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Pang H, Zhang X, Chen C, Ma H, Tan Z, Zhang M, Duan Y, Qin G, Wang Y, Jiao Z, Cai Y. Combined Effects of Lactic Acid Bacteria and Protease on the Fermentation Quality and Microbial Community during 50 Kg Soybean Meal Fermentation Simulating Actual Production Scale. Microorganisms 2024; 12:1339. [PMID: 39065107 PMCID: PMC11278788 DOI: 10.3390/microorganisms12071339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 06/15/2024] [Accepted: 06/20/2024] [Indexed: 07/28/2024] Open
Abstract
The improvement in the utilization rate and nutritional value of soybean meal (SBM) represents a significant challenge in the feed industry. This study conducted a 50 kg SBM fermentation based on the 300 g small-scale fermentation of SBM in early laboratory research, to explore the combined effects of lactic acid bacteria (LAB) and acid protease on fermentation quality, chemical composition, microbial population, and macromolecular protein degradation during fermentation and aerobic exposure of SBM in simulated actual production. The results demonstrated that the increase in crude protein content and reduction in crude fiber content were considerably more pronounced after fermentation for 30 days (d) and subsequent aerobic exposure, compared to 3 d. It is also noteworthy that the treated group exhibited a greater degree of macromolecular protein degradation relative to the control and 30 d of fermentation relative to 3 d. Furthermore, after 30 d of fermentation, adding LAB and protease significantly inhibited the growth of undesired microbes including coliform bacteria and aerobic bacteria. In the mixed group, the microbial diversity decreased significantly, and Firmicutes replaced Cyanobacteria for bacteria in both groups' fermentation.
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Affiliation(s)
- Huili Pang
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (H.P.); (X.Z.); (H.M.); (Z.T.); (M.Z.); (Y.D.); (G.Q.); (Y.W.)
| | - Xinyu Zhang
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (H.P.); (X.Z.); (H.M.); (Z.T.); (M.Z.); (Y.D.); (G.Q.); (Y.W.)
| | - Chen Chen
- School of Life Sciences, Zhengzhou University, Zhengzhou 450052, China;
| | - Hao Ma
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (H.P.); (X.Z.); (H.M.); (Z.T.); (M.Z.); (Y.D.); (G.Q.); (Y.W.)
| | - Zhongfang Tan
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (H.P.); (X.Z.); (H.M.); (Z.T.); (M.Z.); (Y.D.); (G.Q.); (Y.W.)
| | - Miao Zhang
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (H.P.); (X.Z.); (H.M.); (Z.T.); (M.Z.); (Y.D.); (G.Q.); (Y.W.)
| | - Yaoke Duan
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (H.P.); (X.Z.); (H.M.); (Z.T.); (M.Z.); (Y.D.); (G.Q.); (Y.W.)
| | - Guangyong Qin
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (H.P.); (X.Z.); (H.M.); (Z.T.); (M.Z.); (Y.D.); (G.Q.); (Y.W.)
| | - Yanping Wang
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (H.P.); (X.Z.); (H.M.); (Z.T.); (M.Z.); (Y.D.); (G.Q.); (Y.W.)
| | - Zhen Jiao
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (H.P.); (X.Z.); (H.M.); (Z.T.); (M.Z.); (Y.D.); (G.Q.); (Y.W.)
| | - Yimin Cai
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (H.P.); (X.Z.); (H.M.); (Z.T.); (M.Z.); (Y.D.); (G.Q.); (Y.W.)
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2
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Chai CY, Ke T, Niu QH, Hui FL. Diversity of Wickerhamomyces (Wickerhamomycetaceae, Saccharomycetales) in China with the description of four new species. Front Microbiol 2024; 15:1338231. [PMID: 38389540 PMCID: PMC10881795 DOI: 10.3389/fmicb.2024.1338231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Accepted: 01/15/2024] [Indexed: 02/24/2024] Open
Abstract
Wickerhamomyces is a well-known genus of the family Wickerhamomycetaceae in the class Ascomycetes. These fungi can survive in a variety of substrates and environments and perform many valuable roles in both industrial processes and the natural ecosystems. During our investigation of yeast diversity associated with plant materials, 53 Wickerhamomyces isolates were obtained from rotting wood and plant leaves collected in Fujian, Guizhou, Henan, and Yunnan Provinces of China. Isolates were identified as 14 Wickerhamomyces species, including 1 species known previously to occur in China (W. anomalus), 9 new record species in China (W. arborarius, W. ciferrii, W. edaphicus, W. lynferdii, W. pijperi, W. subpelliculosa, W. xylosica, W. strasburgensis, and W. sydowiorum), and 4 novel species (W. guiyangensis sp. nov., W. paramyanmarensis sp. nov., W. quanzhouensis sp. nov., and W. phyllophilus sp. nov.). This study presents a detailed account of these new species, illustrating their morphology and analyzing their phylogenetic relationships with other Wickerhamomyces species. Our study is the first comprehensive study on Wickerhamomyces species associated with plant materials from tropical and subtropical China. The results of this study update our understanding of the phylogenetic relationships, systematics, and ecology of Wickerhamomyces.
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Affiliation(s)
- Chun-Yue Chai
- School of Life Science and Agricultural Engineering, Nanyang Normal University, Nanyang, China
- Research Center of Henan Provincial Agricultural Biomass Resource Engineering and Technology, Nanyang Normal University, Nanyang, China
| | - Tao Ke
- School of Life Science and Agricultural Engineering, Nanyang Normal University, Nanyang, China
- Research Center of Henan Provincial Agricultural Biomass Resource Engineering and Technology, Nanyang Normal University, Nanyang, China
| | - Qiu-Hong Niu
- School of Life Science and Agricultural Engineering, Nanyang Normal University, Nanyang, China
- Research Center of Henan Provincial Agricultural Biomass Resource Engineering and Technology, Nanyang Normal University, Nanyang, China
| | - Feng-Li Hui
- School of Life Science and Agricultural Engineering, Nanyang Normal University, Nanyang, China
- Research Center of Henan Provincial Agricultural Biomass Resource Engineering and Technology, Nanyang Normal University, Nanyang, China
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3
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Xu P, Yang H, Tian L, Guo Q, Chen H, Wei X, Liu Y, He Z, Zhang J, Luo J, Li D, Guan T. Function and safety evaluation of Staphylococcus epidermidis with high esterase activity isolated from strong flavor Daqu. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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4
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What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu. Foods 2022; 11:foods11213534. [PMID: 36360147 PMCID: PMC9657106 DOI: 10.3390/foods11213534] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/28/2022] [Accepted: 10/29/2022] [Indexed: 11/10/2022] Open
Abstract
Sauce-aroma Baijiu is a distilled Baijiu well-known in China, and features a unique sauce-aroma style formed by a complex producing process in a specific geographical environment. However, there are few comprehensive reviews of the factors influencing the formation of its flavor. To this end, reviews are hereby carried out over factors including different components in brewing raw materials, geographical environment of Baijiu production, brewing technology including the production of high-temperature Daqu and the brewing process, storage technology including the type of storage containers, storage time and storage temperature involved in the production of Sauce-aroma Baijiu. In addition, the effects of these factors on the flavor formation of Sauce-aroma Baijiu are also revealed, providing references and forging a foundation for stabilizing and improving the quality of Sauce-aroma Baijiu.
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5
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Tang J, Chen J, Chen D, Li Z, Huang D, Luo H. Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu. Foods 2022; 11:foods11172602. [PMID: 36076788 PMCID: PMC9455232 DOI: 10.3390/foods11172602] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/20/2022] [Accepted: 08/25/2022] [Indexed: 12/04/2022] Open
Abstract
Fermentation ability and alcohol production ability are important quality indicators of Chinese liquor Daqu, reflecting microbial growth and metabolic capacity and ethanol production capacity of Daqu microbiota, respectively. However, information on the microbial community related to the fermentation ability and alcohol production ability is unclear. In this study, fermentation functional microbiota (FFM) and alcohol functional microbiota (AFM) were obtained by correlating fermentation ability and alcohol production ability with Daqu microbiota. FFM and AFM consisted of 50 and 49 genera, respectively, which were basically the same at the phylum level but differed at the genus level. Correlation analysis showed that FFM and AFM were mainly affected by moisture, acidity, and humidity in the early stage of Daqu fermentation, and oxygen content was a critical factor for microbial succession in the middle stage of fermentation. FFM and AFM had commensal or synergistic interactions with multiple microbes. Function predictions indicated that fermentation functional bacterial microbiota was active in product synthesis and transport-related metabolic functions, and alcohol functional bacterial microbiota was very active in raw material utilization and its own metabolic synthesis. This study reveals the structural characteristics and formation mechanism of FFM and AFM, which is important for control of Daqu quality.
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Affiliation(s)
- Jie Tang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
| | - Jie Chen
- Yibin Nanxi Wine Co., Ltd., Yibin 644000, China
| | - Deming Chen
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
| | - Zijian Li
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
- Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin 644000, China
| | - Dan Huang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
- Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin 644000, China
| | - Huibo Luo
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
- Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin 644000, China
- Correspondence: or
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6
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Zhu C, Cheng Y, Zuo Q, Huang Y, Wang L. Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu. Food Res Int 2022; 158:111568. [DOI: 10.1016/j.foodres.2022.111568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 06/15/2022] [Accepted: 06/22/2022] [Indexed: 11/04/2022]
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7
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Kelanne NM, Siegmund B, Metz T, Yang B, Laaksonen O. Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts. Food Chem 2022; 370:131049. [PMID: 34520974 DOI: 10.1016/j.foodchem.2021.131049] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 08/11/2021] [Accepted: 09/01/2021] [Indexed: 12/19/2022]
Abstract
Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The effects of yeasts on the volatile compounds and sensory characteristics were analysed by HS-SPME-GC-MS, GC-O, and generic descriptive analysis. Ninety-eight volatile compounds were identified from the black currant juice and fermented beverages. Significant increases in the contents of esters (131 %), higher alcohols (391 %), and fatty acids (not present in juice sample) compared to initial juice were observed depending on the yeasts used. GC-O analysis revealed the higher impact of esters on the sensory properties of Saccharomyces bayanus-fermented beverage compared to the Torulaspora delbrueckii-fermented beverage. In the sensory evaluation, non-Saccharomyces yeasts resulted in a higher 'black currant odour'. However, all beverages were intensely sour, which can be a significant challenge in the development of alcoholic berry beverages.
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Affiliation(s)
- Niina M Kelanne
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland.
| | - Barbara Siegmund
- Institute of Analytical Chemistry and Food Chemistry, Graz University of Technology, Stremayrgasse 9/II, A8010 Graz, Austria
| | - Tapio Metz
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
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Nundaeng S, Suwannarach N, Limtong S, Khuna S, Kumla J, Lumyong S. An Updated Global Species Diversity and Phylogeny in the Genus Wickerhamomyces with Addition of Two New Species from Thailand. J Fungi (Basel) 2021; 7:957. [PMID: 34829244 PMCID: PMC8618796 DOI: 10.3390/jof7110957] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/07/2021] [Accepted: 11/08/2021] [Indexed: 12/15/2022] Open
Abstract
Ascomycetous yeast species in the genus Wickerhamomyces (Saccharomycetales, Wickerhamomycetaceae) are isolated from various habitats and distributed throughout the world. Prior to this study, 35 species had been validly published and accepted into this genus. Beneficially, Wickerhamomyces species have been used in a number of biotechnologically applications of environment, food, beverage industries, biofuel, medicine and agriculture. However, in some studies, Wickerhamomyces species have been identified as an opportunistic human pathogen. Through an overview of diversity, taxonomy and recently published literature, we have updated a brief review of Wickerhamomyces. Moreover, two new Wickerhamomyces species were isolated from the soil samples of Assam tea (Camellia sinensis var. assamica) that were collected from plantations in northern Thailand. Herein, we have identified these species as W. lannaensis and W. nanensis. The identification of these species was based on phenotypic (morphological, biochemical and physiological characteristics) and molecular analyses. Phylogenetic analyses of a combination of the internal transcribed spacer (ITS) region and the D1/D2 domains of the large subunit (LSU) of ribosomal DNA genes support that W. lannaensis and W. nanensis are distinct from other species within the genus Wickerhamomyces. A full description, illustrations and a phylogenetic tree showing the position of both new species have been provided. Accordingly, a new combination species, W. myanmarensis has been proposed based on the phylogenetic results. A new key for species identification is provided.
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Affiliation(s)
- Supakorn Nundaeng
- Master of Science Program in Applied Microbiology (International Program), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (S.K.)
| | - Nakarin Suwannarach
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (S.K.)
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Savitree Limtong
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand;
- Academy of Science, The Royal Society of Thailand, Bangkok 10300, Thailand
| | - Surapong Khuna
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (S.K.)
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Jaturong Kumla
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (S.K.)
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Saisamorn Lumyong
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (S.K.)
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
- Academy of Science, The Royal Society of Thailand, Bangkok 10300, Thailand
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9
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Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China. 3 Biotech 2021; 11:224. [PMID: 33968569 DOI: 10.1007/s13205-021-02779-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Accepted: 04/05/2021] [Indexed: 10/21/2022] Open
Abstract
The microbial community structure and succession regularity of six key periods during high-temperature Daqu production were revealed using high-throughput sequencing to explore the factors affecting the flavor formation of Northern Jiang-flavored Baijiu technology. The results showed that among the six Daqu samples, the bacteria mainly included Firmicutes, Actinobacteriota, and Proteobacteria, of which Proteobacteria was the most dominant. The primary fungus was Ascomycota. At the genus level, the primary bacterial groups were Lactobacillus, Weissella, Bacillus, Delftia, Achromobacter, Saccharopolyspora, Thermoactinomyces, Scopulibacillus, Pseudomonas, and Stenotrophomonas. The main fungal groups in the Daqu were Wickerhamomyces, Saccharomycopsis, Thermoascus, and Thermomyces. During the initial stage of Daqu production, the dominant bacteria were Lactobacillus (20.07%) and Weissella (48.30%). As the fermentation temperature of the Daqu increased, Achromobacter, Stenotrophomonas, and Delftia became the dominant bacteria during the first Daqu flipping period, the second Daqu flipping period, and the dry-fire period. During these three periods, many bacteria were eliminated, decreasing the bacterial diversity, while a decline in temperature was evident during the Daqu exit period. After adapting to the high-temperature environment, the accumulation of Saccharopolyspora (22.07%), Thermoactinomyces (16.73%), Scopulibacillus (27.13%), Kroppenstedtia (9.03%), and Bacillus (6.97%) increased the bacterial diversity during the Daqu exit period. Wickerhamomyces (83.47%) represented the main dominant fungus during the initial production stage but were eliminated with increased temperature. Furthermore, a higher temperature increased the abundance of Saccharomycopsis and Thermoascus, while Thermomyces gradually accumulated in the D, E, and F samples. Thermomyces (79.90%) and Thermoascus (13.83%) became the dominant fungi during the Daqu exit period. In this study, high-throughput sequencing technology was used to reveal the microbial diversity during the high-temperature Daqu production process of Northern Jiang-flavored Baijiu. This provided a scientific basis for improving the production process of this product in the future. Therefore, understanding the formation of the flavor substances and the related microorganisms in Northern Jiang-flavored Baijiu can provide guidance for using them to manipulate the preparation process while implementing microbial control and improving the production procedures. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-021-02779-8.
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Chen Y, Li K, Liu T, Li R, Fu G, Wan Y, Zheng F. Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor Baijiu Daqu. Front Microbiol 2021; 11:592421. [PMID: 33519730 PMCID: PMC7840566 DOI: 10.3389/fmicb.2020.592421] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Accepted: 12/03/2020] [Indexed: 11/24/2022] Open
Abstract
Special-flavor Baijiu is a unique Baijiu in Jiangxi Province, China, whose uniqueness mainly depends on the unique production process of special-flavor Baijiu Daqu. However, the microbial structure and physicochemical indices of different parts of the special-flavor Baijiu Daqu are still unknown. This greatly reduces the actual value of Daqu in the production of special-flavor Baijiu. Therefore, culture-dependent and Illumina MiSeq sequencing methods were used to analyze the microbial structure of special-flavor Baijiu Daqu. The results indicated that there was a complicated microbial diversity in Chinese special-flavor Baijiu Daqu. The predominant bacterial communities were Bacillales, Lactobacillales, and Rhodospirillales, while Saccharomycetales and Eurotiales were the predominant fungal communities. Significant differences in microbial community and distribution were shown between the surface and central parts of Daqu. Acetobacter and Pichia genera were the predominant microorganisms in the surface part of Daqu, whereas Aspergillus, Kroppenstedtia, Oceanobacillus, and Bacillus genera were the predominant microorganisms in the central part of Daqu. Meantime, the different microbial distributions between the surface and central parts of Daqu caused the significant differences in the physicochemical indices. These results can provide an important theoretical basis for improving the brewing process and the quality of special-flavor Baijiu.
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Affiliation(s)
- Yanru Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Kaimin Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ting Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ruyi Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Guiming Fu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Laboratory of Food Quality and Safety, School of Light Industry, Beijing Technology and Business University, Beijing, China
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11
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You L, Zhao D, Zhou R, Tan Y, Wang T, Zheng J. Distribution and function of dominant yeast species in the fermentation of strong-flavor baijiu. World J Microbiol Biotechnol 2021; 37:26. [PMID: 33427975 DOI: 10.1007/s11274-020-02988-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 12/22/2020] [Indexed: 11/29/2022]
Abstract
The role of the yeast community in Chinese strong-flavor baijiu fermentation was investigated by culture-independent and culture-dependent methods based on 26S rDNA sequence analysis. 92 yeast species belonging to 54 genera were found by Illumina sequencing during the fermentation of strong-flavor baijiu "Wuliangye" and 306 strains belonging to 28 species, which covered all species with more than 1% of relative abundance, were isolated and identified. Kazachstania exigua, Geotrichum silvicola, Pichia kudriavzevii, Saccharomyces cerevisiae, Zyosaccharomyces bailii, and K. humilis were found to be the first six dominant species, and their proportion varied with different fermentation stages. K. exigua was the most important yeast species responsible for the production of ethanol with the assistance of P. kudriavzevii and Z. bailii in the vigorous stage and P. kudriavzevii and G. silvicola in the continuous fermentation stage. Higher alcohols were mainly produced by K. exigua, P. kudriavzevii, S. cerevisiae, and Z. bailii in the vigorous fermentation stage, which was stimulated by more oxygen in the grains of the upper strata. K. exigua, P. kudrizevii, S. cerevisiae, Z. bailii, G. silvicola, and Trichosporon ovoides promoted the formation of ethyl alcohol. The results revealed the key roles of K. exigua, G. silvicola, and P. kudriavzevii in the fermentation of strong-flavor baijiu. The functions of these species should be confirmed by a further study based on the fermentation characteristics of isolated yeast strains gathered in this study. Distribution and function of dominant yeast species in the fermentation of strong flavor baijiu.
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Affiliation(s)
- Ling You
- Key Laboratory of Sichuan Province for the Utilization of Solid-State Fermentation Resources, Yibin University, Yibin, 644000, China. .,Wuliangye Group Co., Ltd, Yibin, 644000, China.
| | - Dong Zhao
- Wuliangye Group Co., Ltd, Yibin, 644000, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610064, Sichuan, China
| | - Yi Tan
- Key Laboratory of Sichuan Province for the Utilization of Solid-State Fermentation Resources, Yibin University, Yibin, 644000, China
| | - Tao Wang
- Key Laboratory of Sichuan Province for the Utilization of Solid-State Fermentation Resources, Yibin University, Yibin, 644000, China
| | - Jia Zheng
- Wuliangye Group Co., Ltd, Yibin, 644000, China
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12
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Brexó RP, Brandão LR, Chaves RD, Castro RJ, Câmara AA, Rosa CA, Sant’Ana AS. Yeasts from indigenous culture for cachaça production and brewer's spent grain: Biodiversity and phenotypic characterization for biotechnological purposes. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.08.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Chen L, Li Y, Jin L, He L, Ao X, Liu S, Yang Y, Liu A, Chen S, Zou L. Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing. PeerJ 2020; 8:e9122. [PMID: 32435541 PMCID: PMC7227652 DOI: 10.7717/peerj.9122] [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: 01/02/2020] [Accepted: 04/13/2020] [Indexed: 01/02/2023] Open
Abstract
“Yibin Baijiu” (YB) is a special Chinese strong-aroma Baijiu (CSAB) that originated in Yibin, a city in western China. YB is fermented in cellars lined with pit mud (PM), the microbiota in which may affect YB quality. In this study, high throughput sequencing of the 16S rRNA gene was used to demonstrate the bacterial community structure and diversity in PM of YB. In addition, the physicochemical characteristics of PM were also analyzed, including moisture content, pH, and available phosphorous, ammonia nitrogen, and humic acid levels. Results showed that Firmicutes was the dominant phylum in all PM samples with abundance > 70.0%, followed by Euryarchaeota (11.3%), Bacteroidetes (6.5%), Synergistetes (3.0%), Actinobacteria (1.4%), and Proteobacteria (1.2%). Furthermore, 14 different genera with average relative abundance of > 1% were detected. The Chao1 and Shannon indexes did not vary significantly between the sub-layer and middle-layer PM (P > 0.05). However, Linear discriminant analysis Effect Size (LEfSe) analysis showed that the relative abundance of Lactobacillus in the sub-layer PM was significantly higher than in middle-layer PM. pH differed significantly (P < 0.05) between the two groups. Canonical correspondence analysis revealed that bacterial community in PM correlated significantly with available phosphorous content and pH. Our study provides basic data for further elucidating the diversity of microbiota in the PM of YB and the potential mechanism of Baijiu production.
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Affiliation(s)
- Li Chen
- Yibin Products Quality Supervision and Inspection Institute, Yibin, Sichuan, China
| | - Yuzhu Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Lei Jin
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Likou Zou
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan, China
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14
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Wang D, Chen L, Yang F, Wang H, Wang L. Yeasts and their importance to the flavour of traditional Chinese liquor: a review. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.552] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Diqiang Wang
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
| | - Liangqiang Chen
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
| | - Fan Yang
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
| | - Heyu Wang
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
| | - Li Wang
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
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15
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Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation. Appl Environ Microbiol 2017; 83:AEM.01475-17. [PMID: 28970229 DOI: 10.1128/aem.01475-17] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Accepted: 09/24/2017] [Indexed: 11/20/2022] Open
Abstract
Microbial sulfur metabolism plays crucial roles in various food and alcoholic beverage fermentations. 3-(Methylthio)-1-propanol and dimethyl disulfide are important sulfur compounds in fermented foods and alcoholic beverages. Here, we studied the dynamics of these two compounds during spontaneous Chinese liquor fermentation. The two compounds reached the maximum concentration at day 10 and the maximum production rate at day 3. Metatranscriptomic analysis at days 3 and 10 revealed a total of 354 metabolically active microorganisms. Saccharomyces and Lactobacillus were identified as core microbiota critical for sulfur compound production based on both the transcript abundances of the principal genes and the distribution frequencies of 31 enzymes involved in sulfur metabolism. Saccharomyces transcribed genes encoding 23 enzymes related to the generation of 3-(methylthio)-1-propanol and dimethyl disulfide, and Lactobacillus was active in the methyl cycle, which recycles methionine, the precursor of the two sulfur compounds. Furthermore, the sulfur metabolism-related characteristics of two representative species were studied in coculture during a simulated fermentation. Saccharomyces cerevisiae JZ109 produced 158.4 μg/liter 3-(methylthio)-1-propanol and 58.5 μg/liter dimethyl disulfide in monoculture, whereas Lactobacillus buchneri JZ-JN-2017 could not produce these two compounds in monoculture. Their coculture significantly enhanced the generation of 3-(methylthio)-1-propanol (350.0 μg/liter) and dimethyl disulfide (123.8 μg/liter). In addition, coculture significantly enhanced the gene transcriptions (fold change, 1.5 to ∼55.0) that convert methionine to these two compounds in S. cerevisiae and in the methyl cycle of L. buchneri This study reveals a novel synergistic effect between members of the core microbiota in the production of sulfur compounds via methionine recycling in spontaneous Chinese liquor fermentation.IMPORTANCE Sulfur compounds play a crucial role in the aroma quality of various fermented foods and alcoholic beverages. However, it is unclear how these compounds are produced by microbes during their spontaneous fermentations. Here, we identified the core microbiota (Saccharomyces and Lactobacillus) associated with sulfur metabolism by determining both transcript abundance and distribution frequency of each genus in spontaneous Chinese liquor fermentation. This study provides a system-level analysis of sulfur metabolism by the metatranscriptomic analysis and culture-dependent methods. It sheds new light on how the metabolic behavior of the microbiota contributes to the liquor aroma quality. Furthermore, this work reveals a novel synergistic effect between Saccharomyces and Lactobacillus in the production of sulfur compounds, in which Lactobacillus regenerates the precursor methionine for sulfur compound production by Saccharomyces Our findings can contribute to the enhancement of aroma characteristics in Chinese liquor and open new avenues for improving various food and alcoholic beverage fermentation processes.
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