1
|
Cai W, Wang Y, Ni H, Liu Z, Liu J, Zhong J, Hou Q, Shan C, Yang X, Guo Z. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu. Food Res Int 2021; 150:110734. [PMID: 34865753 DOI: 10.1016/j.foodres.2021.110734] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 09/06/2021] [Accepted: 09/28/2021] [Indexed: 02/01/2023]
Abstract
Light-flavor Baijiu is made from grain materials using a combination of three types of low-temperature Daqu (Hongxin, Houhuo, and Qingcha). This study comprehensively examined the microbial structure, microbial functions, and flavor characteristics of the three types of low-temperature Daqu using high-throughput sequencing and electronic senses, and it further clarified the relationship between the microbiota and flavor in low-temperature Daqu. The results showed that Hongxin had the highest bacterial richness and diversity, while Houhuo had the lowest. Both fungal richness and diversity were significantly higher in Qingcha than in Hongxin and Houhuo. The differences in peak temperature during Daqu-making led to significant differences in the structure of microbial communities, microbial functions, and flavor quality in the three types of low-temperature Daqu, and could be leveraged for screening and enriching functional microorganisms for Baijiu-making. Co-exclusion patterns between lactic acid bacteria and Bacillus in low-temperature Daqu resulted in a negative correlation between amino acid transport metabolism and carbohydrate transport metabolism. The different types of low-temperature Daqu had distinct flavor profiles, and the differences in the taste profiles were more significant. Dominated by Thermoactinomyces and Lactobacillus, and together with Saccharopolyspora, Bacillus, Streptomyces, Saccharomycopsis, and Thermoascus, they formed the core microbiota that influencing the flavor of low-temperature Daqu. The bacteria mainly influenced the taste of low-temperature Daqu, whereas the fungi mainly influenced the aroma. Each type of low-temperature Daqu contributed to the flavor of light-flavor Baijiu: Hongxin could elevate the levels of aromatic compounds, Houhuo could regulate the bitterness and sourness, and Qingcha could inhibit the generation of sulfur organic compounds. The results of the present study enrich and refine our knowledge of low-temperature Daqu, promoting the further evolution of traditional brewing methods.
Collapse
Affiliation(s)
- Wenchao Cai
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Hui Ni
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Zhongjun Liu
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang, Hubei Province, PR China
| | - Jiming Liu
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang, Hubei Province, PR China
| | - Ji'an Zhong
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang, Hubei Province, PR China
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China.
| |
Collapse
|
4
|
Fan Y, Huang X, Chen J, Han B. Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter. Front Microbiol 2020; 11:138. [PMID: 32117157 PMCID: PMC7015947 DOI: 10.3389/fmicb.2020.00138] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Accepted: 01/21/2020] [Indexed: 12/19/2022] Open
Abstract
The existence and function of unculturable microorganisms are necessary to explain patterns of microbial diversity and investigate the assembly and succession of the complex microbial community. Chinese traditional alcoholic fermentation starter contains a complex microbial community harboring unculturable species that control the microbial diversity and have distinct functions. In this study, we revealed the presence, functions, and interactions of these unculturable species. Results of microbial diversity revealed by culture-dependent and metagenomic sequencing methods identified unculturable species and the potential functional species. Unculturable Saccharomyces cerevisiae and Lactobacillus sp. had a strong ability to form biofilms and co-existed as a mixed-species biofilm in the starter community. Using a hydrolase activity assay and fortified fermentation, we determined that the function of S. cerevisiae and Lactobacillus sp. to produce ethanol and flavor compounds. Widespread microbial interactions were identified among the biofilm isolates. S. cerevisiae was the main component of the biofilm and dominated the metabolic activities in the mixed-species biofilm. The environmental adaptability and biomass of Lactobacillus sp. were increased through its interaction with S. cerevisiae. The mixed biofilm of S. cerevisiae and Lactobacillus sp. also provides a tool for correlating microbial diversity patterns with their function in the alcoholic fermentation starter, and may provide a new understanding of fermentation mechanisms. Formation of a mixed-species biofilm represents a strategy for unculturable species to survive in competition with other microbes in a complex community.
Collapse
Affiliation(s)
- Yi Fan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaoning Huang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jingyu Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Beizhong Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| |
Collapse
|
6
|
Li RY, Zheng XW, Zhang X, Yan Z, Wang XY, Han BZ. Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach. Food Microbiol 2018; 76:11-20. [PMID: 30166130 DOI: 10.1016/j.fm.2018.03.015] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2017] [Revised: 03/15/2018] [Accepted: 03/29/2018] [Indexed: 02/07/2023]
Abstract
Daqu is a traditional fermentation starter for the production of baijiu and vinegar. It is an important saccharifying and fermenting agent associated with alcoholic fermentation and also a determining factor for the flavour development of these products. Bacterial and yeast isolates from a traditional fermentation starter (Fen-Daqu) were examined for their amylolytic activity, ethanol tolerance and metabolite production during sorghum-based laboratory-scale alcoholic fermentation. The selected strains (Bacillus licheniformis, Pediococcus pentosaceus, Lactobacillus plantarum, Pichia kudriavzevii, Wickerhamomyces anomalus, Saccharomyces cerevisiae, and Saccharomycopsis fibuligera) were blended in different combinations, omitting one particular strain in each mixture. 1H nuclear magnetic resonance (NMR) spectroscopy coupled with multivariate statistical analysis was used to investigate the influence of the selected strains on the metabolic changes observed under the different laboratory-controlled fermentation conditions. Principal component analysis showed differences in the metabolites produced by different mixtures of pure cultures. S. cerevisiae was found to be superior to other species with respect to ethanol production. S. fibuligera and B. licheniformis converted starch or polysaccharides to soluble sugars. Lactic acid bacteria had high amylolytic and proteolytic activities, thereby contributing to increased saccharification and protein degradation. W. anomalus was found to have a positive effect on the flavour of the Daqu-derived product. This study highlights the specific functions of S. cerevisiae, S. fibuligera, B. licheniformis, W. anomalus and lactic acid bacteria in the production of light-flavour baijiu (fen-jiu). Our results show that all investigated species deliver an important contribution to the functionality of the fermentation starter Daqu.
Collapse
Affiliation(s)
- Rui-Yao Li
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Xiao-Wei Zheng
- Biotechnology Center, Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China; Beijing Key Laboratory of Nutrition, Health and Food Safety & Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Nutrition & Health Research Institute, COFCO Corporation, Beijing, 102209, China.
| | - Xin Zhang
- Shanxi Xinghuacun Fenjiu Distillery Co. Ltd., Fenyang, 032205, China
| | - Zheng Yan
- College of Bioengineering, Beijing Polytechnic, Beijing, 100176, China.
| | - Xiao-Yong Wang
- Shanxi Xinghuacun Fenjiu Distillery Co. Ltd., Fenyang, 032205, China
| | - Bei-Zhong Han
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| |
Collapse
|