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Zhang X, Gao H, Zhang J, Liu L, Fu L, Zhao Y, Sun Y. Deciphering the core microbiota in open environment solid-state fermentation of Beijing rice vinegar and its correlation with environmental factors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7159-7172. [PMID: 38629632 DOI: 10.1002/jsfa.13538] [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: 01/09/2024] [Revised: 04/07/2024] [Accepted: 04/11/2024] [Indexed: 04/26/2024]
Abstract
BACKGROUND Rice vinegar is a popular cereal vinegar worldwide and is typically produced in an open environment, and the ecosystem of solid-state fermentation is complicated and robust. The present study aimed to reveal the shaping force of the establishment of the ecosystem of Beijing rice vinegar, the core function microbiota and their correlation with critical environmental factors. [Correction added after first online publication on 29 May 2024; the word "worldwide" has been removed from the first sentence under the section Background.] RESULTS: The experimental findings revealed the changes in environmental factors, major metabolites and microbial patterns during Beijing rice vinegar fermentation were obtained. The major metabolites accumulated at the middle and late acetic acid fermentation (AAF) periods. Principal coordinates and t-test analyses revealed the specific bacterial and fungal species at corresponding stages. Kosakonia, Methlobacterium, Sphingomonas, unidentified Rhizobiaceae, Pseudozyma and Saccharomycopsis dorminated during saccharification and alcohol fermentation and early AAF, whereas Lactococcus, Acetobacter, Rhodotorula and Kazachstania dominated the later AAF stages. Canonical correspondence analysis of environmental factors with core microbiota. Temperature and total acid were the most significant factors correlated with the SAF bacterial profile (Pediococcus, Weissella, Enterococcus and Kosakonia). Ethanol was the most significant factor between AAF1 and AAF3, and mainly affected Acetobacter and Lactobacillus. Conversely, ethanol was the most significant factor in the SAF, AAF1 and AAF3 fungi communities; typical microorganisms were Saccharomyces and Malassezia. Furthermore, the predicted phenotypes of bacteria and their response to environmental factors were evaluated. CONCLUSION In conclusion, the present study has provided insights into the process regulation of spontaneous fermentation and distinguished the key driving forces in the microbiota of Beijing rice vinegar fermentation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xin Zhang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Hang Gao
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Jian Zhang
- Beijing Academy of Food Sciences, Beijing, China
| | - Li Liu
- Beijing Academy of Food Sciences, Beijing, China
| | - Lijun Fu
- Beijing Academy of Food Sciences, Beijing, China
| | - Yan Zhao
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Yong Sun
- Beijing Academy of Food Sciences, Beijing, China
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2
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Zhang P, Liu Y, Li H, Hui M, Pan C. Strategies and Challenges of Microbiota Regulation in Baijiu Brewing. Foods 2024; 13:1954. [PMID: 38928896 PMCID: PMC11202514 DOI: 10.3390/foods13121954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/09/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
The traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in fluctuations in Baijiu quality. The microbiota plays a crucial role in determining the quality of Baijiu. Analyzing the driving effect of technology and raw materials on microorganisms. Elucidating the source of core microorganisms and interactions between microorganisms, and finally utilizing single or multiple microorganisms to regulate and intensify the Baijiu fermentation process is an important way to achieve high efficiency and stability in the production of Baijiu. This paper provides a systematic review of the composition and sources of microbiota at different brewing stages. It also analyzes the relationship between raw materials, brewing processes, and brewing microbiota, as well as the steps involved in the implementation of brewing microbiota regulation strategies. In addition, this paper considers the feasibility of using Baijiu flavor as a guide for Baijiu brewing regulation by synthesizing the microbiota, and the challenges involved. This paper is a guide for flavor regulation and quality assurance of Baijiu and also suggests new research directions for regulatory strategies for other fermented foods.
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Affiliation(s)
- Pengpeng Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (P.Z.); (H.L.); (M.H.)
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
| | - Yanbo Liu
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
| | - Haideng Li
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (P.Z.); (H.L.); (M.H.)
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
| | - Ming Hui
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (P.Z.); (H.L.); (M.H.)
| | - Chunmei Pan
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
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3
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Hou Q, Wang Y, Qu D, Zhao H, Tian L, Zhou J, Liu J, Guo Z. Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis. Food Res Int 2024; 184:114257. [PMID: 38609235 DOI: 10.1016/j.foodres.2024.114257] [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: 01/05/2024] [Revised: 03/19/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
High-temperature Daqu (HTD) is the starter for producing sauce-flavor Baijiu, with different-colored Daqu (white, yellow, and black) reflecting variations in fermentation chamber conditions, chemical reactions, and associated microbiota. Understanding the relationship between Daqu characteristics and flavor/taste is challenging yet vital for improving Baijiu fermentation. This study utilized metagenomic sequencing, physicochemical analysis, and electronic sensory evaluation to compare three different-colored HTD and their roles in fermentation. Fungi and bacteria dominated the HTD-associated microbiota, with fungi increasing as the fermentation temperature rose. The major fungal genera were Aspergillus (40.17%) and Kroppenstedtia (21.16%), with Aspergillus chevalieri (25.65%) and Kroppenstedtia eburnean (21.07%) as prevalent species. Microbial communities, functionality, and physicochemical properties, particularly taste and flavor, were color-specific in HTD. Interestingly, the microbial communities in different-colored HTDs demonstrated robust functional complementarity. White Daqu exhibited non-significantly higher α-diversity compared to the other two Daqu. It played a crucial role in breaking down substrates such as starch, proteins, hyaluronic acid, and glucan, contributing to flavor precursor synthesis. Yellow Daqu, which experienced intermediate temperature and humidity, demonstrated good esterification capacity and a milder taste profile. Black Daqu efficiently broke down raw materials, especially complex polysaccharides, but had inferior flavor and taste. Notably, large within-group variations in physicochemical quality and microbial composition were observed, highlighting limitations in color-based HTD quality assessment. Water content in HTD was associated with Daqu flavor, implicating its crucial role. This study revealed the complementary roles of the three HTD types in sauce-flavor Baijiu fermentation, providing valuable insights for product enhancement.
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Affiliation(s)
- Qiangchuan Hou
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Yurong Wang
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Dingwu Qu
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Huijun Zhao
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Longxin Tian
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu, Xiangyang, Hubei Province, PR China
| | - Jiaping Zhou
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu, Xiangyang, Hubei Province, PR China
| | - Juzhen Liu
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu, Xiangyang, Hubei Province, PR China
| | - Zhuang Guo
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China.
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4
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Ban S, Cheng W, Wang X, Niu J, Wu Q, Xu Y. Predicting the final metabolic profile based on the succession-related microbiota during spontaneous fermentation of the starter for Chinese liquor making. mSystems 2024; 9:e0058623. [PMID: 38206013 PMCID: PMC10878095 DOI: 10.1128/msystems.00586-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Accepted: 12/08/2023] [Indexed: 01/12/2024] Open
Abstract
Microbial inoculation is an effective way to improve the quality of fermented foods via affecting the microbiota structure. However, it is unclear how the inoculation regulates the microbiota structure, and it is still difficult to directionally control the microbiota function via the inoculation. In this work, using the spontaneous fermentation of the starter (Daqu) for Chinese liquor fermentation as a case, we inoculated different microbiota groups at different time points in Daqu fermentation, and analyzed the effect of the inoculation on the final metabolic profile of Daqu. The inoculated microbiota and inoculated time points both significantly affected the final metabolites via regulating the microbial succession (P < 0.001), and multiple inoculations can promote deterministic assembly. Twenty-seven genera were identified to be related to microbial succession, and drove the variation of 121 metabolites. We then constructed an elastic network model to predict the profile of these 121 metabolites based on the abundances of 27 succession-related genera in Daqu fermentation. Procrustes analysis showed that the model could accurately predict the metabolic abundances (average Spearman correlation coefficients >0.3). This work revealed the effect of inoculation on the microbiota succession and the metabolic profile. The established predicted model of metabolic profile would be beneficial for directionally improving the food quality.IMPORTANCEThis work revealed the importance of microbial succession to microbiota structure and metabolites. Multi-inoculations would promote deterministic assembly. It would facilitate the regulation of microbiota structure and metabolic profile. In addition, we established a model to predict final metabolites based on microbial genera related to microbial succession. This model was beneficial for optimizing the inoculation of the microbiota. This work would be helpful for controlling the spontaneous food fermentation and directionally improving the food quality.
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Affiliation(s)
- Shibo Ban
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Wei Cheng
- Sichuan Langjiu Group Co., Ltd, Luzhou, China
| | - Xi Wang
- Sichuan Langjiu Group Co., Ltd, Luzhou, China
| | - Jiao Niu
- Sichuan Langjiu Group Co., Ltd, Luzhou, China
| | - Qun Wu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
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5
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Huang X, Yan X, Gao L, Luo Y, Liao H, Long M, Duan L, Xia X. In-situ substitution and community dynamics modeling for enhanced safety in Chinese rice wine brewing. Food Res Int 2024; 176:113824. [PMID: 38163724 DOI: 10.1016/j.foodres.2023.113824] [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: 08/10/2023] [Revised: 11/28/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
This research paper focuses on the application of the "Design-Build-Test-Learn" framework to design and evaluate a synthetic microbial community aimed at studying the impact of Lactic Acid Bacteria (LAB) interactions and fitness on the formation of biogenic amines (BAs) in Chinese rice wine (CRW). The study reveals a close correlation between the assembly model of LAB and the accumulation of BAs in CRW, and multiple interactions were observed between amine-producing and non-amine-producing LAB, including commensalism, amensalism, and competition. The commensalism among amine-producing LAB was found to promote BAs accumulation through metabolic cross-feeding of amino acids. Moreover, the higher-order interaction community was designed to regulate the BAs formation effectively. For instance, the interference of Lactiplantibacillus plantarum (ACBC271) resulted in the elimination of amine-producing LAB viability, resulting in a 22% decrease (not exceeding 43.54 mg/L) in the total amount of BAs. Simulation of community dynamics models further suggests that LAB with quantitative social interactions can effectively control LAB accumulation in CRW by forecasting fluctuation in BAs generation through fitness competition and metabolic interference. Overall, this study provides valuable insights into the complex interaction networks within microbial communities in traditional fermentation ecosystems. It also proposes a novel approach for quality control of nitrogen food safety factors in fermented foods.
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Affiliation(s)
- Xinlei Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Xinyuan Yan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Ling Gao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Mengfei Long
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Liangjie Duan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China.
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6
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Cheng W, Chen X, Zeng H, Xue X. Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2162974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Wei Cheng
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
- Technology Center of Enterprise, Jinzhongzi Distillery Co. Ltd, FuYang, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
- Office of Management, Shaanxi Research Institute of Agricultural Product Processing Technology, Xi’an, China
| | - Huawei Zeng
- School of Life Sciences, Huaibei Normal University, Huaibei, China
| | - Xijia Xue
- Technology Center of Enterprise, Jinzhongzi Distillery Co. Ltd, FuYang, China
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7
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Chen X, Huang X, Sun S, Han B. Effect of Fortified Inoculation with Indigenous Lactobacillus brevis on Solid-State Fermentation of Light-Flavor Baijiu. Foods 2023; 12:4198. [PMID: 38231663 DOI: 10.3390/foods12234198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Revised: 10/30/2023] [Accepted: 10/31/2023] [Indexed: 01/19/2024] Open
Abstract
Baijiu, one of the world's oldest distilled liquors, is widely consumed globally and has gained increasing popularity in East Asia. However, a comprehensive understanding of the underlying principles behind this traditional liquor product remains elusive. Currently, Baijiu is facing the industrial challenge of modernization and standardization, particularly in terms of food quality, safety, and sustainability. The current study selected a Lactobacillus brevis strain based on experiments conducted to assess its environmental tolerance, enzyme activity, and fermentation performance, and highlight its exceptional fermentation characteristics. The subsequent analysis focused on examining the effects of fortifying the fermentation process of L.brevis on key microbiotas, physicochemical parameters, and volatile profiles. The qPCR results revealed that the inoculated L. brevis strategically influenced the the composition of the dominant microbial communities by promoting mutual exclusion, ultimately leading to improved controllability of the fermentation process. Moreover, the metabolism of the inoculated L. brevis provided more compounds for the formation of flavor profiles during fermentation (the content of ethyl acetate was increased to 57.76 mg/kg), leading to a reduction in fermentation time (from 28 d to 21 d). These findings indicate promising potential for the application of the indigenous strain in Baijiu production.
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Affiliation(s)
- Xiaoxue Chen
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100089, China
| | - Xiaoning Huang
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100089, China
| | - Shanfeng Sun
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100089, China
| | - Beizhong Han
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100089, China
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8
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Xu JZ, Zhang YY, Zhang WG. Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine. World J Microbiol Biotechnol 2023; 40:17. [PMID: 37981595 DOI: 10.1007/s11274-023-03844-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Accepted: 11/16/2023] [Indexed: 11/21/2023]
Abstract
Microorganisms play an important role in regulating flavor compounds in rice wine, whereas we often don't understand how did they affect flavor compounds. Here, the relations between flavor compounds and microbial community ecological succession were investigated by monitoring flavor compounds and microbial community throughout the fermentation stage of rice wine. The composition of microbial community showed a dynamic change, but 13 dominant bacterial genera and 4 dominant fungal genera were detected throughout the fermentation stages. Saccharomyces presented a strong negative correlation with fungi genera but had positive associations with bacteria genera. Similarly, flavor compounds in rice wine were also showed the dynamic change, and 112 volatile compounds and 17 free amino acids were identified in the whole stages. The alcohol-ester ratio was decreased in the LTF stage, indicating that low temperature boosts ester formation. The potential correlation between flavor compounds and microbial community indicated that Delftia, Chryseobacterium, Rhizopus and Wickerhamomyces were the core functional microorganisms in rice wine. These findings clarified the correlation between changes in flavor compounds and in microbial community in the liquid fermentation of rice wine, and these results have some reference value for the quality improvement and technological optimization in liquid fermentation of rice wine.
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Affiliation(s)
- Jian-Zhong Xu
- The Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, 1800 # Lihu Road, WuXi, 214122, People's Republic of China.
| | - Yang-Yang Zhang
- The Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, 1800 # Lihu Road, WuXi, 214122, People's Republic of China
| | - Wei-Guo Zhang
- The Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, 1800 # Lihu Road, WuXi, 214122, People's Republic of China
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9
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Hou Z, Zhang J, Dang L, Xue H, Chen M, Bai B, Yang Y, Bo T, Fan S. Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing. Foods 2023; 12:3430. [PMID: 37761138 PMCID: PMC10528154 DOI: 10.3390/foods12183430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 09/07/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
This study aimed to explore key physicochemical characteristics and evolutionary patterns of microbial community structure during the fermentation of aged vinegar. The correlation between microorganisms and physicochemical characteristics during fermentation was examined. The results revealed significant differences in genera at different stages of fermentation. The dominant bacteria in R1 were Bacillus, Lactobacillus, Aspergillus, and Issatchenkia. During the R2 fermentation stage, Lactobacillus, Acetobacter, and Saccharomyces exhibited an upward trend and finally became the dominant bacteria. Aspergillus was the main bacterial genus at the end of overall fermentation. The correlation analysis showed that the bacterial genera significantly positively and negatively correlated with reducing sugars and amino acid nitrogen were the same in Cuqu. Similarly, the bacterial genera significantly positively and negatively correlated with pH and saccharification power were the same. pH, reducing sugar, and saccharification ability were mainly positively correlated with bacterial genera during fermentation. Further, studies found that the overall correlation between fungal communities and physicochemical characteristics was weaker than the correlation with bacteria during fermentation.
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Affiliation(s)
- Zhixing Hou
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Jinhua Zhang
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Ling Dang
- School of Health Management, Shanxi Technology and Business College, Taiyuan 030006, China;
| | - Hugui Xue
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Min Chen
- Shanxi Food Research Institute Co., Ltd., Taiyuan 030024, China;
| | - Baoqing Bai
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Yukun Yang
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Tao Bo
- Institute of Biotechnology, Shanxi University, Taiyuan 030006, China;
| | - Sanhong Fan
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
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10
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Hu P, Wang J, Ali U, Aziz T, Sameeh MY, Feng C. Comparative study on physicochemical properties, microbial composition, and the volatile component of different light flavor Daqu. Food Sci Nutr 2023; 11:5174-5187. [PMID: 37701186 PMCID: PMC10494650 DOI: 10.1002/fsn3.3476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 05/12/2023] [Accepted: 05/24/2023] [Indexed: 09/14/2023] Open
Abstract
Baijiu, a type of liquor, is known for its pure fragrance and softness. Its unique style is attributed to the complex microbial flora and flavor precursors found in Daqu. In order to elaborate the nature of light flavor Daqu to guide the baijiu production, four Daqu samples (DQ1, DQ2, DQ3, and DQ4) from Shanxi province were analyzed to determine their microbial structure, physicochemical properties, and volatile flavors using high-throughout put seqencing and headspace solid-phase microextraction/gas chromatography-mass spectrometry method in this study. The findings indicated that there were no noticeable variations in the water content and esterase activity of the four Daqu. However, the DQ2 sample had a higher acidity value and saccharifying enzyme activity, whereas DQ3 had the highest protease activity. The microbial community structure of the four Daqu was similar, with Lactobacillus and Streptophyta as the dominant bacteria, but the abundance of bacteria was different among the four Daqu. Issachenkia was a common dominant fungus genus in all samples. Rhizopus and Lichtemia were higher in DQ1 and DQ2, while Torulaspora, Aspergillus, and Candida were more prevalent in DQ4. A total of 27 volatile components were detected in the four Daqu, including esters, alcohols, ketones, aldehydes, and acids. DQ2 had the most volatile components and ethyl lactate and ethyl acetate were the most significant esters in the four samples. In conclusion, the physicochemical indicators of the four light flavor Daqu had distinct differences. There were significant variations in the abundance of bacteria and fungi, leading to differences in the volatile component content. These research findings can serve as a theoretical foundation for blending different light flavors Daqu and hold great significance in enhancing the quality of baijiu.
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Affiliation(s)
- Panpan Hu
- Department of Life ScienceLyuliang UniversityLyuliangShanxiChina
| | - Ji Wang
- College of Food Science and EngineeringShanxi Agricultural UniversityJinzhongShanxiChina
| | - Urooj Ali
- Department of BiotechnologyQuaid‐i‐Azam UniversityIslamabadPakistan
| | - Tariq Aziz
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangJiangsuChina
| | - Manal Y. Sameeh
- Chemistry Department, Faculty of Applied Sciences, Al‐Leith University CollegeUmm Al‐Qura UniversityMeccaSaudi Arabia
| | - Caiping Feng
- Department of Life ScienceLyuliang UniversityLyuliangShanxiChina
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11
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Han PJ, Luo LJ, Han Y, Song L, Zhen P, Han DY, Wei YH, Zhou X, Wen Z, Qiu JZ, Bai FY. Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation. Foods 2023; 12:2936. [PMID: 37569205 PMCID: PMC10418397 DOI: 10.3390/foods12152936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 07/28/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
Daqu is a traditional starter for Baijiu fermentation and is produced by spontaneous fermentation of ground and moistened barley or wheat. The quality of Daqu is traditionally evaluated based on physicochemical and subjective sensory parameters without microbiological analysis. Here, we compared the physicochemical characteristics of qualified (QD) and inferior (ID) Daqu, their microbial communities based on plate counting and PacBio SMRT sequencing of rRNA gene libraries, and their impacts on Baijiu fermentation. The results showed that the glucoamylase and α-amylase activities of QD were significantly higher than those of ID. The counts of yeasts and relative abundances of functional microbes, especially the amylolytic bacterium Bacillus licheniformis and fungi Saccharomycopsis fibuligera and Lichtheimia ramosa, were significantly higher in QD than in ID. The laboratory-scale Baijiu fermentation tests showed that the relative abundances of the amylolytic microbes were higher in the QD than the ID fermentation set, resulting in more efficient fermentation, as indicated by more weight loss and higher moisture content in the former. Consequently, more glycerol, acetic acid, ethanol, and other volatile compounds were produced in the QD than in the ID fermentation set. The results suggest that Daqu quality is determined by, and can be evaluated based on, its microbial community.
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Affiliation(s)
- Pei-Jie Han
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Lu-Jun Luo
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Ying Han
- Technology Center, Shanxi Xinghuacun Fen Wine Factory Co., Ltd., Fenyang 032205, China
| | - Liang Song
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Pan Zhen
- Technology Center, Shanxi Xinghuacun Fen Wine Factory Co., Ltd., Fenyang 032205, China
| | - Da-Yong Han
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Yu-Hua Wei
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Xin Zhou
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Zhang Wen
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Jun-Zhi Qiu
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Feng-Yan Bai
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
- College of Life Science, University of Chinese Academy of Sciences, Beijing 100049, China
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Guan T, Wu X, Hou R, Tian L, Huang Q, Zhao F, Liu Y, Jiao S, Xiang S, Zhang J, Li D, Luo J, Jin Z, He Z. Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain. Food Res Int 2023; 169:112885. [PMID: 37254333 DOI: 10.1016/j.foodres.2023.112885] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
Ethyl hexanoate and ethyl butyrate are essential to the flavor compounds in Nongxiangxing baijiu, but low levels of these two esters in upper fermented grains (FG) decreases the quality of upper distilled baijiu, representing the main challenge in Nongxiangxing baijiu production. This paper enhanced fermentation by inoculating functional Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis strains into upper FG. The results showed that the ethyl butyrate content in the upper FG increased significantly and the content of ethyl hexanoate did improve from the results of many determinations. High-throughput sequencing indicated that the dominant phyla in the FG were Firmicutes, Actinobacteriota, Proteobacteria, Ascomycota, and Basidiomycota. The canonical correspondence analysis (CCA) and person correlation network revealed the relationship between the microbial community, physicochemical environment, and flavor compounds. The temperature, oxygen, and acidity were closely related to the microbial community, while most flavor compounds were positively correlated with Caldicoprobacter, Caproiciproducens, Delftia, Hydrogenispora, Thermoactinomyces, Issatchenkia Bacillus, and Aspergillus. These results helped improve the quality of Nongxiangxing baijiu.
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Affiliation(s)
- Tongwei Guan
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China.
| | - Xiaotian Wu
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Rui Hou
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Lei Tian
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Qiao Huang
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Fan Zhao
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Ying Liu
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Shirong Jiao
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | | | - Jiaxu Zhang
- Chengdu Shuzhiyuan of Liquor Co., Ltd, Chengdu 611330, PR China
| | - Dong Li
- Chengdu Shuzhiyuan of Liquor Co., Ltd, Chengdu 611330, PR China
| | - Jing Luo
- Chengdu Shuzhiyuan of Liquor Co., Ltd, Chengdu 611330, PR China
| | - Zhengyu Jin
- School of Food and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Zongjun He
- Sichuan Tujiu Liquor Co., Ltd, Chengdu 637919, China
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Zhao J, Yang Y, Teng M, Zheng J, Wang B, Mallawaarachchi V, Lin Y, Fang Z, Shen C, Yu S, Yang F, Qiao L, Wang L. Metaproteomics profiling of the microbial communities in fermentation starters ( Daqu) during multi-round production of Chinese liquor. Front Nutr 2023; 10:1139836. [PMID: 37324728 PMCID: PMC10267310 DOI: 10.3389/fnut.2023.1139836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Accepted: 05/09/2023] [Indexed: 06/17/2023] Open
Abstract
Introduction The special flavor and fragrance of Chinese liquor are closely related to microorganisms in the fermentation starter Daqu. The changes of microbial community can affect the stability of liquor yield and quality. Methods In this study, we used data-independent acquisition mass spectrometry (DIA-MS) for cohort study of the microbial communities of a total of 42 Daqu samples in six production cycles at different times of a year. The DIA MS data were searched against a protein database constructed by metagenomic sequencing. Results The microbial composition and its changes across production cycles were revealed. Functional analysis of the differential proteins was carried out and the metabolic pathways related to the differential proteins were explored. These metabolic pathways were related to the saccharification process in liquor fermentation and the synthesis of secondary metabolites to form the unique flavor and aroma in the Chinese liquor. Discussion We expect that the metaproteome profiling of Daqu from different production cycles will serve as a guide for the control of fermentation process of Chinese liquor in the future.
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Affiliation(s)
- Jinzhi Zhao
- Kweichow Moutai Group, Renhuai, Guizhou, China
- Department of Chemistry, Fudan University, Shanghai, China
| | - Yi Yang
- Department of Chemistry, Fudan University, Shanghai, China
- ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, China
| | | | | | - Bing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Vijini Mallawaarachchi
- College of Engineering and Computer Science, The Australian National University, Canberra, ACT, Australia
- Flinders Accelerator for Microbiome Exploration, Flinders University, Bedford Park, SA, Australia
| | - Yu Lin
- College of Engineering and Computer Science, The Australian National University, Canberra, ACT, Australia
| | - Ziyu Fang
- Department of Chemistry and Chemical Biology, Rensselaer Polytechnic Institute, Troy, NY, United States
| | | | - Shaoning Yu
- Zhejiang Provincial Key Laboratory of Advanced Mass Spectrometry and Molecular Analysis, Institute of Mass Spectrometry, School of Material Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang, China
| | - Fan Yang
- Kweichow Moutai Group, Renhuai, Guizhou, China
| | - Liang Qiao
- Department of Chemistry, Fudan University, Shanghai, China
| | - Li Wang
- Kweichow Moutai Group, Renhuai, Guizhou, China
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Cheng W, Chen X, Guo Y, Zhou D, Zeng H, Fu H. The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review. JOURNAL OF THE INSTITUTE OF BREWING 2023. [DOI: 10.58430/jib.v129i1.12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Abstract
Strong flavour Baijiu is widely consumed in China and is produced by the fermentation of grains using microbial starters. However, a comprehensive understanding of the diversity and metabolic characteristics of microbial communities involved in the solid-state fermentation of Baijiu is important for determining the relationship between microbial composition, flavour metabolism and understanding Baijiu fermentation conditions. Although studies have examined the metabolic pathways and impact of major processes on flavour compounds in strong flavour Baijiu, aspects of the fermentation process remain unexplored. In this review, methods are discussed for the optimisation of microbial diversity in strong flavour Baijiu and associated effects on the flavour of Baijiu. Recent studies are reviewed on starters (Daqu), fermented grains (Jiupei), and pit mud together with the effects of microbial composition on the quality of strong flavour Baijiu. The challenges of Baijiu research and production are discussed, including the role of the microbial diversity of Daqu and Jiupei in the flavour composition of strong flavour Baijiu. This review contributes to the current understanding of processing strong flavour Baijiu and serves as a reference for screening flavour related microorganisms, which is valuable for improving the quality of strong flavour Baijiu.
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Li H, Liu S, Liu Y, Hui M, Pan C. Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application. Front Microbiol 2023; 14:1119675. [PMID: 36778882 PMCID: PMC9911690 DOI: 10.3389/fmicb.2023.1119675] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 01/11/2023] [Indexed: 01/28/2023] Open
Abstract
Daqu is a saccharifying and fermenting starter in the production of Chinese Baijiu; its quality directly affects the quality of Baijiu. The production of Daqu is highly environment-dependent, and after long-term natural domestication, it is rich in a wide variety of microorganisms with a stable composition, which provide complex and diverse enzymes and flavor (precursor) substances and microbiota for Jiupei (Fermented grains) fermentation. However, inoculation with a relatively stable microbial community can lead to a certain upper limit or deficiencies of the physicochemical properties (e.g., saccharification capacity, esterification capacity) of the Daqu and affect the functional expression and aroma formation of the Daqu. Targeted improvement of this problem can be proposed by selecting functional microorganisms to fortify the production of Daqu. This review introduced the isolation, screening, identification and functional characteristics of culture-dependent functional microorganisms in Baijiu-brewing, the core functional microbiota community of Daqu, and the related research progress of functional microorganisms fortified Daqu, and summarized the fortifying strategies of functional microorganisms, aiming to further deepen the application of functional microorganisms fortification in Daqu fermentation and provide ideas for the flavor regulation and quality control of Baijiu.
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Affiliation(s)
- Haideng Li
- College of Biological Engineering, Henan University of Technology, Henan, Zhengzhou, China,College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, China
| | - Shengyuan Liu
- International Education College, Henan Agricultural University, Zhengzhou, Henan, China
| | - Yanbo Liu
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, China
| | - Ming Hui
- College of Biological Engineering, Henan University of Technology, Henan, Zhengzhou, China
| | - Chunmei Pan
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, China,*Correspondence: Chunmei Pan,
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Fu G, Cai W, Dong B, Wan Y, Pan F, Zheng F, Chen Y, Deng M, Huang B. Effects of bio-augmented Daqu on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special-flavor baijiu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:273-282. [PMID: 35859417 DOI: 10.1002/jsfa.12139] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 06/12/2022] [Accepted: 07/20/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Bio-augmented Daqu is used to improve the microbial community and physicochemical parameters of fermented grains, thus affecting the flavor and quality of baijiu. This study investigated the effects of bio-augmented Daqu inoculated with Aspergillus niger NCUF413.1 and Saccharomyces cerevisiae NCUF304.1 on the microbial community, aroma compounds, and physicochemical parameters of fermented grains during special-flavor baijiu brewing. RESULTS Compared with the control group (CG), the utilization of starch and production of ethanol in the inoculated group (IG) increased by 3.55% and 12.59%, respectively. The use of bio-augmented Daqu changed the bacterial communities. For example, Kroppenstedsia was the dominant bacterial genus (the relative abundance was about 22%) in the CG while Lactobacillus was the main dominant genus (the relative abundance was more than 30%) in the IG on days 20-30. Lactobacillus showed a significant positive correlation with the aroma compounds. The use of bio-augmented Daqu increased the aroma compound content - such as the ethyl heptanoate and ethyl hexanoate content. CONCLUSION The addition of bio-augmented Daqu with A. niger and S. cerevisiae could change microbial communities, resulting in an increase in the yield of ethanol and the aroma compound content of fermented grains, thus improving the quality of baijiu. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Guiming Fu
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Wenqin Cai
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Biao Dong
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Fei Pan
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Fuping Zheng
- Beijing Laboratory of Food Quality and Safety & School of Food and Chemical Engineering, Beijing Technology & Business University, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition & Human Health, Beijing Technology & Business University, Beijing, China
| | - Yanru Chen
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Mengfei Deng
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Bingjing Huang
- Zhangshugong Wine and Spirits Co. Ltd, Jiangxi Zhangshu Gongjiu Group Company, Zhangshu, China
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17
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Zhu Y, Liu S, Ma D, Xu Y, Yang C, Mao J. Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Pan Q, Huang J, Zhang S, Qin H, Wang X, Mu Y, Tang H, Zhou R. Response of microbiota to exogenous inoculation improved the enzymatic activities of medium-temperature Daqu. Front Microbiol 2022; 13:1047041. [DOI: 10.3389/fmicb.2022.1047041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Accepted: 10/26/2022] [Indexed: 11/16/2022] Open
Abstract
To explore the potential mechanism of improving enzymatic activities in medium-temperature Daqu (MTD) by inoculation functional isolates, we inoculated a single strain of Bacillus licheniformis, and the microbiota composed of Bacillus velezensis and Bacillus subtilis in MTD to investigate the association between the response of the functional microbiota and the enzymatic activity. The results showed that the bacterial community of MTD might be more sensitive to bioturbation than the fungal community, and the indigenous microbiota responded to the single strain more than to the microbiota. Moreover, the differential microorganisms mainly included Lactobacillales, Bacillales, and Saccharomycetales between the conventional and fortified samples. Notably, the composition of functional microbiota related to liquefying activity (LA) and saccharifying activity (SA) were significantly different, changing from Lactobacillus and Rhizomucor to Bacillus, Weissella, and Hyphopichia. That might be closely related to the effect of the bioturbation on LA (31.33%) and SA (43.54%) associated microorganisms was more tellingly. Furthermore, the relative abundance changes of bioturbation-sensitive modules in the co-occurrence network might also lead to the difference in enzymatic activities. Therefore, the LA and SA of MTD were improved by bioturbation significantly. These results provide diverse insights into the exogenous functional isolates to regulate the MTD microbiota and improve enzymatic activities.
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19
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Ding L, Zhao M, Zhao X, Chen G, Jiang Q, Liu M, Xiong Y, Zhang X, Wang X, Wei Y, Zheng Y, Li W. Evaluation of the spatial distribution and dynamic succession of microbial community and quality properties during fermentation in Chinese medium‐temperature Daqu. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- Li Ding
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- College of Agronomy Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Meng‐Meng Zhao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- College of Agronomy Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Xiao‐Fang Zhao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- College of Agronomy Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Guo‐Yue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Qian‐Tao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Miao Liu
- National Engineering Research Center of Solid‐State Brewing Luzhou China
| | - Yan‐fei Xiong
- National Engineering Research Center of Solid‐State Brewing Luzhou China
| | - Xiu Zhang
- National Engineering Research Center of Solid‐State Brewing Luzhou China
| | - Xiao‐Jun Wang
- National Engineering Research Center of Solid‐State Brewing Luzhou China
| | - Yu‐Ming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - You‐Liang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Wei Li
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- College of Agronomy Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
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Linking Microbial Functional Gene Abundance and Daqu Extracellular Enzyme Activity: Implications for Carbon Metabolism during Fermentation. Foods 2022; 11:foods11223623. [PMID: 36429214 PMCID: PMC9689858 DOI: 10.3390/foods11223623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 10/25/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
Daqu is the starter of Baijiu, it provides the microbes and enzymes necessary for fermentation. Studies have already established carbohydrate metabolism as the primary functional module in Daqu fermentation. The present study investigated the changes in microbial functions and the relationship between carbohydrate metabolism-related functional genes and extracellular enzyme activity during the Daqu fermentation. Amplicon sequencing identified 38 bacterial and 10 fungal phyla in Daqu samples, while shotgun metagenomic sequencing classified and annotated 40.66% of the individual features, of which 40.48% were prokaryotes. KEGG annotation showed that the pathways related to metabolites were less in the early fermentation stage, but higher in the middle and late stages. The functional genes related to pyruvate metabolism, glyoxylate and dicarboxylate metabolism, and propanoate metabolism were relatively high in the early and late stages of fermentation, while that for start and cross metabolism was relatively low. The study also found that amino sugar and nucleoside sugar metabolism were dominant in the middle stage of fermentation. Finally, the correlation network analysis showed that amylase activity positively correlated with many carbon metabolism-related pathways, while liquefaction activity negatively correlated with these pathways. In conclusion, the present study provides a theoretical basis for improving and stabilizing the quality of Daqu.
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21
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Ruan W, Liu J, Li P, Zhao W, Zhang A, Liu S, Wang Z, Liu J. Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites. Foods 2022; 11:3334. [PMID: 36359947 PMCID: PMC9655239 DOI: 10.3390/foods11213334] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 10/15/2022] [Accepted: 10/21/2022] [Indexed: 07/26/2023] Open
Abstract
Jujube pulp separated from Ziziphus jujube is often discarded after processing, resulting in a serious waste of resources and environmental pollution. Herein, Ziziphus jujube pulp was used as a raw material for vinegar fermentation. To investigate the dynamic distribution of microorganisms and flavor substances in ZJV, correlations between environmental variables (e.g., total acid, reducing sugar, temperature) and flavor substances (organic acids, amino acids, volatile substances) and microorganisms were analyzed. Physicochemical indicators (temperature, total acid, alcohol) were the main factors affecting ZJV fermentation. The middle and later stages of ZJV fermentation were the periods showing the largest accumulation of flavor substances. Organic acids (acetic acid, malic acid, citric acid, lactic acid), amino acids (Asp, Glu, Arg) and volatile substances (ethyl phenylacetate, phenethyl alcohol) were important odor-presenting substances in ZJV. In the bacterial community, the Operational Taxonomic Units (OTUs) with an average relative abundance of more than 10% in at least one fermentation stage were mainly Acetobacter, Lactobacillus and Saccharopolyspora, while it was Thermomyces in the fungal community. Pearson correlation coefficients showed that Penicillium, Lactobacillus and Acetobacter were the core microorganisms, implying that these microorganisms contributed to the flavor formation greatly in ZJV fermentation. This study reveals the correlation between physicochemical indexes and flavor substances and microorganisms in ZJV fermentation. The results of the study can provide a theoretical basis for the development of the ZJV industry.
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Affiliation(s)
- Wei Ruan
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Road, Shijiazhuang 050031, China
- College of Food and Biology, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050000, China
| | - Junli Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Road, Shijiazhuang 050031, China
| | - Pengliang Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Road, Shijiazhuang 050031, China
| | - Wei Zhao
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Road, Shijiazhuang 050031, China
| | - Aixia Zhang
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Road, Shijiazhuang 050031, China
| | - Songyan Liu
- Shijiazhuang Quality Inspection Centre of Animal Products, Feed, and Veterinary Drugs, 3 Yixi Street, Shijiazhuang 050035, China
| | - Zhixin Wang
- College of Food and Biology, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050000, China
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Road, Shijiazhuang 050031, China
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22
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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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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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24
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Kang J, Xue Y, Chen X, Han BZ. Integrated multi-omics approaches to understand microbiome assembly in Jiuqu, a mixed-culture starter. Compr Rev Food Sci Food Saf 2022; 21:4076-4107. [PMID: 36038529 DOI: 10.1111/1541-4337.13025] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 07/21/2022] [Accepted: 07/26/2022] [Indexed: 01/28/2023]
Abstract
The use of Jiuqu as a saccharifying and fermenting starter in the production of fermented foods is a very old biotechnological process that can be traced back to ancient times. Jiuqu harbors a hub of microbial communities, in which prokaryotes and eukaryotes cohabit, interact, and communicate. However, the spontaneous fermentation based on empirical processing hardly guarantees the stable assembly of the microbiome and a standardized quality of Jiuqu. This review describes the state of the art, limitations, and challenges towards the application of traditional and omics-based technology to study the Jiuqu microbiome and highlights the need for integrating meta-omics data. In addition, we review the varieties of Jiuqu and their production processes, with particular attention to factors shaping the microbiota of Jiuqu. Then, the potentials of integrated omics approaches used in Jiuqu research are examined in order to understand the assembly of the microbiome and improve the quality of the products. A variety of different approaches, including molecular and mass spectrometry-based techniques, have led to scientific advances in the analysis of the complex ecosystem of Jiuqu. To date, the extensive research on Jiuqu has mainly focused on the microbial community diversity, flavor profiles, and biochemical characteristics. An integrative approach to large-scale omics datasets and cultivated microbiota has great potential for understanding the interrelation of the Jiuqu microbiome. Further research on the Jiuqu microbiome may explain the inherent property of compositional stability and stable performance of a complex microbiota coping with environmental perturbations and provide important insights to reconstruct synthetic microbiota and develop modern intelligent manufacturing procedures for Jiuqu.
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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 Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yansong Xue
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoxue Chen
- 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 Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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25
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Zeng Y, Wang Y, Chen Q, Xia X, Liu Q, Chen X, Wang D, Zhu B. Dynamics of microbial community structure and enzyme activities during the solid-state fermentation of Forgood Daqu: a starter of Chinese strong flavour Baijiu. Arch Microbiol 2022; 204:577. [PMID: 36029347 DOI: 10.1007/s00203-022-03198-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 08/09/2022] [Accepted: 08/18/2022] [Indexed: 11/30/2022]
Abstract
Daqu is the traditional fermentation starter for Chinese Baijiu, a traditional Chinese distilled liquor. Although the microbes in Daqu blocks play important roles in the solid-state fermentation process, the changes in microbial community structure and the correlation between the microbiota and enzyme activity have seldom been discussed in previous studies. In this research, a high-throughput Illumina MiSeq sequencing method was used to detect the compositions and changes in microbial diversity in Daqu blocks. The results showed that high-temperature solid fermentation directly changed the main microorganisms from Saccharomycopsis, Wickerhamomyces, Bacillus and Staphylococcus to Aspergillus, Thermoascus, Thermoactinomyces and an unspecified Thermoactinomycetaceae. The richness and diversity of both fungi and bacteria showed a tendency to first increase and then decrease. Through redundancy analysis, it was found that there were positive correlations between certain enzyme activities and certain microbes. (1) Glucoamylase and esterase activities correlated with abundances of Leuconostoc, Weissella, an unspecified Aspergillaceae, an unspecified Trichosporonaceae and an unspecified Ascomycota. (2) Amylase activity correlated with abundances of an unspecified Thermoactinomycetaceae, Thermoactinomyces, Aspergillus and Rasamsonia. (3) Protease activity correlated with abundances of Bacillus, an unspecified Lactobacillus and Saccharomycopsis. In summary, the results of this research provide useful information for understanding and controlling the maturation process of Daqu.
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Affiliation(s)
- Yu Zeng
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Yu Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Qian Chen
- Irradiation Preservation Technology Key Laboratory of Sichuan Province, Sichuan Institute of Atomic Energy, Chengdu, Sichuan, China
| | - Xiaojun Xia
- Sichuan Forgood Distillery Co.Ltd, Mianyang, China
| | - Qiang Liu
- Sichuan Forgood Distillery Co.Ltd, Mianyang, China
| | - Xiaoming Chen
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Dan Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Bo Zhu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China.
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26
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Xi X, Yang F, Chen L, Lu J, Wang L. Dynamic changes of bacteria communities in Moutai-flavor Daqu during storage analyzed by next generation sequencing. Lett Appl Microbiol 2022; 75:1486-1496. [PMID: 36000249 DOI: 10.1111/lam.13814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 07/06/2022] [Accepted: 08/21/2022] [Indexed: 11/30/2022]
Abstract
The quality of Moutai-flavor Baijiu is highly dependent on Moutai-flavor Daqu (MTDQ), which needs to be stored for six months before using. It brings abundant bacterium, which can metabolize various enzymes and favor compounds. But the reasonable storage time of MTDQ prepared in different seasons is still uncertain. To this end, the study revealed a detailed bacterial profile of storage MTDQ prepared in three different seasons (specifically, they were stored start from spring, summer and autumn) by using high-throughput sequencing approach (next generation sequencing). Results showed that major phyla of storage MTDQ were Firmicutes, Proteobacteria, Actinobacteria, Bacteroidetes, and Fusobacteria. The advantages of Firmicutes were Thermoactinomyces and Bacillaceae. Significant differences in bacterial community structures of MTDQ from different seasons and storage time were observed. Compared with summer and autumn MTDQ, the decrease of Thermoactinomyces and increase of Desmospora in spring MTDQ were the main differences and bacterial community structures of summer and autumn MTDQ were more similar. The variation trends of the bacteria community indicated the effective time of storage period were appropriately six months for spring MTDQ, two months for summer MTDQ and more than six months for autumn MTDQ. These results showed that the length of storage time was associated with the season, it's reasonable to adjust the storage time of MTDQ with the season.
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Affiliation(s)
- Xiaoli Xi
- Kweichow Moutai Co., Ltd., Renhuai, Guizhou, 564501, China
| | - Fan Yang
- Kweichow Moutai Co., Ltd., Renhuai, Guizhou, 564501, China
| | | | - Jianjun Lu
- Kweichow Moutai Co., Ltd., Renhuai, Guizhou, 564501, China
| | - Li Wang
- Kweichow Moutai Co., Ltd., Renhuai, Guizhou, 564501, China
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27
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A High-Throughput Absolute Abundance Quantification Method for the Characterisation of Daqu Core Fungal Communities. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An inherent issue in high-throughput sequencing applications is that they provide compositional data for relative abundance. This often obscures the true biomass and potential functions of fungi in the community. Therefore, we presented a high-throughput absolute quantification (HAQ) method to quantitatively estimate the fungal abundance in Daqu. In this study, five internal standard plasmids (ISPs) were designed for the fungal ITS2 subregion with high length variations. Five ISPs were then utilised to establish standard curves with a quantitative concentration range of 103–107 cells/g, and this was used to quantify the core fungi, including Basidiomycota, Ascomycota, and Mucoromycota. Using three types of mature Daqu from different regions, we demonstrated that the HAQ method yielded community profiles substantially different from those derived using relative abundances. Then, the HAQ method was applied to the Daqu during fermentation. The initial formation of the Daqu surface occurred in the fourth stage, which was mainly driven by moisture. The key fungi that caused the initial formation of the Daqu surface included Hyphopichia burtonii, Saccharomycopsis fibuligera, and Pichia kudriavzevii. The initial formation of the Daqu core occurred in the fifth stage, which was mainly affected by moisture and reducing the sugar content. The key fungi that cause the initial formation of the Daqu core included S. fibuligera and Paecilomyces verrucosus. We conclude that the HAQ method, when applied to ITS2 gene fungal community profiling, is quantitative and that its use will greatly improve our understanding of the fungal ecosystem in Daqu.
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Pan Y, Wang Y, Hao W, Duan C, Wang S, Wei J, Liu G. Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation. Microbiol Spectr 2022; 10:e0215121. [PMID: 35638860 PMCID: PMC9241730 DOI: 10.1128/spectrum.02151-21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 05/05/2022] [Indexed: 12/02/2022] Open
Abstract
The microbial community in the fermented pit determines the quantity and quality of light-flavor liquor. Genetic diversity and the potential functions of the microbial community are often analyzed by DNA-based omics sequencing. However, the features of the active microbial community have not been systematically studied. Here, metatranscriptomic analysis was performed to elucidate the active microbial composition, drivers, and their functions in light-flavor liquor fermentation. Bacterial genera, Lactobacillus, Streptococcus, Pediococcus, Thermotoga, and Faecalibacterium, and fungal genera, Saccharomyces, Talaromyces, Aspergillus, Clavispora, Rhizophagus, Cyberlindnera, and Wickerhamomyces, were the dominant active microorganisms during the fermentation process. Additionally, they dominated the three-stage fermentation successively. Redundancy analysis showed that pH, ethanol, moisture, and starch were the main driving forces of microbial succession. Among the genes for the respective carbohydrate-active enzyme families, those for the glycoside hydrolase family 23, the glycosyltransferase family 2, the carbohydrate-binding module family 50, the polysaccharide lyase family 4, the auxiliary activity family 1, and the carbohydrate esterase family 9 showed the highest expression level. Additionally, the highly expressed enzymes and their contributed microorganisms were found in the key KEGG pathways, including carbohydrate metabolism, energy metabolism, lipid metabolism, and amino acid metabolism. Based on these data, a functional model of carbohydrate hydrolysis, ethanol production, and flavor generation were proposed. Taken together, Saccharomyces, Lactobacillus, Wickerhamomyces, Pediococcus, Candida, and Faecalibacterium were suggested as the core active microorganisms. Overall, our findings provide new insights into the composition, drivers, and functions of the active microorganisms, which is crucial for improving the quality of light-flavor liquor. IMPORTANCE There is an urgent need for discovering the diversity and functions of the active microbial community in solid-state fermentation, especially in the pit of Chinese distilled liquor fermentation. Although the genetic composition of the microbial community has been clarified frequently by DNA-based sequencing, the composition and functions of the active microbial community have not been systematically revealed so far. Therefore, analysis of RNA-based data is crucial for discovering the functional microbial community. In this study, we employed metatranscriptomic analysis to elucidate the active microbial composition, successive drivers, and their functions in light-flavor liquor fermentation. The strategy can be broadly useful for discovering the active microbial community and exploring their functions in other types of flavor distilled liquor or other ecosystems. This study provides new insights into the understanding of the active microbial community composition and its functions.
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Affiliation(s)
- Yuanyuan Pan
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Ying Wang
- Beijing Shunxin Agriculture Company Limited, Niulanshan Distillery, Beijing, China
| | - Wenjun Hao
- Beijing Shunxin Agriculture Company Limited, Niulanshan Distillery, Beijing, China
| | - Chengbao Duan
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Shiyuan Wang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Jinwang Wei
- Beijing Shunxin Agriculture Company Limited, Niulanshan Distillery, Beijing, China
| | - Gang Liu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- University of Chinese Academy of Sciences, Beijing, China
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Du YK, Xin W, Xia Y, Zhu M, Qin JL, Pan ZF, Wu RF, Luo GR, Wu PS, Wu ZY, Gomi K, Zhang WX. Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang-flavor Daqu. J Food Biochem 2022; 46:e14277. [PMID: 35748096 DOI: 10.1111/jfbc.14277] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 04/25/2022] [Accepted: 05/24/2022] [Indexed: 11/30/2022]
Abstract
Chinese Jiang-flavor Baijiu is the most widely consumed liquor. Jiang-flavor Daqu, a fermentation starter, is important sources of key flavors of Jiang-flavor Baijiu. Some microbes play significant roles in flavor formation of Daqu. In order to clarify the microbial population that promotes the formation of Daqu flavor, we use high throughput sequencing technology combined with headspace solid-phase microextraction gas chromatography-mass spectrometry to investigate microbial population and volatile compounds in Jiang-flavor Daqu. In addition, the dynamic changes of physicochemical factors and enzyme activities in Jiang-flavor Daqu were investigated. Correlations between microbial population, volatile compounds, physicochemical factors, and enzyme activities of Jiang-flavor Daqu were disclosed by redundancy analysis and Spearman correlation analysis. A total of 66 volatile compounds were identified and 14 primary microorganisms were selected. Results showed that high temperature environment could promote the formation of acids, aldehydes and ketones, phenols, furans by affecting the growth of Monascus, Trichomonascus, Cutaneotrichosporon, Wallemia, Millerozyma, Nigrospora, Cladosporium, Bacillus, and Pediococcus in the early fermentation stage. While high nitrogen environment was more suitable for the growth of Virgibacillus and Kroppenstedtia, who could promote the formation of pyrazines in the late fermentation stage. PRACTICAL APPLICATIONS: This study has provided a scientific basis for the directed regulation of Daqu fermentation through physicochemical factors, developed scientific basis for artificially constructing Daqu microbial population and obtaining an easy-to-operate, reproducible fermentation system for Daqu production.
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Affiliation(s)
- Ya-Ke Du
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan, People's Republic of China
| | - Wen Xin
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan, People's Republic of China
| | - Yu Xia
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan, People's Republic of China
| | - Min Zhu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan, People's Republic of China
| | - Jian-Liang Qin
- Guangxi Danquan Wine Industry Co., Ltd, Hechi, Guangxi, People's Republic of China
| | - Zheng-Fu Pan
- Guangxi Danquan Wine Industry Co., Ltd, Hechi, Guangxi, People's Republic of China
| | - Ren-Fu Wu
- Guangxi Danquan Wine Industry Co., Ltd, Hechi, Guangxi, People's Republic of China
| | - Guo-Rong Luo
- Guangxi Danquan Wine Industry Co., Ltd, Hechi, Guangxi, People's Republic of China
| | - Pei-Sen Wu
- Guangxi Danquan Wine Industry Co., Ltd, Hechi, Guangxi, People's Republic of China
| | - Zheng-Yun Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan, People's Republic of China
| | - Katsuya Gomi
- Laboratory of Fermentation Microbiology, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Wen-Xue Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan, People's Republic of China
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30
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Diverse structure and characteristics of the fungal community during the different rounds of Jiang-flavoured Baijiu production in Moutai town. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113313] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Unraveling the Chemosensory Characteristics of Typical Chinese Commercial Rice Vinegars with Multiple Strategies. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02260-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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CAO J, ZHENG Y, ZHAO T, MAO H, FANG S, CHEN M, LIU S. Changes in the microbial community structure during the digitally managed fermentation of medium-temperature Daqu. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.87122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Jinghua CAO
- Huazhong Agricultural University, China; Hubei University of Technology, China
| | | | - Ting ZHAO
- Hubei University of Technology, China
| | - Hao MAO
- Hubei University of Technology, China
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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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34
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Mao J, Liu X, Gao T, Gu S, Wu Y, Zhao L, Ma J, Li X, Zhang J. Unraveling the correlations between bacterial diversity, physicochemical properties and bacterial community succession during the fermentation of traditional Chinese strong-flavor Daqu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112764] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Pu S, Zhang Y, Lu N, Shi C, Yan S. Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production. AMB Express 2021; 11:176. [PMID: 34952959 PMCID: PMC8709808 DOI: 10.1186/s13568-021-01337-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Accepted: 12/15/2021] [Indexed: 11/14/2022] Open
Abstract
In total, 16 yeast were isolated from Chinese strong flavour Daqu samples and underwent RAPD analysis and identification. Totally, 11 different species were identified among these isolates including Saccharomyces cerevisiae, Hanseniaspora vineae, Pichia kluyveri, Trichosporon asahii, Wickerhamomyces anomalus, Kluyveromyces lactis, Yarrowia lipolytica, Wickerhamomyces mori, Galactomyces geotrichum, Dabaryomyces hansenii, and Saccharomyces kudriavzevii. To understand the impact of these yeast strains on the quality and flavour of Daqu, we then assessed volatile compounds associated with Daqu samples fermented with corresponding strains. These analyses revealed strain YE006 exhibited the most robust ability to produce ethanol via fermentation but yielded relatively low quantities of volatile compounds, whereas strain YE010 exhibited relatively poor fermentation efficiency but produced the greatest quantity of volatile compounds. These two yeast strains were then utilized in a mixed culture to produce fortified Daqu, with the optimal inoculum size being assessed experimentally. These analyses revealed that maximal fermentation, saccharifying, liquefying, and esterifying power as well as high levels of volatile compounds were achieved when using a 2% inoculum composed of YE006/YE010 at a 1:2 (v/v) ratio. When the liquor prepared using this optimized fortified Daqu was compared to unfortified control Daqu, the former was found to exhibit significantly higher levels of flavour compounds and better sensory scores. Overall, our findings may provide a reliable approach to ensuring Daqu quality and improving the consistency and flavour of Chinese strong-flavour liquor through bioaugmentation.
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Cai W, Wang Y, Ni H, Liu Z, Liu J, Zhong J, Hou Q, Shan C, Yang X, Guo Z. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu. Food Res Int 2021; 150:110734. [PMID: 34865753 DOI: 10.1016/j.foodres.2021.110734] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 09/06/2021] [Accepted: 09/28/2021] [Indexed: 02/01/2023]
Abstract
Light-flavor Baijiu is made from grain materials using a combination of three types of low-temperature Daqu (Hongxin, Houhuo, and Qingcha). This study comprehensively examined the microbial structure, microbial functions, and flavor characteristics of the three types of low-temperature Daqu using high-throughput sequencing and electronic senses, and it further clarified the relationship between the microbiota and flavor in low-temperature Daqu. The results showed that Hongxin had the highest bacterial richness and diversity, while Houhuo had the lowest. Both fungal richness and diversity were significantly higher in Qingcha than in Hongxin and Houhuo. The differences in peak temperature during Daqu-making led to significant differences in the structure of microbial communities, microbial functions, and flavor quality in the three types of low-temperature Daqu, and could be leveraged for screening and enriching functional microorganisms for Baijiu-making. Co-exclusion patterns between lactic acid bacteria and Bacillus in low-temperature Daqu resulted in a negative correlation between amino acid transport metabolism and carbohydrate transport metabolism. The different types of low-temperature Daqu had distinct flavor profiles, and the differences in the taste profiles were more significant. Dominated by Thermoactinomyces and Lactobacillus, and together with Saccharopolyspora, Bacillus, Streptomyces, Saccharomycopsis, and Thermoascus, they formed the core microbiota that influencing the flavor of low-temperature Daqu. The bacteria mainly influenced the taste of low-temperature Daqu, whereas the fungi mainly influenced the aroma. Each type of low-temperature Daqu contributed to the flavor of light-flavor Baijiu: Hongxin could elevate the levels of aromatic compounds, Houhuo could regulate the bitterness and sourness, and Qingcha could inhibit the generation of sulfur organic compounds. The results of the present study enrich and refine our knowledge of low-temperature Daqu, promoting the further evolution of traditional brewing methods.
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Affiliation(s)
- Wenchao Cai
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Hui Ni
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Zhongjun Liu
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang, Hubei Province, PR China
| | - Jiming Liu
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang, Hubei Province, PR China
| | - Ji'an Zhong
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang, Hubei Province, PR China
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China.
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Cai W, Xue Y, Wang Y, Wang W, Shu N, Zhao H, Tang F, Yang X, Guo Z, Shan C. The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses. Front Microbiol 2021; 12:784651. [PMID: 34925290 PMCID: PMC8674350 DOI: 10.3389/fmicb.2021.784651] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Accepted: 11/01/2021] [Indexed: 02/01/2023] Open
Abstract
Polymicrobial co-fermentation is among the distinct character of high-temperature Daqu. However, fungal communities in the three types of high-temperature Daqu, namely, white high-temperature Daqu, black high-temperature Daqu, and yellow high-temperature Daqu, are yet to be characterized. In this study, the fungal diversity, taste, and aroma profiles in the three types of high-temperature Daqu were investigated by Illumina MiSeq high-throughput sequencing, electronic tongue, and electronic nose, respectively. Ascomycota and Basidiomycota were detected as the absolute dominant fungal phylum in all types of high-temperature Daqu samples, whereas Thermomyces, Thermoascus, Aspergillus, Rasamsonia, Byssochlamys, and Trichomonascus were identified as the dominant fungal genera. The fungal communities of the three types of high-temperature Daqu differed significantly (p < 0.05), and Thermomyces, Thermoascus, and Monascus could serve as the biomarkers in white high-temperature Daqu, black high-temperature Daqu, and yellow high-temperature Daqu, respectively. The three types of high-temperature Daqu had an extremely significant difference (p < 0.01) in flavor: white high-temperature Daqu was characterized by sourness, bitterness, astringency, richness, methane, alcohols, ketones, nitrogen oxides, and sulfur organic compounds; black high-temperature Daqu was characterized by aftertaste-A, aftertaste-B, methane-aliph, hydrogen, and aromatic compounds; and yellow high-temperature Daqu was characterized by saltiness, umami, methane, alcohols, ketones, nitrogen oxides, and sulfur organic compounds. The fungal communities in the three types of high-temperature Daqu were significantly correlated with taste but not with aroma, and the aroma of high-temperature Daqu was mainly influenced by the dominant fungal genera including Trichomonascus, Aspergillus, Thermoascus, and Thermomyces. The result of the present study enriched and refined our knowledge of high-temperature Daqu, which had positive implications for the development of traditional brewing technique.
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Affiliation(s)
- Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, China
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yu’ang Xue
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Wenping Wang
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Na Shu
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Huijun Zhao
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
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38
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Chen L, Wang S, Li D, Feng S. Correlations between microbes and metabolites of hulless barley wines fermented with varieties of hulless barley and different starters. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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39
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Chen L, Wang S, Ren L, Li D, Ma X, Rong Y. Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15126] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - SanXia Wang
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Lixia Ren
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Dongna Li
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Xia Ma
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Yuzhi Rong
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
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40
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Zhang Y, Shen Y, Cheng W, Wang X, Xue Y, Chen X, Han BZ. Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu. Front Microbiol 2021; 12:714726. [PMID: 34322112 PMCID: PMC8312246 DOI: 10.3389/fmicb.2021.714726] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Accepted: 06/14/2021] [Indexed: 01/14/2023] Open
Abstract
Wheat-originated microbes play an important role in shaping the quality of high-temperature Daqu which is commonly used as a starter for producing sauce-flavor Baijiu. However, the shifts of microbiota from raw material to fresh Daqu and then to mature Daqu remain unclear. Hence, in the present study, the inner and outer of fresh and mature Daqu were collected to explore the correlation between microbiota and metabolites as well as the source of the microbiota in Daqu. Results indicated that the activities of amylase and protease between the inner and outer of fresh Daqu varied significantly while both parts became similar after maturation. The predominant bacteria shifted from Saccharopolyspora (outer) and Staphylococcus (inner) to Kroppenstedtia (both outer and inner), while the predominant fungi shifted from Thermoascus (both outer and inner) to Byssochlamys (outer) and Fusarium (inner). A combining analysis of headspace solid-phase micro extraction-gas chromatography-mass spectrometry, headspace gas chromatography-ion mobility spectrometry, and nuclear magnetic resonance was employed to detect the metabolites. The network analysis was conducted to perform the relationships between microbes and metabolites. The results showed that the bacteria, especially Saccharopolyspora, Bacillus, and Acinetobacter, had a strong correlation with the productions of esters, amino acids and their derivatives, and sugars and their derivatives, while most fungi such as Thermoascus, were negatively correlated with the phenylalanine, trimethylamine n-oxide, and isovalerate. SourceTracker analysis indicated that wheat was the important source of the Daqu microbiota, especially, the microorganisms in the inner of Daqu might be the drivers of the microbial succession during maturation. This study provided a comprehensive exploration to understand the microbial sources and shifts in high-temperature Daqu during maturation.
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Affiliation(s)
- Yuandi Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yi Shen
- Sichuan Langjiu Co., Ltd., Luzhou, China
| | - Wei Cheng
- Sichuan Langjiu Co., Ltd., Luzhou, China
| | - Xi Wang
- Sichuan Langjiu Co., Ltd., Luzhou, China
| | - Yansong Xue
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoxue Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, 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
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41
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Lu Y, Yang L, Yang G, Chi Y, He Q. Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation. Int J Food Microbiol 2021; 351:109262. [PMID: 34090033 DOI: 10.1016/j.ijfoodmicro.2021.109262] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 05/26/2021] [Accepted: 05/27/2021] [Indexed: 12/23/2022]
Abstract
Chinese horse bean-chili-paste (CHCP), a fermented condiment in China, is traditionally manufactured through naturally spontaneous semi-solid fermentation procedures without intentionally inoculated microorganisms. The aim of this study was to investigate the effect on microbiota and quality variations during CHCP fermentation by inoculation of selected autochthonous microorganisms Bacillus amyloliquefaciens and Candida versatilis. The results showed that relative abundance of Bacillus in the samples inoculated with B. amyloliquefaciens were increased from about 0.6% to almost 25%, and the batches bio-augmented with C. versatilis exhibited clearly 0.7 Lg copies/g higher biomass than that of the other samples. By bio-augmentation, six enzyme activities, namely acid protease, leucine aminopeptidase, α-amylase, cellulose, β-glucosidase and esterase, were considerably enhanced. As a result, inoculation of these two strains exhibited significant effect on the volatile profiles of CHCP. B. amyloliquefaciens herein was found to contribute mainly to the accumulation of acids, sulfur-containing compounds and pyrazines, whereas C. versatilis was considerably associated with the formation of alcohols, esters and phenols. This study proved that combination of B. amyloliquefaciens and C. versatilis could obtain more extensive aroma profiles, especially for the enrichment of miso-like and fruity flavors, which could provide a guideline for the tailored control of CHCP fermentation process.
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Affiliation(s)
- Yunhao Lu
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China
| | - Linzi Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China
| | - Guohua Yang
- Sichuan dandan Pixian-douban Co., Ltd., Chengdu 610065, PR China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China.
| | - Qiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China.
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42
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Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.011] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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43
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Jia Y, Niu CT, Zheng FY, Liu CF, Wang JJ, Lu ZM, Xu ZH, Li Q. Development of a defined autochthonous starter through dissecting the seasonal microbiome of broad bean paste. Food Chem 2021; 357:129625. [PMID: 33864999 DOI: 10.1016/j.foodchem.2021.129625] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 02/16/2021] [Accepted: 03/14/2021] [Indexed: 10/21/2022]
Abstract
Bean-based fermentation foods are usually ripened in open environment, which would lead to inconsistencies in flavor and quality between batches. The physicochemical metabolism and microbial community of seasonal broad bean paste (BBP) were compared to distinguish discriminant metabolites and unique taxa, as well as their specific reasons for different flavor and quality in this study. Here, we found that environmental variables led to the seasonal distribution of microbiota, and differential microorganisms further contributed to the inconsistency of flavor quality, in which Lactobacillales was responsible for the higher titratable acid and amino acid nitrogen concentration in winter pei, while Saccharomycetales benefited the formation of volatile flavor substances in autumn pei. Additionally, we compared the effect of different combinations of Lactobacillales with Zygosaccharomyces rouxii on the quality of BBP, and found that W. confusa was more suitable for BBP fermentation rather than T. halophilus in terms of sensory characteristics and physicochemical metabolites.
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Affiliation(s)
- Yun Jia
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Cheng-Tuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Fei-Yun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Chun-Feng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jin-Jing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Zhen-Ming Lu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
| | - Zheng-Hong Xu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China.
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Jiangsu Modern Industrial Fermentation, Jiangnan University, Wuxi 214122, China.
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44
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Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter. Food Res Int 2021; 140:110037. [PMID: 33648263 DOI: 10.1016/j.foodres.2020.110037] [Citation(s) in RCA: 68] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/08/2020] [Accepted: 12/15/2020] [Indexed: 12/16/2022]
Abstract
As a widely used Asian starter culture, the quality of daqu can significantly affect the organoleptic characteristics of the final products, yet the microbial metabolic network involved in flavor development remains unclear. This study aims to investigate that network based on the dynamics of physicochemical properties, microbial community, and volatile compounds in medium-temperature daqu (MT-daqu) during spontaneous fermentation. Analyses using the metagenomic data set facilitated the gene repertoire overview of this ecosystem, indicating that Lactobacillales (mainly Weissella, Lactobacillus, and Pediococcus), Mucorales (mainly Lichtheimia), and Eurotiales (mainly Aspergillus, Rasamsonia and Byssochlamys) were the potential predominant populations successively responsible for the production of lytic enzymes and flavor precursors/compounds in MT-daqu. Flavor-relevant pathways were found to exist in multiple species, but only bacteria showed the potential to participate in butane-2,3-diol (e.g. Weissella, Lactobacillus, and Staphylococcus) and butanoate (Thermoactinomyces) metabolism, and only fungi were potentially involved in biosynthesis of guaiacol (Byssochlamys) and 4-vinylguaiacol (Aspergillus). Furthermore, a combined analysis revealed that the acidic thermal environment present in early phases was mainly due to the catabolic activities of Lactobacillales and Lichtheimia, which could contribute to the effective self-domestication of microbiota. The study helps elucidate the different metabolic roles of microorganisms and disclose the formation mechanism of daqu's partial functions, namely providing various aromatic substances/precursors and enzymes.
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45
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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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46
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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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47
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Transformation of Microbial Negative Correlations into Positive Correlations by Saccharomyces cerevisiae Inoculation during Pomegranate Wine Fermentation. Appl Environ Microbiol 2020; 86:AEM.01847-20. [PMID: 33036987 DOI: 10.1128/aem.01847-20] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Accepted: 10/01/2020] [Indexed: 11/20/2022] Open
Abstract
The application of starter is a common practice to accelerate and steer the pomegranate wine fermentation process. However, the use of starter needs a better understanding of the effect of the interaction between the starter and native microorganisms during alcoholic fermentation. In this study, high-throughput sequencing combined with metabolite analysis was applied to analyze the effect of commercial Saccharomyces cerevisiae inoculation on the native fungal community interaction and metabolism during pomegranate wine fermentation. Results showed that there were diverse native fungi in pomegranate juice, including Hanseniaspora uvarum, Hanseniaspora valbyensis, S. cerevisiae, Pichia terricola, and Candida diversa Based on ecological network analysis, we found that S. cerevisiae inoculation transformed the negative correlations into positive correlations among the native fungal communities and decreased the Granger causalities between native yeasts and volatile organic compounds. This might lead to decreased contents of isobutanol, isoamylol, octanoic acid, decanoic acid, ethyl laurate, ethyl acetate, ethyl hexadecanoate, phenethyl acetate, and 2-phenylethanol during fermentation. This study combined correlation and causality analysis to gain a more integrated understanding of microbial interaction and the fermentation process. It provided a new strategy to predict certain behaviors between inoculated and selected microorganisms and those coming directly from the fruit.IMPORTANCE Microbial interactions play an important role in flavor metabolism during traditional food and beverage fermentation. However, we understand little about how selected starters influence interactions among native microorganisms. In this study, we found that S. cerevisiae inoculation changed the interactions and metabolisms of native fungal communities during pomegranate wine fermentation. This study not only suggests that starter inoculation should take into account the positive features of starters but also characterizes the microbial interactions established among the starters and the native communities. It may be helpful to select appropriate starter cultures for winemakers to design different styles of wine.
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48
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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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49
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A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation. Appl Environ Microbiol 2020; 86:AEM.00306-20. [PMID: 32303548 DOI: 10.1128/aem.00306-20] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 04/14/2020] [Indexed: 12/30/2022] Open
Abstract
Humans have used high salinity for the production of bean-based fermented foods over thousands of years. Although high salinity can inhibit the growth of harmful microbes and select functional microbiota in an open environment, it also affects fermentation efficiency of bean-based fermented foods and has a negative impact on people's health. Therefore, it is imperative to develop novel defined starter cultures for reduced-salt fermentation in a sterile environment. Here, we explored the microbial assembly and function in the fermentation of traditional Chinese broad bean paste with 12% salinity. The results revealed that the salinity and microbial interactions together drove the dynamic of community and pointed out that five dominant genera (Staphylococcus, Bacillus, Weissella, Aspergillus, and Zygosaccharomyces) may play different key roles in different fermentation stages. Then, core species were isolated from broad bean paste, and their salinity tolerance, interactions, and metabolic characteristics were evaluated. The results provided an opportunity to validate in situ predictions through in vitro dissection of microbial assembly and function. Last, we reconstructed the synthetic microbial community with five strains (Aspergillus oryzae, Bacillus subtilis, Staphylococcus gallinarum, Weissella confusa, and Zygosaccharomyces rouxii) under different salinities and realized efficient fermentation of broad bean paste for 6 weeks in a sterile environment with 6% salinity. In general, this work provided a bottom-up approach for the development of a simplified microbial community model with desired functions to improve the fermentation efficiency of bean-based fermented foods by deconstructing and reconstructing the microbial structure and function.IMPORTANCE Humans have mastered high-salinity fermentation techniques for bean-based fermented product preparation over thousands of years. High salinity was used to select the functional microbiota and conducted food fermentation production with unique flavor. Although a high-salinity environment is beneficial for suppressing harmful microbes in the open fermentation environment, the fermentation efficiency of functional microbes is partially inhibited. Therefore, application of defined starter cultures for reduced-salt fermentation in a sterile environment is an alternative approach to improve the fermentation efficiency of bean-based fermented foods and guide the transformation of traditional industry. However, the assembly and function of self-organized microbiota in an open fermentation environment are still unclear. This study provides a comprehensive understanding of microbial function and the mechanism of community succession in a high-salinity environment during the fermentation of broad bean paste so as to reconstruct the microbial community and realize efficient fermentation of broad bean paste in a sterile environment.
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Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101576] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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