1
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Cheng W, Chen X, Zeng H, Xue X. Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2162974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Wei Cheng
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
- Technology Center of Enterprise, Jinzhongzi Distillery Co. Ltd, FuYang, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
- Office of Management, Shaanxi Research Institute of Agricultural Product Processing Technology, Xi’an, China
| | - Huawei Zeng
- School of Life Sciences, Huaibei Normal University, Huaibei, China
| | - Xijia Xue
- Technology Center of Enterprise, Jinzhongzi Distillery Co. Ltd, FuYang, China
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2
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Shoubao Y, Jie Y, TingTing S, Jiaquan G, Cuie S. Yeast diversity in pit mud and related volatile compounds in fermented grains of chinese strong-flavour liquor. AMB Express 2023; 13:56. [PMID: 37291367 DOI: 10.1186/s13568-023-01562-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Accepted: 05/15/2023] [Indexed: 06/10/2023] Open
Abstract
Chinese strong-flavour liquor is produced via a traditional solid-state fermentation strategy facilitated by live microorganisms in pit mud-based cellars. For the present analysis, pit mud samples from different spatial locations within fermentation cellars were collected, and the yeast communities therein were assessed via culture-based and denaturing gradient gel electrophoresis (DGGE) approaches. These analyses revealed significant differences in the composition of yeast communities present in different layers of pit mud. In total, 29 different yeast species were detected, and principal component analyses revealed clear differences in microbial diversity in pit mud samples taken from different cellar locations. Culture-dependent strategies similarly detected 20 different yeast species in these samples. However, while Geotrichum silvicola, Torulaspora delbrueckii, Hanseniaspora uvarum, Saturnispora silvae, Issatchenkia orientalis, Candida mucifera, Kazachstania barnettii, Cyberlindnera jadinii, Hanseniaspora spp., Alternaria tenuissima, Cryptococcus laurentii, Metschnikowia spp., and Rhodotorula dairenensis were detected via a PCR-DGGE approach, they were not detectable in culture-dependent analyses. In contrast, culture-based approaches led to the identification of Schizosaccharomyces pombe and Debaryomyces hansenii in these pit mud samples, whereas they were not detected using DGGE fingerprints profiles. An additional HS-SPME-GC-MS-based analysis of the volatile compounds present in fermented grains samples led to the identification of 66 such compounds, with the highest levels of volatile acids, esters, and alcohols being detected in fermented grains from lower layer samples. A canonical correspondence analysis (CCA) suggested they were significant correlations between pit mud yeast communities and associated volatile compounds in fermented grains.
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Affiliation(s)
- Yan Shoubao
- Department of biology and food engineering, Huainan Normal University, Huainan, 230038, China
- Brewing Industry Microbial Resource Development and Application Engineering Research Center in Anhui Province, Huainan Normal University, Huainan, 230038, China
- Anhui Yingjia Group Co., Ltd, Luan, 237271, China
| | - Yang Jie
- Department of biology and food engineering, Huainan Normal University, Huainan, 230038, China
- Brewing Industry Microbial Resource Development and Application Engineering Research Center in Anhui Province, Huainan Normal University, Huainan, 230038, China
| | - Shen TingTing
- Department of biology and food engineering, Huainan Normal University, Huainan, 230038, China
- Brewing Industry Microbial Resource Development and Application Engineering Research Center in Anhui Province, Huainan Normal University, Huainan, 230038, China
| | | | - Shi Cuie
- Department of biology and food engineering, Huainan Normal University, Huainan, 230038, China.
- Brewing Industry Microbial Resource Development and Application Engineering Research Center in Anhui Province, Huainan Normal University, Huainan, 230038, China.
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3
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Luo Q, Zheng J, Zhao D, Liu D. Clostridium aromativorans sp. nov., isolated from pit mud used for producing Wuliangye baijiu. Antonie Van Leeuwenhoek 2023:10.1007/s10482-023-01841-0. [PMID: 37191874 DOI: 10.1007/s10482-023-01841-0] [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: 11/02/2022] [Accepted: 05/08/2023] [Indexed: 05/17/2023]
Abstract
A strictly anaerobic, gram-positive bacterium, designated as WLY-B-L2T, was isolated from pit mud of a fermentation pit located at Wuliangye 501# baijiu workshop in Yibin (Sichuan province, PR China). The strain was strictly anaerobic, Gram-positive with straight or somewhat rod shaped cells which were 0.5-0.7 μm wide and 1.7-3.1 μm long, arranged singly or in pairs. The strain can utilize D-galacturonic acid, methyl pyruvate, L-lactamine, L-alanyl - L-glutamine, L-alanyl - L-histidine, glycerol, pyruvate, L-alanyl - L-threonine, L-methionine, L-phenylalanine, L-valine + L-aspartic acid, L-serine, L-valine, and thymidine as carbon sources. Major cellular fatty acids are C16: 0 (24.6%), anteiso-C15: 0 (16.5%), and iso-C15: 0 (14.1%). Based on 16S rRNA gene sequence, WLY-B-L2T is most closely related to Clostridium luticellarii FW431T; they exhibit 97.42% 16S rRNA similarity. Additionally, the digital DNA-DNA hybridization (dDDH) value between them is 28.10%. WLY-B-L2T has a G + C content of 34.16 mol%. Based on the evidence presented here, WLY-B-L2T (CICC 25133T = JCM 35127T) is proposed as the type strain of a novel species, designated as Clostridium aromativorans sp. nov, that could produce butyric acid and volatile flavor components, such as ethyl valerate, ethyl acetate and 2-pentanone.
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Affiliation(s)
- Qingchun Luo
- Wuliangye Yibin Co., Ltd., Yibin, 644000, Sichuan, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, China
| | - Jia Zheng
- Wuliangye Yibin Co., Ltd., Yibin, 644000, Sichuan, China.
- Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry, Yibin, 644000, Sichuan, China.
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, 644007, China.
| | - Dong Zhao
- Wuliangye Yibin Co., Ltd., Yibin, 644000, Sichuan, China
- Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry, Yibin, 644000, Sichuan, China
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, 644007, China
| | - Duotao Liu
- Wuliangye Yibin Co., Ltd., Yibin, 644000, Sichuan, China
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, 644007, China
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4
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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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5
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Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome. Foods 2022; 11:foods11223551. [PMID: 36429142 PMCID: PMC9689711 DOI: 10.3390/foods11223551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 10/28/2022] [Accepted: 11/04/2022] [Indexed: 11/10/2022] Open
Abstract
Actinomycetes (a group of filamentous bacteria) are the dominant microbial order in the Daqu (DQ) fermentation starter and in the pit mud (PM) of the Baijiu fermentation microbiome. Actinomycetes produce many of the key enzymes and flavor components, and supply important precursors, which have a major influence on its characteristic aroma components, to other microorganisms during fermentation. This paper reviews the current progress on actinomycete research related to Baijiu fermentation, including the isolation and identification, distribution, interspecies interactions, systems biology, and main metabolites. The main metabolites and applications of the actinomycetes during Baijiu fermentation are also discussed.
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Cai W, Wang Y, Liu Z, Liu J, Zhong J, Hou Q, Yang X, Shan C, Guo Z. Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds. Food Res Int 2022; 159:111587. [DOI: 10.1016/j.foodres.2022.111587] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/23/2022] [Accepted: 06/24/2022] [Indexed: 12/13/2022]
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7
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Jiang B, Wu L, Wang Q, Yang L, Zheng J, Zhou S, He C, Jiao W, Xu B, Liu K. The microbial communities in
Zaopeis
, free amino acids in raw liquor, and their correlations for
Wuliangye‐flavor
raw liquor production. Food Sci Nutr 2022; 10:2681-2693. [PMID: 35959276 PMCID: PMC9361440 DOI: 10.1002/fsn3.2872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 03/05/2022] [Accepted: 03/23/2022] [Indexed: 11/09/2022] Open
Abstract
Wuliangye‐flavor liquor (WLFL), a specific Chinese traditional liquor, one of the major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Free amino acids (FAAs), as major health factors, are considered to be primarily derive from the hydrolysis of protein from the Zaopeis (ZPs) by microbial populations during fermentation. Here, we investigated the changes of microbial communities in ZPs and FAAs in raw liquor (RL) directly related ZPs from different ages of WLFL fermentation pits by phospholipid fatty acid fingerprint (PLFA) and high performance liquid chromatography method. Results indicated that the total PLFAs of 20‐ and 50‐year ZPs were significantly higher (p < .05) than 1‐ and 5‐year ZPs. Gram‐positive bacteria (G+), anaerobic bacteria, and fungi were dominant in the ZPs. Furthermore, the total of FAAs content was highly increased (p < .05) in RLs of aged fermentation pit (20‐ and 50‐year, 24.86–30.23 mg/g, 28.73–37.15 mg/g) compared with young (1‐ and 5‐year, 20.97–26.46 mg/g, 17.83–28.70 mg/g), while, the different ages of RLs could be distinguished according to 9 biomarkers of FAAs (Variable importance in projection, VIP >1; p < .05), including tyrosine, aspartic acid, leucine, glutamic acid, citrulline, alanine, proline, glycine, and valine. Particularly, the biomarkers of FAAs were positively correlated with gram‐negative bacteria (G−) and fungi, but negatively correlated with G+. This is the first report to uncover the microbial communities in zaopeis, free amino acids in RL, and their correlations for Wuliangye‐flavor raw liquor production.
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Affiliation(s)
- Bin Jiang
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
| | - Li Wu
- Leshan Food and Drug Inspection Center Leshan China
| | - Qi Wang
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
| | - Liran Yang
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
| | - Jia Zheng
- Flavor Innovation Center Technology Research Center, Wuliangye Yibin Co., Ltd. Yibin China
| | - Shulai Zhou
- Department of Pharmacy Leshan Vocational and Technical College Leshan China
| | - Cuirong He
- Sichuan Research Institute of Alcoholic Drinks Chengdu China
| | - Wenwen Jiao
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
| | - Bin Xu
- Luzhou Greenland Wine Co., Ltd. Luzhou China
| | - Kunyi Liu
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
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8
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Cai W, Xue Y, Tang F, Wang Y, Yang S, Liu W, Hou Q, Yang X, Guo Z, Shan C. The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu. Front Microbiol 2022; 12:789845. [PMID: 35069486 PMCID: PMC8770870 DOI: 10.3389/fmicb.2021.789845] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 12/03/2021] [Indexed: 01/09/2023] Open
Abstract
Microorganisms in pit mud are the essential factor determining the style of strong flavor Baijiu. The spatial distribution characteristics of fungal communities and aroma in the pit mud for strong flavor Baijiu from Xinjiang, China, were investigated using Illumina MiSeq high-throughput sequencing and electronic nose technology. A total of 138 fungal genera affiliated with 10 fungal phyla were identified from 27 pit mud samples; of these, Saccharomycopsis, Aspergillus, and Apiotrichum were the core fungal communities, and Aspergillus and Apiotrichum were the hubs that maintain the structural stability of fungal communities in pit mud. The fungal richness and diversity, as well as aroma of pit mud, showed no significant spatial heterogeneity, but divergences in pit mud at different depths were mainly in pH, total acid, and high abundance fungi. Moisture, NH4 +, and lactate were the main physicochemical factors involved in the maintenance of fungal stability and quality in pit mud, whereas pH had only a weak effect on fungi in pit mud. In addition, the fungal communities of pit mud were not significantly associated with the aroma. The results of this study provide a foundation for exploring the functional microorganisms and dissecting the brewing mechanism of strong flavor Baijiu in Xinjiang, and also contributes to the improvement of pit mud quality by bioaugmentation and controlling environmental physicochemical factors.
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Affiliation(s)
- Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, China
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yu’ang Xue
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Shaoyong Yang
- Hubei Guxiangyang Baijiu Co., Ltd., Xiangyang, China
| | - Wenhui Liu
- Hubei Guxiangyang Baijiu Co., Ltd., Xiangyang, China
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
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9
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Wei Z, Ma S, Chen R, Wu W, Fan H, Dai L, Deng Y. Aminipila luticellarii sp. nov., an anaerobic bacterium isolated from the pit mud of strong aromatic Chinese liquor, and emended description of the genus Aminipila. Int J Syst Evol Microbiol 2021; 71. [PMID: 34662267 DOI: 10.1099/ijsem.0.004710] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A novel mesophilic, aerotolerant anaerobic bacterium, designated JN-18T, was isolated from the pit mud of a strong aromatic Chinese liquor. According to a 16S rRNA gene sequence analysis, it had the highest sequence similarity to Aminipila butyrica DSM 103574T (95.69%). The G+C content of its genomic DNA was 43.39 mol%. The cells were Gram-stain-negative, slightly curved rods with flagella. Optimum growth was observed at 37 °C, pH 6.5 and without extra addition of NaCl. Strain JN-18Tutilized amino acids (l-alanine, l-arginine, l-asparagine, l-lysine, l-methionine, l-serine and l-threonine), malate and pyruvate, and used l-arginine and l-lysine to produce acetate, butyrate, H2, and CO2. The major cellular fatty acids of strain JN-18T were C14:0, C16:0 DMA and C18:1 cis-9 DMA. The carbohydrate composition of the cell wall predominantly included galactose, glucose and rhamnose. Based on its phylogenetic, phenotypic, physiological and biochemical characteristics, strain JN-18T was classified as a representative of a novel species within the genus Aminipila, for which the name Aminipila luticellarii sp. nov. is proposed. The type strain is JN-18T (=CCAM 412T=JCM 39126T).
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Affiliation(s)
- Zhixian Wei
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
| | - Shichun Ma
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
| | - Rui Chen
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
| | - Weidong Wu
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
| | - Hui Fan
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
| | - Lirong Dai
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
| | - Yu Deng
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
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10
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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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11
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Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS) in conventional and reversed column configuration for the investigation of Baijiu aroma types and regional origin. J Chromatogr A 2020; 1636:461774. [PMID: 33333375 DOI: 10.1016/j.chroma.2020.461774] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 11/26/2020] [Accepted: 11/26/2020] [Indexed: 11/23/2022]
Abstract
Baijiu is a traditional Chinese spirit with an extraordinarily rich pattern of volatile compounds resulting from the microflora involved in fermentation, as well as the complexity of technological process. Comprehensive two-dimensional gas chromatography in the conventional and reversed column setups (non-polar - polar and polar - non-polar columns) was tested for its ability to differentiate Baijiu samples in terms of their aroma and origin (region). A total of 65 Baijiu samples were used for the study and volatile compounds were extracted by SPME with a subsequent analysis by GC×GC-TOFMS. Orthogonality of both setups was compared, so was the number of compounds identified using each setup. Repeatability of compound groups for the conventional and reversed column setups was compared; moreover, multiblock orthogonal component analysis (MOCA) was used to visualize data sets. OPLS-DA was used for Baijiu classification. Both column setups provided excellent discrimination of the Light, Soy sauce, Feng and Herbal aromas. A better classification result for the Strong and Jian aromas was recorded for the conventional column setup. Within the Strong aroma using OPLS-DA both column setups provided perfect abilities to discriminate Baijiu from the Sichuan, Heilongjiang and Jiangsu regions. Two validation methods were applied in the classification models - all the predictive abilities evaluated by the internal validation were further confirmed by the external validation.
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12
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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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13
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Zhang W, Li J, Rao Z, Si G, Zhang X, Gao C, Ye M, Zhou P. Sesame flavour baijiu: a review. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.614] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Wenqing Zhang
- Engineering Research Centre of Bioprocess, School of Food and Biological Engineering; Hefei University of Technology; 230009 Hefei Anhui China
| | - Jinglei Li
- Engineering Research Centre of Bioprocess, School of Food and Biological Engineering; Hefei University of Technology; 230009 Hefei Anhui China
| | - Zhiming Rao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; 214122 Wuxi Jiangsu China
| | - Guanru Si
- Research Institute of Jiangnan Small Pit Brewing Technology; 242000, Xuanjiu Xuancheng Anhui China
| | - Xian Zhang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; 214122 Wuxi Jiangsu China
| | - Chuanqiang Gao
- Research Institute of Jiangnan Small Pit Brewing Technology; 242000, Xuanjiu Xuancheng Anhui China
| | - Ming Ye
- Engineering Research Centre of Bioprocess, School of Food and Biological Engineering; Hefei University of Technology; 230009 Hefei Anhui China
| | - Ping Zhou
- Research Institute of Jiangnan Small Pit Brewing Technology; 242000, Xuanjiu Xuancheng Anhui China
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14
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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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15
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Zheng Y, Hu X, Jia Z, Bodelier PLE, Guo Z, Zhang Y, Li F, He P. Co-occurrence patterns among prokaryotes across an age gradient in pit mud of Chinese strong-flavor liquor. Can J Microbiol 2020; 66:495-504. [PMID: 32233983 DOI: 10.1139/cjm-2020-0012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
It is widely believed that the quality and characteristics of Chinese strong-flavor liquor (CSFL) are closely related to the age of the pit mud; CSFL produced from older pit mud tastes better. This study aimed to investigate the alteration and interaction of prokaryotic communities across an age gradient in pit mud. Prokaryotic microbes in different-aged pit mud (1, 6, and 10 years old) were analyzed by Illumina MiSeq sequencing of the 16S rRNA gene. Analysis of the 16S rRNA gene indicated that the prokaryotic community was significantly altered with pit mud age. There was a significant increase in the genera Methanosarcina, Methanobacterium, and Aminobacterium with increased age of pit mud, while the genus Lactobacillus showed a significant decreasing trend. Network analysis demonstrated that both synergetic co-occurrence and niche competition were dominated by 68 prokaryotic genera. These genera formed 10 hubs of co-occurrence patterns, mainly under the phyla Firmicutes, Euryarchaeota, and Bacteroidetes, playing important roles on ecosystem stability of the pit mud. Environmental variables (pH, NH4+, available P, available K, and Ca2+) correlated significantly with prokaryotic community assembly. The interaction of prokaryotic communities in the pit mud ecosystem and the relationship among prokaryotic communities and environmental factors contribute to the higher quality of the pit mud in older fermentation pits.
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Affiliation(s)
- Yan Zheng
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, Henan Province, People's Republic of China
| | - Xiaolong Hu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, Henan Province, People's Republic of China
| | - Zhongjun Jia
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, Jiangsu Province, People's Republic of China
| | - Paul L E Bodelier
- Netherlands Institute of Ecology (NIOO-KNAW), Department of Microbial Ecology, Droevendaalsesteeg 10, 6708 PB, Wageningen, the Netherlands
| | - Zhiying Guo
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, Jiangsu Province, People's Republic of China
| | - Yong Zhang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, Henan Province, People's Republic of China
| | - Fangli Li
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, Henan Province, People's Republic of China
| | - Peixin He
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, Henan Province, People's Republic of China
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16
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Ji M, Du H, Xu Y. Structural and metabolic performance of p-cresol producing microbiota in different carbon sources. Food Res Int 2020; 132:109049. [PMID: 32331677 DOI: 10.1016/j.foodres.2020.109049] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 01/18/2020] [Accepted: 01/31/2020] [Indexed: 12/15/2022]
Abstract
p-Cresol (PC) is a potential off-flavor and carcinogenic compound that affects food flavor and safety. However, controlling the production of PC when making fermented food is hindered by a lack of knowledge of the microbial diversity and the growth requirements of the microbiota that produce PC. To address this, the present study used three media with selected carbon sources (glucose, ethanol and lactic acid) to explore the microbial origin of PC and to determine the preferred carbon source for the PC-producing microbiota in the pit mud of the strong-aroma type Baijiu. The results showed that the different carbon sources affected the microbial structure, especially of the PC-producing microbiota. Glucose led to the highest production of PC and lactic acid to the lowest. The production of PC was significantly correlated (p < 0.05, |ρ| > 0.6) with Dorea, Sporanaerobacter, Tepidimicrobium, Tissierella Soehngenia, Clostridium and Sedimentibacter in the glucose medium; with Proteiniborus, Ruminococcus and Sporanaerobacter in the ethanol medium; and with Lutispora and Tepidimicrobium in the lactic acid medium. Multiphasic metabolite target analysis further indicated that the PC-producing microbiota could also metabolize flavor compounds. Lactic acid could inhibit the production of PC and ensure that the microbiota produced the appropriate flavor compounds during culture. Collectively, Dorea, Sporanaerobacter, Tepidimicrobium, Tissierella_Soehngenia, Clostridium, Sedimentibacter, Proteiniborus, Ruminococcus and Lutispora were identified as potential PC producers in three media with glucose preferred as the carbon source. These findings provide a perspective on the microbiota and carbon source preference for ultimately improving the quality of distilled alcoholic beverage.
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Affiliation(s)
- Mei Ji
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Hai Du
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
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17
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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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18
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Guo MY, Hou CJ, Bian MH, Shen CH, Zhang SY, Huo DQ, Ma Y. Characterization of microbial community profiles associated with quality of Chinese strong-aromatic liquor through metagenomics. J Appl Microbiol 2019; 127:750-762. [PMID: 30989782 DOI: 10.1111/jam.14279] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 03/27/2019] [Accepted: 03/27/2019] [Indexed: 11/30/2022]
Abstract
AIMS Microorganisms in fermentation pits (FPs) play key roles for Chinese-strong-aromatic-liquor (CSAL) production. However, the microbial community in the FPs is still poorly understood. Here, the aim of this study was to reveal the diversity and potential functions of microbiota in FPs. METHODS AND RESULTS Sequencing-by-synthesis-based metagenomic sequencing and annotation results revealed that the microbiota of FPs was primarily composed of Firmicutes (54·6%), Euryarchaeota (15·3%), Bacteroidetes (10·1%), Gammaproteobacteria (5·8%), Opisthokonta (5·7%) and Unclassified_Bacteria (2·3%). And 133 genera were identified as the dominant genera of this fermentative food. Lactobacillus, Sedimentibacter, Syntrophomonas, Methanoculleus, Methanobacterium, Bacillus, Clostridium, Galactomyces, Candida, Pichia, Penicillium and Aspergillus were defined as active populations for biosynthesizing the characteristic volatile compounds of CSAL. The study also revealed that the microbial community structures changed significantly with different cellar ages and over different geographical regions. (i) The presence of Bacteroidetes was the most distinctive feature that characterized the different FPs ages. (ii) Distinct contents of Gammaproteobacteria and Euryarchaeota were observed at different positions in the FPs. (iii) Euryarchaeota markedly contributed to the generation of the character of the liquors with distinct geographical associations. CONCLUSIONS This study demonstrated that the changes of microbial communities determined the different quality characteristics of CSAL. SIGNIFICANCE AND IMPACT OF THE STUDY This research contributes to a deeper understanding of the FPs microbial composition and shows a new microbial resource for biotechnological applications.
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Affiliation(s)
- M Y Guo
- College of Bioengineering, Chongqing University, Chongqing, P.R. China
| | - C J Hou
- College of Bioengineering, Chongqing University, Chongqing, P.R. China
| | - M H Bian
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Zigong, P.R. China
| | - C H Shen
- College of Bioengineering, Chongqing University, Chongqing, P.R. China.,National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Group Co. Ltd., Luzhou, P.R. China
| | - S Y Zhang
- College of Bioengineering, Chongqing University, Chongqing, P.R. China.,National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Group Co. Ltd., Luzhou, P.R. China
| | - D Q Huo
- College of Bioengineering, Chongqing University, Chongqing, P.R. China
| | - Y Ma
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Zigong, P.R. China
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19
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Wu Q, Bao X, Guo W, Wang B, Li Y, Luo H, Wang H, Ren N. Medium chain carboxylic acids production from waste biomass: Current advances and perspectives. Biotechnol Adv 2019; 37:599-615. [PMID: 30849433 DOI: 10.1016/j.biotechadv.2019.03.003] [Citation(s) in RCA: 100] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 03/01/2019] [Accepted: 03/03/2019] [Indexed: 11/29/2022]
Abstract
Alternative chemicals to diverse fossil-fuel-based products is urgently needed to mitigate the adverse impacts of fossil fuel depletion on human development. To this end, researchers have focused on the production of biochemical from readily available and affordable waste biomass. This is consistent with current guidelines for sustainable development and provides great advantages related to economy and environment. The search for suitable biochemical products is in progress worldwide. Therefore, this review recommends a biochemical (i.e., medium chain carboxylic acids (MCCAs)) utilizing an emerging biotechnological production platform called the chain elongation (CE) process. This work covers comprehensive introduction of the CE mechanism, functional microbes, available feedstock types and corresponding utilization strategies, major methods to enhance the performance of MCCAs production, and the challenges that need to be addressed for practical application. This work is expected to provide a thorough understanding of the CE technology, to guide and inspire researchers to solve existing problems in depth, and motivate large-scale MCCAs production.
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Affiliation(s)
- Qinglian Wu
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, PR China
| | - Xian Bao
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, PR China
| | - Wanqian Guo
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, PR China.
| | - Bing Wang
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, PR China
| | - Yunxi Li
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, PR China
| | - Haichao Luo
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, PR China
| | - Huazhe Wang
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, PR China
| | - Nanqi Ren
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, PR China
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20
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Diversity and dynamic succession of microorganisms during Daqu
preparation for Luzhou-
flavour liquor using second-generation sequencing technology. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.528] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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21
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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: 113] [Impact Index Per Article: 18.8] [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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22
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Du H, Liu B, Wang X, Xu Y. Exploring the microbial origins of p-cresol and its co-occurrence pattern in the Chinese liquor-making process. Int J Food Microbiol 2017; 260:27-35. [DOI: 10.1016/j.ijfoodmicro.2017.08.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 08/11/2017] [Accepted: 08/19/2017] [Indexed: 02/06/2023]
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23
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Tao Y, Wang X, Li X, Wei N, Jin H, Xu Z, Tang Q, Zhu X. The functional potential and active populations of the pit mud microbiome for the production of Chinese strong-flavour liquor. Microb Biotechnol 2017; 10:1603-1615. [PMID: 28703874 PMCID: PMC5658580 DOI: 10.1111/1751-7915.12729] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 03/16/2017] [Accepted: 04/17/2017] [Indexed: 12/21/2022] Open
Abstract
The popular distilled Chinese strong‐flavour liquor (CSFL) is produced by solid fermentation in the ground pit. Microbes inhabiting in the pit mud (PM) on the walls of the fermentation pit are responsible for the production of caproic acid (CA) that determines the quality of CSFL to a large degree. However, little is known about the active microbial populations and metabolic potential of the PM microbiome. Here, we investigated the overall metabolic features of the PM microbiome and its active microbial components by combining metagenomics and MiSeq‐sequencing analyses of the 16S rRNA genes from DNA and RNA (cDNA). Results showed that prokaryotes were predominant populations in the PM microbiome, accounting for 95.3% of total metagenomic reads, while eukaryotic abundance was only 1.8%. The dominant prokaryotic phyla were Firmicutes, Euryarchaeota, Bacteroidetes, Actinobacteria and Proteobacteria, accounting for 48.0%, 19.0%, 13.5%, 2.5% and 2.1% of total metagenomic reads respectively. Most genes encoding putative metabolic pathways responsible for the putative CA production via chain elongation pathway were detected. This indicated that the PM microbiome owned functional potential for synthesizing CA from ethanol or lactate. Some key genes encoding enzymes involved in hydrogenotrophic and acetoclastic methanogenesis pathways were detected in the PM metagenome, suggesting the possible occurrence of interspecies hydrogen transfer between CA‐producing bacteria and methanogens. The 16S rDNA and 16S rRNA profiles showed that the Clostridial cluster IV, Lactobacillus, Caloramator, Clostridium, Sedimentibacter, Bacteroides and Porphyromonas were active populations in situ, in which Clostridial cluster IV and Clostridium were likely involved in the CA production. This study improved our understandings on the active populations and metabolic pathways of the PM microbiome involved in the CA synthesis in the CSFL fermentation.
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Affiliation(s)
- 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, Sichuan, 610041, China
| | - Xiang Wang
- 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, Sichuan, 610041, 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, Sichuan, 610041, China
| | - Na Wei
- 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, Sichuan, 610041, China
| | - Hong Jin
- Chengdu Medical College, Chengdu, 610083, China
| | - Zhancheng Xu
- The National-recognized Enterprise Technology Center, Sichuan Jiannanchun Group Co. Ltd., Mianzhu, Sichuan, 618200, China
| | - Qinglan Tang
- The National-recognized Enterprise Technology Center, Sichuan Jiannanchun Group Co. Ltd., Mianzhu, Sichuan, 618200, 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, Sichuan, 610041, China
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24
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Xu Y, Sun B, Fan G, Teng C, Xiong K, Zhu Y, Li J, Li X. The brewing process and microbial diversity of strong flavour Chinese spirits: a review. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.404] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Youqiang Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Guangsen Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Chao Teng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Ke Xiong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Yunping Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Jinlong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
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25
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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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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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Improved ethyl caproate production of Chinese liquor yeast by overexpressing fatty acid synthesis genes with OPI1 deletion. J Ind Microbiol Biotechnol 2016; 43:1261-70. [PMID: 27344573 DOI: 10.1007/s10295-016-1795-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2016] [Accepted: 05/31/2016] [Indexed: 10/21/2022]
Abstract
During yeast fermentation, ethyl esters play a key role in the development of the flavor profiles of Chinese liquor. Ethyl caproate, an ethyl ester eliciting apple-like flavor, is the characteristic flavor of strong aromatic liquor, which is the best selling liquor in China. In the traditional fermentation process, ethyl caproate is mainly produced at the later fermentation stage by aroma-producing yeast, bacteria, and mold in a mud pit instead of Saccharomyces cerevisiae at the expense of grains and fermentation time. To improve the production of ethyl caproate by Chinese liquor yeast (S. cerevisiae) with less food consumption and shorter fermentation time, we constructed three recombinant strains, namely, α5-ACC1ΔOPI1, α5-FAS1ΔOPI1, and α5-FAS2ΔOPI1 by overexpressing acetyl-CoA carboxylase (ACC1), fatty acid synthase 1 (FAS1), and fatty acid synthase 2 (FAS2) with OPI1 (an inositol/choline-mediated negative regulatory gene) deletion, respectively. In the liquid fermentation of corn hydrolysate, the contents of ethyl caproate produced by α5-ACC1ΔOPI1, α5-FAS1ΔOPI1, and α5-FAS2ΔOPI1 increased by 0.40-, 1.75-, and 0.31-fold, correspondingly, compared with the initial strain α5. The contents of other fatty acid ethyl esters (FAEEs) (C8:0, C10:0, C12:0) also increased. In comparison, the content of FAEEs produced by α5-FAS1ΔOPI1 significantly improved. Meanwhile, the contents of acetyl-CoA and ethyl acetate were enhanced by α5-FAS1ΔOPI1. Overall, this study offers a promising platform for the development of pure yeast culture fermentation of Chinese strong aromatic liquor without the use of a mud pit.
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Yin Q, Tao Y, Zhu X, Zhou Y, He X, Cheng L, Huang Y, Li D. Clostridium liquoris sp. nov., isolated from a fermentation pit used for the production of Chinese strong-flavoured liquor. Int J Syst Evol Microbiol 2016; 66:749-754. [DOI: 10.1099/ijsem.0.000787] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Qi Yin
- 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, PR China
- Chengdu Shishi High School, Chengdu 610041, PR 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, PR China
| | - Xiaoye 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, PR China
| | - Yan Zhou
- College of Life Science, Sichuan University, Chengdu 610041, PR 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, PR China
| | - Lei Cheng
- Key Laboratory of Development and Application of Rural Renewable Energy, Biogas Institute of Ministry of Agriculture, Chengdu 610041, PR China
| | - Yan Huang
- Key Laboratory of Development and Application of Rural Renewable Energy, Biogas Institute of Ministry of Agriculture, Chengdu 610041, PR China
| | - Daping 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, PR China
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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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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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31
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Wu C, Ding X, Huang J, Zhou R. Characterization of archaeal community inLuzhou-flavour pit mud. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.255] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Chongde Wu
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education; Sichuan University; Chengdu 610065 China
| | - Xiaofei Ding
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education; Sichuan University; Chengdu 610065 China
| | - Jun Huang
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education; Sichuan University; Chengdu 610065 China
| | - Rongqing Zhou
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education; Sichuan University; Chengdu 610065 China
- National Engineering Research Centre of Solid-State Brewing; Luzhou 646000 China
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Ding X, Wu C, Huang J, Zhou R. Interphase microbial community characteristics in the fermentation cellar of Chinese Luzhou-flavor liquor determined by PLFA and DGGE profiles. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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33
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Metagenomics of ancient fermentation pits used for the production of chinese strong-aroma liquor. GENOME ANNOUNCEMENTS 2014; 2:2/5/e01045-14. [PMID: 25342677 PMCID: PMC4208321 DOI: 10.1128/genomea.01045-14] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The complex microbiota of pit mud of solid-state fermentation reactors used for the production of Chinese liquor is responsible for producing one of the oldest distillates in the world. We apply a deep-sequencing approach to characterize the microbiota from pits that have been in use for up to 440 years.
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Wang CD, Chen Q, Wang Q, Li CH, Leng YY, Li SG, Zhou XW, Han WJ, Li JG, Zhang XH, Li YZ. Long-term batch brewing accumulates adaptive microbes, which comprehensively produce more flavorful Chinese liquors. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Chen Y, Li F, Guo J, Liu G, Guo X, Xiao D. Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1. ACTA ACUST UNITED AC 2014; 41:563-72. [DOI: 10.1007/s10295-013-1390-3] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2013] [Accepted: 11/27/2013] [Indexed: 11/29/2022]
Abstract
Abstract
The fruity odor of Chinese liquor is largely derived from ester formation. Ethyl caproate, an ethyl ester eliciting apple-like flavor, is one of the most important esters in the strong aromatic Chinese liquor (or Luzhou-flavor liquor), which is the most popular and best-selling liquor in China. In the traditional fermentation process, ethyl caproate in strong aromatic liquor is mainly produced by aroma-producing yeast, bacteria, and mold with high esterification abilities in a mud pit at later fermentation stages at the expense of both fermentation time and grains rather than by the ethanol-fermenting yeast Saccharomyces cerevisiae. To increase the production of ethyl caproate by Chinese liquor yeast (S. cerevisiae AY15) and shorten the fermentation period, we constructed a recombinant strain EY15 by overexpressing EHT1 (encoding ethanol hexanoyl transferase), in which FAA1 (encoding acyl-CoA synthetases) was deleted. In liquid fermentation of corn hydrolysate and solid fermentation of sorghum, ethyl caproate production by EY15 was remarkably increased to 2.23 and 2.83 mg/L, respectively, which were 2.97- and 2.80-fold higher than those of the parental strain AY15. Furthermore, an increase in ethyl octanoate (52 and 43 %) and ethyl decanoate (61 and 40 %) production was observed. The differences in fermentation performance between EY15 and AY15 were negligible. This study resulted in the creation of a promising recombinant yeast strain and introduced a method that can be used for the clean production of strong aromatic Chinese liquor by ester-producing S. cerevisiae without the need for a mud pit.
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Affiliation(s)
- Yefu Chen
- grid.413109.e 0000000097356249 Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab College of Biotechnology of Tianjin University of Science and Technology 300547 Tianjin China
| | - Feng Li
- grid.413109.e 0000000097356249 Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab College of Biotechnology of Tianjin University of Science and Technology 300547 Tianjin China
| | - Jian Guo
- grid.413109.e 0000000097356249 Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab College of Biotechnology of Tianjin University of Science and Technology 300547 Tianjin China
| | - Guangxin Liu
- grid.413109.e 0000000097356249 Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab College of Biotechnology of Tianjin University of Science and Technology 300547 Tianjin China
| | - Xuewu Guo
- grid.413109.e 0000000097356249 Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab College of Biotechnology of Tianjin University of Science and Technology 300547 Tianjin China
| | - Dongguang Xiao
- grid.413109.e 0000000097356249 Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab College of Biotechnology of Tianjin University of Science and Technology 300547 Tianjin China
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Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor. Appl Environ Microbiol 2014; 80:2254-60. [PMID: 24487528 DOI: 10.1128/aem.04070-13] [Citation(s) in RCA: 130] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Chinese strong-flavored liquor (CSFL) accounts for more than 70% of all Chinese liquor production. Microbes in pit mud play key roles in the fermentation cellar for the CSFL production. However, microbial diversity, community structure, and cellar-age-related changes in pit mud are poorly understood. Here, we investigated the prokaryotic community structure and diversity in pit-mud samples with different cellar ages (1, 10, 25, and 50 years) using the pyrosequencing technique. Results indicated that prokaryotic diversity increased with cellar age until the age reached 25 years and that prokaryotic community structure changed significantly between three cellar ages (1, 10, and 25 years). Significant correlations between prokaryotic communities and environmental variables (pH, NH4(+), lactic acid, butyric acid, and caproic acid) were observed. Overall, our study results suggested that the long-term brewing operation shapes unique prokaryotic community structure and diversity as well as pit-mud chemistry. We have proposed a three-phase model to characterize the changes of pit-mud prokaryotic communities. (i) Phase I is an initial domestication period. Pit mud is characterized by abundant Lactobacillus and high lactic acid and low pH levels. (ii) Phase II is a transition period. While Lactobacillus abundance decreases dramatically, that of Bacteroidetes and methanogens increases. (iii) Phase III is a relative mature period. The prokaryotic community shows the highest diversity and capability to produce more caproic acid as a precursor for synthesis of ethyl caproate, the main flavor component in CSFL. This research provides scientific evidence to support the practical experience that old fermentation cellars produce high-quality liquor.
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37
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Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.058] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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