Isolation, identification, and quantification of lichenysin, a novel nonvolatile compound in Chinese distilled spirits

Composition and activity of antifungal lipopeptides produced by Bacillus spp. in daqu fermentation

Daqu is a solid-state fermentation and saccharification starter for the Chinese liquor baijou. During the daqu stage, amylolytic and proteolytic enzymes are produced by Bacillus and fungi. Bacillus spp. also produce lipopeptides with a broad spectrum of antimicrobial activities but direct evidence for their impact on community assembly in daqu is lacking. This study aimed to study the interaction between Bacillus spp. and fungi in daqu models. The antifungal activity of surfactin, fengycin, and iturin A was initially assessed in vitro. Iturin A displayed the strongest antifungal activity (MIC = 10-50 mg/L). In situ antifungal activity of B. amyloliquefaciens and B. velezensis against molds was observed in a simple daqu model inoculated with single strains of Bacillus species. Formation of lipopeptides in situ was supported by quantification of mRNA encoding for enzymes for surfactin, fengycin, and iturin A biosynthesis. In situ antifungal activity of Bacillus species was also observed in a complex daqu model that was inoculated with 8 bacterial or fungal strains plus one of the three strains of Bacillus. A relationship of lipopeptides to in situ antifungal activity was further supported by detection of the lipopeptides by liquid chromatography coupled to mass spectrometry. Both results indicated that B velezensis FUA2155 had higher antifungal activity in the daqu model, and was the only strain that produced multiple iturin A congeners in situ. Taken together, this study provides evidence that production of lipopeptides by Bacillus species in daqu may impact community assembly and hence product quality.

Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor

Chinese liquor (Baijiu), unique liquor produced in China and among the six world-renowned distilled liquors, is never a follower of others. Flavor is the essential characteristics of Baijiu which largely affect consumers' acceptance and selection. Though the flavor of Baijiu has been widely explored, the majority of research and review mainly focused on the volatile compounds in Baijiu. The research status on detection, source and flavor contribution of nonvolatile compounds in Baijiu is clarified in the article based on available literatures and knowledge. The nonvolatile composition of Baijiu is the result of contributions of different degrees from each step involved in the production process. Gas chromatography-mass spectrometry combined with derivatization and ultra-high performance liquid chromatography coupled to mass spectrometry is the generally adopted methods for the characterization of nonvolatile compounds in Baijiu. Certain nonvolatile compounds are taste-active compounds. Cross-modal interactions caused by nonvolatile composition could affect the aroma intensity of flavor compounds in Baijiu. The work provides numerous incompletely explored but useful points for the flavor chemistry of Baijiu and lays a theoretical foundation for the better understanding of Baijiu flavor and rapid development of Baijiu industry.

Effects of beer, wine, and baijiu consumption on non-alcoholic fatty liver disease: Potential implications of the flavor compounds in the alcoholic beverages

Non-alcoholic fatty liver disease (NAFLD) is one of the most common causes of chronic liver disease and its global incidence is estimated to be 24%. Beer, wine, and Chinese baijiu have been consumed worldwide including by the NAFLD population. A better understanding of the effects of these alcoholic beverages on NAFLD would potentially improve management of patients with NAFLD and reduce the risks for progression to fibrosis, cirrhosis, and hepatocellular carcinoma. There is evidence suggesting some positive effects, such as the antioxidative effects of bioactive flavor compounds in beer, wine, and baijiu. These effects could potentially counteract the oxidative stress caused by the metabolism of ethanol contained in the beverages. In the current review, the aim is to evaluate and discuss the current human-based and laboratory-based study evidence of effects on hepatic lipid metabolism and NAFLD from ingested ethanol, the polyphenols in beer and wine, and the bioactive flavor compounds in baijiu, and their potential mechanism. It is concluded that for the potential beneficial effects of wine and beer on NAFLD, inconsistence and contrasting data exist suggesting the need for further studies. There is insufficient baijiu specific human-based study for the effects on NAFLD. Although laboratory-based studies on baijiu showed the antioxidative effects of the bioactive flavor compounds on the liver, it remains elusive whether the antioxidative effect from the relatively low abundance of the bioactivate compounds could outweigh the oxidative stress and toxic effects from the ethanol component of the beverages.

Optimization of Medium Components for Fed-Batch Fermentation Using Central Composite Design to Enhance Lichenysin Production by Bacillus licheniformis Ali5

Lichenysin, an amphiphilic biosurfactant with structural and physicochemical properties similar to surfactin, is produced by Bacillus licheniformis. Its low toxicity, good environmental compatibility, solubilization, foaming, emulsification and detergent activities have led to a wide range of applications in agricultural biocontrol, enhanced oil recovery, foaming agents for cosmetics and detergents for household cleaning products. However, despite the extraordinary surface-active properties and potential applications of lichenysin, the number of wild bacteria found so far is relatively low. Low titers and high costs are the main limiting factors for widespread industrial applications. In this study, a factorial design was used to optimize the composition of the medium for the production of lichenysin by Bacillus licheniformis Ali5. Firstly, the solutions of carbon, nitrogen, amino acids, inorganic salts and trace elements in the medium were evaluated in flasks using a single-factor optimization method. Meanwhile, the operating conditions were optimized in the same way. Afterwards, a partial factorial design was used to investigate the effect of six variables (five medium compositions and inoculum size) on lichenysin production. Based on the results obtained, the concentrations of sucrose and ammonium nitrate and the inoculum size were considered to be important for lichenysin production. Subsequently, a full factorial design was used to optimize these three variables. The optimized medium composition were sucrose 19.8 g/L, NH4NO3 3.9 g/L, K2HPO4·3H2O 4.0 g/L, MgSO4·7H2O 0.6 g/L, FeSO4·7H2O 0.1 g/L, CaCl2 0.01 g/L, NaCl 3.0, trace elements 1.2 mL/L. Finally, the titer of lichenysin after fed-batch fermentation reached 1425.85 mg/L, which was approximately 5.5 times higher than the titer of lichenysin from the original medium. Consequently, the method was further demonstrated to be suitable for lichenysin production.

Bacillus licheniformis: The unexplored alternative for the anaerobic production of lipopeptide biosurfactants?

Microbial biosurfactants have attracted the attention of researchers and companies for the last decades, as they are considered promising candidates to replace chemical surfactants in numerous applications. Although in the last years, considerable advances were performed regarding strain engineering and the use of low-cost substrates in order to reduce their production costs, one of the main bottlenecks is their production at industrial scale. Conventional aerobic biosurfactant production processes result in excessive foaming, due to the use of high agitation and aeration rates necessary to increase dissolved oxygen concentration to allow microbial growth and biosurfactant production. Different approaches have been studied to overcome this problem, although with limited success. A not widely explored alternative is the development of foam-free processes through the anaerobic growth of biosurfactant-producing microorganisms. Surfactin, produced by Bacillus subtilis, is the most widely studied lipopeptide biosurfactant, and the most powerful biosurfactant known so far. Bacillus licheniformis strains produce lichenysin, a lipopeptide biosurfactant which structure is similar to surfactin. However, despite its extraordinary surface-active properties and potential applications, lichenysin has been scarcely studied. According to previous studies, B. licheniformis is better adapted to anaerobic growth than B. subtilis, and could be a good alternative for the anaerobic production of lipopeptide biosurfactants. In this review, the potential and limitations of surfactin and lichenysin production under anaerobic conditions will be analyzed, and the possibility of implementing foam-free processes for lichenysin production, in order to expand the market and applications of biosurfactants in different fields, will be discussed.

Physicochemical and molecular transformation of novel functional peptides from Baijiu

A novel strategy for screening and identifying peptides present in Baijiu was developed based on magnetic solid-phase extraction with magnetic S-doped graphene (M-G-S) as adsorbent combined with ultrahigh-performance liquid chromatography with high resolution tandem mass spectrometry. In total, 28 peptides consisting of amino acids from 3 to 9 were preliminarily identified, and significantly higher in the number than that of direct concentration and SPE with C₁₈ as the adsorbent. Six peptides were confirmed with their corresponding synthetic reference standards by comparing their retention time, high resolution MS/MS spectra, and NMR spectroscopic studies. Parallel reaction monitoring integrated with the internal standard method was utilized to quantify identified peptides with concentrations ranging from 1.14 to 10.25 ng mL^-1, and prediction results of bioactivity comprising antioxidation or ACE inhibitors were obtained. These discoveries were conducive to understanding the versatility benefit of Baijiu and paved the way to study the interaction between peptides and volatile substances.

Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics

Honey aroma is a typical sensory characteristic of Feng-flavour Baijiu, which originates from a unique manufacturing process, the formation mechanism of which is unclear. Multivariate analysis combined with foodomics assisted by sensory evaluation was performed to investigate the molecular mechanism of honey aroma formation in Feng-flavour Baijiu during the 17-year ageing process. A total of 1995 compounds was identified, and 47 variables were screened as significant substances according to variable importance in projection and Spearman's rank correlation coefficient (|ρ| > 0.7), which corroborated that the long-term interaction between Baijiu and storage containers was the dominant origin of honey aroma. Recombination and omission experiments further validated the important contributions of significant substances, including acids, alcohols, aldehydes and ketones. A typical honey aroma dominated by fruity, floral, sweet and nutty notes was successfully simulated, and nutty notes could be enhanced by amides, whereas amines presented masking effects on fruity and floral aromas.

Effects of metals released in strong-flavor baijiu on the evolution of aroma compounds during storage

Storage is essential in improving the quality of strong-flavor baijiu (SFB). Here, we investigated the release behaviors of metals from containers into SFB and their effects on the evolution of aroma compounds during storage. Twenty-six metals were identified in SFB samples. The concentrations of Na, K, Ca, Mg, Al, and Fe obviously increased after storing in pottery jar, whereas those of Fe and Cu greatly increased after storing in stainless-steel vessel. The volatility of most esters, alcohols, ketone, furan, and aldehyde decreased, whereas that of most acids increased after adding the metal ions into fresh SFB. The fluorescence intensity of SFB decreased with increased aging time in pottery jar, whereas the fluorescence intensity of acids was quenched with adding Fe3+ and Cu2+. All these results suggested that some metals released from containers had binding affinities with acids, thereby reducing SFB organoleptic stimulation by forming metal-aroma compound complexes during storage.

Streamlined approach for careful and exhaustive aroma characterization of aged distilled liquors

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A careful and exhaustive streamlined method for aroma analysis of distilled liquors was developed.

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Perceived aromas did not differ between SAFE distillates and original (neat) liquors.

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Accurate quantitation was achieved for aroma compounds of high and intermediate volatility.

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Less accurate results were obtained by the streamlined method for semi-volatile components.

Solvent-assisted flavor evaporation (SAFE) is considered to be the best overall method to produce a “clean” aroma extract to avoid the loss of labile aroma compounds or the formation of thermally generated artifacts during gas chromatographic (GC) analysis. However, SAFE is both time consuming and labor intensive, especially when applied repeatedly for quantitation by stable isotope dilution analysis (SIDA), which requires the addition of isotopes within specific mass ratio ranges relative to target analytes. The streamlined approach described herein allows for accurate quantitation of odor-active components in liquor products with a single SAFE operation. The quantitative results achieved by this method are nearly identical for most odor-active components, except for specific semi-volatile constituents not recovered well by SAFE (e.g., vanillin and syringaldehyde in oak-aged liquors). The streamlined approach provides a simple and convenient way to expedite the careful and exhaustive study of the flavor chemistry of aged liquors.

Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics

Distilled liquors are important products, both culturally and economically. Chemically, as a complex mixture, distilled liquor comprises various chemical compounds in addition to ethanol. However, the chemical components of distilled liquors are still insufficiently understood and compositional differences and similarities of distilled liquors from different cultures have never been compared. For the first time, both volatile organic compounds (VOCs) and non-VOCs in distilled liquors were profiled using mass spectrometry-based metabolomic approaches. A total of 879 VOCs and 268 non-VOCs were detected in 24 distilled liquors including six typical Chinese baijiu and 18 typical Western liquors. Principal component analysis and a correlation network revealed important insights into the compositional differences and similarities of the distilled liquors that were assessed. Ethyl esters, a few benzene derivatives, and alcohols were shared by most distilled liquors assessed, suggesting their important contribution to the common flavor and mouthfeel of distilled liquors. Sugars and esters formed by fatty alcohol differ significantly between the assessed Chinese baijiu and Western liquors, and are potential marker compounds that could be used for their discrimination. Factors contributing to the differences in chemical composition are proposed. Our results improve our understanding of the chemical components of distilled liquors, which may contribute to more rigorous quality control of alcoholic beverages.

Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds

The small molecules in Chinese Baijiu have been widely reported, but there is little information on peptides since their low concentrations. A tetrapeptide, Asp-Arg-Ala-Arg (DRAR), was newly identified from Jingzhi Sesame flavor-type Baijiu (SFTB) by high-performance liquid chromatography and quadrupole-time-of-flight-mass spectrometry (HPLC-Q-TOF-MS) with a concentration of 13.159 ± 0.202 μg/L (P > 0.05). Interactions between DRAR and volatile compounds were characterized using headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the results indicated that DRAR could suppress the volatility of aroma compounds by 0.09-39.02 %, especially with respect to esters and alcohols. The involved binding modes of DRAR with esters or alcohols in 46% ethanol/water solutions (v/v) were respectively determined by ultraviolet (UV) absorption spectroscopy. According to the Van't Hoff equation, the thermodynamic parameters (for DRAR - esters complex, ΔH = -34.7 KJ mol^-1, ΔS = -66.4 J mol^-1 K^-1 and for DRAR - alcohols complex, ΔH = -40.8 KJ mol^-1, ΔS = -91.8 J mol^-1 K^-1) indicated that hydrogen bonds and van der Waals forces played major roles in stabilizing the DRAR-esters and DRAR-alcohols complexes. This study will help us to further understand the interaction mechanisms between aroma compounds and peptides, and the important role of peptides on the quality of Chinese Baijiu.

Production, Characterization, and Application of Bacillus licheniformis W16 Biosurfactant in Enhancing Oil Recovery

The biosurfactant production by Bacillus licheniformis W16 and evaluation of biosurfactant based enhanced oil recovery (EOR) using core-flood under reservoir conditions were investigated. Previously reported nine different production media were screened for biosurfactant production, and two were further optimized with different carbon sources (glucose, sucrose, starch, cane molasses, or date molasses), as well as the strain was screened for biosurfactant production during the growth in different media. The biosurfactant reduced the surface tension and interfacial tension to 24.33 ± 0.57 mN m-1 and 2.47 ± 0.32 mN m-1 respectively within 72 h, at 40°C, and also altered the wettability of a hydrophobic surface by changing the contact angle from 55.67 ± 1.6 to 19.54°± 0.96°. The critical micelle dilution values of 4X were observed. The biosurfactants were characterized by different analytical techniques and identified as lipopeptide, similar to lichenysin-A. The biosurfactant was stable over wide range of extreme environmental conditions. The core flood experiments showed that the biosurfactant was able to enhance the oil recovery by 24-26% over residual oil saturation (Sor). The results highlight the potential application of lipopeptide biosurfactant in wettability alteration and microbial EOR processes.

Characterization of lipopeptides produced by Bacillus licheniformis using liquid chromatography with accurate tandem mass spectrometry

RATIONALE

The plant endophyte Bacillus licheniformis, isolated from leaves of Vitis vinifera, was studied to individuate and characterize the presence of bioactive lipopeptides having amino acidic structures.

METHODS

Crude extracts of liquid cultures were analyzed by ultra-high-performance liquid chromatography (UHPLC) coupled to a quadrupole time-of-flight (QTOF) mass analyzer. Chromatographic conditions were optimized in order to obtain an efficient separation of the different isobaric lipopeptides, avoiding merged fragmentations of co-eluted isomeric compounds and reducing possible cross-talk phenomena. Composition of the amino acids was outlined through the interpretation of the fragmentation behavior in tandem high-resolution mass spectrometry (HRMS/MS) mode, which showed both common-class and peculiar fragment ions. Both [M + H](+) and [M + Na](+) precursor ions were fragmented in order to differentiate some isobaric amino acids, i.e. Leu/Ile. Neutral losses characteristic of the iso acyl chain were also evidenced.

RESULTS

More than 90 compounds belonging to the classes of surfactins and lichenysins, known as biosurfactant molecules, were detected. Sequential LC/HRMS/MS analysis was used to identify linear and cyclic lipopeptides, and to single out the presence of a large number of isomers not previously reported. Some critical issues related to the simultaneous selection of different compounds by the quadrupole filter were highlighted and partially solved, leading to tentative assignments of several structures. Linear lichenysins are described here for the first time.

CONCLUSIONS

The approach was proved to be useful for the characterization of non-target lipopeptides, and proposes a rationale MS experimental scheme aimed to investigate the difference in amino acid sequence and/or in the acyl chain of the various congeners, when standards are not available. Results expanded the knowledge about production of linear and cyclic bioactive compounds from Bacillus licheniformis, clarifying the structures of isomeric forms, and enabling the use of selected endophytes to produce fungicides for eco-friendly biocontrol. Copyright © 2016 John Wiley & Sons, Ltd.

Identification and quantification of lichenysin - a possible source of food poisoning

Lichenysin produced by 53 different Bacillus licheniformis strains has been structurally examined with a qualitative liquid chromatography-tandem mass spectrometry (LC-MS/MS) method using quadrupole-time-of-flight mass spectrometry. The same lichenysin isoforms are produced from all strains, indicating that the growth conditions have a stronger influence on the lipopeptide production than the genotype. A rapid method for the quantification of lichenysin from bacterial cell cultures with LC-MS/MS after a simple methanol extraction has been refined. For the first time commercially available lichenysin has been used as calibrant, making quantification more accurate. The trueness for C15-lichenysin has been improved to 94% using matrix-matched calibration with lichenysin compared with 30% using solvent calibration with surfactin. The quantitative method was fully validated based on Commission Decision 2002/657/EC. The LOD of the method was below 1 µg g(-1) and the repeatability ranged from 10% to 16%.

Transcriptional characteristics associated with lichenysin biosynthesis in Bacillus licheniformis from Chinese Maotai-flavor liquor making

This work investigated the biosynthetic mechanism of lichenysin, the newly identified nonvolatile matrix component in Chinese liquors. Transcriptomes were analyzed in three producers, Bacillus licheniformis CGMCC 3961, 3962, and 3963, which were isolated from Maotai-flavor liquor-making process and produced 386.3, 553.5, and 795.2 μg/L lichenysin in a simulative liquor fermentation process. Lichenysin synthetase genes lchAA-AD in these three producers were expressed much more highly than those of the nonproducer B. licheniformis ATCC 14580 (>18.4-fold). In addition, ABC transporters were the most significant responsive metabolic pathway, and the expression levels of peptide transporter genes dppABCDE all increased more than 19.2-fold. When B. licheniformis CGMCC 3963 was cultured in synthetic medium, the expression of dppABCDE and lichenysin both increased with the addition of casein hydrolysate (containing various peptides). This indicated that peptide would act as a substrate for lichenysin synthesis. This work sheds new light on the mechanism for lichenysin biosynthesis.