1
|
Zhang P, Liu Y, Li H, Hui M, Pan C. Strategies and Challenges of Microbiota Regulation in Baijiu Brewing. Foods 2024; 13:1954. [PMID: 38928896 PMCID: PMC11202514 DOI: 10.3390/foods13121954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/09/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
The traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in fluctuations in Baijiu quality. The microbiota plays a crucial role in determining the quality of Baijiu. Analyzing the driving effect of technology and raw materials on microorganisms. Elucidating the source of core microorganisms and interactions between microorganisms, and finally utilizing single or multiple microorganisms to regulate and intensify the Baijiu fermentation process is an important way to achieve high efficiency and stability in the production of Baijiu. This paper provides a systematic review of the composition and sources of microbiota at different brewing stages. It also analyzes the relationship between raw materials, brewing processes, and brewing microbiota, as well as the steps involved in the implementation of brewing microbiota regulation strategies. In addition, this paper considers the feasibility of using Baijiu flavor as a guide for Baijiu brewing regulation by synthesizing the microbiota, and the challenges involved. This paper is a guide for flavor regulation and quality assurance of Baijiu and also suggests new research directions for regulatory strategies for other fermented foods.
Collapse
Affiliation(s)
- Pengpeng Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (P.Z.); (H.L.); (M.H.)
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
| | - Yanbo Liu
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
| | - Haideng Li
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (P.Z.); (H.L.); (M.H.)
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
| | - Ming Hui
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (P.Z.); (H.L.); (M.H.)
| | - Chunmei Pan
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
| |
Collapse
|
2
|
Du S, Yao L, Zhong B, Qin J, He S, Liu Y, Wu Z. Enhancing synthesis of ethyl lactate in rice baijiu fermentation by adding recovered granular cells. J Biosci Bioeng 2024; 137:388-395. [PMID: 38461104 DOI: 10.1016/j.jbiosc.2024.02.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 02/06/2024] [Accepted: 02/10/2024] [Indexed: 03/11/2024]
Abstract
Ethyl lactate is the most abundant ester in semi-solid rice baijiu fermentation, affecting the flavor of baijiu to a great extent. The present study aimed to investigate the spatial distribution and formation contributor of ethyl lactate by removing the microorganisms and extracellular enzymes from the upper, middle, and lower fermentation broth during the later fermentation stage. The removal of suspended substances by centrifugation did not affect the ethyl lactate content in the top and middle fermentation broth containing free cells, enzymes, and starch particles. After day 5 of fermentation, only the lower fermentation broth containing granular cells attached to the starch could continue to accumulate lactic acid, thereby increasing the ethyl lactate content. The results showed that the chemical reactions were the main contributor to the increased ethyl lactate content at the anaphase of fermentation rather than enzymatic catalysis or microbial metabolism. Sequencing of granular cells revealed the main lactic acid producers at different fermentation stages. Lactobacillus helveticus showed the highest abundance of 94.45-95.40% on day 5, which decreased to 29.58-30.20% on day 15, while Lactobacillus acetotolerans showed the highest abundance of 47.93-49.72% at day 15. Additionally, the granular cells were recovered and used for supplementary inoculation in the next batch, which significantly increased the ethyl lactate content. This study provided a novel strategy for improving the ethyl lactate content in semi-solid baijiu fermentation.
Collapse
Affiliation(s)
- Shoujie Du
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Liucui Yao
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China; Pan Asia (Jiangmen) Institute of Biological Engineering and Health, Jiangmen 529080, China
| | - Bin Zhong
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Junwei Qin
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Songgui He
- Guangdong Jiujiang Distillery Co., Ltd., Foshan 528203, China
| | - Youqiang Liu
- Guangdong Jiujiang Distillery Co., Ltd., Foshan 528203, China
| | - Zhenqiang Wu
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China.
| |
Collapse
|
3
|
Wang T, Hanashiro I, Yoshizaki Y, Kobashi Y, Noda S, Okutsu K, Futagami T, Tamaki H, Takamine K. Shochu Koji Microstructure and Starch Structure during Preparation. J Appl Glycosci (1999) 2023; 70:109-117. [PMID: 38239766 PMCID: PMC10792221 DOI: 10.5458/jag.jag.jag-2023_0006] [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: 06/05/2023] [Accepted: 08/31/2023] [Indexed: 01/22/2024] Open
Abstract
In this study, we investigated the changes in composition, microstructure, and starch molecular structure of shochu koji during preparation. We observed that the gelatinized and outer part of starch was decomposed in priority during the early and middle preparation stages. The gap between the starch granules increased with the delayed time. Finally, the koji microstructure became spongy. Shochu koji mold produced two α-amylases in different expression manners. Acid-labile α-amylase was produced in the early and middle preparation stages. Acid-stable α-amylase and saccharification power were produced in the middle and late stages. Throughout the koji preparation, reducing sugars content reached approximately 13-20 % of the total sugar content, with glucose representing over 70 % of the reducing sugars. α-Glucan fragments with C chains of degree of polymerization (DP) 4-73 were observed in the early and middle stages (<23 h), indicating the degradation of amylopectin at long B chains. In the latter stage, the amount of C chains of DP 6-30 decreased, while the longer C chains (DP 30<) did not change. These results showed that acid-labile α-amylase, acid-stable α-amylase, and saccharification enzymes including glucoamylase and α-glucosidase work preferentially on the amorphous regions of starch granules, and cooperative action of these enzymes during koji preparation contributes to the formation of the observed microstructure. Our study is the first report on the decomposition schemes of starch and the microstructure forming process in shochu koji.
Collapse
Affiliation(s)
- Tiantian Wang
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
| | - Isao Hanashiro
- The United Graduate School of Agricultural Sciences, Kagoshima University
- Research Field in Agriculture, Agriculture Fisheries and Veterinary Medicine Area, Kagoshima University
| | - Yumiko Yoshizaki
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Yuki Kobashi
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Suzuka Noda
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Kayu Okutsu
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
| | - Taiki Futagami
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Hisanori Tamaki
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Kazunori Takamine
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
- The United Graduate School of Agricultural Sciences, Kagoshima University
| |
Collapse
|
4
|
Towards robustness and sensitivity of rapid Baijiu (Chinese liquor) discrimination using Raman spectroscopy and chemometrics: Dimension reduction, machine learning, and auxiliary sample. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
|
5
|
Liu Y, Liu W, Fan S, Yu Y, Shi Z, Liu W, Wu Z, Jiao Y, Tang H, Zhang J, Xu L, Feng F, Xu J. Processing Mechanism of Massa Medicata Fermentata Based on the Correlation Analysis of Strains, Chemical Compositions and Anti-Inflammatory Activity. Chem Biodivers 2023; 20:e202200822. [PMID: 36527339 DOI: 10.1002/cbdv.202200822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 12/03/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022]
Abstract
The traditional Chinese medicine of fermented medicine may be under the involvement of multiple strains and the interaction between these microorganisms. Liu Shenqu (Massa Medicata Fermentata, MMF) is one of the most widely used fermented medicines, whose potential processing mechanism is still unclear. In this work, UPLC/MS and GNPS methods were employed to rapidly predict chemical compositions in MMF. Moreover, the dynamic changes of strains, chemical compositions and anti-inflammatory activity of MMF during fermentation process were investigated, and subsequently strains-chemical compositions-efficacy interactions were revealed by Pearson correlation analysis and partial least squares regression (PLSR) analysis. As a result, 24 components were identified, and the potential strains including Bacillus, Burkholderia_Caballeronia_Paraburkholderia, Enterobacter, Aspergillus heterocaryoticus, Rhizopus arrhizus, Kazachstania bulderi, which related to the production of anti-inflammatory active ingredients were exposed. These results demonstrated chemical compositions-strains-efficacy interactions during fermentation of MMF, and provide reference for the exploration of the processing mechanism of MMF.
Collapse
Affiliation(s)
- Ying Liu
- School of Chinese Traditional Medicines, China Pharmaceutical University, Nanjing, 210009, P. R. China
| | - Wanqiu Liu
- School of Chinese Traditional Medicines, China Pharmaceutical University, Nanjing, 210009, P. R. China
| | - Siqi Fan
- School of Chinese Traditional Medicines, China Pharmaceutical University, Nanjing, 210009, P. R. China
| | - Yuanyuan Yu
- School of Chinese Traditional Medicines, China Pharmaceutical University, Nanjing, 210009, P. R. China
| | - Zhaoxia Shi
- School of Chinese Traditional Medicines, China Pharmaceutical University, Nanjing, 210009, P. R. China
| | - Wenyuan Liu
- School of Pharmacy, China Pharmaceutical University, Nanjing, 210009, P. R. China
| | - Zongyao Wu
- Tibetan Medicine Institute, Tibetan University of Tibetan Medicine, Lhasa, 850007, P. R. China
| | - Yuzhi Jiao
- Jiangsu Food and Pharmaceutical Science College, Huaian, 223003, P. R. China
| | - Huiling Tang
- Jiangsu Food and Pharmaceutical Science College, Huaian, 223003, P. R. China
| | - Jie Zhang
- School of Chinese Traditional Medicines, China Pharmaceutical University, Nanjing, 210009, P. R. China
| | - Lijun Xu
- Tibetan Medicine Institute, Tibetan University of Tibetan Medicine, Lhasa, 850007, P. R. China
| | - Feng Feng
- School of Chinese Traditional Medicines, China Pharmaceutical University, Nanjing, 210009, P. R. China.,Jiangsu Food and Pharmaceutical Science College, Huaian, 223003, P. R. China.,School of Pharmacy, Nanjing Medical University, Nanjing, 211166, P. R. China
| | - Jian Xu
- School of Chinese Traditional Medicines, China Pharmaceutical University, Nanjing, 210009, P. R. China.,Tibetan Medicine Institute, Tibetan University of Tibetan Medicine, Lhasa, 850007, P. R. China
| |
Collapse
|
6
|
Zhao W, Liang Z, Qian M, Li X, Dong H, Bai W, Wei Y, He S. Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
7
|
Solid-state fermentation by Rhizopus oryzae improves flavor of wheat bran for application in food. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103536] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
8
|
Tu W, Cao X, Cheng J, Li L, Zhang T, Wu Q, Xiang P, Shen C, Li Q. Chinese Baijiu: The Perfect Works of Microorganisms. Front Microbiol 2022; 13:919044. [PMID: 35783408 PMCID: PMC9245514 DOI: 10.3389/fmicb.2022.919044] [Citation(s) in RCA: 46] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 05/23/2022] [Indexed: 11/21/2022] Open
Abstract
Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu can be divided into different types according to the production area, production process, starter type, and product flavor. Chinese Baijiu contains rich flavor components, such as esters and organic acids. The formation of these flavor substances is inseparable from the metabolism and interaction of different microorganisms, and thus, microorganisms play a leading role in the fermentation process of Chinese Baijiu. Bacteria, yeasts, and molds are the microorganisms involved in the brewing process of Chinese Baijiu, and they originate from various sources, such as the production environment, production workers, and jiuqu. This article reviews the typical flavor substances of different types of Chinese Baijiu, the types of microorganisms involved in the brewing process, and their functions. Methods that use microbial technology to enhance the flavor of baijiu, and for detecting flavor substances in baijiu were also introduced. This review systematically summarizes the role and application of Chinese Baijiu flavor components and microorganisms in baijiu brewing and provides data support for understanding Chinese Baijiu and further improving its quality.
Collapse
Affiliation(s)
- Wenying Tu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiaonian Cao
- Luzhou Laojiao Co. Ltd., Luzhou, China
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Jie Cheng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Lijiao Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Ting Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Qian Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Peng Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Caihong Shen
- Luzhou Laojiao Co. Ltd., Luzhou, China
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Qiang Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou, China
| |
Collapse
|
9
|
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]
|
10
|
Shi X, Wang X, Hou X, Tian Q, Hui M. Gene Mining and Flavour Metabolism Analyses of Wickerhamomyces anomalus Y-1 Isolated From a Chinese Liquor Fermentation Starter. Front Microbiol 2022; 13:891387. [PMID: 35586860 PMCID: PMC9108772 DOI: 10.3389/fmicb.2022.891387] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 04/04/2022] [Indexed: 11/13/2022] Open
Abstract
Luzhou-flavoured liquor is one of Chinese most popular distilled liquors. Hundreds of flavoured components have been detected from this liquor, with esters as its primary flavouring substance. Among these esters, ethyl hexanoate was the main component. As an essential functional microbe that produces ethyl hexanoate, yeast is an important functional microorganism that produces ethyl hexanoate. The synthesis of ethyl hexanoate in yeast mainly involves the lipase/esterase synthesis pathway, alcohol transferase pathway and alcohol dehydrogenase pathway. In this study, whole-genome sequencing of W. anomalus Y-1 isolated from a Chinese liquor fermentation starter, a fermented wheat starter containing brewing microorganisms, was carried out using the Illumina HiSeq X Ten platform. The sequence had a length of 15,127,803 bp with 34.56% GC content, encoding 7,024 CDS sequences, 69 tRNAs and 1 rRNA. Then, genome annotation was performed using three high-quality databases, namely, COG, KEGG and GO databases. The annotation results showed that the ko7019 pathway of gene 6,340 contained the Eht1p enzyme, which was considered a putative acyltransferase similar to Eeb1p and had 51.57% homology with two known medium-chain fatty acid ethyl ester synthases, namely, Eht1 and Eeb1. Ethyl hexanoate in W. anomalus was found to be synthesised through the alcohol acyltransferase pathway, while acyl-coenzyme A and alcohol were synthesised under the catalytic action of Eht1p. The results of this study are beneficial to the exploration of key genes of ester synthesis and provide reference for the improvement of liquor flavoured.
Collapse
Affiliation(s)
- Xin Shi
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Xin Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
- Industrial Microorganism Preservation and Breeding Henan Engineering Laboratory, Zhengzhou, China
| | - Xiaoge Hou
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
- School of Food and Bioengineering, Henan College of Animal Husbandry Economics, Zhengzhou, China
| | - Qing Tian
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ming Hui
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
- Industrial Microorganism Preservation and Breeding Henan Engineering Laboratory, Zhengzhou, China
- *Correspondence: Ming Hui,
| |
Collapse
|
11
|
Liu Y, Fu J, Wang L, Zhao Z, Wang H, Han S, Sun X, Pan C. Isolation, identification, and whole-genome sequencing of high-yield protease bacteria from Daqu of ZhangGong Laojiu. PLoS One 2022; 17:e0264677. [PMID: 35472204 PMCID: PMC9041807 DOI: 10.1371/journal.pone.0264677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Accepted: 02/15/2022] [Indexed: 11/19/2022] Open
Abstract
A total of 296 strains of protease-producing bacteria were isolated and purified from medium-temperature Daqu produced by ZhangGong LaoJiu Wine Co. Ltd. After calculating the ratio of transparent ring diameter to colony diameter and measuring the protease activities, a strain of high-yield protease bacteria, called DW-7, was screened out with a protease activity of 99.54 U/mL. Through morphological observation, 16S rDNA sequence analysis, and physiological and biochemical tests, the isolated bacteria DW-7 was determined to be Bacillus velezensis. In addition, whole-genome sequencing (WGS), using PacBio and the Illumina platform, was performed. Gene annotation was then conducted using the Clusters of Orthologous Groups (COG), Kyoto Encyclopedia of Genes and Genomes (KEGG), Non-Redundant Protein Sequence Database (NR), and Gene Ontology (GO) databases. The results showed that the genome of DW-7 was 3,942,829 bp long with a GC content of 46.45%. A total of 3,662 protein-encoding genes were predicted, with a total length of 3,402,822 bp. Additionally, 2,283; 2,796; and 2,127 genes were annotated in the COG, KEGG, and GO databases, respectively. A total of 196 high-yield protease genes were mainly enriched in the metabolism of alanine, aspartic acid, glutamate, glycine, serine, and threonine, as well as ABC transporter and transporter pathways.
Collapse
Affiliation(s)
- Yanbo Liu
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd., Mianchi, Henan Province, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
| | - Junying Fu
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
| | - Linlin Wang
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
| | - Zhijun Zhao
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
| | - Huihui Wang
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
| | - Suna Han
- Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd., Mianchi, Henan Province, China
| | - Xiyu Sun
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- ZhangGongLaoJiu Wine Co. Ltd., Ningling, Henan Province, China
| | - Chunmei Pan
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan Province, China
- * E-mail:
| |
Collapse
|
12
|
Liu X, Zhang J, Ma Y, Zhao D, Huo D, Luo H, Li J, Luo X, Hou C. A minimalist fluorescent MOF sensor array for Baijiu identification. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:1585-1593. [PMID: 35364606 DOI: 10.1039/d2ay00166g] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The beverage industry is in the market tuyere, and grasps the lifeline of the social economy, so it is particularly vital to supervise it. Herein, we report a minimalist fluorescence metal-organic framework (MOF) sensor array for Baijiu identification. The original MOF was modified by rare-earth elements to obtain Eu-MOFs and Tb-MOFs. They exhibited multiple fluorescence characteristic peaks in the range of 400-700 nm when excited at 325 nm. The organic molecules in the Baijiu reacted with Eu-MOF and Tb-MOF, affecting the energy transfer of the entire system and the electronic transition of Eu3+ and Tb3+, which were accompanied by various changes in the fluorescence intensity. For each analyte, a unique fluorescence fingerprint and heat map would be formed, which could be discriminated by pattern recognition. With this method, 11 kinds of organic molecules were identified accurately. A good stepwise bilinear function between the fluorescence intensity and concentrations of ferulic acid was obtained at 0.2-3.13 μM and 6.25-100 μM. Crucially, 16 kinds of Baijius of different brands were accurately identified with an accuracy of 100%. The sensor array showed the advantages of strong maneuverability and fast response, exhibiting good application value in Baijiu detection.
Collapse
Affiliation(s)
- Xiaofang Liu
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400044, PR China.
| | - Jing Zhang
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400044, PR China.
| | - Yi Ma
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, PR China
| | - Dong Zhao
- Strong-flavor Baijiu Solid-state Fermentation Key Laboratory of China Light Industry, Wuliangye Group Co., Ltd, Yibin, 644007, PR China
| | - Danqun Huo
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400044, PR China.
| | - Huibo Luo
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, PR China
| | - Jiawei Li
- Chongqing University Three Gorges Hospital, Chongqing, 404000, PR China.
| | - Xiaogang Luo
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400044, PR China.
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, PR China
| | - Changjun Hou
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400044, PR China.
- Chongqing Key Laboratory of Bio-perception & Intelligent Information Processing, School of Microelectronics and Communication Engineering, Chongqing University, Chongqing, 400044, PR China
| |
Collapse
|
13
|
Kang J, Zheng X, Yang X, Li H, Cheng J, Fan L, Zhao H, Xue Y, Ding Z, Han B. Contrasting summer versus winter dynamic microbial communities and their environmental driving factors in the solid-state saccharification process of Fuyu-flavor Baijiu. Food Res Int 2022; 154:111008. [DOI: 10.1016/j.foodres.2022.111008] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 02/09/2022] [Accepted: 02/10/2022] [Indexed: 01/04/2023]
|
14
|
Zhao Z, Sugimachi M, Yoshizaki Y, Yin X, Han XL, Okutsu K, Futagami T, Tamaki H, Takamine K. Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101375] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
15
|
Wang G, Song X, Zhu L, Li Q, Zheng F, Geng X, Li L, Wu J, Li H, Sun B. A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids. Food Chem 2021; 374:131641. [PMID: 34836669 DOI: 10.1016/j.foodchem.2021.131641] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 10/21/2021] [Accepted: 11/15/2021] [Indexed: 01/19/2023]
Abstract
Non-volatile organic acids (NVOAs) in 12 main flavor types of Baijiu were analyzed by a derivatization method combined with GC-MS and 38 NVOAs were quantified. Meanwhile, a flavoromics strategy based on the contents of NVOAs in the 12 flavor types of Baijiu was successfully used to the differentiation of Baijiu. PLS-DA models (explained variation, predictive capability) were used to consider different categories: fermentation process (0.931, 0.870), starter (0.921, 0.834), fermentation container (0.899, 0.810) and raw material (0.951, 0.909). Based on the selected categories, suitable separations were achieved, and the classification ability of these models were nearly 100%. As a result, the model demonstrated its ability to perfectly distinguish different types of Baijiu. Seventeen potential markers were identified by variable importance in projection method and were further processed using heatmap and hierarchical cluster analysis, indicating that the NVOAs had great discrimination power to differentiate Baijiu.
Collapse
Affiliation(s)
- Guangnan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xuebo Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Lin Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Qing Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Xiaojie Geng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Lianghao Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jihong Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Hehe Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, 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; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
16
|
Liu G, Serikawa J, Okutsu K, Yoshizaki Y, Futagami T, Tamaki H, Takamine K. Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.674] [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)
- Genqiao Liu
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Juna Serikawa
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Kayu Okutsu
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Yumiko Yoshizaki
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Taiki Futagami
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Hisanori Tamaki
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Kazunori Takamine
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| |
Collapse
|
17
|
Zhao Z, Sugimachi M, Yoshizaki Y, Yin X, Han XL, Okutsu K, Futagami T, Tamaki H, Takamine K. Impact of solid-state saccharification on the flavor of rice-flavor baijiu. J Food Sci 2021; 86:4958-4968. [PMID: 34642945 DOI: 10.1111/1750-3841.15935] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 08/06/2021] [Accepted: 09/15/2021] [Indexed: 11/28/2022]
Abstract
Rice-flavor baijiu is a traditional Chinese liquor. The flavor profile and volatiles presented with or without the solid-state saccharification (SSS) were investigated to reveal the effects of SSS process on the quality of rice-flavor baijiu. The liquor prepared with SSS had a sweet flavor. It contained significantly higher contents of β-phenylethyl alcohol, β-phenylethyl acetate, and ethyl lactate with odor active value of >1. The liquor prepared without SSS had a cheese-like flavor. It was confirmed that the cheese-like flavor derived from butanoic acid was only detected in the liquor prepared without SSS. SSS facilitated the biosynthesis of β-phenylethyl alcohol and ethyl lactate by supplying a large amount of phenylalanine and lactic acid at the initial stage of fermentation, and it prevented contamination. These results indicated that the SSS process contributed to produce the characteristic flavor compounds of rice-flavor baijiu. PRACTICAL APPLICATION: Solid-state saccharification (SSS) process of rice-flavor baijiu contributes not only in brewing, but also in the production of the characteristic flavor compounds and the repression of the off-flavor derived from the contamination. Therefore, SSS is a critical process to control the flavor of rice-flavor baijiu.
Collapse
Affiliation(s)
- Zhe Zhao
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | - Mina Sugimachi
- The Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | - Yumiko Yoshizaki
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.,Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Xuan Yin
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Xing-Lin Han
- China National Research Institute of Food & Fermentation Industries, Chaoyang District Beijing, China
| | - Kayu Okutsu
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Taiki Futagami
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.,Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Hisanori Tamaki
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.,Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Kazunori Takamine
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.,Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| |
Collapse
|
18
|
Kang J, Hu Y, Ding Z, Ye L, Li H, Cheng J, Fan L, Zhao H, Han B, Zheng X. Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu. Front Microbiol 2021; 12:705967. [PMID: 34489894 PMCID: PMC8417803 DOI: 10.3389/fmicb.2021.705967] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Accepted: 07/26/2021] [Indexed: 11/14/2022] Open
Abstract
The microbiota of the pretreatment phase is crucial to the assembly of the microbial community in the saccharification of fuyu-flavor baijiu. This study investigates the shifts in microbial community diversity from the pretreatment of raw materials to the end of saccharification. High-throughput sequencing reveals that Lactobacillus, Weissella, and Bacillus in the bacterial community and Rhizopus, Candida, Pichia, and Aspergillus in the fungal community are predominant during raw material pretreatment and saccharification processes. Also, 11 bacterial genera, including Bacillus, Lactobacillus, Leuconostoc, Weissella, Lactococcus, and Acetobacter, and eight yeast genera, including Candida, Pichia, Saccharomyces, and Wickerhamomyces, were isolated from the initial saccharification stage by culture-dependent approaches. Sourcetracker analysis indicates that the cooling grains and rice husks were the main contributors to the bacterial community composition of the saccharification process, and Qu was the main contributor to the shaping of the fungal community structure during the saccharification process. Abundance variation of the predictive functional profiles of microbial communities encoding for key enzymes involved in pyruvate metabolism, starch and sucrose metabolism, and glycolysis/gluconeogenesis during the pretreatment and saccharification phases were inferred by PICRUSt2 analysis. The results of this study will be utilized to produce consistently high-quality fuyu-flavor baijiu via better controlling the shaping of microbial community structures during the pretreatment and fermentation processes.
Collapse
Affiliation(s)
- Jiamu Kang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yunan Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ziyuan Ding
- Nutrition & Health Research Institute, COFCO Corporation, Beijing, China.,Beijing Key Laboratory of Nutrition, Health and Food Safety, Beijing, China
| | - Li Ye
- Jiugui Liquor Co., Ltd., Hunan, China
| | - Haoran Li
- Nutrition & Health Research Institute, COFCO Corporation, Beijing, China.,Beijing Key Laboratory of Nutrition, Health and Food Safety, Beijing, China
| | - Jun Cheng
- Jiugui Liquor Co., Ltd., Hunan, China
| | - Lin Fan
- Jiugui Liquor Co., Ltd., Hunan, China
| | - Hu Zhao
- Jiugui Liquor Co., Ltd., Hunan, China
| | - Beizhong Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaowei Zheng
- Nutrition & Health Research Institute, COFCO Corporation, Beijing, China.,Beijing Key Laboratory of Nutrition, Health and Food Safety, Beijing, China.,Jiugui Liquor Co., Ltd., Hunan, China
| |
Collapse
|
19
|
Hu Y, Lei X, Zhang X, Guan T, Wang L, Zhang Z, Yu X, Tu J, Peng N, Liang Y, Zhao S. Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu. Front Microbiol 2021; 12:673670. [PMID: 33995338 PMCID: PMC8116502 DOI: 10.3389/fmicb.2021.673670] [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: 02/28/2021] [Accepted: 04/06/2021] [Indexed: 11/17/2022] Open
Abstract
Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu. Microbial composition plays a key role in the classification of baijiu flavor types and the formation of flavor substances. In this study, we used high-throughput sequencing technology to study the changes of microbial community in the production of rice-flavor baijiu, and compared the microbial community characteristics during production of rice-, light-, and strong-flavor baijiu. The results showed that the species diversity of bacteria was much higher than that of fungi during the brewing of rice-flavor baijiu. The bacterial diversity index first increased and then decreased, while the diversity of fungi showed an increasing trend. A variety of major microorganisms came from the environment and raw rice materials; the core bacteria were Lactobacillus, Weissella, Pediococcus, Lactococcus, Acetobacter, etc., among which Lactobacillus was dominant (62.88-99.23%). The core fungi were Saccharomyces (7.06-83.50%) and Rhizopus (15.21-90.89%). Temperature and total acid content were the main physicochemical factors affecting the microbial composition. Non-metric multidimensional scaling analysis showed that during the fermentation of rice-, light-, and strong-flavor baijiu, their microbial communities formed their own distinct systems, with considerable differences among different flavor types. Compared with the other two flavor types of baijiu, in the brewing process of rice-flavor baijiu, microbial species were fewer and dominant microorganisms were prominent, which may be the main reason for the small variety of flavor substances in rice-flavor baijiu. This study provides a theoretical basis for the production of rice-flavor baijiu, and lays a foundation for studying the link between baijiu flavor formation and microorganisms.
Collapse
Affiliation(s)
- Yuanliang Hu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
- Hubei Engineering Research Center of Typical Wild Vegetable Breeding and Comprehensive Utilization Technology, Huangshi, China
| | - Xinyi Lei
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Xiaomin Zhang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
- Guangdong Deqing Incomparable Health Wine Co., Ltd., Zhaoqing, China
| | - Tongwei Guan
- College of Food and Biological Engineering, Xihua University, Chengdu, China
| | - Luyao Wang
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Zongjie Zhang
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Xiang Yu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Junming Tu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Nan Peng
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yunxiang Liang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shumiao Zhao
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| |
Collapse
|
20
|
Hu Y, Wang L, Zhang Z, Yang Q, Chen S, Zhang L, Xia X, Tu J, Liang Y, Zhao S. Microbial community changes during the mechanized production of light aroma Xiaoqu baijiu. BIOTECHNOL BIOTEC EQ 2021. [DOI: 10.1080/13102818.2021.1892525] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
Affiliation(s)
- Yuanliang Hu
- Hubei Key Laboratory of Edible Wild Plants Conservation&Utilization, College of Life Sciences, Hubei Normal University, Huangshi, Hubei, PR China
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Luyao Wang
- Hubei Key Laboratory of Edible Wild Plants Conservation&Utilization, College of Life Sciences, Hubei Normal University, Huangshi, Hubei, PR China
| | - Zongjie Zhang
- Hubei Key Laboratory of Edible Wild Plants Conservation&Utilization, College of Life Sciences, Hubei Normal University, Huangshi, Hubei, PR China
| | - Qiang Yang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Co., Ltd, Daye, Hubei, PR China
| | - Shenxi Chen
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Co., Ltd, Daye, Hubei, PR China
| | - Long Zhang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Co., Ltd, Daye, Hubei, PR China
| | - Xian Xia
- Hubei Key Laboratory of Edible Wild Plants Conservation&Utilization, College of Life Sciences, Hubei Normal University, Huangshi, Hubei, PR China
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Junming Tu
- Hubei Key Laboratory of Edible Wild Plants Conservation&Utilization, College of Life Sciences, Hubei Normal University, Huangshi, Hubei, PR China
| | - Yunxiang Liang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Shumiao Zhao
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
| |
Collapse
|
21
|
Du H, Song Z, Zhang M, Nie Y, Xu Y. The deletion of Schizosaccharomyces pombe decreased the production of flavor-related metabolites during traditional Baijiu fermentation. Food Res Int 2021; 140:109872. [PMID: 33648190 DOI: 10.1016/j.foodres.2020.109872] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 10/15/2020] [Accepted: 10/29/2020] [Indexed: 01/03/2023]
Abstract
The microbiota in traditional solid-state fermentation is a complex microbiota that plays a key role in the production of feed, fuel, food and pharmaceutical products. The function of microbiota is an important factor dictating the quantity and quality of products. Core functional species play key metabolic roles in the microbiota, and their disappearance could result in the abnormal fermentation process. In this work, we combined Baijiu production and laboratory experiments to explore the keystone microbes and their metabolites. We found the deletion of core functional microbe resulted in the loss of multiple metabolites involved many alcohols and acids. In the traditional Baijiu production, the absence or appearance of Schizosaccharomyces pombe caused the content divergence in 227 flavor-related metabolites, especially in ethanol, butanol and pentanoic acid between abnormal and normal group (each content > 1 mg/kg and the content ratio of normal/abnormal group > 2). Schi. pombe increased the expression level of related genes involving alcohol dehydrogenase (ADH), acyl-CoA oxidase (ACOX) and trans-2-enoyl-CoA reductase (TER). Moreover, in the verification experiment of laboratory, the absence or appearance of Schizosaccharomyces pombe C-11 caused the content divergence in 136 flavor-related metabolites, especially in ethanol, butanol and pentanoic acid between Sp- and Sp+ group (each content > 1 mg/kg and the content ratio of Sp+/Sp- group > 2). Our results identified specific member that were essential for the function of fermentation microbiota. This study also suggests species deletions from fermentation microbiota and synthetic consortium could be a useful approach to illustrate relevant microbe-metabolites association and defining metabolic roles in the traditional solid-state fermentation.
Collapse
Affiliation(s)
- Hai Du
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Zhewei Song
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Menghui Zhang
- State Key Laboratory of Microbial Metabolism, Joint International Research Laboratory of Metabolic & Developmental Sciences, Department of Microbiology, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yao Nie
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| |
Collapse
|
22
|
Zeng C, Tagawa Y, Yoshizaki Y, Wang T, Yamaguchi M, Kadooka C, Okutsu K, Futagami T, Tamaki H, Takamine K. The expression profiles of acid-stable α-amylase and acid-labile α-amylase of Aspergillus luchuensis mut. Kawachii effect on the microstructure of koji and alcohol fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110580] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
23
|
Sakandar HA, Hussain R, Farid Khan Q, Zhang H. Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review. Food Res Int 2020; 138:109830. [DOI: 10.1016/j.foodres.2020.109830] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 09/01/2020] [Accepted: 10/16/2020] [Indexed: 10/23/2022]
|
24
|
Wang Z, Okutsu K, Futagami T, Yoshizaki Y, Tamaki H, Maruyama T, Toume K, Komatsu K, Hashimoto F, Takamine K. Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine. Front Nutr 2020; 7:115. [PMID: 32850936 PMCID: PMC7416650 DOI: 10.3389/fnut.2020.00115] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Accepted: 06/19/2020] [Indexed: 11/13/2022] Open
Abstract
Shinkiku (Massa Medicata Fermentata) is a traditional crude drug used to treat anorexia and dyspepsia of elder patients in east Asia. Shinkiku is generally prepared by the microbial fermentation of wheat and herbs. Shinkiku is also used in Japanese Kampo medicine as a component of (Hangebyakujutsutemmato). However, the quality of shinkiku varies by manufacture because there are no reference standards to control the quality of medicinal shinkiku. Thus, we aim to characterize the quality of various commercially available shinkiku by chemical and microbial analysis. We collected 13 shinkiku products manufactured in China and Korea and investigated the microbial structure and chemical constituents. Amplicon sequence analysis revealed that Aspergillus sp. was common microorganism in shinkiku products. Digestive enzymes (α-amylase, protease, and lipase), organic acids (ferulic acid, citric acid, lactic acid, and acetic acid), and 39 volatile compounds were commonly found in shinkiku products. Although there were some commonalities in shinkiku products, microbial and chemical characteristic considerably differed as per the manufacturer. Aspergillus sp. was predominant in Korean products, and Korean products showed higher enzyme activities than Chinese products. Meanwhile, Bacillus sp. was commonly detected in Chinese shinkiku, and ferulic acid was higher in Chinese products. Principal component analysis based on the GC-MS peak area of the volatiles also clearly distinguished shinkiku products manufactured in China from those in Korea. Chinese products contained higher amounts of benzaldehyde and anethole than Korean ones. Korean products were further separated into two groups: one with relatively higher linalool and terpinen-4-ol and another with higher hexanoic acid and 1-octen-3-ol. Thus, our study revealed the commonality and diversity of commercial shinkiku products, in which the commonalities can possibly be the reference standard for quality control of shinkiku, and the diversity suggested the importance of microbial management to stabilize the quality of shinkiku.
Collapse
Affiliation(s)
- Zitai Wang
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | - Kayu Okutsu
- Faculty of Agriculture, Education and Research Center for Fermentation Studies, Kagoshima University, Kagoshima, Japan
| | - Taiki Futagami
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
- Faculty of Agriculture, Education and Research Center for Fermentation Studies, Kagoshima University, Kagoshima, Japan
| | - Yumiko Yoshizaki
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
- Faculty of Agriculture, Education and Research Center for Fermentation Studies, Kagoshima University, Kagoshima, Japan
| | - Hisanori Tamaki
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
- Faculty of Agriculture, Education and Research Center for Fermentation Studies, Kagoshima University, Kagoshima, Japan
| | - Takuro Maruyama
- Division of Pharmacognosy, Phytochemistry and Narcotics, National Institute of Health Sciences, Kawasaki, Japan
| | - Kazufumi Toume
- Division of Pharmacognosy, Department of Medicinal Resources, Institute of Natural Medicine, University of Toyama, Toyama, Japan
| | - Katsuko Komatsu
- Division of Pharmacognosy, Department of Medicinal Resources, Institute of Natural Medicine, University of Toyama, Toyama, Japan
| | - Fumio Hashimoto
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
- Department of Horticultural Science, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Kazunori Takamine
- The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
- Faculty of Agriculture, Education and Research Center for Fermentation Studies, Kagoshima University, Kagoshima, Japan
| |
Collapse
|