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Gong J, Zuo Q, Wu Z, Zhao C, Wei J, Huang Y. Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation. Food Chem X 2024; 23:101660. [PMID: 39148532 PMCID: PMC11325005 DOI: 10.1016/j.fochx.2024.101660] [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: 04/19/2024] [Revised: 07/11/2024] [Accepted: 07/13/2024] [Indexed: 08/17/2024] Open
Abstract
Off-flavor is one of the most frequent and serious causes for the aroma deterioration in Jiang-flavor Baijiu. However, the key compounds and their formation mechanism responsible for off-flavor are still unclear. This study identified 271 volatile compounds from 1 normal and 5 types of off-flavor fermented grains (putrid, rancidity, mud, musty, and burnt) by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. Using VIP and OAV analysis, 47 key flavor compounds including indole, phenol, isoamyl alcohol, diacetyl, acetic acid, isobutyric acid, and isovaleric acid were found to distinguish normal and off-flavor fermented grains. Furthermore, 40 microbial genera (mainly Monascus, Enterococcus, Dyadobacter, Ottowia, Pseudoxanthomonas, Stenotrophomonas, Pseudomonas, and Xanthomonas) were significantly (p < 0.05, Pearson correlation) related to these 47 compounds. Finally, metabolic pathways for off-flavor compounds formation were constructed. This study provides comprehensive information on the off-flavor compounds and their potential formation mechanism during Jiang-flavor Baijiu fermentation.
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Affiliation(s)
- Jiaxin Gong
- College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou, 550025, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, China
| | - Qiancheng Zuo
- Guizhou Hanko Junfeng Liquor Industry Co. Ltd., Renhuai, China
| | - Zhaoqing Wu
- Guizhou Hanko Junfeng Liquor Industry Co. Ltd., Renhuai, China
| | - Cong Zhao
- Guizhou Hanko Junfeng Liquor Industry Co. Ltd., Renhuai, China
| | - Junlin Wei
- College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou, 550025, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, China
| | - Yongguang Huang
- College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou, 550025, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, China
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2
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Cheng S, Li B, Ding Y, Hou B, Hung W, He J, Jiang Y, Zhang Y, Man C. The probiotic fermented milk of Lacticaseibacillus paracasei JY062 and Lactobacillus gasseri JM1 alleviates constipation via improving gastrointestinal motility and gut microbiota. J Dairy Sci 2024; 107:1857-1876. [PMID: 37923200 DOI: 10.3168/jds.2023-24154] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Accepted: 10/03/2023] [Indexed: 11/07/2023]
Abstract
Constipation is directly related to the intestinal microenvironment, in which the promotion of gastrointestinal (GI) motility and improvement of gut microbiota distribution are important for alleviating symptoms. Herein, after the intervention of probiotic fermented milk (FMMIX) containing Lacticaseibacillus paracasei JY062 and Lactobacillus gasseri JM1 for 14 d in Kunming mice with loperamide-induced constipation, the results indicated that FMMIX significantly increased the secretion of serum motilin, gastrin and 5-hydroxytryptamine, as well as decreased the secretion of peptide YY, vasoactive intestinal peptide, and nitric oxide in mice. As determined by immunohistochemical analysis, FMMIX promoted an augmentation in the quantity of Cajal interstitial cells. In addition, the mRNA and protein expression of c-kit and stem cell factor (SCF) were upregulated to facilitate intestinal motility. High-throughput sequencing and gas chromatography techniques revealed that FMMIX led to an increase in the relative abundance of beneficial bacteria (Lactobacillus, Oscillospira, Ruminococcus, Coprococcus, and Akkermansia), reduced the presence of harmful bacteria (Prevotella), and resulted in elevated levels of short-chain fatty acids (SCFA) with a superior improvement compared with unfermented milk. Untargeted metabolomics revealed significant upregulation of functional metabolites such as l-pipecolinic acid, dl-phenylalanine, and naringenin in FMMIX, presumably playing a potential role in constipation relief. Overall, our results showed that FMMIX had the potential to alleviate constipation symptoms in mice by improving the secretion of serum GI regulatory peptides and neurotransmitters, increasing the expression of c-kit and SCF proteins, and modulating the gut microbiota structure and SCFA levels, and may be associated with an increase in these functional metabolites. This suggested that FMMIX could be a promising adjunctive strategy for managing constipation symptoms and could contribute to the development of functional foods aimed at improving gut health.
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Affiliation(s)
- Shasha Cheng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China
| | - Baolei Li
- National Center of Technology Innovation for Dairy, Shanghai 201111, China
| | - Yixin Ding
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China
| | - Baochao Hou
- National Center of Technology Innovation for Dairy, Shanghai 201111, China
| | - Weilian Hung
- National Center of Technology Innovation for Dairy, Shanghai 201111, China
| | - Jian He
- National Center of Technology Innovation for Dairy, Shanghai 201111, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China
| | - Yu Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China.
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China.
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Ren W, Zhang Y, Liu X, Li S, Li H, Zhai Y. Peracetic acid pretreatment improves biogas production from anaerobic digestion of sewage sludge by promoting organic matter release, conversion and affecting microbial community. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 349:119427. [PMID: 37890304 DOI: 10.1016/j.jenvman.2023.119427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 10/13/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023]
Abstract
Peracetic acid (PAA) pretreatment is considered as a novel and effective chemical pretreatment method for sludge. However, there is little information available on potential mechanisms of how PAA pretreatment affects sludge anaerobic digestion (AD). To fill the knowledge gap, this study investigated the effects and potential mechanisms of PAA pretreatment on sludge AD systems from physicochemical and microbiological perspectives. Batch experiments resulted that biogas production was enhanced by PAA pretreatment and the highest cumulative biogas yield (297.94 mL/g VS (volatile solid)) was obtained with 2 mM/g VS of PAA pretreatment. Kinetic model analysis illustrated that the PAA pretreatment improved the biogas potential (Pt) of sludge AD, but prolonged the lag phase (λ) of AD. Mechanistic studies revealed that reactive oxygen species (ROS) (HO•, O2-•, 1O2 and CH3C(O)OO•) were the major intermediate products of PAA decomposition. These ROS effectively promoted the decomposition and solubilization of sludge, and provided more biodegradable organic matter for the following AD reactions. 16S rRNA amplicon sequencing showed that some functional microorganisms associated with hydrolysis, acidogenesis, acetogenesis as well as methanogenesis, such as Hydrogenispora, Romboutsia, Longivirga, Methanosarcina and Methanosaet, were significantly enriched in reactors pretreated with PAA. Redundancy analysis and variation partitioning analysis indicated that functional microorganisms were significantly correlated with intermediate metabolites (soluble carbohydrate, soluble protein, soluble chemical oxygen demand and volatile fatty acids) and cumulative biogas production. This study provides a fresh understanding of the effects and mechanisms of PAA pretreatment on sludge AD, updates the insights into the response of functional microorganisms to PAA pretreatment, and the findings obtained might provide a fundamental basis for chemical pretreatment of sludge AD using oxidants.
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Affiliation(s)
- Wanying Ren
- College of Environmental Science and Engineering, Hunan University, Changsha, 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha, 410082, PR China
| | - Yanru Zhang
- College of Environmental Science and Engineering, Hunan University, Changsha, 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha, 410082, PR China; Hunan Academy of Forestry and State Key Laboratory of Utilization of Woody Oil Resource, Changsha, 410004, PR China
| | - Xiaoping Liu
- College of Environmental Science and Engineering, Hunan University, Changsha, 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha, 410082, PR China
| | - Shanhong Li
- College of Environmental Science and Engineering, Hunan University, Changsha, 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha, 410082, PR China
| | - Hui Li
- Hunan Academy of Forestry and State Key Laboratory of Utilization of Woody Oil Resource, Changsha, 410004, PR China
| | - Yunbo Zhai
- College of Environmental Science and Engineering, Hunan University, Changsha, 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha, 410082, PR China.
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Zhou H, Xu B, Xu S, Jiang S, Mu D, Wu X, Li X. Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution. Foods 2023; 12:foods12071419. [PMID: 37048240 PMCID: PMC10093803 DOI: 10.3390/foods12071419] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
Pit-wall mud (PWM) fosters bacterial communities involved in Baijiu production. PWM varies depending on pit age and height. In this study, we explored the bacterial communities in PWM and factors driving their evolution. The abundance and diversity of bacterial communities were low in new PWM (NPWM). In old PWM (OPWM), similar but diverse bacterial communities were observed at different heights. Lactobacillus was the predominant genus in NPWM, and Caproiciproducens, Aminobacterium, Hydrogenispora, Lactobacillus, Petrimonas, Syntrophomonas, and Sedimentibacter were the dominant genera in OPWM. A decrease was noted in the abundance of Lactobacillus, which indicated evolution. Among all the physicochemical properties, pH had the highest degree of interpretation with an R2 value of 0.965. pH also exerted the strongest effect on bacterial communities. The path coefficients of pH on bacterial community diversity and abundance were 0.886 and 0.810, respectively. Caproiciproducens and Clostridium sensu stricto 12 metabolized lactic acid, inhibiting the growth of Lactobacillus at a suitable pH, which led to the maturation of PWM. Our findings enrich the literature on the evolution of bacterial communities in PM and the maturation of PM.
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Gao K, Geng C. Comparison of rectum fecal bacterial community of finishing bulls fed high-concentrate diets with active dry yeast and yeast culture supplementation. Anim Biosci 2023; 36:63-74. [PMID: 36108683 PMCID: PMC9834660 DOI: 10.5713/ab.22.0215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Accepted: 08/14/2022] [Indexed: 01/27/2023] Open
Abstract
OBJECTIVE The objective of this study was to investigate the effects of feeding active dry yeast (ADY) and yeast culture (YC) on fecal bacterial community in finishing bulls fed high-concentrate diets in the same experimental environment. METHODS Forty-five healthy finishing cattle (Simmental×Chinese Luxi yellow bulls; 24 months; 505±29 kg) were randomly divided into three groups: i) CON group (control group, only fed basal diet), ii) ADY group (fed basal diet + active dry yeast), and iii) YC group (fed basal diet + yeast culture). At the end of the trial, nine rectum fecal samples were randomly selected from each group for bacterial DNA sequencing. RESULTS There was no difference among groups about alpha diversity indices (all p>0.05), including ACE, Chao 1, Shannon, and Simpson indices. Principal component analysis and non-metric multidimensional scaling analysis showed a high similarity among three groups. Compared with CON group, ADY and YC groups had greater relative abundance of c_Clostridia, o_Oscillospirales, and f_Oscillospiraceae, but lesser relative abundance of g_Megasphaera, and s_Megasphaera_elsdenii (all p<0.01). And, the relative abundances of p_Firmicutes (p = 0.03), s_Prevotella_sp (p = 0.03), o_Clostridiales (p<0.01), g_Clostridium (p<0.01), f_Caloramatoraceae (p<0.01), and f_Ruminococcaceae (p = 0.04) were increased in the ADY group. The PICRUSt2 prediction results showed that the metabolic pathways had no significant differences among groups (p>0.05). Besides, the relative abundance of c_Clostridia (r = 0.42), and f_Oscillospiraceae (r = 0.40) were positively correlated to average daily gain of finishing bulls (p<0.05). CONCLUSION Both of ADY and YC had no effect on diversity of fecal bacteria in finishing bulls, but the supplementation of ADY and YC can improve the large intestinal function in finishing bulls by increasing the abundance of cellulolytic bacteria and altering the abundance of lactic acid-utilizing bacteria.
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Affiliation(s)
- Kai Gao
- Agricultural College, Yanbian University, Yanji 133000,
China,Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanbian University, Yanji 133000,
China
| | - Chunyin Geng
- Agricultural College, Yanbian University, Yanji 133000,
China,Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanbian University, Yanji 133000,
China,Corresponding Author: Chunyin Geng, E-mail:
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Wang C, Wei W, Chen Z, Wang Y, Chen X, Ni BJ. Polystyrene microplastics and nanoplastics distinctively affect anaerobic sludge treatment for hydrogen and methane production. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 850:158085. [PMID: 35981580 DOI: 10.1016/j.scitotenv.2022.158085] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/12/2022] [Accepted: 08/13/2022] [Indexed: 06/15/2023]
Abstract
Microplastics and nanoplastics generally accumulated in waste activated sludge (WAS) after biological wastewater treatment. Currently, researches mainly focused on how plastics affected a particular sludge treatment method, without the comparison of different sludge systems. Herein, distinct responses of hydrogen-producing and methane-producing sludge systems were comprehensively evaluated with polystyrene microplastics (PS-MPs) and nanoplastics (PS-NPs) existence. Experimental results showed that PS particles would stimulate inhibition on anaerobic gas production except that PS-MPs were conducive to hydrogen accumulation, which was caused by the enhanced solubilization. Mechanistic investigation demonstrated that severe inhibition of PS-NPs to hydrogen production was derived from the excessively inhibitory hydrolysis despite of improving solubilization. Varying degrees of inhibition to acidification and methanation collectively contributed to reduced methane accumulation with exposure to PS-MPs and PS-NPs. Excessive oxidative stress would be generated in the presence of PS-MPs or PS-NPs, deteriorating microbial activities and richness of species responsible for hydrogen or methane production.
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Affiliation(s)
- Chen Wang
- State Key Laboratory of Pollution Control and Resources Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Wei Wei
- Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Sydney, NSW 2007, Australia
| | - Zhijie Chen
- Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Sydney, NSW 2007, Australia
| | - Yun Wang
- State Key Laboratory of Pollution Control and Resources Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Xueming Chen
- Fujian Provincial Engineering Research Center of Rural Waste Recycling Technology, College of Environment and Safety Engineering, Fuzhou University, Fujian 350116, China
| | - Bing-Jie Ni
- Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Sydney, NSW 2007, Australia.
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Biocontrol of Geosmin Production by Inoculation of Native Microbiota during the Daqu-Making Process. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Geosmin produced by Streptomyces can cause an earthy off-flavor at trace levels, seriously deteriorating the quality of Chinese liquor. Geosmin was detected during the Daqu (Chinese liquor fermentation starter)-making process, which is a multi-species fermentation process in an open system. Here, biocontrol, using the native microbiota present in Daqu making, was used to control the geosmin contamination. Six native strains were obtained according to their inhibitory effects on Streptomyces and then were inoculated into the Daqu fermentation. After inoculation, the content of geosmin decreased by 34.40% (from 7.18 ± 0.13 μg/kg to 4.71 ± 0.30 μg/kg) in the early stage and by 55.20% (from 8.86 ± 1.54 μg/kg to 3.97 ± 0.78 μg/kg) in the late stage. High-throughput sequencing combined with an interaction network revealed that the fungal community played an important role in the early stage and the correlation between Pichia and Streptomyces changed from the original indirect promotion to direct inhibition after inoculation. This study provides an effective strategy for controlling geosmin contamination in Daqu via precisely regulating microbial communities, as well as highlights the potential of biocontrol for controlling off-flavor chemicals at trace levels in complex fermentation systems.
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Tan Y, Du H, Zhang H, Fang C, Jin G, Chen S, Wu Q, Zhang Y, Zhang M, Xu Y. Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation. Microbiol Spectr 2022; 10:e0184422. [PMID: 36135710 PMCID: PMC9603688 DOI: 10.1128/spectrum.01844-22] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Accepted: 09/07/2022] [Indexed: 12/31/2022] Open
Abstract
Fermented foods often have attractive flavor characteristics to meet various human demands. An ever-challenging target is the production of fermented foods with equal flavor profiles outside the product's origin. However, the formation of geography-dependent flavor in high-complexity fermentations remains poorly understood. Here, taking Chinese liquor (baijiu) fermentation as an example, we collected 403 samples from 9 different locations in China across a latitude range of 27°N to 37°N. We revealed and validated the geography-dependent flavor formation patterns by using culture-independent (metabolomics, metagenomics, and metatranscriptomics) and culture-dependent tools. We found that the baijiu microbiomes along with their metabolites were flavor related and geography dependent. The geographical characteristics were determined mainly by 20 to 40 differentiated chemical markers in metabolites and the latitude-dependent fungal structure of the microbiome. About 48 to 156 core microbiota members out of 735 bacterial genera and 290 fungal genera contributed to the chemical markers. The contributions of both fungi and bacteria were greater than those from either bacteria or fungi alone. Representatively, we revealed that dynamic interdependent interactions between yeasts and Lactobacillus facilitated the metabolism of heterocyclic flavor chemicals such as 2-acetylpyrrole, 2,3,5-trimethylpyrazine, and 2-acetylfuran. Moreover, we found that the intraspecific genomic diversity and microbial structure were two biotic factors that contributed to dynamic microbiome assembly. Based on the assembly pattern, adjusting the composition and distribution of initial species was one option to regulate the formation of diverse flavor characteristics. Our study provided a rationale for developing a microbiome design to achieve a defined flavor goal. IMPORTANCE People consume many spontaneously fermented foods and beverages with different flavors on a daily basis. One crucial and hotly discussed question is how to reproduce fermented food flavor without geographical limitations to meet diverse human demands. The constantly enriched knowledge of the microbial contribution to fermented flavor offers valuable insights into flavor biotechnological development. However, we still have a poor understanding of what factors limit the reproduction of fermented flavor outside the product's origin in high-complexity spontaneous fermentations. Here, taking baijiu fermentation as an example, we revealed that geography-dependent flavor was contributed mainly by fungus-bacterium cooperative metabolism. The distinct initial microbial composition, distribution, and intraspecific genomic diversity limited reproducible microbial interactions and metabolism in different geographical areas. The abundant microbial resources and predicted fungus-bacterium interactions found in baijiu fermentation enable us to design a synthetic microbial community to reproduce desired flavor profiles in the future.
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Affiliation(s)
- Yuwei Tan
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
- Bioprocess Engineering, Wageningen University and Research, Wageningen, The Netherlands
| | - Hai Du
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Hongxia Zhang
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Chen Fang
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Guangyuan Jin
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Qun Wu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Zhang
- Key Laboratory of Systems Biomedicine (Ministry of Education), Shanghai Center for Systems Biomedicine, Shanghai Jiao Tong University, Shanghai, China
| | - Menghui Zhang
- State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, China
- Joint International Research Laboratory of Metabolic and Developmental Sciences, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
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Xu S, Zhang M, Xu B, Liu L, Sun W, Mu D, Wu X, Li X. Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei. Food Res Int 2022; 156:111162. [DOI: 10.1016/j.foodres.2022.111162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 11/04/2022]
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Gao J, Qin J, Ye F, Ding F, Liu G, Li A, Ren C, Xu Y. Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation. Int J Food Microbiol 2022; 369:109594. [DOI: 10.1016/j.ijfoodmicro.2022.109594] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 02/08/2022] [Accepted: 02/22/2022] [Indexed: 11/25/2022]
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Abstract
Oscillospira is a class of organism that often appears in high-throughput sequencing data but has not been purely cultured and is widely present in the animal and human intestines. There is a strong association between variation in Oscillospira abundance and obesity, leanness, and human health. In addition, a growing body of studies has shown that Oscillospira is also implicated in other diseases, such as gallstones and chronic constipation, and has shown some correlation with the positive or negative changes in its course. Sequencing data combined with metabolic profiling indicate that Oscillospira is likely to be a genus capable of producing short-chain fatty acids (SCFAs) such as butyrate, which is an important reference indicator for screening "next-generation probiotics ". Considering the positive effects of Oscillospira in some specific diseases, such as obesity-related metabolic diseases, it has already been characterized as one of the next-generation probiotic candidates and therefore has great potential for development and application in the future food, health care, and biopharmaceutical products.
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Affiliation(s)
- Jingpeng Yang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China,CONTACT Jingpeng Yang
| | - Yanan Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Zhiqiang Wen
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Wenzheng Liu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Lingtong Meng
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - He Huang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China,He Huang School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, China
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12
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Liao CA, Huang CH, Ho HH, Chen JF, Kuo YW, Lin JH, Tsai SY, Tsai HY, Yeh YT. A Combined Supplement of Probiotic Strains AP-32, bv-77, and CP-9 Increased Akkermansia mucinphila and Reduced Non-Esterified Fatty Acids and Energy Metabolism in HFD-Induced Obese Rats. Nutrients 2022; 14:nu14030527. [PMID: 35276886 PMCID: PMC8839477 DOI: 10.3390/nu14030527] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/17/2022] [Accepted: 01/18/2022] [Indexed: 02/07/2023] Open
Abstract
Obesity is referred to as a condition in which excess body fat has accumulated to an extent that it causes negative impacts on health. The formation of body fat is regulated by complicated networks in relation to energy metabolism, and gut microbiota have been regarded as a key player. Studies have shown that supplements of probiotics provide benefits to health, including an improvement in metabolic syndrome and the control of body weight. In the present study, three probiotic strains, AP-32, bv-77, and CP-9, stood out from nine candidates using a lipid consumption assay, and were subsequently introduced to further animal tests. A rodent model of obesity was induced by a high-fat diet (HFD) in Sprague-Dawley (SD) rats, and three probiotic strains were administered either separately or in a mixture. A low dose (5 × 109 CFU/kg/day) and a high dose (2.5 × 1010 CFU/kg/day) of probiotics were orally provided to obese rats. The bioeffects of the probiotic supplements were evaluated based on five aspects: (1) the body weight and growth rate; (2) ketone bodies, non-esterified fatty acids (NEFAs), and feed efficiency; (3) blood biochemistry; (4) fat content; and (5) gut microbiota composition. Our results demonstrated that the supplement of AP-32, CP-9, and bv-77 alleviated the increasing rate of body weight and prevented the elevation of NEFAs and ketone bodies in obese rats. Although the effect on fat content showed a minor improvement, the supplement of probiotics displayed significant improvements in HFD-induced poor blood biochemical characteristics, such as alanine aminotransferase (ALT), aspartate Transaminase (AST), and uric acid, within 4 weeks. Furthermore, the combined supplement of three strains significantly increased Akkermansia mucinphila as compared with three individual strains, while its enrichment was negatively correlated with NEFAs and energy metabolism. In general, a mixture of three probiotic strains delivered a better outcome than a single strain, and the high dose of supplements provided a more profound benefit than the low dose. In conclusion, three probiotic strains, AP-32, bv-77, and CP-9, can alleviate body fat formation in obese rats. Furthermore, a combined supplement of these three probiotic strains may have potential in treating or controlling metabolic disorders.
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Affiliation(s)
- Chorng-An Liao
- Aging and Diseases Prevention Research Center, Fooyin University, Kaohsiung 83102, Taiwan; (C.-A.L.); (C.-H.H.)
- Biomed Analysis Center, Fooyin Hospital, Pingtung 92847, Taiwan
| | - Cheng-Hsieh Huang
- Aging and Diseases Prevention Research Center, Fooyin University, Kaohsiung 83102, Taiwan; (C.-A.L.); (C.-H.H.)
- Ph.D. Program in Environmental and Occupational Medicine, Kaohsiung Medical University, Kaohsiung 80708, Taiwan
| | - Hsieh-Hsun Ho
- Department of Research and Design, glac Biotech Co., Ltd., Tainan 74442, Taiwan; (H.-H.H.); (J.-F.C.); (Y.-W.K.); (J.-H.L.); (S.-Y.T.)
| | - Jui-Fen Chen
- Department of Research and Design, glac Biotech Co., Ltd., Tainan 74442, Taiwan; (H.-H.H.); (J.-F.C.); (Y.-W.K.); (J.-H.L.); (S.-Y.T.)
| | - Yi-Wei Kuo
- Department of Research and Design, glac Biotech Co., Ltd., Tainan 74442, Taiwan; (H.-H.H.); (J.-F.C.); (Y.-W.K.); (J.-H.L.); (S.-Y.T.)
| | - Jia-Hung Lin
- Department of Research and Design, glac Biotech Co., Ltd., Tainan 74442, Taiwan; (H.-H.H.); (J.-F.C.); (Y.-W.K.); (J.-H.L.); (S.-Y.T.)
| | - Shin-Yu Tsai
- Department of Research and Design, glac Biotech Co., Ltd., Tainan 74442, Taiwan; (H.-H.H.); (J.-F.C.); (Y.-W.K.); (J.-H.L.); (S.-Y.T.)
| | - Hui-Yun Tsai
- Aging and Diseases Prevention Research Center, Fooyin University, Kaohsiung 83102, Taiwan; (C.-A.L.); (C.-H.H.)
- Department of Nutrition and Health Science, Fooyin University, Kaohsiung 83102, Taiwan
- Correspondence: (H.-Y.T.); (Y.-T.Y.); Tel.: +886-7-781-1151 (ext. 6800) (H.-Y.T. & Y.-T.Y.)
| | - Yao-Tsung Yeh
- Aging and Diseases Prevention Research Center, Fooyin University, Kaohsiung 83102, Taiwan; (C.-A.L.); (C.-H.H.)
- Biomed Analysis Center, Fooyin Hospital, Pingtung 92847, Taiwan
- Department of Medical Laboratory Sciences and Biotechnology, Fooyin University, Kaohsiung 83102, Taiwan
- Correspondence: (H.-Y.T.); (Y.-T.Y.); Tel.: +886-7-781-1151 (ext. 6800) (H.-Y.T. & Y.-T.Y.)
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13
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Wang W, Xu Y, Huang H, Pang Z, Fu Z, Niu J, Zhang C, Li W, Li X, Sun B. Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation. Food Res Int 2021; 150:110741. [PMID: 34865760 DOI: 10.1016/j.foodres.2021.110741] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 09/07/2021] [Accepted: 10/06/2021] [Indexed: 11/16/2022]
Abstract
Sauce-flavor baijiu is a representative of Chinese traditional fermented baijiu using grains as the raw materials through the co-fermentation of microorganisms. The whole manufacturing process includes 7 times of distillation and generates 7 kinds of base baijius. The final product is a mixture of the 7 kinds of base baijius. Thus the base baijius greatly affect the quality of the final product. The quality of the base baijiu obtained by the sixth distillation is obviously poorer than that of the fifth one. However, the reason is still unclear and limits the quality control of baijiu fermentation. In this study, the flavor substances and microbiota in the up, middle and bottom layers of fermented grains in the fifth and sixth rounds were compared. Some flavor esters showed obviously decreased concentrations in the sixth round, including ethyl benzoneacetic acid, ethyl hexanoic acid, ethyl dodecanoic acid, diethyl butanedioic acid, and ethyl 2-hydroxyl-propanoic acid. Meanwhile, an off-flavor p-cresol was detected in the sixth round. Correlation analysis of flavor chemicals and microbiota indicated that fungi in the fifth round played an important role for ester synthesis. Some bacterial and fungal species were both positively correlated with p-cresol synthesis, and the related p-cresol metabolic pathways were proposed for the first time. These results revealed flavor divergences of fermented grains between the fifth and sixth rounds, and will ultimately help to improve baijiu quality.
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Affiliation(s)
- Wenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Youqiang Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Huiqin Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zemin Pang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zhilei Fu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jialiang Niu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Chengnan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Weiwei Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
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14
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Multiunit In Vitro Colon Model for the Evaluation of Prebiotic Potential of a Fiber Plus D-Limonene Food Supplement. Foods 2021; 10:foods10102371. [PMID: 34681420 PMCID: PMC8535099 DOI: 10.3390/foods10102371] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/01/2021] [Accepted: 10/03/2021] [Indexed: 12/12/2022] Open
Abstract
The search for new fiber supplements that can claim to be "prebiotic" is expanding fast, as the role of prebiotics and intestinal microbiota in well-being has been well established. This work explored the prebiotic potential of a novel fiber plus D-Limonene supplement (FLS) in comparison to fructooligosaccharides (FOS) over distal colonic fermentation with the in vitro model MICODE (multi-unit in vitro colon gut model). During fermentation, volatilome characterization and core microbiota quantifications were performed, then correlations among volatiles and microbes were interpreted. The results indicated that FLS generated positive effects on the host gut model, determining: (i) eubiosis; (ii) increased abundance of beneficial bacteria, as Bifidobacteriaceae; (iii) production of beneficial compounds, as n-Decanoic acid; (iv) reduction in detrimental bacteria, as Enterobaceteriaceae; (v) reduction in detrimental compounds, as skatole. The approach that we followed permitted us to describe the prebiotic potential of FLS and its ability to steadily maintain the metabolism of colon microbiota over time. This aspect is two-faced and should be investigated further because if a fast microbial turnover and production of beneficial compounds is a hallmark of a prebiotic, the ability to reduce microbiota changes and to reduce imbalances in the productions of microbial metabolites could be an added value to FLS. In fact, it has been recently demonstrated that these aspects could serve as an adjuvant in metabolic disorders and cognitive decline.
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15
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Tanihiro R, Sakano K, Oba S, Nakamura C, Ohki K, Hirota T, Sugiyama H, Ebihara S, Nakamura Y. Effects of Yeast Mannan Which Promotes Beneficial Bacteroides on the Intestinal Environment and Skin Condition: A Randomized, Double-Blind, Placebo-Controlled Study. Nutrients 2020; 12:nu12123673. [PMID: 33260560 PMCID: PMC7761098 DOI: 10.3390/nu12123673] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 11/25/2020] [Accepted: 11/26/2020] [Indexed: 12/18/2022] Open
Abstract
Yeast mannan (YM) is an indigestible water-soluble polysaccharide of the yeast cell wall. In vitro fecal fermentation studies showed that YM could exhibit a notable prebiotic effect. The aim of this randomized, double-blind, placebo-controlled study was to assess the efficacy of YM intake on the intestinal environment and skin condition. One hundred and ten healthy female subjects aged 30–49 years were supplemented with YM or placebo for eight weeks. Skin dryness was set as the primary endpoint. No side effects were observed during the study. Microbiota analyses revealed that YM intake selectively increased the relative abundance of Bacteroides thetaiotaomicron and Bacteroides ovatus compared to that by placebo. Feces and urine analyses showed that YM intake lowered the concentration of fecal p-cresol, indole, and skatole, and elevated urinal equol levels compared to those in placebo. Furthermore, YM supplementation ameliorated subjective skin dryness. This study suggests that YM intake could promote beneficial Bacteroides and improve the intestinal environment and skin condition.
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Affiliation(s)
- Reiko Tanihiro
- Core Technology Laboratories, Asahi Quality and Innovations, Ltd., 1-21, Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan; (K.S.); (S.O.); (C.N.); (K.O.); (T.H.); (H.S.); (Y.N.)
- Correspondence: ; Tel.: +81-297-46-9347
| | - Katsuhisa Sakano
- Core Technology Laboratories, Asahi Quality and Innovations, Ltd., 1-21, Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan; (K.S.); (S.O.); (C.N.); (K.O.); (T.H.); (H.S.); (Y.N.)
| | - Shunsuke Oba
- Core Technology Laboratories, Asahi Quality and Innovations, Ltd., 1-21, Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan; (K.S.); (S.O.); (C.N.); (K.O.); (T.H.); (H.S.); (Y.N.)
| | - Chikako Nakamura
- Core Technology Laboratories, Asahi Quality and Innovations, Ltd., 1-21, Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan; (K.S.); (S.O.); (C.N.); (K.O.); (T.H.); (H.S.); (Y.N.)
| | - Kohji Ohki
- Core Technology Laboratories, Asahi Quality and Innovations, Ltd., 1-21, Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan; (K.S.); (S.O.); (C.N.); (K.O.); (T.H.); (H.S.); (Y.N.)
| | - Tatsuhiko Hirota
- Core Technology Laboratories, Asahi Quality and Innovations, Ltd., 1-21, Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan; (K.S.); (S.O.); (C.N.); (K.O.); (T.H.); (H.S.); (Y.N.)
| | - Hiroshi Sugiyama
- Core Technology Laboratories, Asahi Quality and Innovations, Ltd., 1-21, Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan; (K.S.); (S.O.); (C.N.); (K.O.); (T.H.); (H.S.); (Y.N.)
| | - Shukuko Ebihara
- Chiyoda Paramedical Care Clinic, 3-3-5 Uchikanda, Chiyoda-ku, Tokyo 101-0047, Japan;
| | - Yasunori Nakamura
- Core Technology Laboratories, Asahi Quality and Innovations, Ltd., 1-21, Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan; (K.S.); (S.O.); (C.N.); (K.O.); (T.H.); (H.S.); (Y.N.)
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16
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Zhang H, Wang L, Wang H, Yang F, Chen L, Hao F, Lv X, Du H, Xu Y. Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process. Food Res Int 2020; 141:109887. [PMID: 33641943 DOI: 10.1016/j.foodres.2020.109887] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 10/18/2020] [Accepted: 11/03/2020] [Indexed: 02/07/2023]
Abstract
The importance of fermentation temperature has been highlighted as it correlates with biodiversity and microbial metabolism for a microbial community. In this study, microbial community succession and volatile flavors during sauce-flavor Baijiu fermentation at different initial temperatures (LT group: 28 ± 2 °C and HT group: 37 ± 2 °C) were investigated using Illumina Miseq sequencing and gas chromatography-mass spectrometry (GC-MS). First, we found that different initial temperatures had a significant effect on fermentation parameters (P < 0.001); specifically, a higher initial temperature increased the accumulation of acetic acid and decreased the production of ethanol. Second, the microbial communities were characterized by decreased α-diversity and increased β-diversity (P < 0.05) during heap fermentation. A higher initial temperature accelerated the increase in Lactobacillus and led to a faster microbial succession rate. Lactobacillus could be used as microbial markers of microbial succession rate in sauce-flavor Baijiu fermentation. Next, we found that acetic acid drove microbial succession under a higher fermentation temperature. Molecular ecological network analysis showed that different fermentation temperatures affected microbial interactions. The higher temperature enhanced microbial interactions of Lactobacillus. In addition, 50 volatile flavors were identified in the fermented grains. High temperature increased the content of total acid and reduced total esters, and Lactobacillus and Saccharomyces were the important microbiota related to different flavor compounds between the two groups. Collectively, altering the initial temperature led to differences in microbial succession rates and volatile flavors in the sauce-flavor Baijiu fermentation process. Therefore, these results are valuable for exploring quality control and management strategies in the spontaneous fermentation process.
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Affiliation(s)
- Hongxia Zhang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Li Wang
- Kweichow Moutai Distillery Co. Ltd, Guizhou 564501, China
| | - Heyu Wang
- Kweichow Moutai Distillery Co. Ltd, Guizhou 564501, China
| | - Fan Yang
- Kweichow Moutai Distillery Co. Ltd, Guizhou 564501, China
| | | | - Fei Hao
- Kweichow Moutai Distillery Co. Ltd, Guizhou 564501, China
| | - Xibin Lv
- Kweichow Moutai Distillery Co. Ltd, Guizhou 564501, China
| | - Hai Du
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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17
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Lu M, Zhou W, Ji F, Wu J, Nie Y, Ren C, Xu Y. Profiling prokaryotic community in pit mud of Chinese strong-aroma type liquor by using oligotrophic culturing. Int J Food Microbiol 2020; 337:108951. [PMID: 33202299 DOI: 10.1016/j.ijfoodmicro.2020.108951] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 10/11/2020] [Accepted: 10/24/2020] [Indexed: 02/08/2023]
Abstract
Pit mud microbiota plays a key role in flavour production for Chinese strong-aroma type liquor. However, the pit mud microbiota cannot be cultured in laboratory. In this study, an oligotrophic medium with acetate as carbon source was used to enrich pit mud microbiota. The 16S rRNA gene amplicon sequencing was applied to examine the microbial dynamics of the enrichment consortia. Both methanogens and bacteria were simultaneously enriched. Euryarchaeota, Bacteroidetes and Firmicutes were the top 3 enriched phyla, and 31 genera were successfully enriched. More specifically, 11 genera (65%) out of the 17 dominant genera in pit mud were successfully enriched, including Petrimonas, Proteiniphilum, Anaerocella, Hydrogenispora, Methanosarcina, Fermentimonas, LNR_A2-18, Sedimentibacter, Lutispora, Syntrophomonas and Aminobacterium. Furthermore, 20 rare genera in the analyzed pit mud samples were also enriched. Aceticlastic Methanosaeta and Methanosarcina were found to be dominant methanogens in the enrichment consortia. Metagenomic sequencing was then applied to the enriched microbial consortia to explore the metabolic potentials of pit mud microbes. Aceticlastic methanogenesis pathway of Methanosaeta was reconstructed. Furthermore, 26 high-quality metagenome-assembled genomes (MAGs) were obtained based on the metagenomic binning analysis. Moreover, nutrients in pit mud were found to be crucial to sustain the methanogenesis of the enriched microbial consortia. These results suggested that the enrichment approach by using oligotrophic culturing can effectively cultivate the pit mud microbiota. Combined with metagenomics, the oligotrophic culturing will be greatly helpful to decipher the community composition and metabolic potentials of pit mud microbiota.
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Affiliation(s)
- Mengmeng Lu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Weicheng Zhou
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Fang Ji
- Jiangsu King's Luck Brewery Co., Ltd., Huaian 223001, China
| | - Jianfeng Wu
- Jiangsu King's Luck Brewery Co., Ltd., Huaian 223001, China
| | - Yao Nie
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Cong Ren
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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18
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Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production. Int J Food Microbiol 2020; 337:108933. [PMID: 33181418 DOI: 10.1016/j.ijfoodmicro.2020.108933] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 09/17/2020] [Accepted: 10/22/2020] [Indexed: 12/18/2022]
Abstract
Chinese Baijiu is prepared using multiple microbial strains and complex metabolites by simultaneous saccharification and fermentation (SSF). Yeasts are challenged by various endogenous and exogenous factors, detrimentally affecting the ethanol yield. It is imperative to identify and control inhibitory factors. In the present study, microbial taxa and metabolites during Baijiu fermentation were evaluated to identify inhibitors of ethanol production. We found that filamentous fungi and Bacillus, contributing to saccharification, were negatively related to the ethanol content (Spearman's |ρ| > 0.5, P < 0.05). To explore how they affect ethanol production, ten filamentous fungi and three Bacillus strains were isolated. In addition to glucose and maltose, polyols were simultaneously generated by filamentous fungi and Bacillus via the hydrolysis of starch, among which mannitol and erythritol had the highest contents of up to 41.56 ± 2.01 g/kg and 16.16 ± 1.13 g/kg, respectively. The presence of mannitol and erythritol inhibited ethanol production by the functional yeasts Saccharomyces cerevisiae and Pichia kudriavzevii. The presence of 10.0 g/L mannitol significantly (P < 0.01) decreased the ethanol yield of S. cerevisiae by 12.67% (from 39.34 ± 0.02% to 32.71 ± 0.49%). These results revealed that polyols may inhibit the production of Baijiu and other fermented foods, suggesting that the origin and influence of polyols should be a focus of future research.
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