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Han B, Zhou W, Chen R, Tian S, Gong H, Wang Y, Xu Q, Bian M. Multi-factor analysis of the quality of cellar mud of Luzhou-flavor liquor in Yibin production area. Food Sci Nutr 2024; 12:5231-5249. [PMID: 39055204 PMCID: PMC11266919 DOI: 10.1002/fsn3.4174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 03/14/2024] [Accepted: 04/08/2024] [Indexed: 07/27/2024] Open
Abstract
The aim of this study was to conduct a thorough scientific investigation into the similarities and differences in the quality of the cellars of different Luzhou-flavor liquor wineries in Yibin production area and the reasons for them. This study analyzed cellar mud samples from five wineries in Yibin production area. The analysis of volatile flavor compounds was carried out using headspace solid-phase microextraction and gas chromatography-mass spectrometry. The bacterial and archaeal community structures and their correlations were analyzed by high-throughput sequencing. The study indicates that the Distillery A had the highest levels of ammonium nitrogen and effective phosphorus, Distillery F had the highest humus levels, and Distillery I had the highest pH levels. The community structure of the principal bacterial and archaeal communities in the five subterranean clays exhibited similarity, and all samples were dominated by Firmicutes as the primary bacterial group. However, there was variation in bacterial abundance. The cellar mud also has obvious regional differences, and there are three genera of differentially dominant archaea in the archaea. In summary, significant differences were observed in the physicochemical indexes of bacterial and archaeal abundance across all five samples. These differences led to variations in both the content and composition of volatile constituents.
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Affiliation(s)
- Baolin Han
- Sichuan University of Science & EngineeringYibinChina
| | - Weitao Zhou
- Sichuan University of Science & EngineeringYibinChina
| | - Rangfang Chen
- Sichuan University of Science & EngineeringYibinChina
| | - Shulin Tian
- Sichuan University of Science & EngineeringYibinChina
| | - Hucheng Gong
- Sichuan University of Science & EngineeringYibinChina
| | - Yu Wang
- Sichuan University of Science & EngineeringYibinChina
| | - Qiang Xu
- Sichuan University of Science & EngineeringYibinChina
| | - Minghong Bian
- Sichuan University of Science & EngineeringYibinChina
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2
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Pan F, Qiu S, Lv Y, Li D. Exploring the controllability of the Baijiu fermentation process with microbiota orientation. Food Res Int 2023; 173:113249. [PMID: 37803561 DOI: 10.1016/j.foodres.2023.113249] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 10/08/2023]
Abstract
Product quality and stability improvement is important for development of the Baijiu industry. Generally, Baijiu brewing is carried out in a spontaneous fermentation system mediated by microbiota. Thus, complexity and instability are major features. Due to the insufficient understanding of the mechanism for producing Baijiu, the precise control of the fermentation progress has still not been realized, ultimately affecting product quality and stability. The flavor of Baijiu is the most important factor in determining its quality and is formed by microbiota under the driving force of various physicochemical parameters, such as moisture, acidity, and temperature. Therefore, exploring the association among microbiota (core), physicochemical factors (reference) and flavor compounds (target) has become a key point to clarify the formation mechanism for the flavor quality of Baijiu. Daqu fermentation and liquor fermentation are the two major stages of Baijiu brewing. Daqu, distillers' grains, and pit mud, as the most important fermentation substrates of the microbiota respectively, provide a large number of functional microorganisms related to the flavor components. To this end, we reviewed the relevant research progress of microbiota diversity in different fermentation substrates and the interaction mechanisms among microbiota, physicochemical parameters, and flavor components in this paper. Moreover, a research hypothesis of precise control of the Baijiu fermentation process by building fermentation models based on this is proposed. The key point for this idea is the identification of core microbiota closely associated with the formation of key flavor components by multi-omics technology and the acquisition of culturable strains. With this foundation, fermentation models suitable for different brewing environments will be established by constructing synthetic microbiota, designing mathematical models, and determining key fermentation model parameters. The ultimate goal will be to effectively improve the quality and stability of Baijiu products through model regulation.
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Affiliation(s)
- Fengshuang Pan
- Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Shuyi Qiu
- Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yiyi Lv
- Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Dounan Li
- Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Liquor Making Biological Technology and Application of key laboratory of Sichuan Province, Yibin 644000, China.
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3
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Cheng W, Chen X, Guo Y, Zhou D, Zeng H, Fu H. The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review. JOURNAL OF THE INSTITUTE OF BREWING 2023. [DOI: 10.58430/jib.v129i1.12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Abstract
Strong flavour Baijiu is widely consumed in China and is produced by the fermentation of grains using microbial starters. However, a comprehensive understanding of the diversity and metabolic characteristics of microbial communities involved in the solid-state fermentation of Baijiu is important for determining the relationship between microbial composition, flavour metabolism and understanding Baijiu fermentation conditions. Although studies have examined the metabolic pathways and impact of major processes on flavour compounds in strong flavour Baijiu, aspects of the fermentation process remain unexplored. In this review, methods are discussed for the optimisation of microbial diversity in strong flavour Baijiu and associated effects on the flavour of Baijiu. Recent studies are reviewed on starters (Daqu), fermented grains (Jiupei), and pit mud together with the effects of microbial composition on the quality of strong flavour Baijiu. The challenges of Baijiu research and production are discussed, including the role of the microbial diversity of Daqu and Jiupei in the flavour composition of strong flavour Baijiu. This review contributes to the current understanding of processing strong flavour Baijiu and serves as a reference for screening flavour related microorganisms, which is valuable for improving the quality of strong flavour Baijiu.
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Wang XJ, Zhu HM, Ren ZQ, Huang ZG, Wei CH, Deng J. Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu. Pol J Microbiol 2020; 69:1-14. [PMID: 32396715 PMCID: PMC7324862 DOI: 10.33073/pjm-2020-018] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 03/25/2020] [Accepted: 03/29/2020] [Indexed: 12/20/2022] Open
Abstract
In the traditional fermentation process of strong-aroma Baijiu, a fermentation pit mud (FPM) provides many genera of microorganisms for fermentation. However, the functional microorganisms that have an important effect on the quality of Baijiu and their changes with the age of fermentation pit (FP) are poorly understood. Herein, the Roche 454 pyrosequencing technique and a phospholipid fatty-acid analysis were employed to reveal the structure and diversity of prokaryotic communities in FPM samples that have been aged for 5, 30, and 100 years. The results revealed an increase in total prokaryotic biomass with an FP age; however, Shannon’s diversity index decreased significantly (p < 0.01). These results suggested that a unique microbial community structure evolved with uninterrupted use of the FP. The number of functional microorganisms, which could produce the flavor compounds of strong-aroma Baijiu, increased with the FP age. Among them, Clostridium and Ruminococcaceae are microorganisms that directly produce caproic acid. The increase of their relative abundance in the FPM might have improved the quality of strong-aroma Baijiu. Syntrophomonas, Methanobacterium, and Methanocorpusculum might also be beneficial to caproic acid production. They are not directly involved but provide possible environmental factors for caproic acid production. Overall, our study results indicated that an uninterrupted use of the FP shapes the particular microbial community structure in the FPM. This research provides scientific support for the concept that the aged FP yields a high-quality Baijiu.
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Affiliation(s)
- Xu-Jia Wang
- Sichuan C-Luminary Biotech Company , Chengdu , P.R. China
| | - Hong-Mei Zhu
- Sichuan C-Luminary Biotech Company , Chengdu , P.R. China
| | - Zhi-Qiang Ren
- Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province , Sichuan University of Science and Engineering , Yibin , P.R. China ; School of Bioengineering , Sichuan University of Science and Engineering , Yibin , P.R. China
| | - Zhi-Guo Huang
- Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province , Sichuan University of Science and Engineering , Yibin , P.R. China ; School of Bioengineering , Sichuan University of Science and Engineering , Yibin , P.R. China
| | - Chun-Hui Wei
- Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province , Sichuan University of Science and Engineering , Yibin , P.R. China ; School of Bioengineering , Sichuan University of Science and Engineering , Yibin , P.R. China
| | - Jie Deng
- Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province , Sichuan University of Science and Engineering , Yibin , P.R. China ; School of Bioengineering , Sichuan University of Science and Engineering , Yibin , P.R. China
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5
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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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6
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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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7
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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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8
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Zou W, Ye G, Zhang K. Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review. J Food Sci 2018; 83:1193-1199. [PMID: 29660763 DOI: 10.1111/1750-3841.14134] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Accepted: 03/01/2018] [Indexed: 12/30/2022]
Abstract
Baijiu is a Chinese traditional distilled liquor with an annual yield over 13.12 million tons. Strong flavor baijiu (SFB) also called Luzhou-flavor liquor, takes account for > 70% of the total baijiu produced. SFB is produced by an open solid fermentation process with a complex microbial ecosystem. Clostridium is one of the most important microorganisms for the formation of the main flavor compounds of SFB, such as ethyl caproate. In this paper, we review current research progress on the Clostridium in the SFB ecosystem, focusing on the species diversity, physiological and metabolic features along with interspecies interactions. Systems biology approaches for the study of Clostridium from SFB ecosystems were discussed and explored. Furthermore, current applications of Clostridium in SFB production were discussed. PRACTICAL APPLICATION Strong flavor baijiu (SFB) accounts for more than 70% of total yield of Chinese baijiu, which exists for hundreds of years. Clostridium is common in SFB ecosystem and identified to be one of main contributors of flavor compounds in SFB. Study on the Clostridium from SFB ecosystem is not only helpful for the understanding of flavor compounds formation mechanism, but also the improvement of SFB quality. This study focuses on the current researches on the Clostridium species in SFB ecosystem, including the species diversity, physiological and metabolic features, and applications.
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Affiliation(s)
- Wei Zou
- the College of Bioengineering, Sichuan Univ. of Science & Engineering, 180 Xueyuan Road, Zigong, Sichuan 643000, China
| | - Guangbin Ye
- the College of Bioengineering, Sichuan Univ. of Science & Engineering, 180 Xueyuan Road, Zigong, Sichuan 643000, China
| | - Kaizheng Zhang
- the College of Bioengineering, Sichuan Univ. of Science & Engineering, 180 Xueyuan Road, Zigong, Sichuan 643000, China
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9
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Zou W, Zhao C, Luo H. Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review. Front Microbiol 2018; 9:671. [PMID: 29686656 PMCID: PMC5900010 DOI: 10.3389/fmicb.2018.00671] [Citation(s) in RCA: 117] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Accepted: 03/21/2018] [Indexed: 11/13/2022] Open
Abstract
Strong flavor baijiu (SFB), also called Luzhou-flavor liquor, is the most popular Chinese baijiu. It is manufactured via solid fermentation, with daqu as the starter. Microbial diversity of the SFB ecosystem and the synergistic effects of the enzymes and compounds produced by them are responsible for the special flavor and mouthfeel of SFB. The present review covers research studies focused on microbial community analysis of the SFB ecosystem, including the culturable microorganisms, their metabolic functions, microbial community diversity and their interactions. The review specifically emphasizes on the most recently conducted culture-independent analysis of SFB microbial community diversity. Furthermore, the possible application of systems biology approaches for elucidating the molecular mechanisms of SFB production were also reviewed and prospected.
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Affiliation(s)
- Wei Zou
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China
| | | | - Huibo Luo
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China
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10
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Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai, a traditional Chinese fermented vegetable food, as assessed by Illumina MiSeq sequencing, DGGE and qPCR assay. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-017-1321-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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11
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Zhang Q, Yuan Y, Liao Z, Zhang W. Use of microbial indicators combined with environmental factors coupled with metrology tools for discrimination and classification ofLuzhou-flavoured pit muds. J Appl Microbiol 2017; 123:933-943. [DOI: 10.1111/jam.13544] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 06/22/2017] [Accepted: 07/12/2017] [Indexed: 01/19/2023]
Affiliation(s)
- Q.Y. Zhang
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu Sichuan China
| | - Y.J. Yuan
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu Sichuan China
| | - Z.M. Liao
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu Sichuan China
| | - W.X. Zhang
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu Sichuan China
- School of Liquor-Making Engineering; Sichuan University; Jinjiang College; Meishan Sichuan China
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12
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Zhang Y, Zhu X, Li X, Tao Y, Jia J, He X. The process-related dynamics of microbial community during a simulated fermentation of Chinese strong-flavored liquor. BMC Microbiol 2017; 17:196. [PMID: 28915790 PMCID: PMC5603089 DOI: 10.1186/s12866-017-1106-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Accepted: 09/07/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Famous Chinese strong-flavored liquor (CSFL) is brewed by microbial consortia in a special fermentation pit (FT). However, the fermentation process was not fully understood owing to the complicate community structure and metabolism. In this study, the process-related dynamics of microbial communities and main flavor compounds during the 70-day fermentation process were investigated in a simulated fermentation system. RESULTS A three-phase model was proposed to characterize the process of the CSFL fermentation. (i) In the early fermentation period (1-23 days), glucose was produced from macromolecular carbohydrates (e.g., starch). The prokaryotic diversity decreased significantly. The Lactobacillaceae gradually predominated in the prokaryotic community. In contrast, the eukaryotic diversity rose remarkably in this stage. Thermoascus, Aspergillus, Rhizopus and unidentified Saccharomycetales were dominant eukaryotic members. (ii) In the middle fermentation period (23-48 days), glucose concentration decreased while lactate acid and ethanol increased significantly. Prokaryotic community was almost dominated by the Lactobacillus, while eukaryotic community was mainly comprised of Thermoascus, Emericella and Aspergillus. (iii) In the later fermentation period (48-70 days), the concentrations of ethyl esters, especially ethyl caproate, increased remarkably. CONCLUSIONS The CSFL fermentation could undergo three stages: saccharification, glycolysis and esterification. Saccharomycetales, Monascus, and Rhizopus were positively correlated to glucose concentration (P < 0.05), highlighting their important roles in the starch saccharification. The Lactobacillaceae, Bacilli, Botryotinia, Aspergillus, unidentified Pleosporales and Capnodiales contributed to the glycolysis and esterification, because they were positively correlated to most organic acids and ethyl esters (P < 0.05). Additionally, four genera, including Emericella, Suillus, Mortierella and Botryotinia, that likely played key roles in fermentation, were observed firstly. This study observed comprehensive dynamics of microbial communities during the CSFL fermentation, and it further revealed the correlations between some crucial microorganisms and flavoring chemicals (FCs). The results from this study help to design effective strategies to manipulate microbial consortia for fermentation process optimization in the CSFL brew practice.
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Affiliation(s)
- Yanyan Zhang
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
- University of Chinese Academy of Sciences, Beijing, 100049 People’s Republic of China
| | - Xiaoyu Zhu
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
| | - Xiangzhen Li
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
| | - Yong Tao
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
| | - Jia Jia
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
| | - Xiaohong He
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
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13
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Zhang Q, Yuan Y, Zeng L, Wang S, Tang Q, Wu Z, Zhang W. Discrimination of Luzhou
-flavoured fresh raw liquor distilled from Zaopei
fermented in new, trend to-be aged and aged pit mud based on their aroma and flavour compounds. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.411] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Qianying Zhang
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
| | - Yuju Yuan
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
| | - Liyun Zeng
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
| | - Shuang Wang
- Sichuan Jiannanchun Group Co. Ltd.; Mianzhu 618200 Sichuan China
| | - Qinglan Tang
- Sichuan Jiannanchun Group Co. Ltd.; Mianzhu 618200 Sichuan China
| | - Zhengyun Wu
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
- School of Liquor-Making Engineering; Sichuan University Jinjiang College; Meishan 620860 Sichuan China
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14
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Zhang Q, Luo W, Yuan Y, Liao Z, Zeng L, Zhang W. Characterization of the Microbial Community in a Caproic Acid-producing Bacterial Consortium (CAPBC) and Optimization of a Fermentative Medium by Taguchi Design. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Qianying Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Wen Luo
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Yuju Yuan
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Zuomin Liao
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Liyun Zeng
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
- School of Liquor-Making Engineering, Sichuan University Jinjiang College
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15
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Zhang Q, Yuan Y, Luo W, Zeng L, Wu Z, Zhang W. Characterization of Prokaryotic Community Diversity in New and Aged Pit Muds from Chinese Luzhou-flavor Liquor Distillery. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.213] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Qianying Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Yuju Yuan
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Wen Luo
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Liyun Zeng
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Zhengyun Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
- School of Liquor-Making Engineering, Sichuan University Jinjiang College
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16
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Liu C, Huang D, Zhang W. Combining culture‐dependent and culture‐independent molecular methods for the isolation and purification of a potentially novel anaerobic species from pit mud in a Chinese liquor distillery. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.380] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Chaolan Liu
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics Chengdu University Chengdu 610052 China
- College of Light Industry, Textile and Food Engineering Sichuan University Chengdu 610065 China
| | - Dan Huang
- College of Light Industry, Textile and Food Engineering Sichuan University Chengdu 610065 China
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering Sichuan University Chengdu 610065 China
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17
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Liang H, Luo Q, Zhang A, Wu Z, Zhang W. Comparison of bacterial community in matured and degenerated pit mud from ChineseLuzhou-flavourliquor distillery in different regions. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.296] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Huipeng Liang
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Qingchun Luo
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - An Zhang
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Zhengyun Wu
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Wenxue Zhang
- School of Liquor-Making Engineering; Sichuan University Jinjiang College; Meishan 620860 China
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18
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Liang H, Zhang A, Wu Z, Cheng S, Yu W, Zhang W. Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.595] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Huipeng Liang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - An Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Zhengyun Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Shupin Cheng
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Wenping Yu
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
- School of Liquor-Making Engineering, Sichuan University Jinjiang College
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19
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Zhang L, Zhou R, Niu M, Zheng J, Wu C. Difference of microbial community stressed in artificial pit muds for Luzhou
-flavour liquor brewing revealed by multiphase culture-independent technology. J Appl Microbiol 2015; 119:1345-56. [DOI: 10.1111/jam.12943] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2015] [Revised: 08/05/2015] [Accepted: 08/14/2015] [Indexed: 11/28/2022]
Affiliation(s)
- L. Zhang
- College of Light Industry, Textile & Food Engineering; Sichuan University; Chengdu China
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; Sichuan University; Chengdu China
| | - R. Zhou
- College of Light Industry, Textile & Food Engineering; Sichuan University; Chengdu China
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; Sichuan University; Chengdu China
- National Engineering Research Centre of Solid-State Brewing; Luzhou China
| | - M. Niu
- College of Light Industry, Textile & Food Engineering; Sichuan University; Chengdu China
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; Sichuan University; Chengdu China
| | - J. Zheng
- College of Light Industry, Textile & Food Engineering; Sichuan University; Chengdu China
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; Sichuan University; Chengdu China
| | - C. Wu
- College of Light Industry, Textile & Food Engineering; Sichuan University; Chengdu China
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; Sichuan University; Chengdu China
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20
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Liang H, Li W, Luo Q, Liu C, Wu Z, Zhang W. Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou-flavour liquor by combined PCR-DGGE and quantitative PCR assay. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2729-2735. [PMID: 25418958 DOI: 10.1002/jsfa.7013] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Revised: 11/17/2014] [Accepted: 11/18/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The community structure of bacteria in aged and aging pit mud, which was judged according to their sensory and physicochemical characteristics, was analysed using polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) and quantitative real-time PCR (qPCR). RESULTS The phyla Firmicutes, Actinobacteria, Proteobacteria, Synergistetes and Unclassified Bacteria were detected and the fermentative Firmicutes was predominant in both types of pit mud in the PCR-DGGE analysis. Among Firmicutes, Clostridiales was dominant in aged pit mud while Bacillales and Lactobacillales were dominant in aging pit mud. The diversity of bacterial communities in aged pit mud was higher than that in aging pit mud. In the qPCR analysis the abundance of Clostridium IV in aged pit mud was higher than that in aging pit mud and there were significant differences in the quantity of Clostridium IV between aged and aging pit mud of the same cellar (P < 0.05). CONCLUSION There were some significant differences in the microbial community structure between aged and aging pit mud. The differences in the quantity of Clostridium IV might be involved in the distinction that the aged pit mud has a strong aroma while the aging pit mud does not.
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Affiliation(s)
- Huipeng Liang
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China
| | - Wenfang Li
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China
| | - Qingchun Luo
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China
| | - Chaolan Liu
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China
| | - Zhengyun Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China
- School of Liquor-Making Engineering, Sichuan University Jinjiang College, Meishan, 620860, China
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