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Kang J, Huang X, Li R, Zhang Y, Chen XX, Han BZ. Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review. Food Res Int 2024; 188:114497. [PMID: 38823877 DOI: 10.1016/j.foodres.2024.114497] [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: 12/28/2023] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The spontaneous Baijiu fermentation system harbors a complex microbiome that is highly dynamic in time and space and varies depending on the Jiuqu starters and environmental factors. The intricate microbiota presents in the fermentation environment is responsible for carrying out various reactions. These reactions necessitate the interaction among the core microbes to influence the community function, ultimately shaping the distinct Baijiu styles through the process of spontaneous fermentation. Numerous studies have been conducted to enhance our understanding of the diversity, succession, and function of microbial communities with the aim of improving fermentation manipulation. However, a comprehensive and critical assessment of the core microbes and their interaction remains one of the significant challenges in the Baijiu fermentation industry. This paper focuses on the fermentation properties of core microbes. We discuss the state of the art of microbial traceability, highlighting the crucial role of environmental and starter microbiota in the Baijiu brewing microbiome. Also, we discuss the various interactions between microbes in the Baijiu production system and propose a potential conceptual framework that involves constructing predictive network models to simplify and quantify microbial interactions using co-culture models. This approach offers effective strategies for understanding the core microbes and their interactions, thus beneficial for the management of microbiota and the regulation of interactions in Baijiu fermentation processes.
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Affiliation(s)
- Jiamu Kang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China; School of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiaoning Huang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, IL, USA
| | - Rengshu Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Yuandi Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Xiao-Xue Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China.
| | - Bei-Zhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China.
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Wang Z, Zhang M, Hao L, Jiao X, Wu C. Two novel polysaccharides from Huangshui: Purification, structure, and bioactivities. Int J Biol Macromol 2024; 267:131396. [PMID: 38582468 DOI: 10.1016/j.ijbiomac.2024.131396] [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: 12/27/2023] [Revised: 03/30/2024] [Accepted: 04/03/2024] [Indexed: 04/08/2024]
Abstract
In this study, the novel polysaccharides named HSP-0 M and HSP-0.1 M were successfully purified from Huangshui (HS), and their structural properties and bioactivities were investigated. Structural analysis revealed that HSP-0 M had a molecular weight of 493.87 kDa and was composed of arabinose, galactose, glucose, xylose, and mannose in a molar ratio of 1.48:1.09:26.52:1.33:1.00. On the other hand, HSP-0.1 M was made up of fructose, arabinose, galactose, glucose, xylose, mannose, ribose, galacturonic acid and glucuronic acid in a ratio of 2.67:26.00:29.10:36.83:16.22:30.53:1.00:1.43:3.64 with a molecular weight of 157.6 kDa. Methylated and 2D NMR analyses indicated that T-Glcp-(1 → 4)-Glcp-(1 → 2)-Glcp-(1 → 3)-Glcp was the primary chain of HSP-0 M, and the backbone of HSP-0.1 M was made up of →3)-Galp-(1 → 6)-Manp-(1 → 3)-Glcp-(1 → 6)-Glcp-(1 → 2)-Manp-(1 → 6)-Glcp-(1 → 3)-Galp. Morphological research showed that both polysaccharides were homogeneous as well as exhibit a web-like structure and an irregular lamellar structure. Furthermore, HSP-0 M demonstrated the capacity to safeguard Lactococcus lactis from damage caused by low temperatures and freeze-drying, while HSP-0.1 M exhibited noteworthy antioxidant activity. These results established a theoretical foundation for the applications of HSPs in food products, cosmetics, and medicines.
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Affiliation(s)
- Zihao Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Min Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Liying Hao
- State Key Laboratory of Oral Diseases, National Clinical Research Center for Oral Diseases, West China Hospital of Stomatology, Sichuan University, Chengdu 610041, China
| | - Xue Jiao
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China.
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Li M, Li T, Zheng J, Qiao Z, Zhang K, Luo H, Zou W. Genome Analysis and Optimization of Caproic Acid Production of Clostridium butyricum GD1-1 Isolated from the Pit Mud of Nongxiangxing Baijiu. J Microbiol Biotechnol 2023; 33:1337-1350. [PMID: 37583080 PMCID: PMC10619560 DOI: 10.4014/jmb.2304.04013] [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: 04/11/2023] [Revised: 06/03/2023] [Accepted: 06/07/2023] [Indexed: 08/17/2023]
Abstract
Caproic acid is a precursor substance for the synthesis of ethyl caproate, the main flavor substance of nongxiangxing baijiu liquor. In this study, Clostridium butyricum GD1-1, a strain with high caproic acid concentration (3.86 g/l), was isolated from the storage pit mud of nongxiangxing baijiu for sequencing and analysis. The strain's genome was 3,840,048 bp in length with 4,050 open reading frames. In addition, virulence factor annotation analysis showed C. butyricum GD1-1 to be safe at the genetic level. However, the annotation results using the Kyoto Encyclopedia of Genes and Genomes Automatic Annotation Server predicted a deficiency in the strain's synthesis of alanine, methionine, and biotin. These results were confirmed by essential nutrient factor validation experiments. Furthermore, the optimized medium conditions for caproic acid concentration by strain GD1-1 were (g/l): glucose 30, NaCl 5, yeast extract 10, peptone 10, beef paste 10, sodium acetate 11, L-cysteine 0.6, biotin 0.004, starch 2, and 2.0% ethanol. The optimized fermentation conditions for caproic acid production by C. butyricum GD1-1 on a single-factor basis were: 5% inoculum volume, 35°C, pH 7, and 90% loading volume. Under optimal conditions, the caproic acid concentration of strain GD1-1 reached 5.42 g/l, which was 1.40 times higher than the initial concentration. C. butyricum GD1-1 could be further used in caproic acid production, NXXB pit mud strengthening and maintenance, and artificial pit mud preparation.
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Affiliation(s)
- Min Li
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, Sichuan 644005, P.R. China
| | - Tao Li
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, Sichuan 644005, P.R. China
| | - Jia Zheng
- Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, P.R. China
| | - Zongwei Qiao
- Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, P.R. China
| | - Kaizheng Zhang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, Sichuan 644005, P.R. China
| | - Huibo Luo
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, Sichuan 644005, P.R. China
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, Sichuan 644005, P.R. China
| | - Wei Zou
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, Sichuan 644005, P.R. China
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, Sichuan 644005, P.R. 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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Cheng W, Chen X, Guo Y, Zhou D, Zeng H, Fu H. The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review. JOURNAL OF THE INSTITUTE OF BREWING 2023. [DOI: 10.58430/jib.v129i1.12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Abstract
Strong flavour Baijiu is widely consumed in China and is produced by the fermentation of grains using microbial starters. However, a comprehensive understanding of the diversity and metabolic characteristics of microbial communities involved in the solid-state fermentation of Baijiu is important for determining the relationship between microbial composition, flavour metabolism and understanding Baijiu fermentation conditions. Although studies have examined the metabolic pathways and impact of major processes on flavour compounds in strong flavour Baijiu, aspects of the fermentation process remain unexplored. In this review, methods are discussed for the optimisation of microbial diversity in strong flavour Baijiu and associated effects on the flavour of Baijiu. Recent studies are reviewed on starters (Daqu), fermented grains (Jiupei), and pit mud together with the effects of microbial composition on the quality of strong flavour Baijiu. The challenges of Baijiu research and production are discussed, including the role of the microbial diversity of Daqu and Jiupei in the flavour composition of strong flavour Baijiu. This review contributes to the current understanding of processing strong flavour Baijiu and serves as a reference for screening flavour related microorganisms, which is valuable for improving the quality of strong flavour Baijiu.
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Xu Y, Wu M, Zhao D, Zheng J, Dai M, Li X, Li W, Zhang C, Sun B. Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals. Foods 2023; 12:foods12030644. [PMID: 36766173 PMCID: PMC9913964 DOI: 10.3390/foods12030644] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/19/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
The solid-state fermentation of Baijiu is complicated by the co-fermentation of many microorganisms. The instability of the composition and abundance of the microorganisms in the fermentation process leads to fluctuations of product quality, which is one of the bottleneck problems faced by the Strong-flavor Baijiu industry. In this study, we established a combination of functional microorganisms for the stable fermentation of the main flavor compounds of Baijiu, including medium and long-chain fatty acid ethyl esters such as hexanoic acid, ethyl ester; butanoic acid, ethyl ester; octanoic acid, ethyl ester; acetic acid, ethyl ester; 9,12-octadecadienoic acid, ethyl ester; and decanoic acid, ethyl ester in the fermented grains. Our study investigated the effects of microbial combinations on the fermentation from three aspects: microbial composition, microbial interactions, and microbial association with flavor compounds. The results showed that the added functional microorganisms (Lactobacillus, Clostridium, Caproiciproducens, Saccharomyces, and Aspergillus) became the dominant species in the fermentation system and formed positive interactions with other microorganisms, while the negative interactions between microorganisms were significantly reduced in the fermentation systems that contained both Daqu and functional microorganisms. The redundancy analysis showed that the functional microorganisms (Lactobacillus, Saccharomyces, Clostridium, Cloacibacterium, Chaenothecopsis, Anaerosporobacter, and Sporolactobacillus) showed strong positive correlations with the main flavor compounds (hexanoic acid, ethyl ester; lactic acid, ethyl ester; butanoic acid, ethyl ester; acetic acid, ethyl ester; and octanoic acid, ethyl ester). These results indicated that it was feasible to produce Baijiu with a functional microbial combination, and that this could promote stable Baijiu production.
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Affiliation(s)
- Youqiang Xu
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (Y.X.); (X.L.)
| | - Mengqin Wu
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Dong Zhao
- Wuliangye Yibin Co., Ltd., Yibin 644000, China
| | - Jia Zheng
- Wuliangye Yibin Co., Ltd., Yibin 644000, China
| | - Mengqi Dai
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xiuting Li
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing 102401, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (Y.X.); (X.L.)
| | - Weiwei Li
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chengnan Zhang
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing 102401, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China
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Xu P, Yang H, Tian L, Guo Q, Chen H, Wei X, Liu Y, He Z, Zhang J, Luo J, Li D, Guan T. Function and safety evaluation of Staphylococcus epidermidis with high esterase activity isolated from strong flavor Daqu. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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8
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Zhang W, Xiao Y, Deng R, Wang Y, Qiu Y, Sun Q, Luo A. An electric-field instrument for accelerated aging to improve flavor of Chinese Baijiu. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Ren T, Su W, Mu Y, Qi Q, Zhang D. Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu. Front Microbiol 2023; 14:1124817. [PMID: 36937267 PMCID: PMC10014610 DOI: 10.3389/fmicb.2023.1124817] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 01/30/2023] [Indexed: 03/05/2023] Open
Abstract
The Chishui River basin is the main production area of the sauce-flavor Baijiu. Due to the particularity of sauce-flavor Baijiu technology, a large site of workshops needs to be built for brewing and storage. Therefore, used the natural karst caves of Guizhou province to manufacture the sauce-flavor Baijiu, which has enriched the connotation of sauce-flavor Baijiu and saved valuable land resources. In this study, the fermentation grains in the seven stages during the Xiasha round of the cave-brewed sauce-flavor Baijiu (CBSB) were detected using a combination of physicochemical analysis, Headspace solid-phase microextraction gas chromatography-mass detection, and Illumina HiSeq sequencing methods. The results showed Unspecified_Leuconostocaceae, Weissella, Unspecified_Bacillaceae, Saccharomycopsis, Thermomyces, and Unspecified_Phaffomycetaceae were the main bacterial and fungal genera in the stacking fermentation (SF). In the cellar fermentation (CF), the Lactobacillus, Unspecified_Lactobacillaceae, Thermoactinomyces, Saccharomycopsis, Unspecified_Phaffomycetaceae, and Wickerhamomyces were the main bacterial and fungal genera. A total of 72 volatiles were detected in the fermented grains. Linear discriminant analysis Effect Size (LEfSe) identified 23 significantly different volatile metabolites in the fermentation process, including 7 esters, 6 alcohols, 4 acids, 3 phenols, 1 hydrocarbon, and 2 other compounds. Redundancy analysis was used to explore the correlation between dominant microbial genera and physicochemical properties. Starch was the main physicochemical property affecting microbial succession in the SF. Acidity, moisture, and reducing sugar were the main driving factors of microbial succession in the CF. The Pearson correlation coefficient revealed the correlation between dominant microbial genera and significantly different volatile flavor substances. A total of 18 dominant microbial genera were associated with significantly different volatile metabolites, Lactobacillus, Weissella, Wickerhamomyces, and Aspergillus were shown to play crucial roles in metabolite synthesis. On this basis, a metabolic map of the dominant microbial genera was established. This study provides a theoretical basis for the production and quality control of sauce-flavor Baijiu brewed in natural karst caves and lays a foundation for studying the link between flavor formation and microorganisms.
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Affiliation(s)
- Tingting Ren
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, China
- *Correspondence: Wei Su
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Qi Qi
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Dangwei Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, China
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Fermentation Characteristics, Microbial Compositions, and Predicted Functional Profiles of Forage Oat Ensiled with Lactiplantibacillus plantarum or Lentilactobacillus buchneri. FERMENTATION 2022. [DOI: 10.3390/fermentation8120707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
This study aimed to investigate the effects of lactic acid bacteria (LAB) inoculants on the fermentation quality, microbial compositions, and predicted functional profiles of forage oat. The forage oat was inoculated with distilled water, Lentilactobacillus buchneri (LB), and Lactiplantibacillus plantarum (LP) as the control (CON), LB and LP treatments, respectively, and the addition of Lentilactobacillus buchneri (LB) or Lactiplantibacillus plantarum (LP) resulted in 1 × 106 colony-forming units/g of fresh weight. After 30 days of fermentation, the lowest pH (4.23) and the lowest content of ammoniacal nitrogen (NH3-N) in dry matter (DM, 4.39%) were observed in the LP treatment. Interestingly, there was a significant (p < 0.05) difference in lactic acid (LA) concentration among the three treatments. The LP treatment had the highest lactate concentration (7.49% DM). At the same time, a markedly (p < 0.05) elevated acetic acid (AA) concentration (2.48% DM) was detected in the LB treatment. The Shannon and Chao1 indexes of bacterial and fungal communities in all the silage samples decreased compared to those in the fresh materials (FM). Proteobacteria was the dominant phylum in the FM group and shifted from Proteobacteria to Firmicutes after ensiling. Lactobacillus (64.87%) and Weissella (18.93%) were the predominant genera in the CON, whereas Lactobacillus dominated the fermentation process in the LB (94.65%) and LP (99.60%) treatments. For the fungal community structure, the major genus was Apiotrichum (21.65% and 60.66%) in the FM and CON groups after 30 days of fermentation. Apiotrichum was the most predominant in the LB and LP treatments, accounting for 52.54% and 34.47%, respectively. The genera Lactococcus, Pediococcus, and Weissella were negatively associated with the LA content. The genus Ustilago and Bulleromyces were positively associated with the LA content. These results suggest that the addition of LAB regulated the microbial community in oat silage, which influenced the ensiling products, and LP was more beneficial for decreasing the pH and NH3-N and increasing the LA concentration than LB in forage oat silage.
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Zhang G, Xie M, Kang X, Wei M, Zhang Y, Li Q, Wu X, Chen Y. Optimization of ethyl hexanoate production in Saccharomyces cerevisiae by metabolic engineering. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Chen C, Xiong Y, Xie Y, Zhang H, Jiang K, Pang XN, Huang M. Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Wu L, Fan J, Chen J, Fang F. Chemotaxis of Clostridium Strains Isolated from Pit Mud and Its Application in Baijiu Fermentation. Foods 2022; 11:foods11223639. [PMID: 36429231 PMCID: PMC9689628 DOI: 10.3390/foods11223639] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/08/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
Clostridium is the key bacteria that inhabits the pit mud in a fermentation cell, for the production of strong-flavor Baijiu. Its activities in the process of Baijiu fermentation is closely related to the niches of pit mud and cells. After multiple rounds of underground fermentation, Clostridium has been domesticated and adapted to the environment. The mechanisms of clostridia succession in the pit mud and how they metabolize nutrients present in grains are not clear. In this study, 15 Clostridium species including three firstly reported ones (Clostridium tertium, Clostridium pabulibutyricum and Clostridium intestinale) in strong-flavor Baijiu pit mud, were isolated from the pit mud. Eighty one percent of these Clostridium strains are motile, and most of them show chemotaxis to organic acids, glutathione, saccharides and lactic acid bacteria. In a simulated Baijiu fermentation system, Clostridium migrated from pit mud to fermented grains with the addition of chemokine lactic acid, resulting in the production of acetic acid and butyric acid. The results help to understand the succession mechanism of Clostridium in pit mud, and provide a reference for regulation of lactic acid level in fermented grains during Baijiu fermentation.
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Affiliation(s)
- Langtao Wu
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jingya Fan
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Fang Fang
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel.: +86-510-85918310
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Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome. Foods 2022; 11:foods11223551. [PMID: 36429142 PMCID: PMC9689711 DOI: 10.3390/foods11223551] [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: 10/08/2022] [Revised: 10/28/2022] [Accepted: 11/04/2022] [Indexed: 11/10/2022] Open
Abstract
Actinomycetes (a group of filamentous bacteria) are the dominant microbial order in the Daqu (DQ) fermentation starter and in the pit mud (PM) of the Baijiu fermentation microbiome. Actinomycetes produce many of the key enzymes and flavor components, and supply important precursors, which have a major influence on its characteristic aroma components, to other microorganisms during fermentation. This paper reviews the current progress on actinomycete research related to Baijiu fermentation, including the isolation and identification, distribution, interspecies interactions, systems biology, and main metabolites. The main metabolites and applications of the actinomycetes during Baijiu fermentation are also discussed.
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15
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Dynamic changes in the microbial community, flavour components in jiupei of a novel Maotai-Luzhou–flavoured liquor under various daqu blending modes and their correlation analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Xu Y, Wu M, Niu J, Huang H, Nie Z, Fu Z, Zhang C, Zhao Z, Lu H, Li X, Sun B. Clostridium btbubcensis BJN0001, a potentially new species isolated from the cellar mud of Chinese strong-flavor baijiu, produces ethanol, acetic acid and butyric acid from glucose. 3 Biotech 2022; 12:203. [PMID: 35935542 PMCID: PMC9346016 DOI: 10.1007/s13205-022-03271-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Accepted: 07/20/2022] [Indexed: 11/01/2022] Open
Abstract
A novel strain, designated BJN0001, was isolated from the cellar mud of Chinese strong-flavor baijiu. The complete genome of strain BJN0001 was 2,688,791 bp and annotated with 2610 genes. Whole-genome similarity metrics such as average nucleotide identity (ANI) of BJN0001 with reference genomes reveals clear species boundaries of < 95% ANI value for species. The DNA-DNA hybridization (DDH) values of BJN0001 with the type species were all lower than 70% DDH value for species. Based on these results, the strain BJN0001 was considered a potentially new species of the genus Clostridium. Meanwhile, the fermentation characteristics indicated that the strain had the capability to convert glucose to ethanol, acetic acid and butyric acid, which could provide basic data for revealing its function in baijiu fermentation. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-022-03271-7.
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Affiliation(s)
- Youqiang Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No. 33, Fucheng Road, Haidian District, Beijing, 100048 China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048 China
| | - Mengqin Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No. 33, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Jialiang Niu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No. 33, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Huiqin Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No. 33, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Zheng Nie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No. 33, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Zhilei Fu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No. 33, Fucheng Road, Haidian District, Beijing, 100048 China
| | | | - Zhigang Zhao
- Chengde Qianlongzui Distillery Company, Hebei, 067400 China
| | - Hongyun Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No. 33, Fucheng Road, Haidian District, Beijing, 100048 China
- Beijing Engineering and Technology Research Center of Food Additives, 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, No. 33, Fucheng Road, Haidian District, Beijing, 100048 China
- Beijing Engineering and Technology Research Center of Food Additives, 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, No. 33, Fucheng Road, Haidian District, Beijing, 100048 China
- Beijing Engineering and Technology Research Center of Food Additives, 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
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17
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Abstract
Traditional fermentation processes are driven by complex fungal microbiomes. However, the exact means by which fungal diversity affects fermentation remains unclear. In this study, we systematically investigated the diversity of a fungal community and its functions during the multibatch Baijiu fermentation process. Metabolomics analysis showed that the metabolic profiles of the Baijiu were enhanced with an increase in the fermentation time, as determined from the characteristic volatile flavors. High-throughput sequencing technology revealed that the major fungal species involved in sauce-flavor Baijiu fermentation are Pichia sp. (41.75%, average relative abundance), Saccharomyces sp. (13.07%), thermophilic species (9.16%), Monascus sp. (6.80%), Aspergillus sp. (4.69%), Schizosaccharomyces sp. (3.76%), Thermomyces sp. (3.74%), and Zygosaccharomyces sp. (1.41%). In addition, the fungal diversity increased as the number of fermentation batches increased. Moreover, the increased fungal diversity contributed to the modularity of the fungal communities, wherein Pichia sp., Torulaspora sp., and Saccharomyces sp. maintained the stability of the fungal community. In addition, metatranscriptomics sequencing technologies were used to reconstruct the key metabolic pathways during fermentation, and it was found that the increased microbial diversity significantly promoted glucose-mediated carbon metabolism. Finally, functional gene analysis showed that functional microorganisms, such as Zygosaccharomyces and Pichia, can enhance fermentation as a result of the high expression of pyruvate decarboxylase and propanol-preferring alcohol dehydrogenase during the metabolism of pyruvate. These results indicate that fungal biodiversity can be exploited to enhance fermentation-based processes via network interactions and metabolism during multiple-batch fermentation. IMPORTANCE Biodiversity and network interactions act simultaneously on the microbial community structure in the Baijiu fermentation process, thereby rendering the microbiome dynamics challenging to manage and predict. Understanding the complex fermentation community and its relationship to community functions is therefore important in the context of developing improved fermentation biotechnology systems. Our work demonstrates that multiple-batch fermentation steps increase microbial diversity and promote community stability. Crucially, the enhanced modularity in the microbial network increases the metabolism of flavor compounds and ethanol. This study highlights the power of biodiversity and network interactions in regulating the function of the microbiome in food fermentation ecosystems.
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18
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A new method for screening and culture of Clostridium from pit mud under non-anaerobic conditions. J Microbiol Methods 2022; 200:106559. [PMID: 36007702 DOI: 10.1016/j.mimet.2022.106559] [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: 06/22/2022] [Revised: 08/19/2022] [Accepted: 08/19/2022] [Indexed: 12/27/2022]
Abstract
Strong-flavor Baijiu (SFB) is produced in complex fermentation in pits under ground. Clostridium producing hexanoic acid plays a key role in the flavor formation of SFB. The screening and culture for Clostridium are very difficult because of its strict anaerobic characteristics. In this study, electric field assisted screening (EFAS) was used to screen Clostridium from pit mud, and electric culture (EC) was used to cultivate Clostridium under non-anaerobic conditions. A strain with a high yield of hexanoic acid was screened and named as Clostridium sp. EFAS6. Under non-anaerobic conditions, it grew rapidly only near the cathode end in the EFAS device because of the low oxidation-reduction potential of that electrode. In the experiment of high-density culture in the EC device, the cell concentration reached 106-107. After energy consumption was calculated, the optimal loading voltage was found to be 10 V. In the application, the broth of Clostridium sp. EFAS6 increased the content of ethyl hexanoic in SFB. Under non-anaerobic conditions, the anaerobe was screened by EFAS and cultivated in high density by EC. The EFAS and EC could also be used for the screening and culture of other anaerobes under non-anaerobic conditions.
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19
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Metabolite-Based Mutualistic Interaction between Two Novel Clostridial Species from Pit Mud Enhances Butyrate and Caproate Production. Appl Environ Microbiol 2022; 88:e0048422. [PMID: 35695571 PMCID: PMC9275218 DOI: 10.1128/aem.00484-22] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Pit mud microbial consortia play crucial roles in the formation of Chinese strong-flavor baijiu's key flavor-active compounds, especially butyric and caproic acids. Clostridia, one of the abundant bacterial groups in pit mud, were recognized as important butyric and caproic acid producers. Research on the interactions of the pit mud microbial community mainly depends on correlation analysis at present. Interaction between Clostridium and other microorganisms and its involvement in short/medium-chain fatty acid (S/MCFA) metabolism are still unclear. We previously found coculture of two clostridial strains isolated from pit mud, Clostridium fermenticellae JN500901 (C.901) and Novisyntrophococcus fermenticellae JN500902 (N.902), could enhance S/MCFA accumulation. Here, we investigated their underlying interaction mechanism through the combined analysis of phenotype, genome, and transcriptome. Compared to monocultures, coculture of C.901 and N.902 obviously promoted their growth, including shortening the growth lag phase and increasing biomass, and the accumulation of butyric acid and caproic acid. The slight effects of inoculation ratio and continuous passage on the growth and metabolism of coculture indicated the relative stability of their interaction. Transwell coculture and transcriptome analysis showed the interaction between C.901 and N.902 was accomplished by metabolite exchange, i.e., formic acid produced by C.901 activated the Wood-Ljungdahl pathway of N.902, thereby enhancing its production of acetic acid, which was further converted to butyric acid and caproic acid by C.901 through reverse β-oxidation. This work demonstrates the potential roles of mutually beneficial interspecies interactions in the accumulation of key flavor compounds in pit mud. IMPORTANCE Microbial interactions played crucial roles in influencing the assembly, stability, and function of the microbial community. The metabolites of pit mud microbiota are the key to flavor formation of Chinese strong-flavor baijiu. So far, researches on the interactions of the pit mud microbial community have been mainly based on the correlation analysis of sequencing data, and more work needs to be performed to unveil the complicated interaction patterns. Here, we identified a material exchange-based mutualistic interaction system involving two fatty acid-producing clostridial strains (Clostridium fermenticellae JN500901 and Novisyntrophococcus fermenticellae JN500902) isolated from pit mud and systematically elucidated their interaction mechanism for promoting the production of butyric acid and caproic acid, the key flavor-active compounds of baijiu. Our findings provide a new perspective for understanding the complicated interactions of pit mud microorganisms.
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Guan Q, Huang T, Peng F, Huang J, Liu Z, Peng Z, Xie M, Xiong T. The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots. Food Res Int 2022; 157:111216. [DOI: 10.1016/j.foodres.2022.111216] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 04/01/2022] [Accepted: 04/02/2022] [Indexed: 01/20/2023]
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Pan Y, Wang Y, Hao W, Duan C, Wang S, Wei J, Liu G. Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation. Microbiol Spectr 2022; 10:e0215121. [PMID: 35638860 PMCID: PMC9241730 DOI: 10.1128/spectrum.02151-21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 05/05/2022] [Indexed: 12/02/2022] Open
Abstract
The microbial community in the fermented pit determines the quantity and quality of light-flavor liquor. Genetic diversity and the potential functions of the microbial community are often analyzed by DNA-based omics sequencing. However, the features of the active microbial community have not been systematically studied. Here, metatranscriptomic analysis was performed to elucidate the active microbial composition, drivers, and their functions in light-flavor liquor fermentation. Bacterial genera, Lactobacillus, Streptococcus, Pediococcus, Thermotoga, and Faecalibacterium, and fungal genera, Saccharomyces, Talaromyces, Aspergillus, Clavispora, Rhizophagus, Cyberlindnera, and Wickerhamomyces, were the dominant active microorganisms during the fermentation process. Additionally, they dominated the three-stage fermentation successively. Redundancy analysis showed that pH, ethanol, moisture, and starch were the main driving forces of microbial succession. Among the genes for the respective carbohydrate-active enzyme families, those for the glycoside hydrolase family 23, the glycosyltransferase family 2, the carbohydrate-binding module family 50, the polysaccharide lyase family 4, the auxiliary activity family 1, and the carbohydrate esterase family 9 showed the highest expression level. Additionally, the highly expressed enzymes and their contributed microorganisms were found in the key KEGG pathways, including carbohydrate metabolism, energy metabolism, lipid metabolism, and amino acid metabolism. Based on these data, a functional model of carbohydrate hydrolysis, ethanol production, and flavor generation were proposed. Taken together, Saccharomyces, Lactobacillus, Wickerhamomyces, Pediococcus, Candida, and Faecalibacterium were suggested as the core active microorganisms. Overall, our findings provide new insights into the composition, drivers, and functions of the active microorganisms, which is crucial for improving the quality of light-flavor liquor. IMPORTANCE There is an urgent need for discovering the diversity and functions of the active microbial community in solid-state fermentation, especially in the pit of Chinese distilled liquor fermentation. Although the genetic composition of the microbial community has been clarified frequently by DNA-based sequencing, the composition and functions of the active microbial community have not been systematically revealed so far. Therefore, analysis of RNA-based data is crucial for discovering the functional microbial community. In this study, we employed metatranscriptomic analysis to elucidate the active microbial composition, successive drivers, and their functions in light-flavor liquor fermentation. The strategy can be broadly useful for discovering the active microbial community and exploring their functions in other types of flavor distilled liquor or other ecosystems. This study provides new insights into the understanding of the active microbial community composition and its functions.
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Affiliation(s)
- Yuanyuan Pan
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Ying Wang
- Beijing Shunxin Agriculture Company Limited, Niulanshan Distillery, Beijing, China
| | - Wenjun Hao
- Beijing Shunxin Agriculture Company Limited, Niulanshan Distillery, Beijing, China
| | - Chengbao Duan
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Shiyuan Wang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Jinwang Wei
- Beijing Shunxin Agriculture Company Limited, Niulanshan Distillery, Beijing, China
| | - Gang Liu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- University of Chinese Academy of Sciences, Beijing, China
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22
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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.
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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
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23
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Zhao L, Wang Y, Xing J, Gu S, Wu Y, Li X, Ma J, Mao J. Distinct succession of abundant and rare fungi in fermented grains during Chinese strong-flavor liquor fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113502] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Yuan S, Jin Z, Ali A, Wang C, Liu J. Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing. Front Microbiol 2022; 13:883142. [PMID: 35602080 PMCID: PMC9114508 DOI: 10.3389/fmicb.2022.883142] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Accepted: 04/19/2022] [Indexed: 11/25/2022] Open
Abstract
Caproic acid can be used as spices, preservatives, animal feed additives, and biofuels. At the same time, caproic acid plays an important role in Chinese Baijiu. It is the precursor substance for the synthesis of ethyl caproate, which directly affects the quality of Chinese Baijiu. Caproic acid-producing bacteria are the main microorganisms that synthesize caproic acid in Chinese Baijiu, and the most common strain is Clostridium kluyveri. Caproic acid-producing bacteria synthesize n-caproic acid through reverse β-oxidation to extend the carboxylic acid chain. This method mainly uses ethanol and lactic acid as substrates. Ethanol and lactic acid are converted into acetyl-CoA, and acetyl-CoA undergoes a series of condensation, dehydrogenation, dehydration, and reduction to extend the carboxylic acid chain. This review addresses the important issues of caproic acid-producing bacteria in the brewing process of Baijiu: the common caproic acid-producing bacteria that have been reported metabolic pathways, factors affecting acid production, biological competition pathways, and the effect of mixed bacteria fermentation on acid production. It is hoped that this will provide new ideas for the study of caproic acid-producing bacteria in Chinese Baijiu.
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Affiliation(s)
- Siqi Yuan
- School of Biological Engineering, Sichuan University of Science & Engineering, Zigong, China.,Luzhou Laojiao Group Co. Ltd., Luzhou, China.,Key Laboratory of Brewing Biotechnology and Application of Sichuan Province, Yibin, China
| | - Ziyang Jin
- School of Biological Engineering, Sichuan University of Science & Engineering, Zigong, China
| | - Ayaz Ali
- School of Biological Engineering, Sichuan University of Science & Engineering, Zigong, China
| | - Chengjun Wang
- School of Biological Engineering, Sichuan University of Science & Engineering, Zigong, China.,Wuliangye Group Co. Ltd., Yibin, China
| | - Jun Liu
- School of Biological Engineering, Sichuan University of Science & Engineering, Zigong, China.,Key Laboratory of Brewing Biotechnology and Application of Sichuan Province, Yibin, China
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25
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Shi X, Tang Z, Wang Y, Xie H, Xu L. HOG-SVM Impurity Detection Method for Chinese Liquor (Baijiu) Based on Adaptive GMM Fusion Frame Difference. Foods 2022; 11:foods11101444. [PMID: 35627014 PMCID: PMC9141108 DOI: 10.3390/foods11101444] [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: 03/24/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 11/16/2022] Open
Abstract
Chinese liquor (Baijiu) is one of the four major distilled spirits in the world. At present, liquor products containing impurities still exist on the market, which not only damage corporate image but also endanger consumer health. Due to the production process and packaging technologies, impurities usually appear in products of Baijiu before entering the market, such as glass debris, mosquitoes, aluminium scraps, hair, and fibres. In this paper, a novel method for detecting impurities in bottled Baijiu is proposed. Firstly, the region of interest (ROI) is cropped by analysing the histogram projection of the original image to eliminate redundant information. Secondly, to adjust the number of distributions in the Gaussian mixture model (GMM) dynamically, multiple unmatched distributions are removed and distributions with similar means are merged in the process of modelling the GMM background. Then, to adaptively change the learning rates of the front and background pixels, the learning rate of the pixel model is created by combining the frame difference results of the sequence images. Finally, a histogram of oriented gradient (HOG) features of the moving targets is extracted, and the Support Vector Machine (SVM) model is chosen to exclude bubble interference. The experimental results show that this impurity detection method for bottled Baijiu controls the missed rate by within 1% and the false detection rate by around 3% of impurities. Its speed is five times faster than manual inspection and its repeatability index is good, indicating that the overall performance of the proposed method is better than manual inspection with a lamp. This method is not only efficient and fast, but also provides practical, theoretical, and technical support for impurity detection of bottled Baijiu that has broad application prospects.
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Affiliation(s)
- Xiaoshi Shi
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an 625014, China; (X.S.); (Z.T.); (Y.W.); (H.X.)
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
| | - Zuoliang Tang
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an 625014, China; (X.S.); (Z.T.); (Y.W.); (H.X.)
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
| | - Yihan Wang
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an 625014, China; (X.S.); (Z.T.); (Y.W.); (H.X.)
| | - Hong Xie
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an 625014, China; (X.S.); (Z.T.); (Y.W.); (H.X.)
| | - Lijia Xu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an 625014, China; (X.S.); (Z.T.); (Y.W.); (H.X.)
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
- Correspondence: ; Tel.: +86-0835-2882-035
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26
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Liu Y, Sun M, Hou P, Wang W, Shen X, Zhang L, Han S, Pan C. Analysis of microbial community structure and volatile compounds in pit mud used for manufacturing Taorong-type Baijiu based on high-throughput sequencing. Sci Rep 2022; 12:7347. [PMID: 35513386 PMCID: PMC9072327 DOI: 10.1038/s41598-022-10412-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Accepted: 04/07/2022] [Indexed: 01/08/2023] Open
Abstract
In this study, the pit mud used in manufacturing Taorong-type Baijiu was collected from the upper, middle, lower and bottom layers of pits at Henan Yangshao Liquor Co., LTD. High-throughput sequencing (HTS) technology was used to analyze the microbial community structure of the pit mud. In addition, the volatile compounds in the pit mud were subjected to preliminary qualitative analysis through headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). The HTS results demonstrated that there were 5, 3, 5 and 5 dominant bacterial phyla (including 11, 11, 9 and 8 dominant bacterial genera) and 3, 3, 3 and 3 dominant fungal phyla (including 4, 7, 7 and 5 dominant fungal genera) in the pit mud from the F-S (upper), G-Z (middle), H-X (lower) and I-D (bottom) layers, respectively. In the qualitative analysis of the volatile compounds, a total of 77types of volatile compounds were detected in the pit mud, including 46, 45, 39 and 49 types in the pit mud from layers F-S, G-Z, H-X and I-D, respectively. Esters and acids were the two main components of the pit mud. The correlation between the microorganisms present and the main volatile compounds in the pit mud was analyzed. Lentimicrobium, Syner-01 and Blvii28_wastewater-sludge groups were found for the first time in pit mud used for manufacturing Taorong-type Baijiu. The findings of this study could provide a theoretical foundation for improving the quality of pit mud and the flavor of Taorong-type Baijiu.
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Affiliation(s)
- Yanbo Liu
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
- Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd., Mianchi, 472400, China
- School of Life Sciences, Henan University, Kaifeng, 475004, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Mengxiao Sun
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Pei Hou
- School of Food and Bio-Engineering, Zhengzhou University of Light Industry, Zhengzhou, 450000, China
| | - Wenya Wang
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Xiangkun Shen
- Henan Food Industry Science Research Institute Co., Ltd., Zhengzhou, 450003, China
| | - Lixin Zhang
- School of Life Sciences, Henan University, Kaifeng, 475004, China
| | - Suna Han
- Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd., Mianchi, 472400, China
| | - Chunmei Pan
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China.
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China.
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China.
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27
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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.
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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,
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28
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Comparative Genomics Unveils the Habitat Adaptation and Metabolic Profiles of
Clostridium
in an Artificial Ecosystem for Liquor Production. mSystems 2022; 7:e0029722. [PMID: 35491831 PMCID: PMC9238394 DOI: 10.1128/msystems.00297-22] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Pit mud is a typical artificial ecosystem for Chinese liquor production.
Clostridium
inhabiting pit mud plays essential roles in the flavor formation of strong-flavor baijiu. The relative abundance of
Clostridium
increased with pit mud quality, further influencing the quality of baijiu.
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29
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Kang J, Sun Y, Huang X, Ye L, Chen Y, Chen X, Zheng X, Han BZ. Unraveling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a byproduct of Baijiu fermentation. Food Res Int 2022; 157:111320. [DOI: 10.1016/j.foodres.2022.111320] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 01/19/2023]
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30
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Histamine Causes Pyroptosis of Liver by Regulating Gut-Liver Axis in Mice. Int J Mol Sci 2022; 23:ijms23073710. [PMID: 35409071 PMCID: PMC8998596 DOI: 10.3390/ijms23073710] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/24/2022] [Accepted: 03/24/2022] [Indexed: 02/05/2023] Open
Abstract
Huangjiu usually caused rapid-drunkenness and components such as β-benzyl ethanol (β-be), isopentanol (Iso), histamine (His), and phenethylamine (PEA) have been reported linked with intoxication. However, the destructive effect of these components on gut microbiota and liver is unclear. In this study, we found oral treatment of these components, especially His, stimulated the level of oxidative stress and inflammatory cytokines in liver and serum of mice. The gut microbiota community was changed and the level of lipopolysaccharide (LPS) increased significantly. Additionally, cellular pyroptosis pathway has been assessed and correlation analysis revealed a possible relationship between gut microbiota and liver pyroptosis. We speculated oral His treatment caused the reprogramming of gut microbiota metabolism, and increased LPS modulated the gut-liver interaction, resulting in liver pyroptosis, which might cause health risks. This study provided a theoretical basis for the effect of Huangjiu, facilitating the development of therapeutic and preventive strategies for related inflammatory disorders.
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31
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Xu Y, Huang H, Lu H, Wu M, Lin M, Zhang C, Zhao Z, Li W, Zhang C, Li X, Sun B. Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism. Front Microbiol 2022; 12:820380. [PMID: 35265050 PMCID: PMC8899536 DOI: 10.3389/fmicb.2021.820380] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 12/21/2021] [Indexed: 11/28/2022] Open
Abstract
Fatty acid ethyl esters are important flavor chemicals in strong-flavor baijiu. Microorganisms are the main contributors to ester synthesis during baijiu manufacture. However, the ester synthesis was unstable between batches. This was owing to a limited knowledge of the mechanisms for ester synthesis by microorganisms. In this work, a fatty acid ethyl ester synthesizing Aspergillus niger strain CGMCC (China General Microbiological Culture Collection) 3.4309 was identified. The conversion ratios of ethyl valerate, ethyl caproate, ethyl caprylate, and ethyl caprate were 7.87, 29.20, 94.80, and 85.20%, respectively, under the optimized conditions. A comparison of transcriptomes under the initial and optimized ester synthetic conditions indicated that 23 genes were upregulated in transcription level and encoded enzymes with potential abilities for ester synthesis. Eleven of the enzymes were expressed, and three of them, numbered An605, An1097, and An3131, showed the ability to catalyze fatty acid ethyl ester synthesis under aqueous phase, with capric acid as the preferred substrate. The possible enzymatic catalytic mechanism was proposed based on homology modeling and molecular docking. This study reported for the first time that A. niger showed the ability to efficiently catalyze the synthesis of short- and medium-chain fatty acid ethyl esters in aqueous phase, identified the key enzymes, and analyzed the basic enzymatic properties. This is helpful to promote the application of related microorganisms and enzyme resources in the baijiu industry.
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Affiliation(s)
- Youqiang Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Huiqin Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Hongyun Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Mengqin Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Mengwei Lin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | | | - Zhigang Zhao
- Chengde Qianlongzui Distillery Company, Hebei, China
| | - Weiwei Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Chengnan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
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32
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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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33
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Guan R, Zhang S, Fan X, Shao X, Hu Y, Liu T, Wang S, Yue Q. Construction of a Turn-off-on Fluorescent System Based On Aggregation Induced Emission of Acetaldehyde Using Carbonized Polymer dots and Tb 3. J Fluoresc 2022; 32:759-770. [PMID: 35089458 DOI: 10.1007/s10895-022-02891-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Accepted: 01/07/2022] [Indexed: 12/24/2022]
Abstract
It was the first time to report the aggregation induced emission (AIE) of acetaldehyde (AA) on the surface of carbonized polymer dots (CPDs) with the auxiliary of Tb3+. Based on the AIE of AA, a turn-off-on fluorescence method was established for AA detection using the porous CPDs-Tb3+ system. The one-pot hydrothermal method was used to obtain CPDs, using milk and polyethyleneimine (PEI) as precursors. In the presence of Tb3+, CPDs aggregated immediately and even forming precipitate, and the fluorescence intensity decreased obviously. AA can effectively embed on the surface of CPDs-Tb3+ due to the porous structure. AA displayed obviously blue fluorescence with excitation wavelength at 370 nm (emission peak at 460 nm), while there was no fluorescence peak when excited at 460 nm. In the CPDs-Tb3+ solution, AA exhibits obvious fluorescence enhancement effect (λex 460 nm, λem 545 nm). And then, AA can be determined by the turn-off-on system based on the linear relationship between fluorescence enhancement and the concentration of AA ranging from 0.04 mM to 42.48 mM. The limit of detection (LOD) was 0.02 mM. The turn-off-on system was successfully applied to determine AA in wine samples. The strategy may be exploited to monitor AA in more drinking or foodstuff samples.
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Affiliation(s)
- Rentian Guan
- School of Chemistry and Chemical Engineering, Shandong Provincial Key Laboratory of Chemical Energy Storage and Novel Cell Technology, Liaocheng University, Liaocheng, 252059, China
| | - Shuai Zhang
- School of Chemistry and Chemical Engineering, Shandong Provincial Key Laboratory of Chemical Energy Storage and Novel Cell Technology, Liaocheng University, Liaocheng, 252059, China
| | - Xiaoyu Fan
- School of Chemistry and Chemical Engineering, Shandong Provincial Key Laboratory of Chemical Energy Storage and Novel Cell Technology, Liaocheng University, Liaocheng, 252059, China
| | - Xiaodong Shao
- State Key Laboratory for Performance and Structure Safety of Petroleum Tubular Goods and Equipment Materials, Tubular Goods Research Institute, Xian, 710077, China
| | - Yingying Hu
- School of Chemistry and Chemical Engineering, Shandong Provincial Key Laboratory of Chemical Energy Storage and Novel Cell Technology, Liaocheng University, Liaocheng, 252059, China
| | - Tao Liu
- School of Chemistry and Chemical Engineering, Shandong Provincial Key Laboratory of Chemical Energy Storage and Novel Cell Technology, Liaocheng University, Liaocheng, 252059, China
| | - Shuhao Wang
- School of Chemistry and Chemical Engineering, Shandong Provincial Key Laboratory of Chemical Energy Storage and Novel Cell Technology, Liaocheng University, Liaocheng, 252059, China
| | - Qiaoli Yue
- School of Chemistry and Chemical Engineering, Shandong Provincial Key Laboratory of Chemical Energy Storage and Novel Cell Technology, Liaocheng University, Liaocheng, 252059, China.
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34
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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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35
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Fu GM, Deng MF, Chen Y, Chen YR, Wu SW, Lin P, Huang BJ, Liu CM, Wan Y. Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te-flavor baijiu daqu produced in different seasons. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6525-6532. [PMID: 34002396 DOI: 10.1002/jsfa.11324] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 01/17/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Chinese te-flavor baijiu (CTF), the most famous Chinese baijiu in Jiangxi province, China, is made from a unique daqu. Its characteristic style is closely related to the daqu used for fermentation. However, current studies on the effects of different production seasons on microbial communities, physicochemical indices, and volatile compounds in CTF daqu are very rare. RESULTS The relationships of microbial communities, physicochemical indices, and volatile compounds in CTF daqu produced in summer (July and August) and autumn (September and October) were studied. The results of Illumina MiSeq sequencing indicated that there was greater bacterial diversity in the CTF daqu-7 (produced in July) and CTF daqu-8 (produced in August) and greater fungal diversity in the CTF daqu-9 (produced in September) and CTF daqu-10 (produced in October). The physicochemical indices of CTF daqu produced in different seasons were significantly different. It was determined that CTF daqu-9 had the highest esterification and liquefaction abilities. A total of 44 volatile compounds, including alcohols, esters, aldehydes, and ketones were identified in CTF daqu produced during different seasons. Among them, CTF daqu-9 had the greatest alcohol content. CONCLUSION September (early autumn) is the best production period for CTF daqu. The results of the study provide a theoretical basis for the standardized and uniform production of Chinese baijiu. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Gui-Ming Fu
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Meng-Fei Deng
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Yan Chen
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Yan-Ru Chen
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | | | - Pei Lin
- Sitir Liquor Co., Ltd, Zhangshu, China
| | | | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
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36
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Wei Z, Ma S, Chen R, Wu W, Fan H, Dai L, Deng Y. Aminipila luticellarii sp. nov., an anaerobic bacterium isolated from the pit mud of strong aromatic Chinese liquor, and emended description of the genus Aminipila. Int J Syst Evol Microbiol 2021; 71. [PMID: 34662267 DOI: 10.1099/ijsem.0.004710] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A novel mesophilic, aerotolerant anaerobic bacterium, designated JN-18T, was isolated from the pit mud of a strong aromatic Chinese liquor. According to a 16S rRNA gene sequence analysis, it had the highest sequence similarity to Aminipila butyrica DSM 103574T (95.69%). The G+C content of its genomic DNA was 43.39 mol%. The cells were Gram-stain-negative, slightly curved rods with flagella. Optimum growth was observed at 37 °C, pH 6.5 and without extra addition of NaCl. Strain JN-18Tutilized amino acids (l-alanine, l-arginine, l-asparagine, l-lysine, l-methionine, l-serine and l-threonine), malate and pyruvate, and used l-arginine and l-lysine to produce acetate, butyrate, H2, and CO2. The major cellular fatty acids of strain JN-18T were C14:0, C16:0 DMA and C18:1 cis-9 DMA. The carbohydrate composition of the cell wall predominantly included galactose, glucose and rhamnose. Based on its phylogenetic, phenotypic, physiological and biochemical characteristics, strain JN-18T was classified as a representative of a novel species within the genus Aminipila, for which the name Aminipila luticellarii sp. nov. is proposed. The type strain is JN-18T (=CCAM 412T=JCM 39126T).
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Affiliation(s)
- Zhixian Wei
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
| | - Shichun Ma
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
| | - Rui Chen
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
| | - Weidong Wu
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
| | - Hui Fan
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
| | - Lirong Dai
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
| | - Yu Deng
- Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China.,Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture and Rural Affairs, Chengdu 610041, PR China
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37
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Zou W, Ye G, Liu C, Zhang K, Li H, Yang J. Comparative genome analysis of Clostridium beijerinckii strains isolated from pit mud of Chinese strong flavor baijiu ecosystem. G3 (BETHESDA, MD.) 2021; 11:6364901. [PMID: 34542586 PMCID: PMC8527462 DOI: 10.1093/g3journal/jkab317] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Accepted: 08/26/2021] [Indexed: 12/24/2022]
Abstract
Clostridium beijerinckii is a well-known anaerobic solventogenic bacterium which inhabits a wide range of different niches. Previously, we isolated five butyrate-producing C. beijerinckii strains from pit mud (PM) of strong-flavor baijiu (SFB) ecosystems. Genome annotation of the five strains showed that they could assimilate various carbon sources as well as ammonium to produce acetate, butyrate, lactate, hydrogen, and esters but did not produce the undesirable flavors isopropanol and acetone, making them useful for further exploration in SFB production. Our analysis of the genomes of an additional 233 C. beijerinckii strains revealed an open pangenome based on current sampling and will likely change with additional genomes. The core genome, accessory genome, and strain-specific genes comprised 1567, 8851, and 2154 genes, respectively. A total of 298 genes were found only in the five C. beijerinckii strains from PM, among which only 77 genes were assigned to Clusters of Orthologous Genes categories. In addition, 15 transposase and 12 phage integrase families were found in all five C. beijerinckii strains from PM. Between 18 and 21 genome islands were predicted for the five C. beijerinckii genomes. The existence of a large number of mobile genetic elements indicated that the genomes of the five C. beijerinckii strains evolved with the loss or insertion of DNA fragments in the PM of SFB ecosystems. This study presents a genomic framework of C. beijerinckii strains from PM that could be used for genetic diversification studies and further exploration of these strains.
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Affiliation(s)
- Wei Zou
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin, Sichuan 644005, China
| | - Guangbin Ye
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin, Sichuan 644005, China
| | - Chaojie Liu
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin, Sichuan 644005, China
| | - Kaizheng Zhang
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin, Sichuan 644005, China
| | - Hehe Li
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jiangang Yang
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin, Sichuan 644005, China
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38
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Deng Y, Huang D, Han B, Ning X, Yu D, Guo H, Zou Y, Jing W, Luo H. Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu. Front Microbiol 2021; 12:688981. [PMID: 34630343 PMCID: PMC8494108 DOI: 10.3389/fmicb.2021.688981] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 07/05/2021] [Indexed: 12/21/2022] Open
Abstract
Daqu is an important saccharifying and fermenting agent. It provides various microorganisms and enzymes for the fermentation of Baijiu and plays a vital role in the formation of Baijiu flavor. However, it is difficult to obtain information on microbial growth and metabolism in time for Daqu production. Therefore, the “Qu Xiang” obtained by smelling is an important index in the traditional production process to evaluate the microbial fermentation in the process of Daqu-making, “Qu Xiang” mainly represents the volatile flavor compounds in Daqu. The microbial diversity and volatile metabolites on 0, 6, 16, and 29 days of the fermentation process were measured using high-throughput sequencing and gas chromatography–mass spectrometry. Significant differences were found in the composition of the microbial community. Pseudomonas, Weissella, Bacillus, and Pelomonas were the main bacterial genera. Alternaria, Rhizopus, and Pichia are the main fungal genera. A total of 32 differential volatile metabolites were detected in samples at four time points using differential metabolic analysis. The correspondence of prevailing microorganisms with differential metabolites distinguished by Spearman correlation and two-way orthogonal partial least square analysis show that Saccharopolyspora exhibited a significant connection for the 12 differential metabolites. A significant positive correlation was observed between Rhizomucor and 13 different metabolites. These findings further understanding of the metabolism of microorganisms in Daqu fermentation and also help to control the microorganisms in the Daqu-making process, to obtain more stable Baijiu products.
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Affiliation(s)
- Yuke Deng
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China
| | - Dan Huang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China.,Key Laboratory of Brewing Biotechnology and Application, Sichuan Province, Sichuan University of Science and Engineering, Zigong, China
| | - Baolin Han
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China.,Key Laboratory of Brewing Biotechnology and Application, Sichuan Province, Sichuan University of Science and Engineering, Zigong, China
| | - Xinqian Ning
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China.,Key Laboratory of Brewing Biotechnology and Application, Sichuan Province, Sichuan University of Science and Engineering, Zigong, China
| | - Dong Yu
- Sichuan Tuopai Shede Liquor Co., Ltd., Suining, Sichuan
| | - Huixiang Guo
- Sichuan Tuopai Shede Liquor Co., Ltd., Suining, Sichuan
| | - Yufang Zou
- Sichuan Tuopai Shede Liquor Co., Ltd., Suining, Sichuan
| | - Wen Jing
- Sichuan Tuopai Shede Liquor Co., Ltd., Suining, Sichuan
| | - Huibo Luo
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China.,Key Laboratory of Brewing Biotechnology and Application, Sichuan Province, Sichuan University of Science and Engineering, Zigong, China
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39
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Yan Q, Zhang K, Zou W, Hou Y. Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.669] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Qin Yan
- Bioengineering College Sichuan University of Science & Engineering Zigong Sichuan 643000 China
| | - Kaizheng Zhang
- Bioengineering College Sichuan University of Science & Engineering Zigong Sichuan 643000 China
| | - Wei Zou
- Bioengineering College Sichuan University of Science & Engineering Zigong Sichuan 643000 China
| | - Yaochuan Hou
- Bioengineering College Sichuan University of Science & Engineering Zigong Sichuan 643000 China
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Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu. Appl Environ Microbiol 2021; 87:e0088521. [PMID: 34160281 PMCID: PMC8357292 DOI: 10.1128/aem.00885-21] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
The mud cellar creates a unique microenvironment for the fermentation of strong-flavor baijiu (SFB). Recent research and long-term practice have highlighted the key roles of microbes inhabiting pit mud in the formation of SFB’s characteristic flavor. A positive correlation between the quality of SFB and cellar age was extracted from practice; however, the evolutionary patterns of pit mud microbiome and driving factors remain unclear. Here, based on the variation regularity analysis of microbial community structure and metabolites of samples from cellars of different ages (∼30/100/300 years), we further investigated the effects of lactate and acetate (main microbial metabolites in fermented grains) on modulating the pit mud microbiome. Esters (50.3% to 64.5%) dominated the volatile compounds identified in pit mud, and contents of the four typical acids (lactate, hexanoate, acetate, and butyrate) increased with cellar age. Bacteria (9.5 to 10.4 log10 [lg] copies/g) and archaea (8.3 to 9.1 lg copies/g) mainly constituted pit mud microbiota, respectively dominated by Clostridia (39.7% to 81.2%) and Methanomicrobia (32.8% to 92.9%). An upward trend with cellar age characterized the relative and absolute abundance of the most predominant bacterial and archaeal genera, Caproiciproducens and Methanosarcina. Correlation analysis revealed significantly (P < 0.05) positive relationships between the two genera and major metabolites. Anaerobic fermentation with acetate and lactate as carbon sources enhanced the enrichment of Clostridia, and furthermore, the relative abundance of Caproiciproducens (40.9%) significantly increased after 15-day fed-batch fermentation with lactate compared with the initial pit mud (0.22%). This work presents a directional evolutionary pattern of pit mud microbial consortia and provides an alternative way to accelerate the enrichment of functional microbes. IMPORTANCE The solid-state anaerobic fermentation in a mud cellar is the most typical feature of strong-flavor baijiu (SFB). Metabolites produced by microbes inhabiting pit mud are crucial to create the unique flavor of SFB. Accordingly, craftspeople have always highlighted the importance of the pit mud microbiome and concluded by centuries of practice that the production rate of high-quality baijiu increases with cellar age. To deepen the understanding of the pit mud microbiome, we determined the microbial community and metabolites of different-aged pit mud, inferred the main functional groups, and explored the forces driving the microbial community evolution through metagenomic, metabolomic, and multivariate statistical analyses. The results showed that the microbial consortia of pit mud presented a regular and directional evolutionary pattern under the impact of continuous batch-to-batch brewing activities. This work provides insight into the key roles of the pit mud microbiome in SFB production and supports the production optimization of high-quality pit mud.
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Hong J, Zhao D, Sun B. Research Progress on the Profile of Trace Components in Baijiu. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1936001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Jiaxin Hong
- Beijing Laboratory of Food Quality and Safety, School of Light Industry, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Dongrui Zhao
- Beijing Laboratory of Food Quality and Safety, School of Light Industry, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- Beijing Laboratory of Food Quality and Safety, School of Light Industry, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing Technology and Business University, Beijing, China
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Hao F, Tan Y, Lv X, Chen L, Yang F, Wang H, Du H, Wang L, Xu Y. Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu. Front Microbiol 2021; 12:669201. [PMID: 34025626 PMCID: PMC8139626 DOI: 10.3389/fmicb.2021.669201] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Accepted: 04/01/2021] [Indexed: 01/11/2023] Open
Abstract
The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In this paper, high-throughput sequencing was used to reveal the dominant microorganisms and the evolution process of microbial community structure in the initial fermentation of Maotai-flavor Baijiu. The correlation analysis was carried out for the relationship between physicochemical factors and fermented microbes. The results showed that microorganisms were obviously enriched and the diversity of bacteria and fungi showed a downward trend during the heap fermentation process of Maotai-flavor Baijiu. However, the diversity of fungi in the pit fermentation process increased. Generally, Lactobacillus, Pichia, and Saccharomyces were the dominant microorganisms in the initial fermentation of Maotai-flavor Baijiu. According to the redundancy analysis, we found that reducing sugar was the key driving factor for microbial succession in the heap fermentation, while acidity, alcohol, and temperature were the main driving forces in pit fermentation. This study revealed the microbial succession and its related environmental factors in the initial fermentation of Maotai-flavor Baijiu, which will enrich our knowledge of the mechanism of solid-state liquor fermentation.
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Affiliation(s)
- Fei Hao
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Yuwei Tan
- Key Laboratory of Industrial Biotechnology, Center for Brewing Science and Enzyme Technology, Ministry of Education, Jiangnan University, Wuxi, China
| | - Xibin Lv
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | | | - Fan Yang
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Heyu Wang
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Hai Du
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Li Wang
- Kweichow Moutai Group, Guizhou, China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology, Center for Brewing Science and Enzyme Technology, Ministry of Education, Jiangnan University, Wuxi, China
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43
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Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China. 3 Biotech 2021; 11:224. [PMID: 33968569 DOI: 10.1007/s13205-021-02779-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Accepted: 04/05/2021] [Indexed: 10/21/2022] Open
Abstract
The microbial community structure and succession regularity of six key periods during high-temperature Daqu production were revealed using high-throughput sequencing to explore the factors affecting the flavor formation of Northern Jiang-flavored Baijiu technology. The results showed that among the six Daqu samples, the bacteria mainly included Firmicutes, Actinobacteriota, and Proteobacteria, of which Proteobacteria was the most dominant. The primary fungus was Ascomycota. At the genus level, the primary bacterial groups were Lactobacillus, Weissella, Bacillus, Delftia, Achromobacter, Saccharopolyspora, Thermoactinomyces, Scopulibacillus, Pseudomonas, and Stenotrophomonas. The main fungal groups in the Daqu were Wickerhamomyces, Saccharomycopsis, Thermoascus, and Thermomyces. During the initial stage of Daqu production, the dominant bacteria were Lactobacillus (20.07%) and Weissella (48.30%). As the fermentation temperature of the Daqu increased, Achromobacter, Stenotrophomonas, and Delftia became the dominant bacteria during the first Daqu flipping period, the second Daqu flipping period, and the dry-fire period. During these three periods, many bacteria were eliminated, decreasing the bacterial diversity, while a decline in temperature was evident during the Daqu exit period. After adapting to the high-temperature environment, the accumulation of Saccharopolyspora (22.07%), Thermoactinomyces (16.73%), Scopulibacillus (27.13%), Kroppenstedtia (9.03%), and Bacillus (6.97%) increased the bacterial diversity during the Daqu exit period. Wickerhamomyces (83.47%) represented the main dominant fungus during the initial production stage but were eliminated with increased temperature. Furthermore, a higher temperature increased the abundance of Saccharomycopsis and Thermoascus, while Thermomyces gradually accumulated in the D, E, and F samples. Thermomyces (79.90%) and Thermoascus (13.83%) became the dominant fungi during the Daqu exit period. In this study, high-throughput sequencing technology was used to reveal the microbial diversity during the high-temperature Daqu production process of Northern Jiang-flavored Baijiu. This provided a scientific basis for improving the production process of this product in the future. Therefore, understanding the formation of the flavor substances and the related microorganisms in Northern Jiang-flavored Baijiu can provide guidance for using them to manipulate the preparation process while implementing microbial control and improving the production procedures. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-021-02779-8.
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Gao J, Liu G, Li A, Liang C, Ren C, Xu Y. Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110442] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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45
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Du Y, Zou W, Zhang K, Ye G, Yang J. Advances and Applications of Clostridium Co-culture Systems in Biotechnology. Front Microbiol 2020; 11:560223. [PMID: 33312166 PMCID: PMC7701477 DOI: 10.3389/fmicb.2020.560223] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Accepted: 10/20/2020] [Indexed: 01/09/2023] Open
Abstract
Clostridium spp. are important microorganisms that can degrade complex biomasses such as lignocellulose, which is a widespread and renewable natural resource. Co-culturing Clostridium spp. and other microorganisms is considered to be a promising strategy for utilizing renewable feed stocks and has been widely used in biotechnology to produce bio-fuels and bio-solvents. In this review, we summarize recent progress on the Clostridium co-culture system, including system unique advantages, composition, products, and interaction mechanisms. In addition, biochemical regulation and genetic modifications used to improve the Clostridium co-culture system are also summarized. Finally, future prospects for Clostridium co-culture systems are discussed in light of recent progress, challenges, and trends.
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Affiliation(s)
- Yuanfen Du
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China.,Research Laboratory of Baijiu Resource Microorgannisms and Big Data, Sichuan University of Science and Engineering, Yibin, China
| | - Wei Zou
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China.,Research Laboratory of Baijiu Resource Microorgannisms and Big Data, Sichuan University of Science and Engineering, Yibin, China
| | - Kaizheng Zhang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Guangbin Ye
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Jiangang Yang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
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46
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Zou W, Ye G, Zhang K, Yang H, Yang J. Analysis of the core genome and pangenome of Clostridium butyricum. Genome 2020; 64:51-61. [PMID: 33105087 DOI: 10.1139/gen-2020-0072] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Clostridium butyricum is an anaerobic bacterium that inhabits broad niches. Clostridium butyricum is known for its production of butyrate, 1,3-propanediol, and hydrogen. This study aimed to present a comparative pangenome analysis of 24 strains isolated from different niches. We sequenced and annotated the genome of C. butyricum 3-3 isolated from the Chinese baijiu ecosystem. The pangenome of C. butyricum was open. The core genome, accessory genome, and strain-specific genes comprised 1011, 4543, and 1473 genes, respectively. In the core genome, Carbohydrate metabolism was the largest category, and genes in the biosynthetic pathway of butyrate and glycerol metabolism were conserved (in the core or soft-core genome). Furthermore, the 1,3-propanediol operon existed in 20 strains. In the accessory genome, numerous mobile genetic elements belonging to the Replication, recombination, and repair (L) category were identified. In addition, genome islands were identified in all 24 strains, ranging from 2 (strain KNU-L09) to 53 (strain SU1), and phage sequences were found in 17 of the 24 strains. This study provides an important genomic framework that could pave the way for the exploration of C. butyricum and future studies on the genetic diversification of C. butyricum.
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Affiliation(s)
- Wei Zou
- College of Bioengineering, Sichuan University of Science & Engineering, 188, University town, Lingang District, Yibin, Sichuan 644005, China.,Research Laboratory of Baijiu Resource Microorganisms and Big data, Sichuan University of Science & Engineering, 188 University town, Lingang District, Yibin, Sichuan 644005, China
| | - Guangbin Ye
- College of Bioengineering, Sichuan University of Science & Engineering, 188, University town, Lingang District, Yibin, Sichuan 644005, China
| | - Kaizheng Zhang
- College of Bioengineering, Sichuan University of Science & Engineering, 188, University town, Lingang District, Yibin, Sichuan 644005, China
| | - Haiquan Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jiangang Yang
- College of Bioengineering, Sichuan University of Science & Engineering, 188, University town, Lingang District, Yibin, Sichuan 644005, China
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47
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Deng Y, Xiong A, Zhao K, Hu Y, Kuang B, Xiong X, Yang Z, Yu Y, Zheng Q. Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu. Sci Rep 2020; 10:17169. [PMID: 33051575 PMCID: PMC7555894 DOI: 10.1038/s41598-020-74423-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Accepted: 10/01/2020] [Indexed: 11/24/2022] Open
Abstract
The influence of oxidation and esterification on the ester balance of aged Baijiu and methodology for the rational design of liquor flavors to optimize the practice of Baijiu production are not completely understood. We investigated the influence of ester balance on the flavor compounds of aged Baijiu by conducting constituent analysis of Baijiu from different aging times (0, 1, 2, 3, 4, 5, and 10 years). The changes of the main flavor compounds in the aging process were determined, and the correlations among different chemical reactions, such as oxidation, hydrolysis, and esterification, were systematically expounded. Furthermore, cluster analysis of the heat map indicated significant differences between aged Baijiu and new Baijiu and recommended a suitable aging time of 2–3 years.
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Affiliation(s)
- Yonghui Deng
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Ayuan Xiong
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Kun Zhao
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Yaru Hu
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Bisheng Kuang
- Xiangjiao Institute for Liquor Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Xiang Xiong
- Xiangjiao Institute for Liquor Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Zhilong Yang
- Xiangjiao Institute for Liquor Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Yougui Yu
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China. .,Xiangjiao Institute for Liquor Engineering, Shaoyang University, Shaoyang, 422000, China. .,Hunan Province Key Laboratory of New Technology and Application of Ecological Baijiu Production, Shaoyang University, Shaoyang, 422000, China.
| | - Qing Zheng
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China. .,Xiangjiao Institute for Liquor Engineering, Shaoyang University, Shaoyang, 422000, China. .,Hunan Province Key Laboratory of New Technology and Application of Ecological Baijiu Production, Shaoyang University, Shaoyang, 422000, China.
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48
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Guan T, Lin Y, Chen K, Ou M, Zhang J. Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu. Front Microbiol 2020; 11:2090. [PMID: 33013762 PMCID: PMC7509048 DOI: 10.3389/fmicb.2020.02090] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Accepted: 08/08/2020] [Indexed: 12/16/2022] Open
Abstract
Spontaneous solid-state fermentation (SSF) of Chinese Baijiu involves diverse microbes from Daqu and pit mud (PM). Given that the transfer of interphase microflora during the fermentation is a continuous and dynamic process, longitudinal studies are essential to provide ecological insights into community stability and response to consecutive disturbances in the process. In this context, this study aimed to generate a comprehensive longitudinal characterization of the microbiota during the fermentation processes of Chinese strong-flavor Baijiu (CSFB) differing in cellar ages with consideration for potential relation to physicochemical variables. The microecology variations observed during the 6-years cellar SSF (SCSSF) and 30-years cellar SSF (TCSSF) processes reveal that fungal composition contributes to a larger extent than bacterial composition to such variations. Orders of Lactobacillales, Anaerolineales, Enterobacteriales, Bacillales, Eurotiales, and Saccharomycetales dominated (average relative abundances >10%) the microbiota in both SCSSF and TCSSF processes but with a different percentage in the operational taxonomic unit (out) abundances. Compared with the SCSSF process, TCSSF possessed slower microbial succession rates, which were in accordance with the profile of physicochemical properties. From a network perspective, the microbial community structure observed in the TCSSF processes was more stable than that in the SCSSF. This may benefit from the milder physicochemical conditions of the TCSSF processes, especially the temperature, which is also more beneficial to the growth of some groups that have negative effects on fermentation, such as Staphylococcus, Pseudomonas, and Acinetobacter.
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Affiliation(s)
- Tongwei Guan
- College of Food and Biological Engineering, Xihua University, Chengdu, China
| | - Yijin Lin
- College of Food and Biological Engineering, Xihua University, Chengdu, China
| | - Kebao Chen
- College of Food and Biological Engineering, Xihua University, Chengdu, China
| | - Mengying Ou
- College of Food and Biological Engineering, Xihua University, Chengdu, China
| | - Jiaxu Zhang
- Chengdu Shuzhiyuan of Liquor Co., Ltd., Chengdu, China
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Analysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109620] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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50
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Xiong A, Zhao K, Hu Y, Yang G, Kuang B, Xiong X, Yang Z, Yu Y, Zheng Q. Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit. ACS OMEGA 2020; 5:18349-18355. [PMID: 32743210 PMCID: PMC7391936 DOI: 10.1021/acsomega.0c02090] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 07/06/2020] [Indexed: 05/23/2023]
Abstract
Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample are confirmed by the component analysis (e.g., gas chromatograph), and the effect of electrochemical oxidization treatment on the overall properties of typical Chinese liquor (Baijiu) is investigated. The key finding is that high oxidative potential can be used to catalyze the oxidation of alcohols, and the reaction rate is dramatically faster than that in the process of natural aging. The present study reveals the influence of electrochemical oxidation on the contents of compounds (particularly, the alcohols) in Baijiu and offers a perspective into the utilization of electrochemical oxidization treatment as an alternative strategy for artificial maturation of Baijiu.
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Affiliation(s)
- Ayuan Xiong
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Kun Zhao
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Yaru Hu
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Guoping Yang
- Jiangxi
Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, Nanchang 330013, China
| | - Bisheng Kuang
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Xiang Xiong
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Zhilong Yang
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Yougui Yu
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Qing Zheng
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
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