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Dan H, Song X, Xiang G, Song C, Dai H, Shao Y, Huang D, Luo H. The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5021-5030. [PMID: 38296914 DOI: 10.1002/jsfa.13345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/07/2023] [Accepted: 01/19/2024] [Indexed: 02/02/2024]
Abstract
BACKGROUND Baijiu brewing is a complex and multifaceted multimicrobial co-fermentation process, in which various microorganisms interact to form an interdependent micro-ecosystem, subsequently influencing metabolic activities and compound production. Among these microorganisms, Bacillus, an important bacterial genus in the liquor brewing process, remains unclear in its role in shaping the brewing microbial community and its functional metabolism. RESULTS A baijiu fermentation system was constructed using B. subtilis JP1 isolated from native jiupei (grain mixture) combined with daqu (a saccharifying agent) and huangshui (a fermentation byproduct). Based on high-throughput amplicon sequencing analysis, it was evident that B. subtilis JP1 significantly influences bacterial microbial diversity and fungal community structure in baijiu fermentation. Of these, Aspergillus and Monascus emerge as the most markedly altered microbial genera in the jiupei community. Based on co-occurrence networks and bidirectional orthogonal partial least squares discriminant analysis models, it was demonstrated that the addition of B. subtilis JP1 intensified microbial interactions in jiupei fermentation, consequently enhancing the production of volatile flavor compounds such as heptanoic acid, butyl hexanoate and 3-methylthiopropanol in jiupei. CONCLUSION B. subtilis JP1 significantly alters the microbial community structure of jiupei, enhancing aroma formation during fermentation. These findings will contribute to a broader application in solid-state fermentation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Hulin Dan
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China
| | - Xuemiao Song
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China
| | - Gangxing Xiang
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China
| | | | | | - Yan Shao
- Luzhou Laojiao Co. Ltd, Luzhou, China
| | - Dan Huang
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, China
| | - Huibo Luo
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, China
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2
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Kang J, Huang X, Li R, Zhang Y, Chen XX, Han BZ. Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review. Food Res Int 2024; 188:114497. [PMID: 38823877 DOI: 10.1016/j.foodres.2024.114497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The spontaneous Baijiu fermentation system harbors a complex microbiome that is highly dynamic in time and space and varies depending on the Jiuqu starters and environmental factors. The intricate microbiota presents in the fermentation environment is responsible for carrying out various reactions. These reactions necessitate the interaction among the core microbes to influence the community function, ultimately shaping the distinct Baijiu styles through the process of spontaneous fermentation. Numerous studies have been conducted to enhance our understanding of the diversity, succession, and function of microbial communities with the aim of improving fermentation manipulation. However, a comprehensive and critical assessment of the core microbes and their interaction remains one of the significant challenges in the Baijiu fermentation industry. This paper focuses on the fermentation properties of core microbes. We discuss the state of the art of microbial traceability, highlighting the crucial role of environmental and starter microbiota in the Baijiu brewing microbiome. Also, we discuss the various interactions between microbes in the Baijiu production system and propose a potential conceptual framework that involves constructing predictive network models to simplify and quantify microbial interactions using co-culture models. This approach offers effective strategies for understanding the core microbes and their interactions, thus beneficial for the management of microbiota and the regulation of interactions in Baijiu fermentation processes.
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Affiliation(s)
- Jiamu Kang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China; School of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiaoning Huang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, IL, USA
| | - Rengshu Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Yuandi Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Xiao-Xue Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China.
| | - Bei-Zhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China.
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3
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Robles Hernandez MG, Gerlinsky M, Zhang JS, Gänzle MG. Use of Bacillus spp. as beneficial fermentation microbes in baking. Int J Food Microbiol 2024; 416:110646. [PMID: 38457886 DOI: 10.1016/j.ijfoodmicro.2024.110646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 02/24/2024] [Accepted: 02/26/2024] [Indexed: 03/10/2024]
Abstract
The development of minimally processed baked goods is dependent on new "clean label" functional ingredients that allow substitution of additives without compromising quality. We investigated the use of fermentation with Bacillus spp. as a novel approach to improve bread quality. Bacillus velezensis FUA2155 and Bacillus amyloliquefaciens Fad WE ferments were prepared using white wheat flour, wheat bran or buckwheat, and were added at a level of 2.5-20 % to bread dough. Ropy spoilage of bread was controlled by sourdough addition at a level of 10 or 20 %. The volume of white wheat bread and wheat bran bread increased by 47.4 and 62.5 % respectively with 2.5 % Bacillus ferments. Bread shelf-life was prolonged by the Bacillus ferment only at higher dosages that also reduced bread volume. The use of unfermented or sourdough fermented buckwheat improved bread volume and delayed mould spoilage. The characterization of water-soluble polysaccharides from sourdoughs and Bacillus ferments revealed that solubilization of arabinoxylans contributed to the increase in volume after fermentation of wheat but not after fermentation of buckwheat. In conclusion, Bacillus fermentation can be used to improve bread quality, adding to the diversity of microbes that are suitable for baking applications.
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Affiliation(s)
| | - Morgan Gerlinsky
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada
| | - Justina S Zhang
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada
| | - Michael G Gänzle
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada.
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4
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Qin H, Zhang S, Wang C, Pan Q, Dong Y, Cai X, Wang X, Huang M, Huang J, Zhou R. Revealing the influence of exogenously inoculated Bacillus spp. on the microbiota and metabolic potential of medium-temperature Daqu: A meta-omics analysis. Food Res Int 2024; 182:114152. [PMID: 38519180 DOI: 10.1016/j.foodres.2024.114152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 02/05/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
To determine the unique contribution of the bioturbation to the properties of the medium-temperature Daqu, we investigated the differences in microbiota and metabolic composition using the meta-omics approach. Bioturbation increased the amounts of microbial specie and influenced the contribution of the core microbiota to the metabolome. Specifically, inoculated synthetic microbiota (MQB) enhanced the abundance of Bacillus amyloliquefaciens, while Bacillus licheniformis (MQH) increased the abundance of the two Aspergillus species and four species level of lactic acid bacteria. These changes of the microbial profiles significantly increased the potentials of carbohydrate metabolism, amino acid metabolism, and biosynthesis of ester compounds. Consequently, both patterns significantly increased the content of volatile compounds and free amino acids, which were 27.61% and 21.57% (MQB), as well as 15.14% and 17.83% (MQH), respectively. In addition, the contents of lactic acid in MQB and MQH decreased by 65.42% and 42.99%, respectively, closely related to the up- or down-regulation of the expression of their corresponding functional enzyme genes. These results suggested that bioturbation drove the assembly of the core microbiota, rather than becoming critical functional species. Overall, our study provides new insights into the functional role of exogenous isolates in the Daqu microecosystem.
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Affiliation(s)
- Hui Qin
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Laojiao Co., Ltd., Luzhou 646699, China
| | - Suyi Zhang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Laojiao Co., Ltd., Luzhou 646699, China
| | - Chao Wang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Laojiao Co., Ltd., Luzhou 646699, China
| | - Qianglin Pan
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Yi Dong
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Laojiao Co., Ltd., Luzhou 646699, China
| | - Xiaobo Cai
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Laojiao Co., Ltd., Luzhou 646699, China
| | - Xiaojun Wang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Laojiao Co., Ltd., Luzhou 646699, China
| | - Mengyang Huang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Laojiao Co., Ltd., Luzhou 646699, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Rongqing Zhou
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
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5
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Peng Q, Zheng H, Li S, Meng K, Yu H, Zhang Y, Yang X, Li L, Xu Z, Xie G, Liu S, Elsheery NI, Wu P. Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine). Food Res Int 2023; 172:113144. [PMID: 37689907 DOI: 10.1016/j.foodres.2023.113144] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 06/12/2023] [Accepted: 06/13/2023] [Indexed: 09/11/2023]
Abstract
The microbial ecosystem of fermented food is greatly disturbed by human activities.Jiuyao is important saccharification starter for brewing huangjiu. The interaction between environmental factors and microorganisms significantly affected the microbial community structure at different stages of Jiuyao manufacturing. This study combined environmental factor analysis and high-throughput sequencing technology to comprehensively analyze the specific changes of microbial community and environmental factors in each fermentation stage of Jiuyao production and their correlation. The results showed that the activities of liquefaction enzyme, glycosylation enzyme and acid protease reached the highest value on the 8 th day (192 h) after the beginning of fermentation, and the cellulase activity reached the highest value at the end of fermentation. Pediococcus(37.5 %-58.2 %), Weissella(9.2 %-27.0 %) and Pelomonas(0.1 %-12.1 %) were the main microbial genera in the genus bacteria, and Saccharomycopsis(37.1 %-52.0 %), Rhizopus(12.5 %-31.0 %) and Saccharomyces(4.0 %-20.5 %) were the main microbial genera in the genus fungi. The results of correlation analysis showed that the microbial communities in Jiuyao were closely related to environmental factors. Most microbial communities were positively correlated with temperature, but negatively correlated with ambient humidity, CO2 concentration, acidity and water content of Jiuyao. In addition, the transcription levels of enzymes related to microbial glucose metabolism in Jiuyao were higher in the late stage of Jiuyao fermentation. Interestingly, these enzymes had high transcription levels in fungi such as Saccharomycopsis, Rhizopus and Saccharomyces, as well as in bacteria such as Pediococcus and Lactobacillus. This study provides a reference for revealing the succession rule of microbial community structure caused by environmental factors during the preparation of Jiuyao in Shaoxing Huangjiu.
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Affiliation(s)
- Qi Peng
- School of Life Sciences, Shaoxing University, Shaoxing 312000, China; National Engineering Research Center for Chinese CRW (Branch Center), Shaoxing 312000, China
| | - Huajun Zheng
- School of Life Sciences, Shaoxing University, Shaoxing 312000, China
| | - Shanshan Li
- School of Life Sciences, Shaoxing University, Shaoxing 312000, China
| | - Kai Meng
- School of Life Sciences, Shaoxing University, Shaoxing 312000, China
| | - Hefeng Yu
- School of Life Sciences, Shaoxing University, Shaoxing 312000, China
| | - Yuhao Zhang
- School of Life Sciences, Shaoxing University, Shaoxing 312000, China
| | - Xinyi Yang
- School of Life Sciences, Shaoxing University, Shaoxing 312000, China
| | - Linyuan Li
- School of Life Sciences, Shaoxing University, Shaoxing 312000, China
| | - Zhuoqin Xu
- School of Life Sciences, Shaoxing University, Shaoxing 312000, China
| | - Guangfa Xie
- Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China.
| | - Shuangping Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nabil I Elsheery
- Agriculture Botany Department, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
| | - Peng Wu
- School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou 215009, China
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6
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Bacillus species in food fermentations: an under-appreciated group of organisms for safe use in food fermentations. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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7
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Liu Y, Li H, Dong S, Zhou Z, Zhang Z, Huang R, Han S, Hou J, Pan C. Dynamic changes and correlations of microbial communities, physicochemical properties, and volatile metabolites during Daqu fermentation of Taorong-type Baijiu. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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8
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Wu Y, Hou Y, Chen H, Wang J, Zhang C, Zhao Z, Ao R, Huang H, Hong J, Zhao D, Sun B. “Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu. Foods 2022; 11:foods11192959. [PMID: 36230035 PMCID: PMC9562207 DOI: 10.3390/foods11192959] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/09/2022] [Accepted: 09/18/2022] [Indexed: 11/16/2022] Open
Abstract
Baijiu is the national liquor of China, which has lasted in China for more than 2000 years. Abundant raw materials, multi-strain co-fermentation, and complex processes make the secrets of baijiu flavor and taste still not fully explored. Acid substances not only have a great influence on the flavor and taste of baijiu, but also have certain functions. Therefore, this paper provides a systematic review for the reported acid substances, especially for their contribution to the flavor and functional quality of baijiu. Based on previous studies, this paper puts forward a conjecture, a suggestion, and a point of view, namely: the conjecture of “whether acid substances can be used as ‘key factor’ for baijiu quality “; the suggestion of “the focus of research on acid substances in baijiu should be transferred to evaluating their contribution to the taste of baijiu”; and the view of “acid substances are ‘regulators’ in the fermentation process of baijiu”. It is worth thinking about whether acid substances can be used as the key factors of baijiu to be studied and confirmed by practice in the future. It is hoped that the systematic review of acid substances in baijiu in this paper can contribute to further in-depth and systematic research on baijiu by researchers in the future.
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Affiliation(s)
- Yashuai Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Yaxin Hou
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Hao Chen
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Junshan Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Chunsheng Zhang
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - Zhigang Zhao
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - Ran Ao
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - He Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaxin Hong
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Department of Nutrition and Health, China Agriculture University, Beijing 100193, China
| | - Dongrui Zhao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: ; Tel.: +86-10-68988715
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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9
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Effect of Bacillus subtilis fortified inoculation on the microbial communities in different niches of Daqu. J Biosci Bioeng 2022; 134:407-415. [PMID: 36100517 DOI: 10.1016/j.jbiosc.2022.07.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 11/23/2022]
Abstract
Daqu is the fermentation starter of Baijiu, which is one of the six most renowned distilled spirits. Studies have found that Bacillus is one of the dominant microbial genera in Daqu, and Bacillus subtilis is known to produce amylase, an important enzyme that influences the quality of Daqu. This study aims to explore the influence of B. subtilis inoculation on the microbial community structure in different niches of Daqu. We studied the microbial community structure of the natural inoculated Daqu (i.e., control Daqu) and the fortified Daqu (i.e., B. subtilis-inoculated Daqu) by amplicon sequencing. Our results showed that compared with the control Daqu rind microbial community, the relative abundance of Bacillus, Aspergillus, Thermomyces, and Rasamsonia in the fortified Daqu rind microbial community increased, and the relative abundance of Weissella, Lactobacillus, Leuconostoc, and Pichia decreased. Compared with the control Daqu core microbial community, the relative abundance of Bacillus in the fortified Daqu core microbial community also increased, but the relative abundance of Pseudomonas and Paecilomyces decreased. The effect of B. subtilis inoculation on the rind microbial community of Daqu was more significant. In addition, the bacterial community of Daqu was more susceptible to the effect of the B. subtilis inoculation than was the fungal community of Daqu. The correlation between the bacterial community of Daqu and the fungal community of Daqu increased significantly after the B. subtilis inoculation. These results provide an important theoretical basis for the production of fortified Daqu.
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Gonçalves Bravim D, Mota de Oliveira T, Kaic Alves do Rosário D, Nara Batista N, Freitas Schwan R, Moreira Coelho J, Campos Bernardes P. Inoculation of yeast and bacterium in wet-processed coffea canephora. Food Chem 2022; 400:134107. [DOI: 10.1016/j.foodchem.2022.134107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 08/24/2022] [Accepted: 08/31/2022] [Indexed: 11/26/2022]
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11
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Sriwong C, Sukyai P. Simulated elephant colon for cellulose extraction from sugarcane bagasse: An effective pretreatment to reduce chemical use. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 835:155281. [PMID: 35439514 DOI: 10.1016/j.scitotenv.2022.155281] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/09/2022] [Accepted: 04/10/2022] [Indexed: 06/14/2023]
Abstract
Sugarcane bagasse (SCB) is an abundant by-product from sugar production and promising biomass for cellulose extraction. Simulated elephant colon pretreatment (SEP) to reduce chemical use in cellulose extraction from SCB was investigated using elephant dung as fermentation inoculum. The 16S rRNA gene sequences showed microorganisms in elephant dung that corresponded to metabolites during pretreatment. Organic acid accumulation in the fermentation broth was confirmed by the presence of lactic, acetic, propionic and butyric acids. Lignin peroxidase, manganese peroxidase and xylanase detected during the pretreatment enhanced lignin removal. The SEP fiber showed increased cellulose content, while lignin content decreased with reduced bleaching time from 7 to 5 h and high whiteness and crystallinity indices. Lignin removal was also confirmed by Fourier transform infrared spectroscopy. Scanning electron microscopy revealed increasing internal surface area through opening up the fiber structure. SEP offered an efficient and promising approach for cellulose fiber extraction with reduced use of chemicals for the bleaching process.
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Affiliation(s)
- Chotiwit Sriwong
- Cellulose for Future Materials and Technologies Special Research Unit, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Road Chatuchak, Bangkok 10900, Thailand
| | - Prakit Sukyai
- Cellulose for Future Materials and Technologies Special Research Unit, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Road Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok 10900, Thailand.
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12
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Hou X, Hui M, Sun Z, Li X, Shi X, Xiao R, Wang J, Pan C, Li R. Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage. Front Microbiol 2022; 13:934696. [PMID: 35966713 PMCID: PMC9363831 DOI: 10.3389/fmicb.2022.934696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 06/30/2022] [Indexed: 11/13/2022] Open
Abstract
Medium-temperature Daqu (MT-Daqu), a saccharification-fermentation agent and aroma-producing agent, is used to produce Chinese strong-flavor Baijiu. Many related studies have been published; however, less is known about microbial community and quality properties inside and outside the MT-Daqu from fermentation to storage. Here, along with determining the physicochemical index, the microbial community of MT-Daqu was investigated using both culture-dependent and culture-independent methods during 31 days of fermentation and 4 months of storage. Volatile compounds of mature MT-Daqu were analyzed using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). The results indicated obvious variation in the microbial community due to the changes in environmental conditions, and the physicochemical indices shifted from fluctuations in the fermentation period to relative stability after storage for 3 months. Moreover, the microbial counts and physicochemical indices of the inner layers of MT-Daqu differed from those of the outer layers. The dominant communities, including the bacterial phyla Firmicutes, Proteobacteria, and Actinobacteria and the fungal phyla Ascomycota and Mucoromycota, showed different abundances in the two parts of the mature MT-Daqu, and different microbial communities were enriched in both parts. Additionally, pyrazines and alcohols were the most abundant volatile aroma compounds in the mature MT-Daqu.
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Affiliation(s)
- Xiaoge Hou
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ming Hui
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Zhongke Sun
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Xuesi Li
- School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Xin Shi
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ran Xiao
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Junfei Wang
- College of Science, Henan University of Technology, Zhengzhou, China
| | - Chunmei Pan
- School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Ruifang Li
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
- Key Laboratory of Functional Molecules for Biomedical Research, Henan University of Technology, Zhengzhou, China
- *Correspondence: Ruifang Li,
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13
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Liu Z, Wu Y, Zhang L, Tong S, Jin J, Gong X, Zhong J. rocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2. BMC Biotechnol 2022; 22:18. [PMID: 35787694 PMCID: PMC9254598 DOI: 10.1186/s12896-022-00748-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Accepted: 06/29/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Tetramethylpyrazine (TTMP) is a flavoring additive that significantly contributes to the formation of flavor compounds in soybean-based fermented foods. Over recent years, the application of TTMP in the food industry and medicine has been widely investigated. In addition, several methods for the industrial-scale production of TTMP, including chemical and biological synthesis, have been proposed. However, there have been few reports on the synthesis of TTMP through amino acid metabolic flux. In this study, we investigated genetic alterations of arginine metabolic flux in solid-state fermentation (SSF) of soybeans with Bacillus subtilis (B.subtilis) BJ3-2 to enhance the TTMP yield. RESULTS SSF of soybeans with BJ3-2 exhibited a strong Chi-flavour (a special flavour of ammonia-containing smelly distinct from natto) at 37 °C and a prominent soy sauce-like aroma at 45 °C. Transcriptome sequencing and RT-qPCR verification showed that the rocF gene was highly expressed at 45 °C but not at 37 °C. Moreover, the fermented soybeans with BJ3-2ΔrocF (a rocF knockout strain in B. subtilis BJ3-2 were obtained by homologous recombination) at 45 °C for 72 h displayed a lighter color and a slightly decreased pH, while exhibiting a higher arginine content (increased by 14%) than that of BJ3-2. However, the ammonia content of fermented soybeans with BJ3-2ΔrocF was 43% lower than that of BJ3-2. Inversely, the NH4+ content in fermented soybeans with BJ3-2ΔrocF was increased by 28% (0.410 mg/kg). Notably, the TTMP content in fermented soybeans with BJ3-2ΔrocF and BJ3-2ΔrocF + Arg (treated with 0.05% arginine) were significantly increased by 8.6% (0.4617 mg/g) and 18.58% (0.504 mg/g) respectively than that of the BJ3-2. CONCLUSION The present study provides valuable information for understanding the underlying mechanism during the TTMP formation process through arginine metabolic flux.
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Affiliation(s)
- Zhenli Liu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China
| | - Yongjun Wu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China.
| | - Lincheng Zhang
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China
| | - Shuoqiu Tong
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China
| | - Jing Jin
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China
| | - Xian Gong
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China
| | - Jie Zhong
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China
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14
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Soft elastic tubular reactor: An unconventional bioreactor for high-solids operations. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Tong W, He P, Yang Y, Qiao Z, Huang D, Luo H, Feng X. Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors. Front Microbiol 2022; 12:811788. [PMID: 35173694 PMCID: PMC8843357 DOI: 10.3389/fmicb.2021.811788] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Accepted: 12/07/2021] [Indexed: 11/13/2022] Open
Abstract
Strong aromatic liquors, also known as strong aromatic Baijiu (SAB) in China, are manufactured by solid fermentation, with a multi-microbe mixing and cooperative fermentation process that uses Daqu as a brewing starter. Bacillaceae have a specific action in food fermentation, such as soybean and wine, and more recent studies have found Bacillaceae play important roles in the SAB making industry. This review describes the diversity, functionality, and influence of Bacillaceae in Daqu, pit mud, Zaopei, Huangshui within making processes of SAB. Furthermore, aromatic flavor components from the Bacillaceae metabolism of SAB are discussed in this review. Ultimately, the resulting improvements and deeper understanding will benefit practical efforts to apply representatives of Bacillaceae in improving the quality of SAB as well as biological control of the micro-ecological environment of brewing.
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Affiliation(s)
- Wenhua Tong
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China.,CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences (CAS), Qingdao, China.,Wuliangye Yibin Co. Ltd., Yibin, China
| | - Ping He
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Ying Yang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | | | - Dan Huang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Huibo Luo
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Xinjun Feng
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences (CAS), Qingdao, China
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16
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Xue Y, Tang F, Cai W, Zhao X, Song W, Zhong J, Liu Z, Guo Z, Shan C. Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu. Front Microbiol 2022; 12:769290. [PMID: 35058895 PMCID: PMC8765705 DOI: 10.3389/fmicb.2021.769290] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 11/29/2021] [Indexed: 01/12/2023] Open
Abstract
Fen flavor Baijiu needs two rounds of fermentation, which will obtain Dacha after initial fermentation and Ercha after secondary fermentation. The quality of Baijiu is closely related to the microbes within fermented grains. However, the bacterial diversity in Dacha and Ercha fermented grains of Fen flavor Baijiu has not been reported. In the present study, the structure and diversity of bacteria communities within fermented grains of Fen flavor Baijiu were analyzed and evaluated using MiSeq platform's HTS with a sequencing target of the V3-V4 region of the 16S rRNA gene. Through the analysis of physical and chemical indexes and electronic senses, the relationship between bacterial flora, organic acid, taste, and aroma in fermented grains was clarified. The results indicated that Lactobacillus was the main bacteria in Dacha, and the mean relative content was 97.53%. The bacteria within Ercha samples were Pseudomonas and Bacillus, mean relative content was 37.16 and 28.02%, respectively. The diversity of bacterial communities in Ercha samples was significantly greater than that in Dacha samples. The correlation between Lactobacillus and organic acids, especially lactic acid, led to the difference between Dacha and Ercha organic acids, which also made the pH value of Dacha lower and the sour taste significantly higher than Ercha. Lactobacillus was significantly positively correlated with a variety of aromas, which made Dacha the response value of aromas higher. In addition, Bacillus had a significant positive correlation with bitterness and aromatic compounds, which led to a higher response value of bitterness in Ercha and made it present an aromatic aroma. This study provides an in-depth analysis of the difference between different stages of Fen flavor Baijiu, and theoretical support for the standard production and improvement in quality of Fen flavor Baijiu in the future.
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Affiliation(s)
- Yu'ang Xue
- School of Food Science, Shihezi University, Shihezi, China.,School of Food Science and Chemical Engineering, Hubei University of Arts and Science, Xiangyang, China.,Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, China
| | - Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, China
| | - Xinxin Zhao
- School of Food Science, Shihezi University, Shihezi, China
| | - Wen Song
- School of Food Science, Shihezi University, Shihezi, China
| | - Ji'an Zhong
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China.,Xiangyang Fen-Flavor Baijiu Biotechnology Key Laboratory, Xiangyang, China
| | - Zhongjun Liu
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China.,Xiangyang Fen-Flavor Baijiu Biotechnology Key Laboratory, Xiangyang, China
| | - Zhuang Guo
- School of Food Science and Chemical Engineering, Hubei University of Arts and Science, Xiangyang, China.,Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, China
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17
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Zhu M, Zheng J, Xie J, Zhao D, Qiao ZW, Huang D, Luo HB. Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing. Food Res Int 2022; 153:110955. [DOI: 10.1016/j.foodres.2022.110955] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 12/25/2021] [Accepted: 01/19/2022] [Indexed: 11/28/2022]
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18
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Duong TBH, Ketbot P, Phitsuwan P, Waeonukul R, Tachaapaikoon C, Kosugi A, Ratanakhanokchai K, Pason P. Bioconversion of Untreated Corn Hull into L-Malic Acid by Trifunctional Xylanolytic Enzyme from Paenibacillus curdlanolyticus B-6 and Acetobacter tropicalis H-1. J Microbiol Biotechnol 2021; 31:1262-1271. [PMID: 34261852 PMCID: PMC9705945 DOI: 10.4014/jmb.2105.05044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/27/2021] [Accepted: 07/13/2021] [Indexed: 12/15/2022]
Abstract
L-Malic acid (L-MA) is widely used in food and non-food products. However, few microorganisms have been able to efficiently produce L-MA from xylose derived from lignocellulosic biomass (LB). The objective of this work is to convert LB into L-MA with the concept of a bioeconomy and environmentally friendly process. The unique trifunctional xylanolytic enzyme, PcAxy43A from Paenibacillus curdlanolyticus B-6, effectively hydrolyzed xylan in untreated LB, especially corn hull to xylose, in one step. Furthermore, the newly isolated, Acetobacter tropicalis strain H1 was able to convert high concentrations of xylose derived from corn hull into L-MA as the main product, which can be easily purified. The strain H1 successfully produced a high L-MA titer of 77.09 g/l, with a yield of 0.77 g/g and a productivity of 0.64 g/l/h from the xylose derived from corn hull. The process presented in this research is an efficient, low-cost and environmentally friendly biological process for the green production of L-MA from LB.
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Affiliation(s)
- Thi Bich Huong Duong
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok 10150, Thailand
| | - Prattana Ketbot
- Excellent Center of Enzyme Technology and Microbial Utilization, Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, Bangkok 10150, Thailand
| | - Paripok Phitsuwan
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok 10150, Thailand
| | - Rattiya Waeonukul
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok 10150, Thailand,Excellent Center of Enzyme Technology and Microbial Utilization, Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, Bangkok 10150, Thailand
| | - Chakrit Tachaapaikoon
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok 10150, Thailand,Excellent Center of Enzyme Technology and Microbial Utilization, Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, Bangkok 10150, Thailand
| | - Akihiko Kosugi
- Biological Resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki 305-8686, Japan
| | - Khanok Ratanakhanokchai
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok 10150, Thailand,Excellent Center of Enzyme Technology and Microbial Utilization, Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, Bangkok 10150, Thailand
| | - Patthra Pason
- Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok 10150, Thailand,Excellent Center of Enzyme Technology and Microbial Utilization, Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, Bangkok 10150, Thailand,Corresponding author Phone: +662-470-7765 Fax: +662-470-7760 E-mail:
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19
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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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20
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Liu J, Chen J, Li S, Tian W, Wu H, Han B. Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1901733] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Jingjing Liu
- Department of Food Technology, School of Bioengineering, Beijing Polytechnic, Beijing, China
| | - Jingyu Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - shuangshi Li
- Department of Food Technology, School of Bioengineering, Beijing Polytechnic, Beijing, China
| | - weina Tian
- Department of Food Technology, School of Bioengineering, Beijing Polytechnic, Beijing, China
| | - Haigang Wu
- School of Life Sciences, Henan University, Henan, China
| | - Beizhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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21
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Yang Z, Luo F, Zhong K, Huang C, Yu Z, Peng Z, Wu Y, Bu Q, Gao H. Effect of Bacillus subtilis Y61 inoculation on bacterial community and metabolic profile of sichuan paocai fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110393] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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22
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Wang Y, Cai W, Wang W, Shu N, Zhang Z, Hou Q, Shan C, Guo Z. Analysis of microbial diversity and functional differences in different types of high-temperature Daqu. Food Sci Nutr 2021; 9:1003-1016. [PMID: 33598183 PMCID: PMC7866569 DOI: 10.1002/fsn3.2068] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/07/2020] [Accepted: 12/02/2020] [Indexed: 12/29/2022] Open
Abstract
Bacterial communities that enrich in high-temperature Daqu are important for the Chinese maotai-flavor liquor brewing process. However, the bacterial communities in three different types of high-temperature Daqu (white Daqu, black Daqu, and yellow Daqu) are still undercharacterized. In this study, the bacterial diversity of three different types of high-temperature Daqu was investigated using Illumina MiSeq high-throughput sequencing. The bacterial community of high-temperature Daqu is mainly composed of thermophilic bacteria, and seven bacterial phyla along with 262 bacterial genera were identified in all 30 high-temperature Daqu samples. Firmicutes, Actinobacteria, Proteobacteria, and Acidobacteria were the dominant bacterial phyla in high-temperature Daqu samples, while Thermoactinomyces, Staphylococcus, Lentibacillus, Bacillus, Kroppenstedtia, Saccharopolyspora, Streptomyces, and Brevibacterium were the dominant bacterial genera. The bacterial community structure of three different types of high-temperature Daqu was significantly different (p < .05). In addition, the results of microbiome phenotype prediction by BugBase and bacterial functional potential prediction using PICRUSt show that bacteria from different types of high-temperature Daqu have similar functions as well as phenotypes, and bacteria in high-temperature Daqu have vigorous metabolism in the transport and decomposition of amino acids and carbohydrates. These results offer a reference for the comprehensive understanding of bacterial diversity of high-temperature Daqu.
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Affiliation(s)
- Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
| | - Wenchao Cai
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
- School of Food ScienceShihezi UniversityShiheziChina
| | - Wenping Wang
- Hubei Yaozhihe Chuwengquan Liquor Industry Co., Ltd.XiangyangChina
| | - Na Shu
- Hubei Yaozhihe Chuwengquan Liquor Industry Co., Ltd.XiangyangChina
| | - Zhendong Zhang
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
| | - Chunhui Shan
- School of Food ScienceShihezi UniversityShiheziChina
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
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23
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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: 26] [Impact Index Per Article: 8.7] [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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24
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Li W, Wang T. Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas. Int J Food Microbiol 2020; 338:108988. [PMID: 33267968 DOI: 10.1016/j.ijfoodmicro.2020.108988] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 08/10/2020] [Accepted: 11/17/2020] [Indexed: 01/14/2023]
Abstract
In this study, the solid-state fermentation (SSF) of chickpeas by using Bacillus subtilis lwo was performed to evaluate the effect of fermentation on the proteolysis and the antioxidative properties of chickpeas. The soluble protein, peptide, and free amino nitrogen contents; proteinase activity; degradation of protein; peptide profiles; and the antioxidant activities during fermentation were investigated. Results indicated that during the fermentation process, increasing the protease activity resulted in increased release of soluble proteins, peptides, and free amino nitrogen (FAN), which reached their maximum values (15.4 mg/g, 25.8 mg/g, and 1.03 g/100 g, respectively) at 48 h of fermentation. The electrophoretic profiles indicated that most chickpea proteins were degraded after fermentation for 24 h. High-performance liquid chromatography (HPLC) indicated a decreased/disappearance of hydrophobic/large peptides and increased hydrophilic/small peptides. Moreover, the fermented chickpeas showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities than the unfermented chickpeas. These data suggested that the fermentation process by using B. subtilis lwo improved the proteolysis and the antioxidative activities of chickpeas. Thus, this method may provide a novel way to enhance the value of chickpeas, and the chickpeas fermented by B. subtilis lwo can be used in food industries.
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Affiliation(s)
- Wen Li
- Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe, Xuzhou University of Technology, Xuzhou 221008, PR China
| | - Tao Wang
- Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe, Xuzhou University of Technology, Xuzhou 221008, PR China.
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25
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Analysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109620] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Wang ZM, Wang CT, Shen CH, Wang ST, Mao JQ, Li Z, Gänzle M, Mao J. Microbiota stratification and succession of amylase-producing Bacillus in traditional Chinese Jiuqu (fermentation starters). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3544-3553. [PMID: 32242927 DOI: 10.1002/jsfa.10405] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 03/25/2020] [Accepted: 04/03/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Jiuqu are vital saccharifying and fermenting agents for Chinese fermented foods. Natural ventilation during Jiuqu fermentation causes changes in temperature, oxygen and moisture content, resulting in mass and heat gradients from the outer to inner areas of Jiuqu blocks. In the present study, microbiota stratification in Jiuqu was investigated by single molecule real-time sequencing and culture isolation. The contributors of Bacillus to amylase activity of Jiuqu and the dynamics of their biomass during Jiuqu fermentation were also analyzed. RESULTS The dominant orders, genera and species between the inner and outer layers of Huangjiu qu (HJQ) were similar, although they displayed greater variance in two layers of Baijiu qu (BJQ). Bacillus possessed the highest diversity (including 27 species) in Jiuqu. Bacillus licheniformis, Bacillus altitudinis, Bacillus subtilis, Bacillus amyloliquefaciens and Bacillus megaterium were most prevalent in HJQ, whereas B. licheniformis, B. amyloliquefaciens and Bacillus cereus were dominant in BJQ. Isolates of B. amyloliquefaciens, B. subtilis and B. cereus exhibited high activities of amylase and glucoamylase. Quantification of Bacillus members possessing genes of α-amylase revealed that B. cereus and B. licheniformis were the most dominant microbes to secret α-amylase in Jiuqu and their biomass were increasing during Jiuqu fermentation. CONCLUSION The present study demonstrates the microbial distribution in different layers of Jiuqu and clarifies the Bacillus species processing the activity of α-amylase. These results will help industries control the quality of Jiuqu by rationally selecting starters and optimizing their microbiota. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Zong-Min Wang
- School of Agriculture and Food Engineering, Shandong University of Technology, Zibo, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Cheng-Tao Wang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Cai-Hong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Song-Tao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Jie-Qi Mao
- College of Agriculture and Environmental Sciences, University of California, Davis, Davis, CA, USA
| | - Zhen Li
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Michael Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Jian Mao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Nutrition, Wuxi, China
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Fijałkowska M, Przemieniecki SW, Purwin C, Lipiński K, Kurowski TP, Karwowska A. The effect of an additive containing three Lactobacillus species on the fermentation pattern and microbiological status of silage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1174-1184. [PMID: 31696525 DOI: 10.1002/jsfa.10126] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 10/31/2019] [Accepted: 10/31/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Appropriate combinations of lactic acid bacteria (LAB) strains should be selected to optimize the ensiling process, and the additives should be adjusted to the ensiled forage crops. The aim of this study was to determine the effect of inoculation with three Lactobacillus species on the chemical parameters and microbiological quality (beneficial and harmful microbiota) of grass silage. RESULTS Three species: L. paracasei (LPa), L. brevis (LB) and L. plantarum (LPl), isolated from sugar beet silage and characterized based on 16S rDNA sequences and biochemical parameters, were analyzed in the study. Single strains and their combinations were used as silage inoculants. The basic chemical and microbiological (qPCR) parameters of silages were determined. Based on the results of agglomerative hierarchical clustering (AHC) and principal component analysis (PCA) it was determined that silages inoculated with single LAB strains and LPa + LB and commercial additive (0+) were the best quality ones, particularly with regard to microbiological parameters and they effectively lowered the pH value. A consortium of three Lactobacillus species had no influence on silage quality, whereas LPa + LB and LPl + LB combinations as well as a commercial additive exerted positive effects. Inoculation inhibited the growth of toxin-producing fungi. CONCLUSION Only the appropriate LAB composition can improve the quality of the ensiled material (antagonistic relationship). Only the LPa + LB combination was able to improve the value of low dry silage; nevertheless, almost all combinations were able to reduced concentrations of toxin-producing fungi. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Maja Fijałkowska
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | | | - Cezary Purwin
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Krzysztof Lipiński
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Tomasz Paweł Kurowski
- Department of Entomology, Phytopathology and Molecular Diagnostics, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Anna Karwowska
- Department of Plant Breeding and Seed Production, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
- Centre for Bioeconomy and Renewable Energies, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
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28
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Qiu Z, Zheng Z, Zhang B, Sun-Waterhouse D, Qiao X. Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans. Compr Rev Food Sci Food Saf 2020; 19:801-834. [PMID: 33325167 DOI: 10.1111/1541-4337.12529] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 11/28/2019] [Accepted: 12/11/2019] [Indexed: 12/30/2022]
Abstract
Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up-to-date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5-hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste-active and/or biological-active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti-inflammatory, immunostimulatory, anti-allergic, hepatoprotective, cardioprotective and oxidative stress-/hangover syndrome-reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.
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Affiliation(s)
- Zhichang Qiu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Zhenjia Zheng
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Bin Zhang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Dongxiao Sun-Waterhouse
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China.,The School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
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29
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Li W, Fan G, Fu Z, Wang W, Xu Y, Teng C, Zhang C, Yang R, Sun B, Li X. Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism. Food Res Int 2019; 129:108837. [PMID: 32036879 DOI: 10.1016/j.foodres.2019.108837] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Revised: 11/12/2019] [Accepted: 11/18/2019] [Indexed: 10/25/2022]
Abstract
Fortification of Daqu with isolated functional strains can influence the metabolic activity of the microbial community, and thus alter the flavors of the Baijiu produced with Daqu as a fermentation starter. Here, we analyzed the microbial community dynamics of, and volatile compound production by, Daqu fortified respectively with three high-yield ethyl caproate-producing yeasts (Saccharomyces cerevisiae Y7#09, Hyphopichia burtonii F12507 and Clavispora lusitaniae YX3307), or with a mixture of these three strains, during the fermentation of Baijiu. The microbial community was investigated using Illumina HiSeq technology. Three bacterial genera (Bacillus, Lactobacillus and Enterobacter) and four fungal genera (Pichia, Clavispora, Saccharomyces and Saccharomycopsis) were dominant in the microbial communities. The volatile compounds were examined by gas chromatography-mass spectrometry. Forty-one flavor compounds were detected in all samples, including seven alcohols, 26 esters and four aldehydes. In particular, an increase in ethyl caproate content was associated with Daqu fortified with S. cerevisiae Y7#09, C. lusitaniae YX3307, or the mixed inoculum. The ester content of these fortified Daqu was higher in the later stage of the fermentation than that in unfortified Daqu, or in Daqu fortified with H. burtonii F12507. Our results show that fortification of Daqu with aroma-producing yeast strains influenced the microbial community composition in the Daqu and affected its metabolic activity. Overall, this study reveals the features of fortified Daqu microbial communities in different phases and improves understanding of the relationships between aroma-producing yeast and the metabolic activity of microbial communities in Baijiu production.
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Affiliation(s)
- Weiwei Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Guangsen Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Zhilei Fu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Wenhua Wang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Youqiang Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chao Teng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chengnan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Ran Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China.
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30
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Cunha SS, Orrico Junior MAP, Reis RA, Orrico ACA, Schwingel AW, Reis SDS, Silva MSJ. Use of crude glycerine and microbial inoculants to improve the fermentation process of Tifton 85 haylages. Trop Anim Health Prod 2019; 52:871-879. [PMID: 31641927 DOI: 10.1007/s11250-019-02082-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 09/11/2019] [Indexed: 11/24/2022]
Abstract
The increase in haylage production leads to the search for additives that improve its fermentation and nutritional value. This study aimed to assess the effect of adding crude glycerine and microbial additives on losses, fermentation parameters and nutritional value of haylage. The treatments were composed of three doses of crude glycerine (0, 60 and 120 g/kg forage) and three types of inoculation (control (distilled water), SIL (Lactobacillus plantarum 2.6 × 1010 CFU/g and Pediococcus pentosaceus 2.6 × 1010 CFU/g) and INC (Bacillus subtilis 2.0 × 109 CFU/g, Lactobacillus plantarum 8.0 × 109 CFU/g and Pediococcus acidilactici 1.0 × 1010 CFU/g)). A negative linear effect was observed in the fibre fraction contents of the haylages as a function of crude glycerine addition, which contributed to similarly increasing dry matter in vitro digestibility coefficients. The use of inoculants also resulted in haylages with higher digestibility coefficients of 635.1 and 646.8 g/kg dry matter (DM) in the treatments inoculated with INC and SIL, respectively. Fermentation losses were reduced by adding crude glycerine and were not impacted by the microbial inoculants. Higher lactic acid productions were obtained as a function of crude glycerine doses. Acetic acid productions decreased from 29.3 g/kg DM to 19.2 g/kg DM between crude glycerine doses of 0 and 120 g/kg forage, respectively. SIL led to the highest lactic acid productions compared to INC and the control. Crude glycerine improves the fermentation parameters and nutritional value of haylages. However, the microbial inoculants had little impact on the parameters assessed.
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Affiliation(s)
- Stéfane S Cunha
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados, MS, 79804-970, Brazil
| | - Marco A P Orrico Junior
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados, MS, 79804-970, Brazil.
| | - Ricardo A Reis
- College of Veterinary Medicine and Animal Science, São Paulo State University, Jaboticabal, SP, 14884-900, Brazil
| | - Ana C A Orrico
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados, MS, 79804-970, Brazil
| | - Alice W Schwingel
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados, MS, 79804-970, Brazil
| | - Sirio D S Reis
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados, MS, 79804-970, Brazil
| | - Mabio S J Silva
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados, MS, 79804-970, Brazil
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31
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Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.098] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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He G, Huang J, Zhou R, Wu C, Jin Y. Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process. Front Microbiol 2019; 10:56. [PMID: 30761106 PMCID: PMC6361764 DOI: 10.3389/fmicb.2019.00056] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Accepted: 01/14/2019] [Indexed: 02/01/2023] Open
Abstract
Daqu, an important fermentation starter for the production of Chinese liquor, as used in the current study included traditional Daqu and fortified Daqu inoculated with Bacillus velezensis and Bacillus subtilis. To evaluate the effect of fortified Daqu on strong-flavor liquor production, the differences of microbial communities among three inoculation patterns of fermented grains (FG) were analyzed by the Illumina MiSeq platform. A higher relative abundance of dominant genera including Bacillus, Lactococcus, Aspergillus, and Candida, and lower relative abundance of Lactobacillus, were observed in FG50, in which mixed Daqu (traditional: fortified Daqu = 1: 1, w/w, 50% fortified Daqu) was used as the starter. Then, volatile compounds of their distillations were also examined by HS-SPME-GC-MS. The results showed that the contents of skeleton flavor components, mainly including important esters and aromatic compounds, were higher in the corresponding liquor L50, which distillated from FG50. Moreover, most esters mainly positively correlated with Lactobacillus and Candida in the bottom layer of FG fermented with 50% fortified Daqu (FG50-B). Aromatic compounds were strongly positively correlated with Bacillus and Aspergillus in the middle layer of FG with 50% fortified Daqu used (FG50-M). In particular, hexyl hexanoate showed a positive correlation with higher abundances of Ruminococcus in the FG with addition of 100% fortified Daqu (FG100). This study observed microbial compositions in the FG with fortified Daqu addition, and it further revealed the correlations between pivotal microbes and main flavor compounds. These results may help to develop effective strategies to regulate microbes for the brewing process and further improve the flavors of Chinese liquor.
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Affiliation(s)
- Guiqiang He
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China.,Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Jun Huang
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China.,Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Rongqing Zhou
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China.,Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China.,National Engineering Research Center of Solid-State Manufacturing, Luzhou, China
| | - Chongde Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China.,Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Yao Jin
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China.,Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
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33
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Ghosh K, Kang HS, Hyun WB, Kim KP. High prevalence of Bacillus subtilis-infecting bacteriophages in soybean-based fermented foods and its detrimental effects on the process and quality of Cheonggukjang. Food Microbiol 2018; 76:196-203. [PMID: 30166141 DOI: 10.1016/j.fm.2018.05.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Accepted: 05/20/2018] [Indexed: 01/12/2023]
Abstract
While the detrimental effect of bacteriophages on lactic acid bacterial fermentation is well documented, the importance of Bacillus subtilis phages in soybean-based fermented foods is not. In this study, we show for the first time that 100% of Korean soybean-based fermented foods (Doenjang, Gochujang, and Cheonggukjang) and 70% of raw materials (Meju and rice straw) were contaminated with B. subtilis-infecting phages (as high as 3.7 × 104 PFU g-1). Among 15 isolated B. subtilis-infecting phages, BSP18 was selected for further studies due to its specificity to and relatively broad host infectivity (34%) against B. subtilis. This Myoviridae family phage, BSP18 could infect all of the tested wild-type and commercially-used strains for soybean-based fermented food preparation. Furthermore, artificial contamination of as low as 102 PFU g-1 of BSP18 significantly inhibited B. subtilis growth during Cheonggukjang fermentation. Moreover, phage-treated samples contained considerably more degraded γ-PGA which could negatively affect the functional property of Cheonggukjang. We also present the data, strongly suggesting BSP18-encoded, not bacterial, γ-PGA hydrolase was responsible for γ-PGA degradation. In conclusion, B. subtilis phages are widespread in Korean soybean-based fermented foods and it should be of great concern as phages may hamper the bacterial growth during fermentation and yield poor quality products.
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Affiliation(s)
- Kuntal Ghosh
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, Jeonju, Jeollabuk-do 561-756, South Korea
| | - Hai Seong Kang
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, Jeonju, Jeollabuk-do 561-756, South Korea
| | - Woo Bin Hyun
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, Jeonju, Jeollabuk-do 561-756, South Korea
| | - Kwang-Pyo Kim
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, Jeonju, Jeollabuk-do 561-756, South Korea.
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Li RY, Zheng XW, Zhang X, Yan Z, Wang XY, Han BZ. Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach. Food Microbiol 2018; 76:11-20. [PMID: 30166130 DOI: 10.1016/j.fm.2018.03.015] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2017] [Revised: 03/15/2018] [Accepted: 03/29/2018] [Indexed: 02/07/2023]
Abstract
Daqu is a traditional fermentation starter for the production of baijiu and vinegar. It is an important saccharifying and fermenting agent associated with alcoholic fermentation and also a determining factor for the flavour development of these products. Bacterial and yeast isolates from a traditional fermentation starter (Fen-Daqu) were examined for their amylolytic activity, ethanol tolerance and metabolite production during sorghum-based laboratory-scale alcoholic fermentation. The selected strains (Bacillus licheniformis, Pediococcus pentosaceus, Lactobacillus plantarum, Pichia kudriavzevii, Wickerhamomyces anomalus, Saccharomyces cerevisiae, and Saccharomycopsis fibuligera) were blended in different combinations, omitting one particular strain in each mixture. 1H nuclear magnetic resonance (NMR) spectroscopy coupled with multivariate statistical analysis was used to investigate the influence of the selected strains on the metabolic changes observed under the different laboratory-controlled fermentation conditions. Principal component analysis showed differences in the metabolites produced by different mixtures of pure cultures. S. cerevisiae was found to be superior to other species with respect to ethanol production. S. fibuligera and B. licheniformis converted starch or polysaccharides to soluble sugars. Lactic acid bacteria had high amylolytic and proteolytic activities, thereby contributing to increased saccharification and protein degradation. W. anomalus was found to have a positive effect on the flavour of the Daqu-derived product. This study highlights the specific functions of S. cerevisiae, S. fibuligera, B. licheniformis, W. anomalus and lactic acid bacteria in the production of light-flavour baijiu (fen-jiu). Our results show that all investigated species deliver an important contribution to the functionality of the fermentation starter Daqu.
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Affiliation(s)
- Rui-Yao Li
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Xiao-Wei Zheng
- Biotechnology Center, Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China; Beijing Key Laboratory of Nutrition, Health and Food Safety & Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Nutrition & Health Research Institute, COFCO Corporation, Beijing, 102209, China.
| | - Xin Zhang
- Shanxi Xinghuacun Fenjiu Distillery Co. Ltd., Fenyang, 032205, China
| | - Zheng Yan
- College of Bioengineering, Beijing Polytechnic, Beijing, 100176, China.
| | - Xiao-Yong Wang
- Shanxi Xinghuacun Fenjiu Distillery Co. Ltd., Fenyang, 032205, China
| | - Bei-Zhong Han
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
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35
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Xu Y, Jiang Y, Li X, Sun B, Teng C, Yang R, Xiong K, Fan G, Wang W. Systematic Characterization of the Metabolism of Acetoin and Its Derivative Ligustrazine in Bacillus subtilis under Micro-Oxygen Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3179-3187. [PMID: 29512378 DOI: 10.1021/acs.jafc.8b00113] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Bacillus subtilis is an important microorganism for brewing of Chinese Baijiu, which contributes to the formation of flavor chemicals including acetoin and its derivative ligustrazine. The first stage of Baijiu brewing process is under micro-oxygen conditions; however, there are few studies about B. subtilis metabolism under these conditions. Effects of various factors on acetoin and ligustrazine metabolism were investigated under these conditions, including key genes and fermentation conditions. Mutation of bdhA (encoding acetoin reductase) or overexpression of glcU (encoding glucose uptake protein) increased acetoin concentration. Addition of Vigna angularis powder to the culture medium also promoted acetoin production. Optimal culture conditions for ligustrazine synthesis were pH 6.0 and 42 °C. Ammonium phosphate was shown to promote ligustrazine synthesis in situ. This is the first report of acetoin and ligustrazine metabolism in B. subtilis under micro-oxygen conditions, which will ultimately promote the application of B. subtilis for maintaining Baijiu quality.
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Park SE, Seo SH, Lee KI, Na CS, Son HS. Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry. J Ginseng Res 2018; 42:57-67. [PMID: 29348723 PMCID: PMC5766698 DOI: 10.1016/j.jgr.2016.12.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2016] [Revised: 11/07/2016] [Accepted: 12/20/2016] [Indexed: 12/01/2022] Open
Abstract
BACKGROUND Ginseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms. METHODS Gas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (Saccharomyces bayanus, Bacillus subtilis, Lactobacillus plantarum, and Leuconostoc mesenteroide) were used for the ginseng extract fermentation. RESULTS The principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with S. bayanus and other strains. The highest levels of fructose, maltose, and galactose in the ginseng extracts were found in ginseng extracts fermented with B. subtilis. The levels of succinic acid and malic acid in the ginseng extract fermented with S. bayanus as well as the levels of lactic acid, malonic acid, and hydroxypruvic acid in the ginseng extract fermented with lactic acid bacteria (L. plantarum and L. mesenteroide) were the highest. In the results of taste features analysis using an electronic tongue, the ginseng extracts fermented with lactic acid bacteria were significantly distinguished from other groups by a high index of sour taste probably due to high lactic acid contents. CONCLUSION These results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.
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Affiliation(s)
- Seong-Eun Park
- School of Korean Medicine, Dongshin University, Naju, Republic of Korea
| | - Seung-Ho Seo
- School of Korean Medicine, Dongshin University, Naju, Republic of Korea
| | - Kyoung In Lee
- Biotechnology Industrialization Center, Dongshin University, Naju, Republic of Korea
| | - Chang-Su Na
- School of Korean Medicine, Dongshin University, Naju, Republic of Korea
| | - Hong-Seok Son
- School of Korean Medicine, Dongshin University, Naju, Republic of Korea
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37
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Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making. Int J Food Microbiol 2017; 250:59-67. [DOI: 10.1016/j.ijfoodmicro.2017.03.010] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2016] [Revised: 03/02/2017] [Accepted: 03/13/2017] [Indexed: 11/23/2022]
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38
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Exopolysaccharide-producing isolates from Thai milk kefir and their antioxidant activities. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.068] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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39
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Biofilm formation and extracellular polymeric substances (EPS) production by Bacillus subtilis depending on nutritional conditions in the presence of polyester film. Folia Microbiol (Praha) 2015; 61:91-100. [PMID: 26139336 DOI: 10.1007/s12223-015-0406-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2014] [Accepted: 06/08/2015] [Indexed: 10/23/2022]
Abstract
The influence of biofilm formation as the mode of microorganism growth on degradation of synthetic polymers represents an important research topic. This study focuses on the effect of biofilm developed by Bacillus subtilis (BS) cultivated submerged under various nutrition conditions on biodeterioration of poly(ε-caprolactone) film. Polymer in the film form (thickness 0.7 mm) was incubated for 21 days either continuously or by regularly renewed system. The scission of polyester chain bonds took place in all biotic media and was enhanced by biofilm formation in nutrient-rich media.
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40
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Yan Z, Zheng XW, Han BZ, Yan YZ, Zhang X, Chen JY. 1H NMR-based metabolomics approach for understanding the fermentation behaviour ofBacillus licheniformis. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.238] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Zheng Yan
- Beijing Laboratory for Food Quality and Safety; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
- Chinese Academy of Agricultural Engineering; Beijing China
| | - Xiao-Wei Zheng
- Beijing Laboratory for Food Quality and Safety; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
- Laboratory of Food Microbiology; Wageningen University; Wageningen The Netherlands
| | - Bei-Zhong Han
- Beijing Laboratory for Food Quality and Safety; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
| | - Yin-Zhuo Yan
- Beijing Laboratory for Food Quality and Safety; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
| | - Xin Zhang
- Technology Centre; Shanxi Xinghuacun Fenjiu Distillery Co. Ltd; Fenyang China
| | - Jing-Yu Chen
- Beijing Laboratory for Food Quality and Safety; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
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41
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Li Z, Bai Z, Wang D, Zhang W, Zhang M, Lin F, Gao L, Hui B, Zhang H. Cultivable bacterial diversity and amylase production in three typical Daqus of Chinese spirits. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12365] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zuming Li
- College of Arts and Sciences of Beijing Union University; Beijing 100191 China
- Research Center for Eco-Environmental Sciences; Chinese Academy of Sciences; Beijing 100085 China
| | - Zhihui Bai
- Research Center for Eco-Environmental Sciences; Chinese Academy of Sciences; Beijing 100085 China
| | - Deliang Wang
- China National Research Institute of Food and Fermentation Industries; Beijing 100027 China
| | - Wujiu Zhang
- China National Research Institute of Food and Fermentation Industries; Beijing 100027 China
| | - Michael Zhang
- Department of Physics and Astronomy; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | - Francis Lin
- Department of Physics and Astronomy; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | - Liping Gao
- College of Arts and Sciences of Beijing Union University; Beijing 100191 China
| | - Bodi Hui
- College of Arts and Sciences of Beijing Union University; Beijing 100191 China
| | - Hongxun Zhang
- Research Center for Eco-Environmental Sciences; Chinese Academy of Sciences; Beijing 100085 China
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