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Liu Y, Xu M, Zhao Z, Wu J, Wang X, Sun X, Han S, Pan C. Analysis on bacterial community structure of new and old fermented pit mud of Shedian Liquor. BIOTECHNOL BIOTEC EQ 2022. [DOI: 10.1080/13102818.2022.2117644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
Affiliation(s)
- Yanbo Liu
- Department of Brewing Engineering, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
- Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd, Mianchi, PR China
- Department of Brewing Engineering, Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
| | - Mingyue Xu
- Department of Brewing Engineering, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
- Department of Brewing Engineering, Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
| | - Zhijun Zhao
- Department of Brewing Engineering, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
- Department of Brewing Engineering, Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
| | - Junyi Wu
- Department of Brewing Engineering, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
- Department of Brewing Engineering, Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
| | - Xian Wang
- SheDianLaoJiu Co. Ltd, Sheqi, PR China
| | - Xiyu Sun
- Department of Brewing Engineering, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
- Department of Brewing Engineering, Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
- ZhangGongLaoJiu Wine Co. Ltd, Ningling, PR China
| | - Suna Han
- Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd, Mianchi, PR China
| | - Chunmei Pan
- Department of Brewing Engineering, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
- Department of Brewing Engineering, Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
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Comparison of the microbial communities in pits with different sealing methods for Chinese strong-flavor liquor production. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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3
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Wu L, Fan J, Chen J, Fang F. Chemotaxis of Clostridium Strains Isolated from Pit Mud and Its Application in Baijiu Fermentation. Foods 2022; 11:foods11223639. [PMID: 36429231 PMCID: PMC9689628 DOI: 10.3390/foods11223639] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/08/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
Clostridium is the key bacteria that inhabits the pit mud in a fermentation cell, for the production of strong-flavor Baijiu. Its activities in the process of Baijiu fermentation is closely related to the niches of pit mud and cells. After multiple rounds of underground fermentation, Clostridium has been domesticated and adapted to the environment. The mechanisms of clostridia succession in the pit mud and how they metabolize nutrients present in grains are not clear. In this study, 15 Clostridium species including three firstly reported ones (Clostridium tertium, Clostridium pabulibutyricum and Clostridium intestinale) in strong-flavor Baijiu pit mud, were isolated from the pit mud. Eighty one percent of these Clostridium strains are motile, and most of them show chemotaxis to organic acids, glutathione, saccharides and lactic acid bacteria. In a simulated Baijiu fermentation system, Clostridium migrated from pit mud to fermented grains with the addition of chemokine lactic acid, resulting in the production of acetic acid and butyric acid. The results help to understand the succession mechanism of Clostridium in pit mud, and provide a reference for regulation of lactic acid level in fermented grains during Baijiu fermentation.
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Affiliation(s)
- Langtao Wu
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jingya Fan
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Fang Fang
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel.: +86-510-85918310
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Wu Y, Tao Y, Jin J, Tong S, Li S, Zhang L. Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2. BMC Microbiol 2022; 22:142. [PMID: 35596127 PMCID: PMC9121592 DOI: 10.1186/s12866-022-02555-5] [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: 02/03/2022] [Accepted: 05/10/2022] [Indexed: 11/10/2022] Open
Abstract
Although soy sauce-like flavor and soybean flavor are two key contributors to the flavor of fermented foods, the key compounds of soy sauce-like flavor and soybean flavor and production mechanisms are still poorly understood and need further investigation. In the present study, we found that the Bacillus subtilis (B. subtilis) BJ3-2 strain has various metabolic properties at different temperatures, and the strain cultured at 37℃ increased the soybean flavor (a special flavor of ammonia-containing smelly distinct from natto) compared with culturing at 45℃ and 53℃. Interestingly, the strain cultured at 45℃ and 53℃ had a higher soy sauce-like flavor than that in 37℃. Moreover, a comparative transcriptome analysis of the strain cultured at 37℃, 45℃, and 53℃ showed transcriptional changes related to secondary metabolites and ABC transporters, which is critical for the amino acid transport and metabolism in B. subtilis. Meanwhile, proteomics and metabolomics profiling showed a marked change in amino acids transport and metabolism. In addition, the metabolic analysis revealed a significant metabolic difference (including sulfur metabolism, glutathione metabolism, nicotinate and nicotinamide metabolism, cysteine and methionine metabolism, and pyrimidine metabolism) in the strain cultured at 45℃ and 53℃ compared to 37℃. To sum, this study used the multi-omics profiling tool to investigate the fermentative strains B. subtilis BJ3-2, thus providing a deeper insight into the mechanism of the formation of soy sauce-like flavor and soybean flavor compounds.
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Affiliation(s)
- 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 Province China
| | - Yi Tao
- 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 Province 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 Province 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 Province China
| | - Sheng Li
- 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 Province 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 Province China
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Liu Y, Sun M, Hou P, Wang W, Shen X, Zhang L, Han S, Pan C. Analysis of microbial community structure and volatile compounds in pit mud used for manufacturing Taorong-type Baijiu based on high-throughput sequencing. Sci Rep 2022; 12:7347. [PMID: 35513386 PMCID: PMC9072327 DOI: 10.1038/s41598-022-10412-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Accepted: 04/07/2022] [Indexed: 01/08/2023] Open
Abstract
In this study, the pit mud used in manufacturing Taorong-type Baijiu was collected from the upper, middle, lower and bottom layers of pits at Henan Yangshao Liquor Co., LTD. High-throughput sequencing (HTS) technology was used to analyze the microbial community structure of the pit mud. In addition, the volatile compounds in the pit mud were subjected to preliminary qualitative analysis through headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). The HTS results demonstrated that there were 5, 3, 5 and 5 dominant bacterial phyla (including 11, 11, 9 and 8 dominant bacterial genera) and 3, 3, 3 and 3 dominant fungal phyla (including 4, 7, 7 and 5 dominant fungal genera) in the pit mud from the F-S (upper), G-Z (middle), H-X (lower) and I-D (bottom) layers, respectively. In the qualitative analysis of the volatile compounds, a total of 77types of volatile compounds were detected in the pit mud, including 46, 45, 39 and 49 types in the pit mud from layers F-S, G-Z, H-X and I-D, respectively. Esters and acids were the two main components of the pit mud. The correlation between the microorganisms present and the main volatile compounds in the pit mud was analyzed. Lentimicrobium, Syner-01 and Blvii28_wastewater-sludge groups were found for the first time in pit mud used for manufacturing Taorong-type Baijiu. The findings of this study could provide a theoretical foundation for improving the quality of pit mud and the flavor of Taorong-type Baijiu.
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Affiliation(s)
- Yanbo Liu
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
- Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd., Mianchi, 472400, China
- School of Life Sciences, Henan University, Kaifeng, 475004, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Mengxiao Sun
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Pei Hou
- School of Food and Bio-Engineering, Zhengzhou University of Light Industry, Zhengzhou, 450000, China
| | - Wenya Wang
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Xiangkun Shen
- Henan Food Industry Science Research Institute Co., Ltd., Zhengzhou, 450003, China
| | - Lixin Zhang
- School of Life Sciences, Henan University, Kaifeng, 475004, China
| | - Suna Han
- Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd., Mianchi, 472400, China
| | - Chunmei Pan
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China.
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China.
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China.
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6
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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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7
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Wang Y, Mairinger W, Raj SJ, Yakubu H, Siesel C, Green J, Durry S, Joseph G, Rahman M, Amin N, Hassan MZ, Wicken J, Dourng D, Larbi E, Adomako LAB, Senayah AK, Doe B, Buamah R, Tetteh-Nortey JNN, Kang G, Karthikeyan A, Roy S, Brown J, Muneme B, Sene SO, Tuffuor B, Mugambe RK, Bateganya NL, Surridge T, Ndashe GM, Ndashe K, Ban R, Schrecongost A, Moe CL. Quantitative assessment of exposure to fecal contamination in urban environment across nine cities in low-income and lower-middle-income countries and a city in the United States. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 763:143007. [PMID: 34718001 DOI: 10.1016/j.scitotenv.2020.143007] [Citation(s) in RCA: 48] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 10/08/2020] [Accepted: 10/08/2020] [Indexed: 05/23/2023]
Abstract
BACKGROUND During 2014 to 2019, the SaniPath Exposure Assessment Tool, a standardized set of methods to evaluate risk of exposure to fecal contamination in the urban environment through multiple exposure pathways, was deployed in 45 neighborhoods in ten cities, including Accra and Kumasi, Ghana; Vellore, India; Maputo, Mozambique; Siem Reap, Cambodia; Atlanta, United States; Dhaka, Bangladesh; Lusaka, Zambia; Kampala, Uganda; Dakar, Senegal. OBJECTIVE Assess and compare risk of exposure to fecal contamination via multiple pathways in ten cities. METHODS In total, 4053 environmental samples, 4586 household surveys, 128 community surveys, and 124 school surveys were collected. E. coli concentrations were measured in environmental samples as an indicator of fecal contamination magnitude. Bayesian methods were used to estimate the distributions of fecal contamination concentration and contact frequency. Exposure to fecal contamination was estimated by the Monte Carlo method. The contamination levels of ten environmental compartments, frequency of contact with those compartments for adults and children, and estimated exposure to fecal contamination through any of the surveyed environmental pathways were compared across cities and neighborhoods. RESULTS Distribution of fecal contamination in the environment and human contact behavior varied by city. Universally, food pathways were the most common dominant route of exposure to fecal contamination across cities in low-income and lower-middle-income countries. Risks of fecal exposure via water pathways, such as open drains, flood water, and municipal drinking water, were site-specific and often limited to smaller geographic areas (i.e., neighborhoods) instead of larger areas (i.e., cities). CONCLUSIONS Knowledge of the relative contribution to fecal exposure from multiple pathways, and the environmental contamination level and frequency of contact for those "dominant pathways" could provide guidance for Water, Sanitation, and Hygiene (WASH) programming and investments and enable local governments and municipalities to improve intervention strategies to reduce the risk of exposure to fecal contamination.
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Affiliation(s)
- Yuke Wang
- Center for Global Safe Water, Sanitation, and Hygiene, Hubert Department of Global Health, Rollins School of Public Health, Emory University, Atlanta, GA, USA.
| | - Wolfgang Mairinger
- Center for Global Safe Water, Sanitation, and Hygiene, Hubert Department of Global Health, Rollins School of Public Health, Emory University, Atlanta, GA, USA
| | - Suraja J Raj
- Center for Global Safe Water, Sanitation, and Hygiene, Hubert Department of Global Health, Rollins School of Public Health, Emory University, Atlanta, GA, USA
| | - Habib Yakubu
- Center for Global Safe Water, Sanitation, and Hygiene, Hubert Department of Global Health, Rollins School of Public Health, Emory University, Atlanta, GA, USA
| | - Casey Siesel
- Center for Global Safe Water, Sanitation, and Hygiene, Hubert Department of Global Health, Rollins School of Public Health, Emory University, Atlanta, GA, USA
| | - Jamie Green
- Center for Global Safe Water, Sanitation, and Hygiene, Hubert Department of Global Health, Rollins School of Public Health, Emory University, Atlanta, GA, USA
| | - Sarah Durry
- Center for Global Safe Water, Sanitation, and Hygiene, Hubert Department of Global Health, Rollins School of Public Health, Emory University, Atlanta, GA, USA
| | - George Joseph
- Water Global Practice, The World Bank, Washington, DC, USA
| | - Mahbubur Rahman
- Environmental Interventions Unit, Infectious Disease Division, International Centre for Diarrhoeal Disease Research, Bangladesh (icddr,b), Dhaka, Bangladesh
| | - Nuhu Amin
- Environmental Interventions Unit, Infectious Disease Division, International Centre for Diarrhoeal Disease Research, Bangladesh (icddr,b), Dhaka, Bangladesh
| | | | | | | | - Eugene Larbi
- Training Research and Networking for Development (TREND), Accra, Ghana
| | | | | | - Benjamin Doe
- Training Research and Networking for Development (TREND), Accra, Ghana
| | - Richard Buamah
- Department of Civil Engineering, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | | | - Gagandeep Kang
- Wellcome Research Laboratory, Christian Medical College, Vellore, India
| | - Arun Karthikeyan
- Wellcome Research Laboratory, Christian Medical College, Vellore, India
| | - Sheela Roy
- Wellcome Research Laboratory, Christian Medical College, Vellore, India
| | - Joe Brown
- School of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, GA, USA
| | - Bacelar Muneme
- Water Supply and Mapping, WE Consult, Maputo, Mozambique
| | - Seydina O Sene
- Initiative Prospective Agricole et Rurale (IPAR), Dakar, Senegal
| | - Benedict Tuffuor
- Training Research and Networking for Development (TREND), Accra, Ghana
| | - Richard K Mugambe
- Department of Disease Control and Environmental Health, Makerere University School of Public Health, Kampala, Uganda
| | - Najib Lukooya Bateganya
- Department of Environment and Public Health, Kampala Capital City Authority, Kampala, Uganda
| | - Trevor Surridge
- Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH, Lusaka, Zambia
| | | | - Kunda Ndashe
- Department of Environmental Health, Faculty of Health Science, Lusaka Apex Medical University, Lusaka, Zambia
| | - Radu Ban
- Bill & Melinda Gates Foundation, Seattle, WA, USA
| | | | - Christine L Moe
- Center for Global Safe Water, Sanitation, and Hygiene, Hubert Department of Global Health, Rollins School of Public Health, Emory University, Atlanta, GA, USA
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8
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Yang Q, Zhi‐ping D, You‐gui Y. Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qin Yang
- College of Food and Chemical Engineering Shao Yang University Shao Yang China
| | - Deng Zhi‐ping
- College of Food and Chemical Engineering Shao Yang University Shao Yang China
| | - Yu You‐gui
- College of Food and Chemical Engineering Shao Yang University Shao Yang China
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9
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Zhou W, Liao Z, Wu Z, Suyama T, Zhang W. Analysis of the difference between aged and degenerated pit mud microbiome in fermentation cellars for Chinese Luzhou-flavor baijiu by metatranscriptomics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4621-4631. [PMID: 33474773 DOI: 10.1002/jsfa.11105] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 01/10/2021] [Accepted: 01/21/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUD Chinese Luzhou-flavor baijiu (LFB) was fermented in an underground cellar, and the bottom and side of the cellar were covered with pit muds (PMs), where the metabolic activity of the microorganisms had a significant effect on the LFB quality. PMs can be divided into aged pit mud (AP) and degenerated pit mud (DP), thus, the qualities of LFB generated from AP and DP were different. In this essay, metatranscriptomics method was applied to illustrate the differences of the two PMs, as well as to search out the pivotal microorganisms and genes influencing the quality of LFB. RESULTS Archaea, Clostridium and some thermophilic microorganisms might bring significant effect in AP, while the active eukaryota and Anaeromyxobacter would cause degeneration in PM. Also, the metabolism of carbohydrate and amino acid were more active in AP. What is more, carbohydrate, amino acid and their derivant can produce important organic acids via the activity of the microorganisms in PMs. There were eight critical enzymes noticed in the organic acids metabolic pathway, which were more actively expressed in AP, demonstrating active expression of the critical genes related to organic acid metabolism could have a positive effect on LFB quality. CONCLUSION This study identified specific differences in active microorganisms, active expressed genes and the expression levels of key genes in vital metabolic pathway between AP and DP. Which may be the actual reason for the differences in the quality of LFB made from different PMs. Mastering these results will provide assistance to improve the quality of LFB. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Wen Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Department of Liquor and Food Engineering, Sichuan Technology and Business College, Dujiangyan, China
| | - Zuomin Liao
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Zhengyun Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Taikei Suyama
- Akashi National College of Technology, Akashi, Japan
| | - Wenxue Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- School of Liquor-Making Engineering, Sichuan University Jinjiang College, Meishan, China
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10
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Qiu X, Yu L, Wang W, Yan R, Zhang Z, Yang H, Zhu D, Zhu B. Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine. Front Microbiol 2021; 12:649978. [PMID: 34046021 PMCID: PMC8144288 DOI: 10.3389/fmicb.2021.649978] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Accepted: 03/31/2021] [Indexed: 01/16/2023] Open
Abstract
Understanding the evolution of microorganisms and metabolites during wine fermentation is essential for controlling its production. The structural composition and functional capacity of the core microbiota determine the quality and quantity of fruit wine. Nanfeng tangerine wine fermentation involves a complex of various microorganisms and a wide variety of metabolites. However, the microbial succession and functional shift of the core microbiota in this product fermentation remain unclear. Therefore, high-throughput sequencing (HTS) and headspace-gas chromatography-mass spectrometry (HS/GC-MS) were employed to reveal the core functional microbiota for the production of volatile flavors during spontaneous fermentation (SF) and inoculated fermentation (IF) with Saccharomyces cerevisiae of Nanfeng tangerine wine. A total of 13 bacterial and 8 fungal genera were identified as the core microbiota; Lactobacillus and Acetobacter were the dominant bacteria in SF and IF, respectively. The main fungal genera in SF and IF were Hanseniaspora, Pichia, and Saccharomyces with a clear succession. In addition, the potential correlations analysis between microbiota succession and volatile flavor dynamics revealed that Lactobacillus, Acetobacter, Hanseniaspora, and Saccharomyces were the major contributors to the production of the volatile flavor of Nanfeng tangerine wine. The results of the present study provide insight into the effects of the core functional microbiota in Nanfeng tangerine wine and can be used to develop effective strategies for improving the quality of fruit wines.
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Affiliation(s)
- Xiangyu Qiu
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Linlin Yu
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Weiying Wang
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Riming Yan
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Zhibin Zhang
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Huilin Yang
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Du Zhu
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China.,Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Bo Zhu
- College of Life Sciences, Gannan Normal University, Ganzhou, China
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11
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Lu M, Zhou W, Ji F, Wu J, Nie Y, Ren C, Xu Y. Profiling prokaryotic community in pit mud of Chinese strong-aroma type liquor by using oligotrophic culturing. Int J Food Microbiol 2020; 337:108951. [PMID: 33202299 DOI: 10.1016/j.ijfoodmicro.2020.108951] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 10/11/2020] [Accepted: 10/24/2020] [Indexed: 02/08/2023]
Abstract
Pit mud microbiota plays a key role in flavour production for Chinese strong-aroma type liquor. However, the pit mud microbiota cannot be cultured in laboratory. In this study, an oligotrophic medium with acetate as carbon source was used to enrich pit mud microbiota. The 16S rRNA gene amplicon sequencing was applied to examine the microbial dynamics of the enrichment consortia. Both methanogens and bacteria were simultaneously enriched. Euryarchaeota, Bacteroidetes and Firmicutes were the top 3 enriched phyla, and 31 genera were successfully enriched. More specifically, 11 genera (65%) out of the 17 dominant genera in pit mud were successfully enriched, including Petrimonas, Proteiniphilum, Anaerocella, Hydrogenispora, Methanosarcina, Fermentimonas, LNR_A2-18, Sedimentibacter, Lutispora, Syntrophomonas and Aminobacterium. Furthermore, 20 rare genera in the analyzed pit mud samples were also enriched. Aceticlastic Methanosaeta and Methanosarcina were found to be dominant methanogens in the enrichment consortia. Metagenomic sequencing was then applied to the enriched microbial consortia to explore the metabolic potentials of pit mud microbes. Aceticlastic methanogenesis pathway of Methanosaeta was reconstructed. Furthermore, 26 high-quality metagenome-assembled genomes (MAGs) were obtained based on the metagenomic binning analysis. Moreover, nutrients in pit mud were found to be crucial to sustain the methanogenesis of the enriched microbial consortia. These results suggested that the enrichment approach by using oligotrophic culturing can effectively cultivate the pit mud microbiota. Combined with metagenomics, the oligotrophic culturing will be greatly helpful to decipher the community composition and metabolic potentials of pit mud microbiota.
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Affiliation(s)
- Mengmeng Lu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Weicheng Zhou
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Fang Ji
- Jiangsu King's Luck Brewery Co., Ltd., Huaian 223001, China
| | - Jianfeng Wu
- Jiangsu King's Luck Brewery Co., Ltd., Huaian 223001, China
| | - Yao Nie
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Cong Ren
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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12
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Yang N, Yu J, Wang A, Tang J, Zhang R, Xie L, Shu F, Kwabena OP. A rapid rice blast detection and identification method based on crop disease spores' diffraction fingerprint texture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3608-3621. [PMID: 32170759 DOI: 10.1002/jsfa.10383] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 01/28/2020] [Accepted: 03/14/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Rice blast fungus is a worldwide disease, and it is one of the most serious rice diseases in the north and south rice fields in China. The initial symptoms of rice blast are not obvious, and the speed of transmission is fast. Manual identification is time-consuming and laborious. At present, it is a great challenge to realize rapid and accurate early identification of rice blast. RESULTS In this paper, an identification method based on crop disease spores' diffraction fingerprint texture for rice blast was studied; this method utilizes the light field and texture features of diffraction images. To verify the reliability of the model that we proposed, we selected two methods of manual identification and machine recognition to compare and detect rice blast spores. The experimental results show that the identification of light diffraction characteristics is not only higher than the traditional manual recognition by microscope (increased by more than 0.3%), but also faster after neural network training (increased by more than 90%). The diffraction recognition method used in this study, based on crop disease spores' diffraction fingerprint texture, can be completed in a few seconds, and its test accuracy is 97.18%. CONCLUSION The proposed method, a rapid rice blast detection and identification method based on crop disease spores' diffraction fingerprint texture, has certain advantages compared with the existing manual identification by microscope. This method can be applied to the recognition of rice blast in agricultural research. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ning Yang
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, China
| | - Junjie Yu
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, China
| | - Aiying Wang
- State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, China
| | - Jian Tang
- State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, China
| | - Rongbiao Zhang
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, China
| | - Liangliang Xie
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, China
| | - Fangyu Shu
- Jingjiang College, Jiangsu University, Zhenjiang, China
| | - Oppong Paul Kwabena
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, China
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13
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Su C, Zhang KZ, Cao XZ, Yang JG. Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor. Food Res Int 2020; 137:109425. [PMID: 33233107 DOI: 10.1016/j.foodres.2020.109425] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 05/23/2020] [Accepted: 06/05/2020] [Indexed: 01/15/2023]
Abstract
Xiaoqu liquor is a type of distilled spirit in China prepared on a small scale from a small solid starter culture. Although this liquor is popular in southwestern China, it can have a dull taste, limiting its market. To improve the flavour profile of Xiaoqu liquor, we selected two functional yeast strains (Saccharomycopsis fibuligera and Saccharomyces cerevisiae) from Zaopei (fermented grain) of Baijiu liquor and used them for Xiaoqu liquor fermentation. Compared with traditional Xiaoqu (Starter), bioaugmentation inoculation increased the glucoamylase and acidic protease activities and the ethanol synthesis rate, while decreasing the acidity of the Zaopei (fermented grains) in the early stage of fermentation. By the end of the fermentation process, the alcohol and ester content had also increased by 42.5% and 11.8%, respective, and that of aldehydes and ketones, and heterocyclic compounds decreased by 73.7% and 77.1%, respectively. Traditional isolation and high-throughput sequencing were employed to analyse the microorganisms in the Zaopei. Bioaugmentation inoculation increased the microbial diversity of Xiaoqu liquor during the fermentation process. The dominant fungus during fermentation using the two types of starter cultures was S. cerevisiae, whereas the dominant bacteria was Pseudomonas, followed by Bacillus, Weissella, Lactobacillus, and Bacteroides. Principal component analysis of the bacterial community structure and flavour substances in the Zaopei produced using the two strains revealed that there were few differences between the two liquors and that inoculation with functional yeasts may not change the flavour substances in Xiaoqu liquor. However, correlation analysis showed that Escherichia Shigella, Terrisporobacter, Bacillus, Clostridium, and Prevotellaceae are the main microorganisms in the Xiaoqu liquor fermentation process. These results lay the foundation to improve the quality of Xiaoqu liquor.
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Affiliation(s)
- Chang Su
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China; College of Food Science, Sourthwest University, Chongqing City 400715, China
| | - Kai-Zheng Zhang
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China
| | - Xin-Zhi Cao
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China
| | - Jian-Gang Yang
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China.
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14
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Chen L, Li Y, Jin L, He L, Ao X, Liu S, Yang Y, Liu A, Chen S, Zou L. Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing. PeerJ 2020; 8:e9122. [PMID: 32435541 PMCID: PMC7227652 DOI: 10.7717/peerj.9122] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Accepted: 04/13/2020] [Indexed: 01/02/2023] Open
Abstract
“Yibin Baijiu” (YB) is a special Chinese strong-aroma Baijiu (CSAB) that originated in Yibin, a city in western China. YB is fermented in cellars lined with pit mud (PM), the microbiota in which may affect YB quality. In this study, high throughput sequencing of the 16S rRNA gene was used to demonstrate the bacterial community structure and diversity in PM of YB. In addition, the physicochemical characteristics of PM were also analyzed, including moisture content, pH, and available phosphorous, ammonia nitrogen, and humic acid levels. Results showed that Firmicutes was the dominant phylum in all PM samples with abundance > 70.0%, followed by Euryarchaeota (11.3%), Bacteroidetes (6.5%), Synergistetes (3.0%), Actinobacteria (1.4%), and Proteobacteria (1.2%). Furthermore, 14 different genera with average relative abundance of > 1% were detected. The Chao1 and Shannon indexes did not vary significantly between the sub-layer and middle-layer PM (P > 0.05). However, Linear discriminant analysis Effect Size (LEfSe) analysis showed that the relative abundance of Lactobacillus in the sub-layer PM was significantly higher than in middle-layer PM. pH differed significantly (P < 0.05) between the two groups. Canonical correspondence analysis revealed that bacterial community in PM correlated significantly with available phosphorous content and pH. Our study provides basic data for further elucidating the diversity of microbiota in the PM of YB and the potential mechanism of Baijiu production.
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Affiliation(s)
- Li Chen
- Yibin Products Quality Supervision and Inspection Institute, Yibin, Sichuan, China
| | - Yuzhu Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Lei Jin
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Likou Zou
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan, China
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15
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Dong W, Yang Q, Liao Y, Liu Y, Hu Y, Peng N, Liang Y, Zhao S. Characterisation and comparison of the microflora of traditional and pure culturexiaoquduring thebaijiuliquor brewing process. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.597] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Weiwei Dong
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Qiang Yang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
- Jing Brand Co., Ltd; Daye Hubei 435100 China
| | - Yuxiang Liao
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Yuancai Liu
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
- Jing Brand Co., Ltd; Daye Hubei 435100 China
| | - Yuanliang Hu
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences; Hubei Normal University; Huangshi 435002 China
| | - Nan Peng
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Yunxiang Liang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Shumiao Zhao
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
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16
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Prokaryotic communities in multidimensional bottom-pit-mud from old and young pits used for the production of Chinese Strong-Flavor Baijiu. Food Chem 2019; 312:126084. [PMID: 31901820 DOI: 10.1016/j.foodchem.2019.126084] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 12/18/2019] [Accepted: 12/18/2019] [Indexed: 01/21/2023]
Abstract
The pit mud (PM) prokaryotic communities with obvious difference between old and young PM is essential for solid-fermentation of Chinese Strong-Flavor Baijiu. The bottom-PM (BPM) is considered more important. In this study, the multidimensional prokaryotic communities of old and young BPMs were investigated. The old BPM presented stratified difference within the depth of 0-7 cm, especially, the surface 0-1 cm was characteristic of dominant Caproiciproducens (34.79%). The young BPM showed significant difference between quarter/center and deep corner (1-7 cm), the former were characteristic of abundant Lactobacillus (12.80%-42.72%), while the deep corner was distinctive of dominant Caproiciproducens (17.85%-64.45%). The lactic acid, pH and soluble Ca2+ were considered as the 3 most significant environmental factors through redundancy analysis (RDA). This study may help illuminate the BPM aging process, and allow the future artificial regulation of young BPM.
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17
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Chen W, Ma X, Wang X, Chen S, Rogiewicz A, Slominski B, Wan X, Huang F. Establishment of a rapeseed meal fermentation model for iturin A production by Bacillus amyloliquefaciens CX-20. Microb Biotechnol 2019; 12:1417-1429. [PMID: 31568665 PMCID: PMC6801130 DOI: 10.1111/1751-7915.13483] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 07/27/2019] [Accepted: 08/13/2019] [Indexed: 12/02/2022] Open
Abstract
Iturin A is an important broad-spectrum antifungal cyclic lipopeptide used as an ideal potential biological control agent. However, its application is limited mainly due to the producer strains' low productivity and the high production costs. Here, a potentially industrial strain Bacillus amyloliquefaciens CX-20 was proved to use low-cost rapeseed meal (RSM) as the sole source of all nutrients except the carbon source for the high productivity of iturin A. A fermentation model was first established to analyse the specific roles of different RSM components on iturin A production. Proteins and minerals in RSM were confirmed to play positive role, whereas fibre had negative effect. And the maximal concentration of iturin A was predicted to be more than 1.64 g l-1 by the established evaluation model. Moreover, submerged fermentation of B. amyloliquefaciens CX-20 demonstrated a strong ability to hydrolyse RSM and release water-soluble nutrients. This fermentation broth, a mixture of Bacillus, iturin A and RSM hydrolysate, could simultaneously combat clubroot disease and promote the growth of Brassica napus. In conclusion, this study provides a promising strategy to achieve full utilization of RSM for the production of a combination of value-added biological control agent and biofertilizer.
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Affiliation(s)
- Wenchao Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesWuhan430062China
- Key Laboratory of Biology and Genetic Improvement of Oil CropsMinistry of AgricultureWuhan430062China
- Oil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhan430062China
- Hubei Key Laboratory of Lipid Chemistry and NutritionWuhan430062China
| | - Xuli Ma
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesWuhan430062China
| | - Xiuzhen Wang
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesWuhan430062China
| | - Shouwen Chen
- Hubei Collaborative Innovation Center for Green Transformation of Bio‐ResourcesEnvironmental Microbial Technology Center of Hubei ProvinceCollege of Life SciencesHubei UniversityWuhan430062China
| | - Anna Rogiewicz
- Department of Animal ScienceFaculty of Agricultural and Food SciencesUniversity of ManitobaWinnipegMBR3T 2N2Canada
| | - Bogdan Slominski
- Department of Animal ScienceFaculty of Agricultural and Food SciencesUniversity of ManitobaWinnipegMBR3T 2N2Canada
| | - Xia Wan
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesWuhan430062China
- Key Laboratory of Biology and Genetic Improvement of Oil CropsMinistry of AgricultureWuhan430062China
- Oil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhan430062China
- Hubei Key Laboratory of Lipid Chemistry and NutritionWuhan430062China
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesWuhan430062China
- Key Laboratory of Biology and Genetic Improvement of Oil CropsMinistry of AgricultureWuhan430062China
- Oil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhan430062China
- Hubei Key Laboratory of Lipid Chemistry and NutritionWuhan430062China
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18
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Tan G, Hu Y, Huang Y, Liu H, Dong W, Li J, Liu J, Peng N, Liang Y, Zhao S. Analysis of bacterial communities in pit mud from Zhijiang Baijiu distillery using denaturing gradient gel electrophoresis and high- throughput sequencing. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.595] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Guangxun Tan
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
- Zhijiang Baijiu Industry Co. Ltd.; Zhijiang 443200 China
| | - Yuanliang Hu
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences; Hubei Normal University; Huangshi 435002 China
| | - Yinna Huang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Huanming Liu
- College of Food Science and Technology; Guangdong Ocean University; Zhanjiang 524088 China
| | - Weiwei Dong
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Jing Li
- Zhijiang Baijiu Industry Co. Ltd.; Zhijiang 443200 China
| | - Jianfeng Liu
- Hubei Light Industry Technology Institute; Wuhan 430070 China
| | - Nan Peng
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Yunxiang Liang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Shumiao Zhao
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
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19
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Zhao QS, Yang JG, Zhang KZ, Wang MY, Zhao XX, Su C, Cao XZ. Lactic acid bacteria in the brewing of traditional Daqu liquor. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.593] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Qing-Song Zhao
- Sichuan University of Science Engineering; College of Bioengineering; No. 180, Xueyuan Street, Huixing road Zigong City, Sichuan Province 643000 China
| | - Jian-Gang Yang
- Sichuan University of Science Engineering; College of Bioengineering; No. 180, Xueyuan Street, Huixing road Zigong City, Sichuan Province 643000 China
| | - Kai-Zheng Zhang
- Sichuan University of Science Engineering; College of Bioengineering; No. 180, Xueyuan Street, Huixing road Zigong City, Sichuan Province 643000 China
| | - Ming-Yao Wang
- Sichuan University of Science Engineering; College of Bioengineering; No. 180, Xueyuan Street, Huixing road Zigong City, Sichuan Province 643000 China
| | - Xing-Xiu Zhao
- Sichuan University of Science Engineering; College of Bioengineering; No. 180, Xueyuan Street, Huixing road Zigong City, Sichuan Province 643000 China
| | - Chang Su
- Sichuan University of Science Engineering; College of Bioengineering; No. 180, Xueyuan Street, Huixing road Zigong City, Sichuan Province 643000 China
| | - Xin-Zhi Cao
- Sichuan University of Science Engineering; College of Bioengineering; No. 180, Xueyuan Street, Huixing road Zigong City, Sichuan Province 643000 China
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20
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Zou W, Ye G, Zhang K. Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review. J Food Sci 2018; 83:1193-1199. [PMID: 29660763 DOI: 10.1111/1750-3841.14134] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Accepted: 03/01/2018] [Indexed: 12/30/2022]
Abstract
Baijiu is a Chinese traditional distilled liquor with an annual yield over 13.12 million tons. Strong flavor baijiu (SFB) also called Luzhou-flavor liquor, takes account for > 70% of the total baijiu produced. SFB is produced by an open solid fermentation process with a complex microbial ecosystem. Clostridium is one of the most important microorganisms for the formation of the main flavor compounds of SFB, such as ethyl caproate. In this paper, we review current research progress on the Clostridium in the SFB ecosystem, focusing on the species diversity, physiological and metabolic features along with interspecies interactions. Systems biology approaches for the study of Clostridium from SFB ecosystems were discussed and explored. Furthermore, current applications of Clostridium in SFB production were discussed. PRACTICAL APPLICATION Strong flavor baijiu (SFB) accounts for more than 70% of total yield of Chinese baijiu, which exists for hundreds of years. Clostridium is common in SFB ecosystem and identified to be one of main contributors of flavor compounds in SFB. Study on the Clostridium from SFB ecosystem is not only helpful for the understanding of flavor compounds formation mechanism, but also the improvement of SFB quality. This study focuses on the current researches on the Clostridium species in SFB ecosystem, including the species diversity, physiological and metabolic features, and applications.
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Affiliation(s)
- Wei Zou
- the College of Bioengineering, Sichuan Univ. of Science & Engineering, 180 Xueyuan Road, Zigong, Sichuan 643000, China
| | - Guangbin Ye
- the College of Bioengineering, Sichuan Univ. of Science & Engineering, 180 Xueyuan Road, Zigong, Sichuan 643000, China
| | - Kaizheng Zhang
- the College of Bioengineering, Sichuan Univ. of Science & Engineering, 180 Xueyuan Road, Zigong, Sichuan 643000, China
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21
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Zou W, Zhao C, Luo H. Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review. Front Microbiol 2018; 9:671. [PMID: 29686656 PMCID: PMC5900010 DOI: 10.3389/fmicb.2018.00671] [Citation(s) in RCA: 113] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Accepted: 03/21/2018] [Indexed: 11/13/2022] Open
Abstract
Strong flavor baijiu (SFB), also called Luzhou-flavor liquor, is the most popular Chinese baijiu. It is manufactured via solid fermentation, with daqu as the starter. Microbial diversity of the SFB ecosystem and the synergistic effects of the enzymes and compounds produced by them are responsible for the special flavor and mouthfeel of SFB. The present review covers research studies focused on microbial community analysis of the SFB ecosystem, including the culturable microorganisms, their metabolic functions, microbial community diversity and their interactions. The review specifically emphasizes on the most recently conducted culture-independent analysis of SFB microbial community diversity. Furthermore, the possible application of systems biology approaches for elucidating the molecular mechanisms of SFB production were also reviewed and prospected.
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Affiliation(s)
- Wei Zou
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China
| | | | - Huibo Luo
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China
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22
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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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Sun Z, Chen C, Hou X, Zhang J, Tian F, Li C. Prokaryotic diversity and biochemical properties in aging artificial pit mud used for the production of Chinese strong flavor liquor. 3 Biotech 2017; 7:335. [PMID: 28955632 DOI: 10.1007/s13205-017-0978-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Accepted: 09/13/2017] [Indexed: 10/18/2022] Open
Abstract
At present, artificial pit mud (APM) is widely used in Chinese liquor-making industry and plays a particular role in the production of Chinese strong flavor liquor (CSFL). However, APM frequently ages during fermentation, thus becoming unsuitable for sustainable use due to its low-quality. The reasons behind, and results of, APM aging during the production of CSFL are not yet understood. Sequencing the V4 region of the 16S rRNA gene shows that prokaryotic diversity is significantly decreased (Shannon's diversity index, P < 0.01) and community composition is distinctly changed (from 1197 to 865 OTUs) in aging APM. On the phylum level, the increase of Firmicutes and decrease of Proteobacteria are the main consequences of APM aging during the production of CSFL. The counting of cultivatable bacteria confirmed that there was a large increase in Lactobacilli and aerobic spore-forming bacteria in aging low-quality APM (more than twofold). Unexpectedly, the total number of caproic acid-producing bacteria, mainly Clostridia, did not change significantly between the two kinds of APM. Furthermore, biochemical analysis indicates that the pH and the levels of NH4+ and K+ are decreased in aging low-quality APM (P < 0.01). The results obtained in this study support the possibility that environmental factors (pH, nutrients) induce the decrease of prokaryotic diversity, and the changed community composition influences the environmental properties. Therefore, through interfering with the cycle, APM aging can be controlled potentially by adjustment of environmental factors and/or supplementation of diminished or missed microorganisms.
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24
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Zhang Q, Yuan Y, Liao Z, Zhang W. Use of microbial indicators combined with environmental factors coupled with metrology tools for discrimination and classification ofLuzhou-flavoured pit muds. J Appl Microbiol 2017; 123:933-943. [DOI: 10.1111/jam.13544] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 06/22/2017] [Accepted: 07/12/2017] [Indexed: 01/19/2023]
Affiliation(s)
- Q.Y. Zhang
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu Sichuan China
| | - Y.J. Yuan
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu Sichuan China
| | - Z.M. Liao
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu Sichuan China
| | - W.X. Zhang
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu Sichuan China
- School of Liquor-Making Engineering; Sichuan University; Jinjiang College; Meishan Sichuan China
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25
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Zhang Y, Zhu X, Li X, Tao Y, Jia J, He X. The process-related dynamics of microbial community during a simulated fermentation of Chinese strong-flavored liquor. BMC Microbiol 2017; 17:196. [PMID: 28915790 PMCID: PMC5603089 DOI: 10.1186/s12866-017-1106-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Accepted: 09/07/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Famous Chinese strong-flavored liquor (CSFL) is brewed by microbial consortia in a special fermentation pit (FT). However, the fermentation process was not fully understood owing to the complicate community structure and metabolism. In this study, the process-related dynamics of microbial communities and main flavor compounds during the 70-day fermentation process were investigated in a simulated fermentation system. RESULTS A three-phase model was proposed to characterize the process of the CSFL fermentation. (i) In the early fermentation period (1-23 days), glucose was produced from macromolecular carbohydrates (e.g., starch). The prokaryotic diversity decreased significantly. The Lactobacillaceae gradually predominated in the prokaryotic community. In contrast, the eukaryotic diversity rose remarkably in this stage. Thermoascus, Aspergillus, Rhizopus and unidentified Saccharomycetales were dominant eukaryotic members. (ii) In the middle fermentation period (23-48 days), glucose concentration decreased while lactate acid and ethanol increased significantly. Prokaryotic community was almost dominated by the Lactobacillus, while eukaryotic community was mainly comprised of Thermoascus, Emericella and Aspergillus. (iii) In the later fermentation period (48-70 days), the concentrations of ethyl esters, especially ethyl caproate, increased remarkably. CONCLUSIONS The CSFL fermentation could undergo three stages: saccharification, glycolysis and esterification. Saccharomycetales, Monascus, and Rhizopus were positively correlated to glucose concentration (P < 0.05), highlighting their important roles in the starch saccharification. The Lactobacillaceae, Bacilli, Botryotinia, Aspergillus, unidentified Pleosporales and Capnodiales contributed to the glycolysis and esterification, because they were positively correlated to most organic acids and ethyl esters (P < 0.05). Additionally, four genera, including Emericella, Suillus, Mortierella and Botryotinia, that likely played key roles in fermentation, were observed firstly. This study observed comprehensive dynamics of microbial communities during the CSFL fermentation, and it further revealed the correlations between some crucial microorganisms and flavoring chemicals (FCs). The results from this study help to design effective strategies to manipulate microbial consortia for fermentation process optimization in the CSFL brew practice.
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Affiliation(s)
- Yanyan Zhang
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
- University of Chinese Academy of Sciences, Beijing, 100049 People’s Republic of China
| | - Xiaoyu Zhu
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
| | - Xiangzhen Li
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
| | - Yong Tao
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
| | - Jia Jia
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
| | - Xiaohong He
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences & Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041 People’s Republic of China
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26
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Zhang Q, Yuan Y, Zeng L, Wang S, Tang Q, Wu Z, Zhang W. Discrimination of Luzhou
-flavoured fresh raw liquor distilled from Zaopei
fermented in new, trend to-be aged and aged pit mud based on their aroma and flavour compounds. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.411] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Qianying Zhang
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
| | - Yuju Yuan
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
| | - Liyun Zeng
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
| | - Shuang Wang
- Sichuan Jiannanchun Group Co. Ltd.; Mianzhu 618200 Sichuan China
| | - Qinglan Tang
- Sichuan Jiannanchun Group Co. Ltd.; Mianzhu 618200 Sichuan China
| | - Zhengyun Wu
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
- School of Liquor-Making Engineering; Sichuan University Jinjiang College; Meishan 620860 Sichuan China
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27
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Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-flavor liquor, using DGGE and Illumina MiSeq sequencing. Food Res Int 2017; 91:80-87. [DOI: 10.1016/j.foodres.2016.11.037] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 11/24/2016] [Accepted: 11/27/2016] [Indexed: 11/18/2022]
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28
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Analysis of bacterial diversity of Chinese Luzhou-flavor liquor brewed in different seasons by Illumina Miseq sequencing. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1223-5] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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29
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Dynamic diversification of bacterial functional groups in the Baiyunbian liquor stacking fermentation process. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1211-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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30
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Zhang L, Zhou R, Niu M, Zheng J, Wu C. Difference of microbial community stressed in artificial pit muds for Luzhou
-flavour liquor brewing revealed by multiphase culture-independent technology. J Appl Microbiol 2015; 119:1345-56. [DOI: 10.1111/jam.12943] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2015] [Revised: 08/05/2015] [Accepted: 08/14/2015] [Indexed: 11/28/2022]
Affiliation(s)
- L. Zhang
- College of Light Industry, Textile & Food Engineering; Sichuan University; Chengdu China
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; Sichuan University; Chengdu China
| | - R. Zhou
- College of Light Industry, Textile & Food Engineering; Sichuan University; Chengdu China
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; Sichuan University; Chengdu China
- National Engineering Research Centre of Solid-State Brewing; Luzhou China
| | - M. Niu
- College of Light Industry, Textile & Food Engineering; Sichuan University; Chengdu China
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; Sichuan University; Chengdu China
| | - J. Zheng
- College of Light Industry, Textile & Food Engineering; Sichuan University; Chengdu China
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; Sichuan University; Chengdu China
| | - C. Wu
- College of Light Industry, Textile & Food Engineering; Sichuan University; Chengdu China
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; Sichuan University; Chengdu China
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