 20-year PM, respectively. Both copy numbers of total bacteria and viable bacteria were significantly higher in 20-year PM than those in 5-year PM. Nevertheless, in terms of bacterial diversity and composition analyses at the operational taxonomic unit (OTU), phylum, class, and genus levels, 16S rRNA gene sequencing results displayed no significant differences between total bacteria and viable bacteria in both PM types. In conclusion, it is necessary for non-viable bacteria to be considered in determining absolute biomass of bacteria in PM, but not necessary in the analysis of diversity and composition of PM bacteria. To the best of our knowledge, our study is the first attempt to analyze viable bacteria in the PM of CSFL and provides useful information on how to accurately characterize a microbial community in a PM environment.
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Affiliation(s)
- Guangxun Tan
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China.,Zhijiang Liquor Industry Co., Ltd., Zhijiang, China
| | - Rui Zhou
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Wenqian Zhang
- Department of Biology, University of Copenhagen, Copenhagen, Denmark
| | - Yuanliang Hu
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China.,Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Zhiyong Ruan
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China.,Key Laboratory of Microbial Resources (Ministry of Agriculture, China), Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jing Li
- Zhijiang Liquor Industry Co., Ltd., Zhijiang, China
| | - Changyi Zhang
- Carl R. Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Champaign, IL, United States
| | - Dengjin Shen
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Nan Peng
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yunxiang Liang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shumiao Zhao
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
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57
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Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production. mSystems 2020; 5:5/2/e00829-19. [PMID: 32209718 PMCID: PMC7093824 DOI: 10.1128/msystems.00829-19] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
Strong-flavor baijiu (SFB) accounts for more than 70% of all Chinese liquor production. In the Chinese baijiu brewing industry, artificial pit mud (APM) has been widely used since the 1960s to construct fermentation cellars for production of high-quality SFB. To gain insights at the systems level into the mechanisms driving APM prokaryotic taxonomic and functional dynamics and into how this variation is connected with high-quality SFB production, we performed the first combined metagenomic, metaproteomic, and metabolomic analyses of this brewing microecosystem. Together, the multi-omics approach enabled us to develop a more complete picture of the changing metabolic processes occurring in APM microbial communities during high-quality SFB production, which will be helpful for further optimization of APM culture technique and improvement of SFB quality. The Chinese alcoholic beverage strong-flavor baijiu (SFB) gets its characteristic flavor during fermentation in cellars lined with pit mud. Microbes in the pit mud produce key precursors of flavor esters. The maturation time of natural pit mud of over 20 years has promoted attempts to produce artificial pit mud (APM) with a shorter maturation time. However, knowledge about the molecular basis of APM microbial dynamics and associated functional variation during SFB brewing is limited, and the role of this variability in high-quality SFB production remains poorly understood. We studied APM maturation in new cellars until the fourth brewing batch using 16S rRNA gene amplicon sequencing, quantitative PCR, metaproteomics, and metabolomics techniques. A total of 36 prokaryotic classes and 195 genera were detected. Bacilli and Clostridia dominated consistently, and the relative abundance of Bacilli decreased along with the APM maturation. Even though both amplicon sequencing and quantitative PCR showed increased abundance of Clostridia, the levels of most of the Clostridium proteins were similar in both the first- and fourth-batch APM samples. Six genera correlated with eight or more major flavor compounds in SFB samples. Functional prediction suggested that the prokaryotic communities in the fourth-batch APM samples were actively engaged in organic acid metabolism, and the detected higher concentrations of proteins and metabolites in the corresponding metabolic pathways supported the prediction. This multi-omics approach captured changes in the abundances of specific microbial species, proteins, and metabolites during APM maturation, which are of great significance for the optimization of APM culture technique. IMPORTANCE Strong-flavor baijiu (SFB) accounts for more than 70% of all Chinese liquor production. In the Chinese baijiu brewing industry, artificial pit mud (APM) has been widely used since the 1960s to construct fermentation cellars for production of high-quality SFB. To gain insights at the systems level into the mechanisms driving APM prokaryotic taxonomic and functional dynamics and into how this variation is connected with high-quality SFB production, we performed the first combined metagenomic, metaproteomic, and metabolomic analyses of this brewing microecosystem. Together, the multi-omics approach enabled us to develop a more complete picture of the changing metabolic processes occurring in APM microbial communities during high-quality SFB production, which will be helpful for further optimization of APM culture technique and improvement of SFB quality.
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Ji M, Du H, Xu Y. Structural and metabolic performance of p-cresol producing microbiota in different carbon sources. Food Res Int 2020; 132:109049. [PMID: 32331677 DOI: 10.1016/j.foodres.2020.109049] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 01/18/2020] [Accepted: 01/31/2020] [Indexed: 12/15/2022]
Abstract
p-Cresol (PC) is a potential off-flavor and carcinogenic compound that affects food flavor and safety. However, controlling the production of PC when making fermented food is hindered by a lack of knowledge of the microbial diversity and the growth requirements of the microbiota that produce PC. To address this, the present study used three media with selected carbon sources (glucose, ethanol and lactic acid) to explore the microbial origin of PC and to determine the preferred carbon source for the PC-producing microbiota in the pit mud of the strong-aroma type Baijiu. The results showed that the different carbon sources affected the microbial structure, especially of the PC-producing microbiota. Glucose led to the highest production of PC and lactic acid to the lowest. The production of PC was significantly correlated (p < 0.05, |ρ| > 0.6) with Dorea, Sporanaerobacter, Tepidimicrobium, Tissierella Soehngenia, Clostridium and Sedimentibacter in the glucose medium; with Proteiniborus, Ruminococcus and Sporanaerobacter in the ethanol medium; and with Lutispora and Tepidimicrobium in the lactic acid medium. Multiphasic metabolite target analysis further indicated that the PC-producing microbiota could also metabolize flavor compounds. Lactic acid could inhibit the production of PC and ensure that the microbiota produced the appropriate flavor compounds during culture. Collectively, Dorea, Sporanaerobacter, Tepidimicrobium, Tissierella_Soehngenia, Clostridium, Sedimentibacter, Proteiniborus, Ruminococcus and Lutispora were identified as potential PC producers in three media with glucose preferred as the carbon source. These findings provide a perspective on the microbiota and carbon source preference for ultimately improving the quality of distilled alcoholic beverage.
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Affiliation(s)
- Mei Ji
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Hai Du
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
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59
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Tan Y, Zhong H, Zhao D, Du H, Xu Y. Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process. Int J Food Microbiol 2019; 311:108350. [DOI: 10.1016/j.ijfoodmicro.2019.108350] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 09/04/2019] [Accepted: 09/05/2019] [Indexed: 02/05/2023]
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60
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He G, Huang J, Wu C, Jin Y, Zhou R. Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem. Food Res Int 2019; 129:108851. [PMID: 32036891 DOI: 10.1016/j.foodres.2019.108851] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 11/18/2019] [Accepted: 11/20/2019] [Indexed: 01/14/2023]
Abstract
Traditional spontaneous fermentation in microecosystem with microbial successions and environmental variables results in inconsistent quality of fermented foods. We therefore propose the directional bioturbation for microbiota regulation and metabolites production in food fermentation. Here, we revealed the bioturbation effect of fortified Daqu on microbial community based on taxonomic composition, co-occurrence network, and metabolic potential, using Chinese strong-flavor liquor fermentation as a microecosystem. According to principal coordinate analysis, microbial communities were obviously influenced by the bioturbation of fortified Daqu. More specifically, bioturbation increased the abundances of Caproiciproducens, Clostridium, Aspergillus, Candida, Methanobacterium, and Methanosarcina, while decreased that of Lactobacillus. Meanwhile, higher abundances of most genes that encoding enzymes involved in interspecies hydrogen transfer between hexanoic acid bacteria and methanogens were observed in the bioturbated ecosystem by PICRUSt approach. Additionally, co-occurrence analysis showed that bioturbation increased the diversity and complexity of interspecies interactions in microecosystem, which contributed to higher production of flavor metabolites such as hexanoic acid, ethyl hexanoate, and hexyl hexanoate. These results indicated that the bioturbation of fortified Daqu is feasible for flavor metabolism by interspecies interactions of functional microbiota in liquor fermentation. Taken together, it is of great importance for regulating Chinese liquor and even other foods fermentation by bioturbation.
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Affiliation(s)
- Guiqiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China.
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61
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Tan G, Hu Y, Huang Y, Liu H, Dong W, Li J, Liu J, Peng N, Liang Y, Zhao S. Analysis of bacterial communities in pit mud from Zhijiang Baijiu distillery using denaturing gradient gel electrophoresis and high- throughput sequencing. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.595] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Guangxun Tan
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
- Zhijiang Baijiu Industry Co. Ltd.; Zhijiang 443200 China
| | - Yuanliang Hu
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences; Hubei Normal University; Huangshi 435002 China
| | - Yinna Huang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Huanming Liu
- College of Food Science and Technology; Guangdong Ocean University; Zhanjiang 524088 China
| | - Weiwei Dong
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Jing Li
- Zhijiang Baijiu Industry Co. Ltd.; Zhijiang 443200 China
| | - Jianfeng Liu
- Hubei Light Industry Technology Institute; Wuhan 430070 China
| | - Nan Peng
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Yunxiang Liang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Shumiao Zhao
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
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Chai LJ, Lu ZM, Zhang XJ, Ma J, Xu PX, Qian W, Xiao C, Wang ST, Shen CH, Shi JS, Zheng-Hong X. Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation. Front Microbiol 2019; 10:1397. [PMID: 31316481 PMCID: PMC6611424 DOI: 10.3389/fmicb.2019.01397] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Accepted: 06/04/2019] [Indexed: 11/13/2022] Open
Abstract
Butyrate, one of the key aroma compounds in Luzhou-flavor baijiu, is synthesized through two alternative pathways: butyrate kinase (buk) and butyryl-CoA: acetate CoA-transferase (but). A lack of knowledge of butyrate-producing microorganisms hinders our ability to understand the flavor formation mechanism of baijiu. Here, temporal dynamics of microbial metabolic profiling in fermented grains (FG) was explored via PICRUSt based on 16S rRNA gene sequences. We found Bacilli and Bacteroidia were the major potential butyrate producers in buk pathway at the beginning of fermentation, while later Clostridia dominated the two pathways. Clone library analysis also revealed that Clostridia (~73% OTUs) was predominant in buk pathway throughout fermentation, followed by Bacilli and Bacteroidia, and but pathway was merely possessed by Clostridia. Afterward, Clostridia-specific 16S rRNA gene sequencing demonstrated Clostridium might be the major butyrate-producing genus in two pathways, which was subsequently evaluated using culture approach. Seventeen Clostridium species were isolated from FG based on 16S rRNA gene sequence-guided medium prediction method. Profiles of short-chain fatty acids and but and buk genes in these species demonstrated phylogenetic and functional diversities of butyrate-producing Clostridium in FG. These findings add to illustrate the diversity of potential butyrate producers during brewing and provide a workflow for targeting functional microbes in complex microbial community.
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Affiliation(s)
- Li-Juan Chai
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China.,Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, China
| | - Zhen-Ming Lu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China.,Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, China.,School of Pharmaceutical Science, Jiangnan University, Wuxi, China
| | - Xiao-Juan Zhang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China.,Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, China.,National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Jian Ma
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Peng-Xiang Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Wei Qian
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Chen Xiao
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Song-Tao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Cai-Hong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Jin-Song Shi
- School of Pharmaceutical Science, Jiangnan University, Wuxi, China
| | - Xu Zheng-Hong
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,National Engineering Research Center of Solid-State Brewing, Luzhou, China
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