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Duan ZF, Han MY, Niu JL, Zhao JR, Li WW, Zhu LN, Ma HF, Wu YF, Li XT, Sun BG. Evolution of fermented grain yeast communities in strong-flavored baijiu and functional validation of yeasts that produce superior-flavored substances. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5973-5981. [PMID: 38436499 DOI: 10.1002/jsfa.13423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 01/24/2024] [Accepted: 02/27/2024] [Indexed: 03/05/2024]
Abstract
BACKGROUND Baijiu is a well-known alcoholic beverage in China and the quality is determined by various microorganisms during the fermentation process. Yeast is one of the most important microorganisms in the fermentation of baijiu. It has a strong esterification capacity and also affects the aroma. RESULTS High-throughput sequencing results showed that the fermented grains (jiupei) during baijiu production were mainly composed of eight highly abundant yeast species. The species and abundance of yeasts changed significantly with the fermentation process. The flavor of 30 yeast strains in the jiupei was determined by a sniffing test and gas chromatography-mass spectrometry (GC-MS). The strain with the highest flavor substance content (2.34 mg L-1), named YX3205, was identified as Clavispora lusitaniae. Tolerance results showed that C. lusitaniae YX3205 can tolerate up to 15% (v v-1) ethanol. In a solid-state simulated fermentation experiment, the content of 24 flavor substances was significantly increased in the fortified group, and the total ester content reached 4240.73 μg kg-1, which was 2.8 times higher than that of the control group. CONCLUSION The present study demonstrated the potential of C. lusitaniae YX3205 to enhance the flavor of baijiu, thereby serving as a valuable strain for the improvement of the flavor quality of baijiu. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Zhong-Fu Duan
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Mei-Yue Han
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Jia-Liang Niu
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Jing-Rong Zhao
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Wei-Wei Li
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Li-Ning Zhu
- Hebei Fenglaiyi Distillery Co., Ltd, Hebei, China
| | - Hui-Feng Ma
- Hebei Fenglaiyi Distillery Co., Ltd, Hebei, China
| | - Yan-Fang Wu
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Xiu-Ting Li
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Bao-Guo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
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Shoubao Y, Jie Y, TingTing S, Jiaquan G, Cuie S. Yeast diversity in pit mud and related volatile compounds in fermented grains of chinese strong-flavour liquor. AMB Express 2023; 13:56. [PMID: 37291367 DOI: 10.1186/s13568-023-01562-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Accepted: 05/15/2023] [Indexed: 06/10/2023] Open
Abstract
Chinese strong-flavour liquor is produced via a traditional solid-state fermentation strategy facilitated by live microorganisms in pit mud-based cellars. For the present analysis, pit mud samples from different spatial locations within fermentation cellars were collected, and the yeast communities therein were assessed via culture-based and denaturing gradient gel electrophoresis (DGGE) approaches. These analyses revealed significant differences in the composition of yeast communities present in different layers of pit mud. In total, 29 different yeast species were detected, and principal component analyses revealed clear differences in microbial diversity in pit mud samples taken from different cellar locations. Culture-dependent strategies similarly detected 20 different yeast species in these samples. However, while Geotrichum silvicola, Torulaspora delbrueckii, Hanseniaspora uvarum, Saturnispora silvae, Issatchenkia orientalis, Candida mucifera, Kazachstania barnettii, Cyberlindnera jadinii, Hanseniaspora spp., Alternaria tenuissima, Cryptococcus laurentii, Metschnikowia spp., and Rhodotorula dairenensis were detected via a PCR-DGGE approach, they were not detectable in culture-dependent analyses. In contrast, culture-based approaches led to the identification of Schizosaccharomyces pombe and Debaryomyces hansenii in these pit mud samples, whereas they were not detected using DGGE fingerprints profiles. An additional HS-SPME-GC-MS-based analysis of the volatile compounds present in fermented grains samples led to the identification of 66 such compounds, with the highest levels of volatile acids, esters, and alcohols being detected in fermented grains from lower layer samples. A canonical correspondence analysis (CCA) suggested they were significant correlations between pit mud yeast communities and associated volatile compounds in fermented grains.
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Affiliation(s)
- Yan Shoubao
- Department of biology and food engineering, Huainan Normal University, Huainan, 230038, China
- Brewing Industry Microbial Resource Development and Application Engineering Research Center in Anhui Province, Huainan Normal University, Huainan, 230038, China
- Anhui Yingjia Group Co., Ltd, Luan, 237271, China
| | - Yang Jie
- Department of biology and food engineering, Huainan Normal University, Huainan, 230038, China
- Brewing Industry Microbial Resource Development and Application Engineering Research Center in Anhui Province, Huainan Normal University, Huainan, 230038, China
| | - Shen TingTing
- Department of biology and food engineering, Huainan Normal University, Huainan, 230038, China
- Brewing Industry Microbial Resource Development and Application Engineering Research Center in Anhui Province, Huainan Normal University, Huainan, 230038, China
| | | | - Shi Cuie
- Department of biology and food engineering, Huainan Normal University, Huainan, 230038, China.
- Brewing Industry Microbial Resource Development and Application Engineering Research Center in Anhui Province, Huainan Normal University, Huainan, 230038, China.
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Feng M, Huo Q, Gan L, Chen Y, Xiao D, Guo X. Effects of Four Strains of Actinomycetes on the Content of Terpenoids in Baijiu. Foods 2023; 12:foods12071494. [PMID: 37048315 PMCID: PMC10094741 DOI: 10.3390/foods12071494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 03/26/2023] [Accepted: 03/28/2023] [Indexed: 04/05/2023] Open
Abstract
Terpenoids not only are an important health factor in baijiu but also contribute to the elegance and finesse of baijiu, and actinomycetes act as an important source of terpenoids in baijiu. Four strains of actinomycetes—Streptomyces violascens (SPQ1), S. sampsonii (SPS1), S. thermophilus (SPG1), and S. griseus (SPH1)—obtained from the Daqu, pit mud, fermented grains and air, respectively, in the production of baijiu were used in solid-state and liquid fermentation with five brewing raw materials as the substrates. The terpenoids in the metabolites were analyzed and compared using gas chromatography-mass spectrometry (GC-MS). We found that the four strains of actinomycetes produced 31 terpenoids from the hydrolysates of five fermentation substrates during liquid fermentation, and the total terpenoid content was 989.94 μg/kg in the fermentation products. After 28 days of solid-state fermentation, the four actinomycete strains produced 64 terpenoids using the five fermentation substrates, and the total terpenoid content was 23,651.52 μg/kg in the fermentation products. The different fermentation substrates and fermentation methods have a great influence on the terpenoids produced by actinomycetes.
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Affiliation(s)
- Minxue Feng
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300547, China
| | - Qiaojuan Huo
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300547, China
| | - Linyao Gan
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300547, China
| | - Yefu Chen
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300547, China
| | - Dongguang Xiao
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300547, China
| | - Xuewu Guo
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300547, China
- Key Laboratory of Wuliangye-Flavor Liquor Solid-State Fermentation, China National Light Industry, Yibin 644000, China
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Wei Y, Zhang LQ, Ran MF, Wang ST, Yang JG, Shen CH. Investigation on fresh bamboo replacing rice husks for brewing light-aroma Baijiu. J Food Sci 2023; 88:1224-1236. [PMID: 36815593 DOI: 10.1111/1750-3841.16481] [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: 04/09/2022] [Revised: 01/01/2023] [Accepted: 01/17/2023] [Indexed: 02/24/2023]
Abstract
Husks are the main source of bran and furfural flavor in traditional Chinese light-aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light-aroma Baijiu. Flavor components in Jiupei and Baijiu were detected through headspace solid-phase microextraction with gas chromatography-mass spectrometry, and physicochemical properties were assessed; flavor results were obtained from correlation, principal component, and cluster analyses. Starch and reducing sugar content in Jiupei negatively correlated with moisture, alcohol content, and acidity. Fresh bamboo reduced furfural from bran husks in Jiupei by 88.5% and increased alcohol distillation by 51%; it also improved starch efficiency (5%). Surprisingly, isovanillin was found to be present in Baijiu. Total Baijiu yield (57% ± 2.01%) was attained when crushed bamboo size was 1.5 cm × 0.3 cm × 0.3 cm. This study supports the use of fresh bamboo (an eco-friendly alternative for husks) in brewing light-aroma Baijiu. PRACTICAL APPLICATION: The use of fresh bamboo as a replacement for rice husks in brewing light-aroma Baijiu was investigated. It attenuated the chaff taste in light-aroma Baijiu and increased the liquor yield. Surprisingly, isovanillin was also present in the base Baijiu, and it added to the fragrance. This study not only supports the use of bamboo as an auxiliary material for brewing light-aroma Baijiu but also provides a reference for brewing light-aroma Baijiu with alternative auxiliary materials.
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Affiliation(s)
- Yang Wei
- Luzhou Pinchuang Technology, Luzhou, China.,College of Bioengineering, Sichuan University of Science & Engineering, Zigong, Sichuan, China.,Luzhou Laojiao Co., Ltd, Luzhou, China
| | - Li-Qiang Zhang
- Luzhou Pinchuang Technology, Luzhou, China.,National Engineering Research Center of Solid-State Brewing, Luzhou, China.,Luzhou Laojiao Co., Ltd, Luzhou, China
| | - Mao-Fang Ran
- Luzhou Pinchuang Technology, Luzhou, China.,Luzhou Laojiao Co., Ltd, Luzhou, China
| | - Song-Tao Wang
- Luzhou Pinchuang Technology, Luzhou, China.,National Engineering Research Center of Solid-State Brewing, Luzhou, China.,Luzhou Laojiao Co., Ltd, Luzhou, China
| | - Jian-Gang Yang
- Biological and Food Engineering Department, Bozhou University, Bozhou, China
| | - Cai-Hong Shen
- Luzhou Pinchuang Technology, Luzhou, China.,College of Bioengineering, Sichuan University of Science & Engineering, Zigong, Sichuan, China.,National Engineering Research Center of Solid-State Brewing, Luzhou, China.,Luzhou Laojiao Co., Ltd, Luzhou, China
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5
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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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6
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Characterization of terpenoids and norisoprenoids from base and retail Qingke Baijiu by GC × GC-TOFMS and multivariate statistical analysis. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Feng M, Li C, Wang C, Zhu G, Lu J, Chen Y, Xiao D, Guo X. Determination of terpenoids in Baijiu using solid-phase extraction combined with headspace solid-phase microextraction. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2143523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Minxue Feng
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology of Tianjin University of Science and Technology, Tianjin, China
| | - Chenyao Li
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology of Tianjin University of Science and Technology, Tianjin, China
| | - Chao Wang
- Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry, Yibin, China
| | - Guojun Zhu
- Guizhou Zhenjiu Brewing Co., Ltd, Zunyi, Guizhou, China
| | - Jun Lu
- Guizhou Guotai Distillery Co., Ltd, Renhuai, Guizhou, China
| | - Yefu Chen
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology of Tianjin University of Science and Technology, Tianjin, China
| | - Dongguang Xiao
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology of Tianjin University of Science and Technology, Tianjin, China
| | - Xuewu Guo
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology of Tianjin University of Science and Technology, Tianjin, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
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Tang J, Lin B, Jiang W, Li Q, Zhu L, Zhang G, Chen Q, Yang Q, Yang S, Chen S. Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology. Front Microbiol 2022; 13:1067671. [PMID: 36523831 PMCID: PMC9745179 DOI: 10.3389/fmicb.2022.1067671] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Accepted: 11/14/2022] [Indexed: 08/27/2024] Open
Abstract
As a C13-norisoprenoid aroma substance, β-damascenone is a highly important aromatic compound and an active constituent. The purpose of this study was to investigate the change law of β-damascenone during the light-flavor Baijiu brewing process, and screen the indigenous microbial strains that produce this compound and optimize fermentation parameters for improving β-damascenone production using a statistical approach. In this project, Wickerhamomyces anomalus YWB-1 exhibited the highest producing activity of β-damascenone. Fermentation conditions were optimized for β-damascenone production using a one-factor-at-a-time (OFAT) approach. A Plackett-Burman design was subsequently adopted to assess the effects of initial pH, incubation temperature, inoculum size, fermentation period, and original Brix degree. Analysis of variance (ANOVA) showed that the correlation coefficient (R 2) of the executive model was 0.9795, and this value was significant (p < 0.05). Three significant variables were optimized at three different coded levels using a Box-Behnken design (BBD) of response surface methodology (RSM). Here, 7.25 μg/L β-damascenone was obtained under the following optimum conditions: initial pH of 3.31, original Brix degree of 10.53%, and fermentation period of 52.13 h. The yield was increased 3.02-fold compared with that obtained under unoptimized conditions. This information is conducive to the control of flavor production by regulating variable parameters in Baijiu fermentation.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Shenxi Chen
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co., Ltd., Daye, China
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Su YH, Lin JY. Menthone supplementation protects from allergic inflammation in the lungs of asthmatic mice. Eur J Pharmacol 2022; 931:175222. [PMID: 35988786 DOI: 10.1016/j.ejphar.2022.175222] [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: 05/19/2022] [Revised: 07/24/2022] [Accepted: 08/16/2022] [Indexed: 11/03/2022]
Abstract
To screen potent terpenoid compounds against allergic inflammation in vitro and in vivo, five terpenoid compounds including menthone, farnesol, oridonin, β-escin and lupeol, were first selected to compare their anti-allergic inflammation potential using mouse lung mast cells in vitro. Among five selected terpenoid compounds, just menthone treatment decreased TNF-α/IL-10 secretion ratios in lipopolysaccharide -stimulated mast cells in vitro. As a result, menthone was further chosen to treat ovalbumin (OVA)-sensitized and challenged BALB/c mice by gavage for 5 weeks. There were six groups including dietary control (DC group, 0 mg menthone/kg b.w./day), 8 (ML group), 40 (MM group) as well as 200 mg menthone/kg b.w./day (MH group) by gavage, positive control (PC group, 3 mg dexamethasone/kg b.w. by gavage before OVA challenge) and non-treatment control (NTC group, normal mice without treatment) in the experiment. Changes of inflammatory mediators, cell distribution, Th1/Th2 and pro-/anti-inflammatory cytokines secretion as well as relative gene expression amounts of six receptors related to allergic inflammation in the lungs and airways were measured. The results showed that middle menthone supplementation (40 mg menthone/kg b.w./day) in vivo decreased protein and eotaxin, but increased Th1 cytokine levels in the bronchoalveolar lavage fluid. Menthone supplementation inhibited eosinophilia, mast cell degranulation, chemokine (C-C motif) receptor 3 (CC receptor 3) and chemokine (C-X-C motif) receptor 1 (CXC receptor 1) gene expression amounts in the lungs, but restored the percentage of monocytes/macrophages. Our results suggest that menthone supplementation may alleviate allergic asthma through regulating airway allergic inflammation, protein overproduction, eosinophils infiltration, Th1/Th2 immune balance, CC receptor 3 and CXC receptor 1 gene expression amounts in the lungs but restoring the percentage of monocytes/macrophages in allergic asthmatic mice.
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Affiliation(s)
- Yi-Hsuan Su
- Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Road, Taichung, 40227, Taiwan
| | - Jin-Yuarn Lin
- Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Road, Taichung, 40227, Taiwan.
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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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11
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Hou Q, Wang Y, Cai W, Ni H, Zhao H, Zhang Z, Liu Z, Liu J, Zhong J, Guo Z. Metagenomic and physicochemical analyses reveal microbial community and functional differences between three types of low-temperature Daqu. Food Res Int 2022; 156:111167. [DOI: 10.1016/j.foodres.2022.111167] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 03/15/2022] [Accepted: 03/16/2022] [Indexed: 12/27/2022]
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12
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Zhao Y, Sun Q, Tian B, Zhu S, Du F, Mao R, Li S, Liu L, Zhu Y. Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation. J Fungi (Basel) 2022; 8:jof8020146. [PMID: 35205900 PMCID: PMC8879568 DOI: 10.3390/jof8020146] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/25/2022] [Accepted: 01/27/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the fermentation performances and aroma compositions of synthetic grape juice that was fermented by four indigenous non-Saccharomyces yeast isolates that were obtained from the Shangri-La wine region (China): Meyerozyma guilliermondii (AD-58), Saccharomycopsis vini (BZL-28), Saturnispora diversa (BZL-11), and Wickerhamomyces anomalus (DR-110), in comparison to those of Saccharomyces cerevisiae (EC1118). The four indigenous non-Saccharomyces yeasts showed a lower fermentative capacity and a lower conversion rate of sugar to alcohol, but a higher yield of volatile acidity. W. anomalus (DR-110) had a greater ability to produce numerous esters and short-chain fatty acids and the representative flavors of its fermented medium were fruity and fatty. Sac. vini (BZL-28), interestingly, exhibited great capacity in the formation of many monoterpenes, particularly (Z)-β-ocimene, E-β-ocimene, linalool, citral, and geraniol and its fermented medium was characterized by a strong fruity (citrus-like) and floral flavor. M. guilliermondii (AD-58) and Sat. diversa (BZL-11) only mildly affected the aroma profiles of their resultant fermented media, since the concentrations of most of the volatiles that were produced by these two isolates were much lower than their sensory thresholds. The four indigenous non-Saccharomyces yeasts exhibited distinctive fermentation performances and aroma production behaviors. In particularly, W. anomalus (DR-110) and Sac. vini (BZL-28) have shown good potential in enhancing the aromas and complexity of wine.
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Affiliation(s)
- Yue Zhao
- College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China; (Y.Z.); (Q.S.); (S.Z.); (F.D.)
- College of Food Science, Hebei Normal University of Science & Technology, Qinhuangdao 066600, China
| | - Qingyang Sun
- College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China; (Y.Z.); (Q.S.); (S.Z.); (F.D.)
| | - Bin Tian
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand;
| | - Shusheng Zhu
- College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China; (Y.Z.); (Q.S.); (S.Z.); (F.D.)
| | - Fei Du
- College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China; (Y.Z.); (Q.S.); (S.Z.); (F.D.)
| | - Ruzhi Mao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (R.M.); (L.L.)
- University Engineering Research Center for Grape & Wine of Yunan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Su Li
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China;
| | - Lijing Liu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (R.M.); (L.L.)
- University Engineering Research Center for Grape & Wine of Yunan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yifan Zhu
- College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China; (Y.Z.); (Q.S.); (S.Z.); (F.D.)
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (R.M.); (L.L.)
- University Engineering Research Center for Grape & Wine of Yunan Province, Yunnan Agricultural University, Kunming 650201, China
- Correspondence:
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13
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Xue Y, Tang F, Cai W, Zhao X, Song W, Zhong J, Liu Z, Guo Z, Shan C. Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu. Front Microbiol 2022; 12:769290. [PMID: 35058895 PMCID: PMC8765705 DOI: 10.3389/fmicb.2021.769290] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 11/29/2021] [Indexed: 01/12/2023] Open
Abstract
Fen flavor Baijiu needs two rounds of fermentation, which will obtain Dacha after initial fermentation and Ercha after secondary fermentation. The quality of Baijiu is closely related to the microbes within fermented grains. However, the bacterial diversity in Dacha and Ercha fermented grains of Fen flavor Baijiu has not been reported. In the present study, the structure and diversity of bacteria communities within fermented grains of Fen flavor Baijiu were analyzed and evaluated using MiSeq platform's HTS with a sequencing target of the V3-V4 region of the 16S rRNA gene. Through the analysis of physical and chemical indexes and electronic senses, the relationship between bacterial flora, organic acid, taste, and aroma in fermented grains was clarified. The results indicated that Lactobacillus was the main bacteria in Dacha, and the mean relative content was 97.53%. The bacteria within Ercha samples were Pseudomonas and Bacillus, mean relative content was 37.16 and 28.02%, respectively. The diversity of bacterial communities in Ercha samples was significantly greater than that in Dacha samples. The correlation between Lactobacillus and organic acids, especially lactic acid, led to the difference between Dacha and Ercha organic acids, which also made the pH value of Dacha lower and the sour taste significantly higher than Ercha. Lactobacillus was significantly positively correlated with a variety of aromas, which made Dacha the response value of aromas higher. In addition, Bacillus had a significant positive correlation with bitterness and aromatic compounds, which led to a higher response value of bitterness in Ercha and made it present an aromatic aroma. This study provides an in-depth analysis of the difference between different stages of Fen flavor Baijiu, and theoretical support for the standard production and improvement in quality of Fen flavor Baijiu in the future.
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Affiliation(s)
- Yu'ang Xue
- School of Food Science, Shihezi University, Shihezi, China.,School of Food Science and Chemical Engineering, Hubei University of Arts and Science, Xiangyang, China.,Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, China
| | - Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, China
| | - Xinxin Zhao
- School of Food Science, Shihezi University, Shihezi, China
| | - Wen Song
- School of Food Science, Shihezi University, Shihezi, China
| | - Ji'an Zhong
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China.,Xiangyang Fen-Flavor Baijiu Biotechnology Key Laboratory, Xiangyang, China
| | - Zhongjun Liu
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China.,Xiangyang Fen-Flavor Baijiu Biotechnology Key Laboratory, Xiangyang, China
| | - Zhuang Guo
- School of Food Science and Chemical Engineering, Hubei University of Arts and Science, Xiangyang, China.,Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, China
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14
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Yang H, Peng Q, Zhang H, Sun J, Shen C, Han X. The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112649] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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15
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Yan Q, Zhang K, Zou W, Hou Y. Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.669] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Qin Yan
- Bioengineering College Sichuan University of Science & Engineering Zigong Sichuan 643000 China
| | - Kaizheng Zhang
- Bioengineering College Sichuan University of Science & Engineering Zigong Sichuan 643000 China
| | - Wei Zou
- Bioengineering College Sichuan University of Science & Engineering Zigong Sichuan 643000 China
| | - Yaochuan Hou
- Bioengineering College Sichuan University of Science & Engineering Zigong Sichuan 643000 China
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16
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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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17
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Sun X, Du J, Xiong Y, Cao Q, Wang Z, Li H, Zhang F, Chen Y, Liu Y. Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment. Food Chem 2021; 352:129450. [PMID: 33714803 DOI: 10.1016/j.foodchem.2021.129450] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 12/31/2022]
Abstract
The unique flavor of and rich physiological activities exhibited by the Chinese JingJiu has made it become an essential part of the blended alcoholic beverage. In this study, the aromatic characteristics of Chinese JingJiu have been identified using sensory analysis, aroma extraction dilution analysis (AEDA), and quantitative analysis techniques. The odor activity values (OAVs) were also used to characterize the compound. A total of 136 aroma compounds were identified through the AEDA and gas chromatography-mass spectrometry (GC-MS) techniques. The flavor dilution (FD) factors were found to be in the range of 2-1024. Seventy aroma-active compounds with FD ≥ 8 were identified. Forty-three aroma-active compounds were identified using the molecular sensory science approach. Furthermore, 13 compounds were confirmed to be the key aroma-active compounds present in the Chinese JingJiu. The work provides a certain guiding effect on the regulation and optimization of the Chinese JingJiu production process.
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Affiliation(s)
- Xizhen Sun
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Jiawei Du
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Yaqing Xiong
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Qianwen Cao
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Zhe Wang
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Hongjun Li
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Fan Zhang
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Yanhe Chen
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Yuancai Liu
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
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18
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Chen L, Ren L, Li D, Ma X. Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines. Food Sci Biotechnol 2021; 30:87-96. [PMID: 33552620 DOI: 10.1007/s10068-020-00839-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 09/13/2020] [Accepted: 10/14/2020] [Indexed: 01/15/2023] Open
Abstract
To understand the effect of microbial community on the flavor of fermented rice wine, microbiomes in three traditional starters (CMQ, NBQ, and YCQ) from different origins for making Chinese rice wines were evaluated and the volatile components of their rice wines were compared. The results showed that the dominant genera in CMQ were Pantoea, Bacillus, Rhizopus, and Candida, the dominant microorganisms in NBQ were Pediococcus, Lactobacillus, Acetobacter, Weissella, Bacillus, Rhizopus, Candida, and Aspergillus, the dominant microorganisms in YCQ were Pediococcus, Lactobacillus, Leuconostoc, Weissella, Lactococcus, Ochrobactrum, Rhizopus, and Mucor. There were significant differences in sensory properties of the wines brewed by three starters. Although the major aroma components were benzyl alcohol, 2-octanone, benzoic acid, and phenethyl acetate, each rice wine had its own main aroma components include 1-octanol, 1-pentanol, ethyl acetate, etc. The results showed that the different microbial communities in starter results in the significant difference of the aroma components in its fermented rice wine.
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Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China
| | - Lixia Ren
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China
| | - Dongna Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China
| | - Xia Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China
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19
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You L, Zhao D, Zhou R, Tan Y, Wang T, Zheng J. Distribution and function of dominant yeast species in the fermentation of strong-flavor baijiu. World J Microbiol Biotechnol 2021; 37:26. [PMID: 33427975 DOI: 10.1007/s11274-020-02988-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 12/22/2020] [Indexed: 11/29/2022]
Abstract
The role of the yeast community in Chinese strong-flavor baijiu fermentation was investigated by culture-independent and culture-dependent methods based on 26S rDNA sequence analysis. 92 yeast species belonging to 54 genera were found by Illumina sequencing during the fermentation of strong-flavor baijiu "Wuliangye" and 306 strains belonging to 28 species, which covered all species with more than 1% of relative abundance, were isolated and identified. Kazachstania exigua, Geotrichum silvicola, Pichia kudriavzevii, Saccharomyces cerevisiae, Zyosaccharomyces bailii, and K. humilis were found to be the first six dominant species, and their proportion varied with different fermentation stages. K. exigua was the most important yeast species responsible for the production of ethanol with the assistance of P. kudriavzevii and Z. bailii in the vigorous stage and P. kudriavzevii and G. silvicola in the continuous fermentation stage. Higher alcohols were mainly produced by K. exigua, P. kudriavzevii, S. cerevisiae, and Z. bailii in the vigorous fermentation stage, which was stimulated by more oxygen in the grains of the upper strata. K. exigua, P. kudrizevii, S. cerevisiae, Z. bailii, G. silvicola, and Trichosporon ovoides promoted the formation of ethyl alcohol. The results revealed the key roles of K. exigua, G. silvicola, and P. kudriavzevii in the fermentation of strong-flavor baijiu. The functions of these species should be confirmed by a further study based on the fermentation characteristics of isolated yeast strains gathered in this study. Distribution and function of dominant yeast species in the fermentation of strong flavor baijiu.
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Affiliation(s)
- Ling You
- Key Laboratory of Sichuan Province for the Utilization of Solid-State Fermentation Resources, Yibin University, Yibin, 644000, China. .,Wuliangye Group Co., Ltd, Yibin, 644000, China.
| | - Dong Zhao
- Wuliangye Group Co., Ltd, Yibin, 644000, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610064, Sichuan, China
| | - Yi Tan
- Key Laboratory of Sichuan Province for the Utilization of Solid-State Fermentation Resources, Yibin University, Yibin, 644000, China
| | - Tao Wang
- Key Laboratory of Sichuan Province for the Utilization of Solid-State Fermentation Resources, Yibin University, Yibin, 644000, China
| | - Jia Zheng
- Wuliangye Group Co., Ltd, Yibin, 644000, China
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20
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HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. Food Res Int 2020; 137:109590. [PMID: 33233196 DOI: 10.1016/j.foodres.2020.109590] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 07/02/2020] [Accepted: 07/22/2020] [Indexed: 11/22/2022]
Abstract
Volatile compounds in Chinese medicinal liquor, Zhizhonghe Wujiapi (WJP liquor), were extracted by headspace-solid-phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE), respectively, and identified and quantified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results showed that a total of 133 volatile compounds (i.e., 99 by HS-SPME, 67 by SDE, and 33 by both) including esters, alcohols, acids, aldehydes, ketones, furans, terpenes, and other miscellaneous compounds were identified by GC-MS. A total of 66 aroma active compounds were further recognized by GC-O, and 43 of them were confirmed as key aroma compounds owing to their high OAV values. After making a simulated reconstitute by mixing 31 characterized aroma compounds (OAVs ≥ 1) based on their measured concentrations, the aroma profile of the reconstitute showed a good similarity to the aroma of the original WJP liquor. Omission test further corroborated 25 key aroma-active compounds in the WJP liquor. The analysis of the volatile components of this special Chinese medicinal liquor is expected to provide some insights in terms of its quality improvement and aroma profile optimization.
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21
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Cao S, Wang L, Wu Q, Ni D, Xu Y, Lin L. Regional aroma characteristics of sorghum for Chinese liquor production. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.613] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Shuai Cao
- Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology; Jiangnan University; Wuxi Jiangsu China 214122
| | - Li Wang
- Kweichow Moutai Group; Renhuai Guizhou 564501 China
| | - Qun Wu
- Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology; Jiangnan University; Wuxi Jiangsu China 214122
| | - Derang Ni
- Kweichow Moutai Co., Ltd; Renhuai Guizhou 564501 China
| | - Yan Xu
- Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology; Jiangnan University; Wuxi Jiangsu China 214122
| | - Lin Lin
- Kweichow Moutai Co., Ltd; Renhuai Guizhou 564501 China
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22
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The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine. Food Microbiol 2020; 86:103347. [DOI: 10.1016/j.fm.2019.103347] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2019] [Revised: 09/02/2019] [Accepted: 10/01/2019] [Indexed: 11/20/2022]
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23
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Serra JL, Moura FG, Pereira GVDM, Soccol CR, Rogez H, Darnet S. Determination of the microbial community in Amazonian cocoa bean fermentation by Illumina-based metagenomic sequencing. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.038] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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24
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Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation. Appl Environ Microbiol 2019; 85:AEM.03090-18. [PMID: 30850432 DOI: 10.1128/aem.03090-18] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 03/05/2019] [Indexed: 01/28/2023] Open
Abstract
Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation. Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera, Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida, were identified to be the core microbiota. The synthetic core microbiota of these five genera presented a reproducible dynamic profile similar to that in the natural microbiota. A Monte Carlo test showed that the effects of five environmental factors (lactic acid, ethanol, and acetic acid contents, moisture, and pH) on the synthetic microbiota distribution were highly significant (P < 0.01), similar to those effects on a natural fermentation system. In addition, 77.27% of the flavor compounds produced by the synthetic core microbiota showed a similar dynamic profile (ρ > 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition. It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism. This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds. This work is of great significance for the tractable and constant production of various fermented foods.IMPORTANCE The transformation from natural fermentation to synthetic fermentation is essential in constructing a constant food fermentation process, which is the premise for stably making high-quality food. According to flavor-producing and cooccurring functions in dominant microbes, we provided a system-level approach to identify the core microbiota in Chinese light-aroma-type liquor fermentation. In addition, we successfully constructed a synthetic core microbiota to simulate the microbial community succession and flavor compound production in the in vitro system. The constructed synthetic core microbiota could not only facilitate a mechanistic understanding of the structure and function of the microbiota but also be beneficial for constructing a tractable and reproducible food fermentation process.
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Wang D, Chen L, Yang F, Wang H, Wang L. Yeasts and their importance to the flavour of traditional Chinese liquor: a review. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.552] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Diqiang Wang
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
| | - Liangqiang Chen
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
| | - Fan Yang
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
| | - Heyu Wang
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
| | - Li Wang
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
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26
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Wang H, Xu Y. Microbial succession and metabolite changes during the fermentation of Chinese light aroma-style liquor. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.544] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Haiyan Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
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27
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Purification, chemical structure and antioxidant activity of active ingredient (LPT-3d) separated from Lachnum sp. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.04.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Hernández A, Pérez-Nevado F, Ruiz-Moyano S, Serradilla MJ, Villalobos MC, Martín A, Córdoba MG. Spoilage yeasts: What are the sources of contamination of foods and beverages? Int J Food Microbiol 2018; 286:98-110. [PMID: 30056262 DOI: 10.1016/j.ijfoodmicro.2018.07.031] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 07/23/2018] [Accepted: 07/24/2018] [Indexed: 10/28/2022]
Abstract
Foods and beverages are nutrient-rich ecosystems in which most microorganisms are able to grow. Moreover, several factors, such as physicochemical characteristics, storage temperature, culinary practices, and application of technologies for storage, also define the microbial population of foods and beverages. The yeast population has been well-characterised in fresh and processed fruit and vegetables, dairy products, dry-cured meat products, and beverages, among others. Some species are agents of alteration in different foods and beverages. Since the most comprehensive studies of spoilage yeasts have been performed in the winemaking process, hence, these studies form the thread of the discussion in this review. The natural yeast populations in raw ingredients and environmental contamination in the manufacturing facilities are the main modes by which food contamination occurs. After contamination, yeasts play a significant role in food and beverage spoilage, particularly in the alteration of fermented foods. Several mechanisms contribute to spoilage by yeasts, such as the production of lytic enzymes (lipases, proteases, and cellulases) and gas, utilisation of organic acids, discolouration, and off-flavours. This review addresses the role of yeasts in foods and beverages degradation by considering the modes of contamination and colonisation by yeasts, the yeast population diversity, mechanisms involved, and the analytical techniques for their identification, primarily molecular methods.
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Affiliation(s)
- A Hernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain.
| | - F Pérez-Nevado
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - S Ruiz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - M J Serradilla
- Área de Vegetales, Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), A5 km 372, 06187 Guadajira, Spain
| | - M C Villalobos
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - A Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - M G Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
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Liu J, Chen J, Fan Y, Huang X, Han B. Biochemical characterisation and dominance of different hydrolases in different types of Daqu - a Chinese industrial fermentation starter. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:113-121. [PMID: 28542883 DOI: 10.1002/jsfa.8445] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 05/15/2017] [Accepted: 05/20/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Daqu is a fermentative saccharification agent that is used to initiate fermentation in the production of Chinese liquor and vinegar. This study investigated the differences of amylase, protease and esterase in dominance of different types of Daqu, which can be useful for quality control and flavor improvement of Daqu production by enzyme technology. RESULTS Hydrolase activities in different Daqu samples were compared by principal component analysis (PCA). Based on protein electrophoresis and 1 H NMR spectroscopy, the protein patterns and metabolites in Daqu were further analysed. The results indicated that the highest amylase activities and diversities were found in low/medium-temperature of Daqu which had light-flavour and strong-flavour. Proteases play a significant role in determining the quality of high-temperature Daqu samples which had a sauce-flavour. Furthermore, the contributions of esterase to both strong and sauce flavour development in high-temperature Daqu are similar. CONCLUSION Results from the present work showed that differences in amylase, protease and esterase play a leading role in different types of Daqu, which can be useful for quality control and technology development of Daqu. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jingjing Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jingyu Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yi Fan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoning Huang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Beizhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Wu Q, Cui K, Lin J, Zhu Y, Xu Y. Urea production by yeasts other than Saccharomyces in food fermentation. FEMS Yeast Res 2017; 17:4411803. [PMID: 29040547 DOI: 10.1093/femsyr/fox072] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Accepted: 09/26/2017] [Indexed: 11/15/2022] Open
Abstract
Urea is an important intermediate in the synthesis of carcinogenic ethyl carbamate in various food fermentations. Identifying urea-producing microorganisms can help control or reduce ethyl carbamate production. Using Chinese liquor fermentation as a model system, we identified the yeasts responsible for urea production. Urea production was positively correlated to the yeast population (R = 0.523, P = 0.045), and using high-throughput sequencing, we identified 26 yeast species. Partial least squares regression and correlation analysis indicated that Wickerhamomyces anomalus was the most important yeast to produce urea (variable importance plot = 1.927; R = 0.719, P = 0.002). Besides, we found that in W. anomalus the CAR1 gene (responsible for urea production) was 67% identical to that of Saccharomyces cerevisiae. Wickerhamomyces anomalus produced more urea (910.0 μg L-1) than S. cerevisiae (300.1 μg L-1). Moreover, urea production increased to 1261.2 μg L-1 when the two yeasts were co-cultured in a simulated fermentation, where the transcription activity of the CAR1 gene increased by 140% in W. anomalus and decreased by 40% in S. cerevisiae. Our findings confirm that a yeast other than Saccharomyces, namely W. anomalus, contributes more to urea formation in a simulated sorghum fermentation. These findings provide the basis for strategies to control or reduce ethyl carbamate formation.
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Affiliation(s)
- Qun Wu
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Kaixiang Cui
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jianchun Lin
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yang Zhu
- Bioprocess Engineering, Wageningen University and Research, PO Box 16, 6700 AA Wageningen, Netherlands
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
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Wu Q, Cao S, Xu Y. Effects of glutinous and nonglutinous sorghums on Saccharomyces cerevisiae
fermentation for Chinese liquor making. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13330] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qun Wu
- State Key Laboratory of Food Science and Technology; The Key Laboratory of Industrial Biotechnology; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; School of Biotechnology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Shuai Cao
- State Key Laboratory of Food Science and Technology; The Key Laboratory of Industrial Biotechnology; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; School of Biotechnology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yan Xu
- State Key Laboratory of Food Science and Technology; The Key Laboratory of Industrial Biotechnology; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; School of Biotechnology; Jiangnan University; Wuxi Jiangsu 214122 China
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Rychlik T, Szwengiel A, Bednarek M, Arcuri E, Montet D, Mayo B, Nowak J, Czarnecki Z. Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Baselga I, Zafra O, Pérez Lago E, Francisco-Álvarez R, Rodriguez-Tarduchy G, Santos C. An AFLP based method for the detection and identification of indigenous yeast in complex must samples without a microbiological culture. Int J Food Microbiol 2017; 241:89-97. [DOI: 10.1016/j.ijfoodmicro.2016.09.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 09/15/2016] [Accepted: 09/19/2016] [Indexed: 10/20/2022]
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You L, Wang S, Zhou R, Hu X, Chu Y, Wang T. Characteristics of yeast flora in Chinese strong-flavoured liquor fermentation in the Yibin region of China. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.352] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ling You
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science and Food Engineering; Yibin University; Yibin 644000 China
| | - Song Wang
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science and Food Engineering; Yibin University; Yibin 644000 China
| | - Ruiping Zhou
- Sichuan Xufu Liquor Ltd Company; Yibin 644000 China
| | - Xianqiang Hu
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science and Food Engineering; Yibin University; Yibin 644000 China
| | - Yuanjian Chu
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science and Food Engineering; Yibin University; Yibin 644000 China
| | - Tao Wang
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science and Food Engineering; Yibin University; Yibin 644000 China
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Han S, Zhang W, Li P, Li X, Liu J, Xu B, Luo D. Characterization of Aromatic Liquor by Gas Chromatography and Principal Component Analysis. ANAL LETT 2016. [DOI: 10.1080/00032719.2016.1196365] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Sihai Han
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Weiwei Zhang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Peiyan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xuan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Jianxue Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Baocheng Xu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes. Appl Environ Microbiol 2015; 82:422-30. [PMID: 26475111 DOI: 10.1128/aem.02518-15] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Accepted: 10/14/2015] [Indexed: 12/23/2022] Open
Abstract
The flavor profile of Chinese liquor is the result of the metabolic activity of its microbial community. Given the importance of the microbial interaction, a novel way to control the liquor's flavor is by regulating the composition of the community. In this study, we efficiently improved the liquor's flavor by perturbing the intrinsic microbial metabolism with extrinsic microbes. We first constructed a basic microbial group (intrinsic) containing Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Issatchenkia orientalis and added special flavor producers (extrinsic), Saccharomyces uvarum and Saccharomyces servazzii, to this intrinsic group. Upon the addition of the extrinsic microbes, the maximum specific growth rates of S. cerevisiae and I. orientalis increased from 6.19 to 43.28/day and from 1.15 to 14.32/day, respectively, but that of W. anomalus changed from 1.00 to 0.96/day. In addition, most volatile compounds known to be produced by the extrinsic strains were not produced. However, more esters, alcohols, and acids were produced by S. cerevisiae and I. orientalis. Six compounds were significantly different by random forest analysis after perturbation. Among them, increases in ethyl hexanoate, isobutanol, and 3-methylbutyric acid were correlated with S. cerevisiae and I. orientalis, and a decrease in geranyl acetone was correlated with W. anomalus. Variations in ethyl acetate and 2-phenylethanol might be due to the varied activity of W. anomalus and S. cerevisiae. This work showed the effect of the interaction between the intrinsic and extrinsic microbes on liquor flavor, which would be beneficial for improving the quality of Chinese liquor.
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Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics. World J Microbiol Biotechnol 2015; 31:1781-92. [DOI: 10.1007/s11274-015-1929-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Accepted: 08/23/2015] [Indexed: 11/26/2022]
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