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Lanfranchi A, Desmond-Le Quéméner E, Magdalena JA, Cavinato C, Trably E. Conversion of wine lees and waste activated sludge into caproate and heptanoate: Thermodynamic and microbiological insights. BIORESOURCE TECHNOLOGY 2024:131126. [PMID: 39029767 DOI: 10.1016/j.biortech.2024.131126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 06/27/2024] [Accepted: 07/16/2024] [Indexed: 07/21/2024]
Abstract
In this study, wine lees and waste activated sludge (WAS) were co-fermented for the first time in a 4:1 ratio (COD basis) at 20, 40, 70 and 100 gCOD/L, in batch at 37 °C and pH 7.0. The substrates were successfully converted to caproate (C6) and heptanoate (C7) with a high selectivity (40.2 % at 40 gCOD/L). The rapidly-growing chain-elongating microbiome was enriched inClostridiaceaeandOscillospiraceae, representing together 3.4-8.8 % of the community. Substrate concentrations higher than 40 gCOD/L negatively affected C6 and C7 selectivities and yields, probably due to microbial inhibition by high ethanol concentrations (15.82-22.93 g/L). At 70 and 100 gCOD/L, chain elongation shifted from ethanol-based to lactate-based, with a microbiome enriched in the lactic acid bacteriaRoseburia intestinalis(27.3 %) andEnterococcus hirae(13.8 %). The partial pressure of H2(pH2) was identified by thermodynamic analysis as a fundamental parameter for controlling ethanol oxidation and improving C6 and C7 selectivities.
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Affiliation(s)
- A Lanfranchi
- INRAE, Univ Montpellier, LBE, 102 Avenue Des Etangs, 11100 Narbonne, France; Dipartimento di Scienze Ambientali, Informatica e Statistica, Università Ca' Foscari Venezia, Mestre 30174, Italy.
| | | | - J A Magdalena
- INRAE, Univ Montpellier, LBE, 102 Avenue Des Etangs, 11100 Narbonne, France; Vicerrectorado de Investigación Y Transferencia de La Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - C Cavinato
- Dipartimento di Scienze Ambientali, Informatica e Statistica, Università Ca' Foscari Venezia, Mestre 30174, Italy
| | - E Trably
- INRAE, Univ Montpellier, LBE, 102 Avenue Des Etangs, 11100 Narbonne, France
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2
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Chen C, Yang H, Zhang K, Ye G, Luo H, Zou W. Revealing microbiota characteristics and predicting flavor-producing sub-communities in Nongxiangxing baijiu pit mud through metagenomic analysis and metabolic modeling. Food Res Int 2024; 188:114507. [PMID: 38823882 DOI: 10.1016/j.foodres.2024.114507] [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: 01/27/2024] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The microorganisms of the pit mud (PM) of Nongxiangxing baijiu (NXXB) have an important role in the synthesis of flavor substances, and they determine attributes and quality of baijiu. Herein, we utilize metagenomics and genome-scale metabolic models (GSMMs) to investigate the microbial composition, metabolic functions in PM microbiota, as well as to identify microorganisms and communities linked to flavor compounds. Metagenomic data revealed that the most prevalent assembly of bacteria and archaea was Proteiniphilum, Caproicibacterium, Petrimonas, Lactobacillus, Clostridium, Aminobacterium, Syntrophomonas, Methanobacterium, Methanoculleus, and Methanosarcina. The important enzymes ofPMwere in bothGH and GT familymetabolism. A total of 38 high-quality metagenome-assembled genomes (MAGs) were obtained, including those at the family level (n = 13), genus level (n = 17), and species level (n = 8). GSMMs of the 38 MAGs were then constructed. From the GSMMs, individual and community capabilities respectively were predicted to be able to produce 111 metabolites and 598 metabolites. Twenty-three predicted metabolites were consistent with the metabonomics detected flavors and served as targets. Twelve sub-community of were screened by cross-feeding of 38 GSMMs. Of them, Methanobacterium, Sphaerochaeta, Muricomes intestini, Methanobacteriaceae, Synergistaceae, and Caloramator were core microorganisms for targets in each sub-community. Overall, this study of metagenomic and target-community screening could help our understanding of the metabolite-microbiome association and further bioregulation of baijiu.
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Affiliation(s)
- Cong Chen
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644005, China
| | - Haiquan Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Kaizheng Zhang
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644005, China
| | - Guangbin Ye
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644005, China
| | - Huibo Luo
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, Sichuan 644005, China
| | - Wei Zou
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644005, China; Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, Sichuan 644005, China.
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3
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Wan Y, Huang J, Tang Q, Zhang S, Qin H, Dong Y, Wang X, Qiu C, Huang M, Zhang Z, Zhang Y, Zhou R. Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains. Foods 2024; 13:1597. [PMID: 38890826 PMCID: PMC11171501 DOI: 10.3390/foods13111597] [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: 04/12/2024] [Revised: 05/14/2024] [Accepted: 05/19/2024] [Indexed: 06/20/2024] Open
Abstract
Elevating the flavor profile of strong flavors Baijiu has always been a focal point in the industry, and pit mud (PM) serves as a crucial flavor contributor in the fermentation process of the fermented grains (FG). This study investigated the influence of wheat flour and bran (MC and FC) as PM culture enrichment media on the microbiota and metabolites of FG, aiming to inform strategies for improving strong-flavor Baijiu flavor. Results showed that adding PM cultures to FG significantly altered its properties: FC enhanced starch degradation to 51.46% and elevated reducing sugar content to 1.60%, while MC increased acidity to 2.11 mmol/10 g. PM cultures also elevated FG's ester content, with increases of 0.36 times for MC-FG60d and 1.48 times for FC-FG60d compared to controls, and ethyl hexanoate rising by 0.91 times and 1.39 times, respectively. Microbial analysis revealed that Lactobacillus constituted over 95% of the Abundant bacteria community, with Kroppenstedtia or Bacillus being predominant among Rare bacteria. Abundant fungi included Rasamsonia, Pichia, and Thermomyces, while Rare fungi consisted of Rhizopus and Malassezia. Metagenomic analysis revealed bacterial dominance, primarily consisting of Lactobacillus and Acetilactobacillus (98.80-99.40%), with metabolic function predictions highlighting genes related to metabolism, especially in MC-FG60d. Predictions from PICRUSt2 suggested control over starch, cellulose degradation, and the TCA cycle by fungal subgroups, while Abundant fungi and bacteria regulated ethanol and lactic acid production. This study highlights the importance of PM cultures in the fermentation process of FG, which is significant for brewing high-quality, strong-flavor Baijiu.
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Affiliation(s)
- Yingdong Wan
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Y.W.); (J.H.); (Q.T.); (Z.Z.); (Y.Z.)
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Y.W.); (J.H.); (Q.T.); (Z.Z.); (Y.Z.)
| | - Qiuxiang Tang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Y.W.); (J.H.); (Q.T.); (Z.Z.); (Y.Z.)
| | - Suyi Zhang
- Luzhou Lao Jiao Co., Ltd., Luzhou 646699, China; (S.Z.); (H.Q.); (Y.D.); (X.W.); (C.Q.); (M.H.)
| | - Hui Qin
- Luzhou Lao Jiao Co., Ltd., Luzhou 646699, China; (S.Z.); (H.Q.); (Y.D.); (X.W.); (C.Q.); (M.H.)
| | - Yi Dong
- Luzhou Lao Jiao Co., Ltd., Luzhou 646699, China; (S.Z.); (H.Q.); (Y.D.); (X.W.); (C.Q.); (M.H.)
| | - Xiaojun Wang
- Luzhou Lao Jiao Co., Ltd., Luzhou 646699, China; (S.Z.); (H.Q.); (Y.D.); (X.W.); (C.Q.); (M.H.)
| | - Chuanfeng Qiu
- Luzhou Lao Jiao Co., Ltd., Luzhou 646699, China; (S.Z.); (H.Q.); (Y.D.); (X.W.); (C.Q.); (M.H.)
| | - Mengyang Huang
- Luzhou Lao Jiao Co., Ltd., Luzhou 646699, China; (S.Z.); (H.Q.); (Y.D.); (X.W.); (C.Q.); (M.H.)
| | - Zhu Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Y.W.); (J.H.); (Q.T.); (Z.Z.); (Y.Z.)
| | - Yi Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Y.W.); (J.H.); (Q.T.); (Z.Z.); (Y.Z.)
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Y.W.); (J.H.); (Q.T.); (Z.Z.); (Y.Z.)
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Cheng W, Chen X, Xue X, Lan W, Zeng H, Li R, Pan T, Li N, Gong Z, Yang H. Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu. Foods 2024; 13:203. [PMID: 38254504 PMCID: PMC10814010 DOI: 10.3390/foods13020203] [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: 12/07/2023] [Revised: 12/25/2023] [Accepted: 12/29/2023] [Indexed: 01/24/2024] Open
Abstract
The microbial composition and volatile components of fermented grains (FG) and pit mud (PM) are crucial for the quality and flavor of compound-flavor baijiu (CFB). The physicochemical indices, culturable microorganisms, microbial communities, and volatile components of FG and PM were analyzed and correlated in our research. Considering FG and PM, amplicon sequencing was used to analyze the microbial community and the volatile components were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME). For FG, redundancy analysis and correlation perfume Circos were used to clarify the correlations between the dominant microbial community and volatile components. The results showed that Aspergillus, Pichia, and Rhizopus were the main fungal microflora in FG and PM, whereas Lactobacillus and Bacillus were the dominant bacteria in FG, and Methanosarcina and Clostridium sensu stricto 12 were the dominant bacteria in the PM. The microbial community and volatile compounds in the CB sampled from the bottom layers of the FG were greatly affected by those in the PM. There were 32 common volatile components in CB and PM. For FG, most of the volatile components were highly correlated with Lactobacillus, Bacillus, Aspergillus, Pichia, and Monascus, which includes alcohols, acids and esters. This study reveals correlations between microbial composition, volatile components, and the interplay of FG and PM, which are conducive to optimizing the fermentation process and improving the quality of CFB base.
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Affiliation(s)
- Wei Cheng
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang 236023, China; (X.X.); (T.P.); (N.L.); (Z.G.); (H.Y.)
| | - Xuefeng Chen
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;
| | - Xijia Xue
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang 236023, China; (X.X.); (T.P.); (N.L.); (Z.G.); (H.Y.)
| | - Wei Lan
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang 236037, China;
| | - Huawei Zeng
- School of Life Sciences, Huaibei Normal University, Huaibei 235000, China;
| | - Ruilong Li
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang 236037, China;
| | - Tianquan Pan
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang 236023, China; (X.X.); (T.P.); (N.L.); (Z.G.); (H.Y.)
| | - Na Li
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang 236023, China; (X.X.); (T.P.); (N.L.); (Z.G.); (H.Y.)
| | - Zilu Gong
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang 236023, China; (X.X.); (T.P.); (N.L.); (Z.G.); (H.Y.)
| | - Hongwen Yang
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang 236023, China; (X.X.); (T.P.); (N.L.); (Z.G.); (H.Y.)
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5
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Mei JL, Chai LJ, Zhong XZ, Lu ZM, Zhang XJ, Wang ST, Shen CH, Shi JS, Xu ZH. Microbial biogeography of pit mud from an artificial brewing ecosystem on a large time scale: all roads lead to Rome. mSystems 2023; 8:e0056423. [PMID: 37768045 PMCID: PMC10654081 DOI: 10.1128/msystems.00564-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 08/09/2023] [Indexed: 09/29/2023] Open
Abstract
IMPORTANCE Baijiu is a typical example of how humans employ microorganisms to convert grains into new flavors. Mud cellars are used as the fermentation vessel for strong-flavor Baijiu (SFB) to complete the decomposition process of grains. The typical flavor of SFB is mainly attributed to the metabolites of the pit mud microbiome. China has a large number of SFB-producing regions. Previous research revealed the temporal profiles of the pit mud microbiome in different geographical regions. However, each single independent study rarely yields a thorough understanding of the pit mud ecosystem. Will the pit mud microbial communities in different production regions exhibit similar succession patterns and structures under the impact of the brewing environment? Hence, we conducted research in pit mud microbial biogeography to uncover the impact of specific environment on the microbial community over a long time scale.
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Affiliation(s)
- Jun-Lan Mei
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Li-Juan Chai
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xiao-Zhong Zhong
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhen-Ming Lu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xiao-Juan Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Song-Tao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Cai-Hong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Jin-Song Shi
- School of Life Science and Health Engineering, Jiangnan University, Wuxi, Jiangsu, China
| | - Zheng-Hong Xu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
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6
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Liu S, Ren D, Qin H, Yin Q, Yang Y, Liu T, Zhang S, Mao J. Exploring major variable factors influencing flavor and microbial characteristics of upper jiupei. Food Res Int 2023; 172:113057. [PMID: 37689852 DOI: 10.1016/j.foodres.2023.113057] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 09/11/2023]
Abstract
The flavor quality of jiupei gradually decreased with the increase of cellar height. In this study, high-throughput sequencing, metabolomics and HS-SPME-GC-MS techniques were used to explore the mechanism of flavor quality decline in upper jiupei in mud sealed cellars. The results showed the total content of flavor compounds increased from 1947.48 mg/L in top-site to 3855.51 mg/L in bottom of the cellar, and 19 differential flavor compounds were identified based on OPLS-DA, mainly including 12 esters such as ethyl hexanoate, ethyl butyrate, propyl hexanoate, hexyl caproate and 5 other substances such as caprylic acid, decanal and nonaldehyde. Lactobacillus, Prevotella and Methanobacterium were dominant genus of bacteria in all of cellars, while Thermomyces, Aspergillus, Pichia, Trichosporon and Rhizopus were the dominant genera of fungi. Oxygen was the key factor causing the quality heterogeneity of flavor substances and microbial communities in jiupei at different depths. Anaerobic micro-pressure sealed cellars (AMSC) method was developed and applied to jiupei fermentation, the difference in oxygen content between top site (5.90 ± 0.62 %) and bottom of the cellar (4.17 ± 0.75 %) in AMSC was smaller than that in mud sealed cellars, there were no significant differences in flavor substances content between top site and bottom of the cellar, and microbial communities showed no significant differences of the four-layer jiupei. This study provides a theoretical support for improving the flavor quality of upper jiupei.
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Affiliation(s)
- Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 312000, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dongliang Ren
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hui Qin
- Luzhou Laojiao Group Co. Ltd, Luzhou 646000, China
| | - Qianqian Yin
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yan Yang
- Luzhou Laojiao Group Co. Ltd, Luzhou 646000, China
| | - Tiantian Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Suyi Zhang
- Luzhou Laojiao Group Co. Ltd, Luzhou 646000, China.
| | - Jian Mao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 312000, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, Jiangsu 214122, China.
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7
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Guan T, Wu X, Hou R, Tian L, Huang Q, Zhao F, Liu Y, Jiao S, Xiang S, Zhang J, Li D, Luo J, Jin Z, He Z. Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain. Food Res Int 2023; 169:112885. [PMID: 37254333 DOI: 10.1016/j.foodres.2023.112885] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
Ethyl hexanoate and ethyl butyrate are essential to the flavor compounds in Nongxiangxing baijiu, but low levels of these two esters in upper fermented grains (FG) decreases the quality of upper distilled baijiu, representing the main challenge in Nongxiangxing baijiu production. This paper enhanced fermentation by inoculating functional Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis strains into upper FG. The results showed that the ethyl butyrate content in the upper FG increased significantly and the content of ethyl hexanoate did improve from the results of many determinations. High-throughput sequencing indicated that the dominant phyla in the FG were Firmicutes, Actinobacteriota, Proteobacteria, Ascomycota, and Basidiomycota. The canonical correspondence analysis (CCA) and person correlation network revealed the relationship between the microbial community, physicochemical environment, and flavor compounds. The temperature, oxygen, and acidity were closely related to the microbial community, while most flavor compounds were positively correlated with Caldicoprobacter, Caproiciproducens, Delftia, Hydrogenispora, Thermoactinomyces, Issatchenkia Bacillus, and Aspergillus. These results helped improve the quality of Nongxiangxing baijiu.
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Affiliation(s)
- Tongwei Guan
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China.
| | - Xiaotian Wu
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Rui Hou
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Lei Tian
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Qiao Huang
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Fan Zhao
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Ying Liu
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Shirong Jiao
- College of Food and Biological Engineering, Xihua University Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | | | - Jiaxu Zhang
- Chengdu Shuzhiyuan of Liquor Co., Ltd, Chengdu 611330, PR China
| | - Dong Li
- Chengdu Shuzhiyuan of Liquor Co., Ltd, Chengdu 611330, PR China
| | - Jing Luo
- Chengdu Shuzhiyuan of Liquor Co., Ltd, Chengdu 611330, PR China
| | - Zhengyu Jin
- School of Food and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Zongjun He
- Sichuan Tujiu Liquor Co., Ltd, Chengdu 637919, China
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8
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Zhou Z, Liu Z, Wen S, Ouyang G, Shen Y, Yang Q, Ren C, Xu Y. Rare short- and medium-chain fatty acid-producing anaerobes from raw soil play vital roles in formation of diverse flavour compounds of Jiangxiangxing Baijiu. Food Microbiol 2023; 112:104247. [PMID: 36906311 DOI: 10.1016/j.fm.2023.104247] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/17/2023] [Accepted: 02/23/2023] [Indexed: 02/27/2023]
Abstract
Pit mud is an essential habitat for diverse anaerobes, however, how pit mud of Jiangxiangxing Baijiu contributes to flavour is still unclear. The correlation between pit mud anaerobes and flavour compounds formation was investigated by analyzing flavour compounds and prokaryotic community of pit mud as well as fermented grains. Then scaling-down fermentation and culture-dependent approach were used to verify the effects of pit mud anaerobes on flavour compound formation. We found that short- and medium-chain fatty acids and alcohols, e.g., propionate, butyrate, caproate, 1-butanol, 1-hexanol, and 1-heptanol, were the vital flavour compounds produced by pit mud anaerobes. Pit mud anaerobes hardly migrated into fermented grains because of the low pH and low moisture of fermented grains. Therefore, the flavour compounds produced by pit mud anaerobes might enter fermented grains via volatilization. Moreover, enrichment culturing proved that raw soil was one of the sources for pit mud anaerobes, e.g., Clostridiumtyrobutyricum, Ruminococcaceae bacterium BL-4 and Caproicibacteriumamylolyticum. These rare short- and medium-chain fatty acid-producing anaerobes in raw soil can be enriched during Jiangxiangxing Baijiu fermentation. These findings clarified the role of pit mud during Jiangxiangxing Baijiu fermentation and revealed the key species involved in short- and medium-chain fatty acid-producing production.
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Affiliation(s)
- Zihan Zhou
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave., Wuxi, 214122, Jiangsu, China
| | - Zhihao Liu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave., Wuxi, 214122, Jiangsu, China
| | - Shangyu Wen
- Jingpai Maotai Town Liquor Co., Ltd., Zunyi, 564501, Guizhou, China
| | - Gaowei Ouyang
- Jingpai Maotai Town Liquor Co., Ltd., Zunyi, 564501, Guizhou, China
| | - Yongxiang Shen
- Jingpai Maotai Town Liquor Co., Ltd., Zunyi, 564501, Guizhou, China
| | - Qiang Yang
- Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, China
| | - Cong Ren
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave., Wuxi, 214122, Jiangsu, China.
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave., Wuxi, 214122, Jiangsu, China.
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9
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Luo Q, Zheng J, Zhao D, Liu D. Clostridium aromativorans sp. nov., isolated from pit mud used for producing Wuliangye baijiu. Antonie Van Leeuwenhoek 2023:10.1007/s10482-023-01841-0. [PMID: 37191874 DOI: 10.1007/s10482-023-01841-0] [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: 11/02/2022] [Accepted: 05/08/2023] [Indexed: 05/17/2023]
Abstract
A strictly anaerobic, gram-positive bacterium, designated as WLY-B-L2T, was isolated from pit mud of a fermentation pit located at Wuliangye 501# baijiu workshop in Yibin (Sichuan province, PR China). The strain was strictly anaerobic, Gram-positive with straight or somewhat rod shaped cells which were 0.5-0.7 μm wide and 1.7-3.1 μm long, arranged singly or in pairs. The strain can utilize D-galacturonic acid, methyl pyruvate, L-lactamine, L-alanyl - L-glutamine, L-alanyl - L-histidine, glycerol, pyruvate, L-alanyl - L-threonine, L-methionine, L-phenylalanine, L-valine + L-aspartic acid, L-serine, L-valine, and thymidine as carbon sources. Major cellular fatty acids are C16: 0 (24.6%), anteiso-C15: 0 (16.5%), and iso-C15: 0 (14.1%). Based on 16S rRNA gene sequence, WLY-B-L2T is most closely related to Clostridium luticellarii FW431T; they exhibit 97.42% 16S rRNA similarity. Additionally, the digital DNA-DNA hybridization (dDDH) value between them is 28.10%. WLY-B-L2T has a G + C content of 34.16 mol%. Based on the evidence presented here, WLY-B-L2T (CICC 25133T = JCM 35127T) is proposed as the type strain of a novel species, designated as Clostridium aromativorans sp. nov, that could produce butyric acid and volatile flavor components, such as ethyl valerate, ethyl acetate and 2-pentanone.
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Affiliation(s)
- Qingchun Luo
- Wuliangye Yibin Co., Ltd., Yibin, 644000, Sichuan, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, China
| | - Jia Zheng
- Wuliangye Yibin Co., Ltd., Yibin, 644000, Sichuan, China.
- Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry, Yibin, 644000, Sichuan, China.
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, 644007, China.
| | - Dong Zhao
- Wuliangye Yibin Co., Ltd., Yibin, 644000, Sichuan, China
- Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry, Yibin, 644000, Sichuan, China
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, 644007, China
| | - Duotao Liu
- Wuliangye Yibin Co., Ltd., Yibin, 644000, Sichuan, China
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, 644007, China
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10
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Hao S, Ren Q, Wang J, Li L, Huang M. Two novel Planococcus species isolated from baijiu pit mud with potential application in brewing. Front Microbiol 2023; 14:1139810. [PMID: 37250023 PMCID: PMC10213732 DOI: 10.3389/fmicb.2023.1139810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Accepted: 04/21/2023] [Indexed: 05/31/2023] Open
Abstract
Two novel Gram-positive bacteria, designated strains REN8T and REN14T, were isolated from baijiu pit mud in Sichuan Province, China. REN8T achieved the best growth at 37°C, a pH of 8.0, and a NaCl concentration of 2%, while REN14T displayed optimal growth at 37°C, a pH of 6.0, and a NaCl concentration of 1%. 16S rRNA and genomic phylogenetic analysis showed that REN8T and REN14T were clustered with the genus Planococcus. The genomic DNA G + C contents of REN8T and REN14T were 46.7 and 45.1 mol%, respectively. The dDDH and ANI values were 24.5 and 80.43% between REN8T and P. salinarum (the most closely related type strain) and 25.1 and 82.42% between REN14T and P. soli (the most closely related type strain). Genomic analysis showed that several carbohydrate-active enzymes and secondary metabolite gene clusters existed in REN8T and REN14T. Chemotaxonomic characteristics of REN8T and REN14T included major fatty acids, predominant menaquinones, and polar lipids, all of which were consistent with the genus Planococcus. Based on the polyphasic taxonomic method, these two strains represent two novel species of the genus Planococcus; the name Planococcus beigongshangi sp. nov. is proposed for the type strain REN8T (=JCM 33964T = GDMCC 1.2213T), and the name Planococcus beijingensis sp. nov. is proposed for the type strain REN14T (=JCM 34410T = GDMCC 1.2209T). The addition of REN8T and REN14T might improve the quality of huangjiu by considerably increasing the amino acid nitrogen content and acidity and decreasing the bioamine content, with no significant change in alcohol content.
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11
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Wen L, Yang L, Chen C, Li J, Fu J, Liu G, Kan Q, Ho CT, Huang Q, Lan Y, Cao Y. Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37068005 DOI: 10.1080/10408398.2023.2199425] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/18/2023]
Abstract
Fermented foods are important components of the human diet. There is increasing awareness of abundant nutritional and functional properties present in fermented foods that arise from the transformation of substrates by microbial communities. Thus, it is significant to unravel the microbial communities and mechanisms of characteristic flavor formation occurring during fermentation. There has been rapid development of high-throughput and other omics technologies, such as metaproteomics and metabolomics, and as a result, there is growing recognition of the importance of integrating these approaches. The successful applications of multi-omics approaches and bioinformatics analyses have provided a solid foundation for exploring the fermentation process. Compared with single-omics, multi-omics analyses more accurately delineate microbial and molecular features, thus they are more apt to reveal the mechanisms of fermentation. This review introduces fermented foods and an overview of single-omics technologies - including metagenomics, metatranscriptomics, metaproteomics, and metabolomics. We also discuss integrated multi-omics and bioinformatic analyses and their role in recent research progress related to fermented foods, as well as summarize the main potential pathways involved in certain fermented foods. In the future, multilayered analyses of multi-omics data should be conducted to enable better understanding of flavor formation mechanisms in fermented foods.
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Affiliation(s)
- Linfeng Wen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Lixin Yang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Cong Chen
- Guangdong Eco-engineering Polytechnic, Guangzhou, China
| | - Jun Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
- Guangdong Meiweixian Flavoring Foods Co., Ltd, Zhongshan, China
| | - Jiangyan Fu
- Guangdong Meiweixian Flavoring Foods Co., Ltd, Zhongshan, China
| | - Guo Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qixin Kan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
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12
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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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13
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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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14
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Xia Y, Luo H, Wu Z, Zhang W. Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation. Appl Microbiol Biotechnol 2022; 107:25-41. [DOI: 10.1007/s00253-022-12291-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 11/07/2022] [Accepted: 11/08/2022] [Indexed: 12/12/2022]
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15
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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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16
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Miao Z, Hao H, Yan R, Wang X, Wang B, Sun J, Li Z, Zhang Y, Sun B. Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud. Foods 2022; 11:foods11182922. [PMID: 36141055 PMCID: PMC9498905 DOI: 10.3390/foods11182922] [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: 08/17/2022] [Revised: 09/08/2022] [Accepted: 09/14/2022] [Indexed: 11/25/2022] Open
Abstract
Daqu provides functional microbiota and various nutrients for artificial pit mud (APM) cultivation. However, little is known about whether its attributes affect the microbiome and metabolome of APM. Here, two types of APM were manufactured by adding fortified Daqu (FD) and conventional Daqu (CD); they were comprehensively compared by polyphasic detection methods after being used for two years. The results showed that FD altered the prokaryotic communities rather than the fungal ones, resulting in increased archaea and Clostridium_sensu_stricto_12 and decreased eubacteria and Lactobacillus. Correlation analysis suggested that these variations in community structure promoted the formation of hexanoic acid, butyric acid, and the corresponding ethyl esters, whereas they inhibited that of lactic acid and ethyl lactate and thus improved the flavor quality of the APM. Notably, pH was the main driving factor for the bacterial community variation, and the total acid mediated the balance between the stochastic and the deterministic processes. Furthermore, the results of the network analysis and PICRUSt2 indicated that FD also enhanced the modularity and robustness of the co-occurrence network and the abundance of enzymes related to hexanoic acid and butyric acid production. Our study highlights the importance of Daqu attributes in APM cultivation, which are of great significance for the production of high-quality strong-flavor Baijiu.
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18
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Gao L, Zhou J, He G. Effect of microbial interaction on flavor quality in Chinese baijiu fermentation. Front Nutr 2022; 9:960712. [PMID: 35990321 PMCID: PMC9381987 DOI: 10.3389/fnut.2022.960712] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Accepted: 07/11/2022] [Indexed: 11/14/2022] Open
Abstract
Chinese baijiu brewing is an open, complex, and synergetic functional microbiota fermentation process. Microbial interaction is pivotal for the regulation of microbial structure and function in the brewing microecosystem, consequently affecting the flavor and quality of baijiu. This article mainly summarizes the effect of microbial interactions among functional microbiota on the growth performance, flavor formation, and safe quality of baijiu fermentation process. In addition, the review specifically emphasizes on the microbial interactions for the regulation of “Ethyl Caproate-Increasing and Ethyl Lactate-Decreasing” in Chinese strong-flavor baijiu. Furthermore, the construction of synthetic microbiota by metabolic characteristics of the functional microbes and their interactions for regulating and controlling flavor quality of Chinese baijiu is also reviewed and prospected.
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Affiliation(s)
- Lei Gao
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Jian Zhou
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China.,Engineering Research Center of Biomass Materials, Ministry of Education, Southwest University of Science and Technology, Mianyang, China
| | - Guiqiang He
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China.,Engineering Research Center of Biomass Materials, Ministry of Education, Southwest University of Science and Technology, Mianyang, China
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19
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Zhao L, Wu Y, Zhao Y, Li X, Zhang M, Li X, Ma J, Gu S. Deciphering the intra- and inter-kingdom networks of microbiota in the pit mud of Chinese strong-flavor liquor. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Zhang Z, Dong Y, Xiang F, Wang Y, Hou Q, Ni H, Cai W, Liu W, Yang S, Guo Z. Analysis of bacterial diversity and genetic evolution of Lacticaseibacillus paracasei isolates in fermentation pit mud. J Appl Microbiol 2022; 133:1821-1831. [PMID: 35802775 DOI: 10.1111/jam.15672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 04/13/2022] [Accepted: 06/14/2022] [Indexed: 11/30/2022]
Abstract
AIMS Since little is known about the genetic diversity of lactic acid bacteria (LAB) isolates from the fermentation pit mud (FPM), we sought to evaluate the bacterial structure, identify the LAB isolates and investigate the genotype and genetic diversity of the LAB isolates. METHODS AND RESULTS Using high-throughput MiSeq sequencing, we identified seven dominant bacterial genera in FPM. Lactobacillus had the highest abundance. We isolated 55 LAB strains. These isolates were all identified as Lacticaseibacillus paracasei. Using an extant multilocus sequence typing (MLST) scheme, isolates were assigned to 18 sequence types (STs) and three clonal complexes. ST1, the largest group, mainly comprised FPM isolates. Niche-specific ST2 to ST18 only contained FPM isolates. Isolates could be divided into four lineages, with most assigned to Lineage 1. Only one FPM isolate was classified as L. paracasei subsp. paracasei. Other isolates could not be classified at the subspecies level using the seven MLST loci. CONCLUSIONS Lactobacilli account for a high proportion of bacteria in pit mud. Based on the traditional culture method, L. paracasei was the dominant species, and these isolates exhibit a high ethanol tolerance, high intraspecific diversity and specific genetic profiles. SIGNIFICANCE AND IMPACT OF THE STUDY The study described the characterization of FPM bacterial diversity, giving an insight into the genetic diversity of L. paracasei strains present in FPM.
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Affiliation(s)
- Zhendong Zhang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, People's Republic of China
| | - Yun Dong
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, People's Republic of China
| | - Fanshu Xiang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, People's Republic of China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, People's Republic of China
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, People's Republic of China
| | - Hui Ni
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, People's Republic of China.,School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, People's Republic of China
| | - Wenchao Cai
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, People's Republic of China.,School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, People's Republic of China
| | - Wenhui Liu
- Hubei Guxiangyang Liquor Industry Co., Ltd., Xiangyang, People's Republic of China
| | - Shaoyong Yang
- Hubei Guxiangyang Liquor Industry Co., Ltd., Xiangyang, People's Republic of China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, People's Republic of China
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21
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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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22
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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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23
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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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Exploring the response patterns of strong-flavor baijiu brewing microecosystem to fortified Daqu under different pit ages. Food Res Int 2022; 155:111062. [DOI: 10.1016/j.foodres.2022.111062] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 01/16/2023]
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25
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Analysis of the microbial community and the metabolic profile in medium-temperature Daqu after inoculation with Bacillus licheniformis and Bacillus velezensis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113214] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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26
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Wu Q, Ren W, Guo W, Ren N. Effect of substrate structure on medium chain fatty acids production and reactor microbiome. ENVIRONMENTAL RESEARCH 2022; 204:111947. [PMID: 34454935 DOI: 10.1016/j.envres.2021.111947] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 07/23/2021] [Accepted: 08/20/2021] [Indexed: 06/13/2023]
Abstract
The medium chain fatty acids (MCFAs) produced from organic wastes can replace part fossil-fuel-based products to promote the sustainable development of economy and environment. However, the selection and collocation of feedstocks for MCFAs production are lack of reference basis. This study thereby aimed to investigate how the commonly used electron donor (ED) and substrate configuration affect MCFAs synthesis and then obtain the optimal substrate composition. It was found that the optimized ratios for ethanol/acetate, lactate/acetate, and ethanol/lactate/acetate were 3/1, 2/1, and 2/1/1, respectively, and the optimal substrate concentration was 400 mM C. Combining ethanol and lactate as co-EDs effectively concentrated substrate-carbon-flow (increased by 20-28% than sole ED) on MCFAs synthesis by promoting the elongation of butyrate and reutilization of by-products. As a result, the higher MCFAs yield of 646.22 mg COD/g COD and selectivity of 67.72% were obtained from co-EDs than those from sole ED. Moreover, the key functional bacteria enriched under different ED were also discrepant, which were Clostridium sensu stricto for ethanol, Corynebacterium for lactate, and Veillonella and Oscillibacter for ethanol-lactate, respectively. This study provided a basic but significant reference for the scale-up MCFAs production.
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Affiliation(s)
- Qinglian Wu
- College of Architecture and Environment, Sichuan University, Chengdu, 610065, China
| | - Weitong Ren
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Wanqian Guo
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150090, China.
| | - Nanqi Ren
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150090, China
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27
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Zhou W, Xia Y, Zhao Y, Wang Y, Wu Z, Suyama T, Zhang W. Study on the Effect of Key Genes ME2 and adhE during Luzhou-flavor Baijiu Brewing. Foods 2022; 11:foods11050700. [PMID: 35267332 PMCID: PMC8909148 DOI: 10.3390/foods11050700] [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: 01/24/2022] [Revised: 02/17/2022] [Accepted: 02/22/2022] [Indexed: 11/29/2022] Open
Abstract
Luzhou-flavor baijiu (LFB) is brewed by the combined action of various microorganisms, and its flavor is affected by the microbial community and the genes they express, but which genes are the key ones during LFB brewing is less clear. Based on our previous studies the genes ME2 and adhE were identified as key genes, but which role they play was also unknown. In this study functional microorganisms were screened based on the key genes ME2 and adhE, and they were identified to be Rummeliibacillus suwonensis, Clostridium tyrobutyricum and Lactobacillus buchneri. Then simulated fermentation experiments were carried out with the functional microorganisms, and during the fermentation process expression of the key genes and the amounts of the main flavors were detected to analyze the role of the key genes. The results showed that the key gene ME2 was significantly positively correlated with the contents of the main acids, however the key gene adhE and the formation of the main esters in the LFB brewing process was a significant positive correlation. This study verified the two key genes ME2 and adhE complement each other in the LFB brewing process, playing an important role in promoting the formation of flavor substances, and are very beneficial to improve the quality of LFB.
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Affiliation(s)
- Wen Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (W.Z.); (Y.X.); (Y.Z.); (Y.W.); (Z.W.)
- Department of Light Industry Engineering, Sichuan Technology and Business College, Dujiangyan 611800, China
| | - Yu Xia
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (W.Z.); (Y.X.); (Y.Z.); (Y.W.); (Z.W.)
| | - Yajiao Zhao
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (W.Z.); (Y.X.); (Y.Z.); (Y.W.); (Z.W.)
| | - Yan Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (W.Z.); (Y.X.); (Y.Z.); (Y.W.); (Z.W.)
| | - Zhengyun Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (W.Z.); (Y.X.); (Y.Z.); (Y.W.); (Z.W.)
| | - Taikei Suyama
- National Institute of Technology, Akashi College, Akashi 674-8501, Japan;
| | - Wenxue Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (W.Z.); (Y.X.); (Y.Z.); (Y.W.); (Z.W.)
- School of Liquor-Making Engineering, Sichuan University Jinjiang College, Meishan 620860, China
- Correspondence: ; Tel.: +86-028-8540-1785; Fax: +86-028-3760-0278
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28
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Sun H, Ni B, Yang J, Qin Y. Nitrogenous compounds and Chinese baijiu: a review. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.686] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Huilai Sun
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
| | - Bin Ni
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
- National Engineering Research Center of Solid‐State Brewing Luzhou Laojiao Group Co. Ltd. Luzhou 646000 PR China
| | - Jiangang Yang
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
| | - Yue Qin
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
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29
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Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds. Food Chem 2022; 369:130920. [PMID: 34461518 DOI: 10.1016/j.foodchem.2021.130920] [Citation(s) in RCA: 159] [Impact Index Per Article: 79.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 08/08/2021] [Accepted: 08/18/2021] [Indexed: 12/22/2022]
Abstract
Chinese traditional fermented baijiu is a famous alcoholic beverage with unique flavor. Despite its consumption for millennia, the flavor mystery behind baijiu is still unclear. Studies indicate that esters are the most important flavor substances, and bring health benefits. However, the aroma contribution and formation mechanism of esters still need to be clarified to reveal the flavor profile of baijiu. This review systematically summarizes all the 510 esters and finds 9 ethyl esters contribute greatly to the flavor of baijiu. The 508 different microbial species that have been identified affect the synthesis of esters through fatty acid and amino acid metabolism. The determination of minimum functional microbial groups and the analysis of their metabolic characteristics are crucial to reveal the mechanism of formation of baijiu flavor, and ensure the reproducible formation of flavor substances.
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30
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Kim H, Kang S, Sang BI. Metabolic cascade of complex organic wastes to medium-chain carboxylic acids: A review on the state-of-the-art multi-omics analysis for anaerobic chain elongation pathways. BIORESOURCE TECHNOLOGY 2022; 344:126211. [PMID: 34710599 DOI: 10.1016/j.biortech.2021.126211] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/18/2021] [Accepted: 10/20/2021] [Indexed: 06/13/2023]
Abstract
Medium-chain carboxylic acid (MCCA) production from organic wastes has attracted much attention because of their higher energy contents and diverse applications. Anaerobic reactor microbiomes are stable and resilient and have resulted in efficient performance during many years of operation for thousands of full-scale anaerobic digesters worldwide. The method underlying how the relevant microbial pathways contribute to elongate carbon chains in reactor microbiomes is important. In particular, the reverse β-oxidation pathway genes are critical to upgrading short-chain fermentation products to MCCAs via a chain elongation (CE) process. Diverse genomics and metagenomics studies have been conducted in various fields, ranging from intracellular metabolic pathways to metabolic cascades between different strains. This review covers taxonomic approach to culture processes depending on types of organic wastes and the deeper understanding of genome and metagenome-scale CE pathway construction, and the co-culture and multi-omics technology that should be addressed in future research.
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Affiliation(s)
- Hyunjin Kim
- Department of Chemical Engineering, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 04763, Republic of Korea
| | - Seongcheol Kang
- Department of Chemical Engineering, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 04763, Republic of Korea
| | - Byoung-In Sang
- Department of Chemical Engineering, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 04763, Republic of Korea.
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31
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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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32
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Chen S, Huang J, Qin H, Zhou R, Yang Y, Qiu C, Zhang S. Characterizing the interaction relationship of the microbial communities between Zaopei and pit mud disturbing by Daqu. Food Sci Biotechnol 2021; 30:1357-1367. [PMID: 34691804 PMCID: PMC8521565 DOI: 10.1007/s10068-021-00975-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 07/25/2021] [Accepted: 08/17/2021] [Indexed: 10/20/2022] Open
Abstract
The differences of interaction between interphase microbial communities were evaluated caused by two kinds of Daqu, including conventional Daqu (CDQ) and fortified Daqu (FDQ). The community diversity, functional genera and metabolites in pit mud (PM) and Zaopei (ZP) were investigated by polyphasic detecting approaches. FDQ evolved the core microbial community fitting Baijiu brewing faster than CDQ. Compared with CPM, the abundance of Aspergillus, Hyphopichia, and Penicillium in FPM were 1.54, 14.75, and 1.68 times, while that of Lactobacillus, Bacillus, Methanobrevibacter, and Methanosaeta were 2.13, 1.85, 6.35, and 3.36 times, respectively. Furthermore, the content of key flavor components was increased in ZP using FDQ. These results suggested the interaction between interphase microbial communities in various phases of Baijiu fermentation niches was significant influenced by Daqu. It can not only enhance the key volatiles in ZP but also evolve the community to fit Baijiu fermentation by introducing functional genera to Daqu. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10068-021-00975-z.
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Affiliation(s)
- Suqi Chen
- College of Biomass Science and Engineering, Fermentation Engineering, Sichuan University, Chengdu, 610065 China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065 China
| | - Jun Huang
- College of Biomass Science and Engineering, Fermentation Engineering, Sichuan University, Chengdu, 610065 China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065 China
| | - Hui Qin
- National Engineering Research Center of Solid-State Manufacturing, Luzhou, 646000 China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Fermentation Engineering, Sichuan University, Chengdu, 610065 China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065 China
| | - Yan Yang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou, 646000 China
| | - Chuanfeng Qiu
- National Engineering Research Center of Solid-State Manufacturing, Luzhou, 646000 China
| | - Suyi Zhang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou, 646000 China
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Chai LJ, Fang GY, Xu PX, Zhang XJ, Lu ZM, Zhang SY, Wang ST, Shen CH, Shi JS, Xu ZH. Novisyntrophococcus fermenticellae gen. nov., sp. nov., isolated from an anaerobic fermentation cellar of Chinese strong-flavour baijiu. Int J Syst Evol Microbiol 2021; 71. [PMID: 34499596 DOI: 10.1099/ijsem.0.004991] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A Gram-stain-negative, coccus-shaped, obligately anaerobic, non-motile and non-spore-forming bacterium, designated strain JN500902T, was isolated from the mud in a fermentation cellar used continuously over 30 years for Chinese strong-flavour baijiu production. Colonies were white, circular, convex and smooth-edged. Growth was observed at 20-40 °C (optimum, 37 °C), at pH 5.0-10 (optimum, pH 7.5), with 0-2 % (w/v) NaCl and with 0-4 % (v/v) ethanol. The Biolog assay demonstrated positive reactions of strain JN500902T in the metabolism of l-fucose and pyruvate. The predominant cellular fatty acids (>10 %) consisted of C16 : 0 and C14 : 0. The major end metabolites of strain JN500902T were acetic acid and ethanol when incubated anaerobically in liquid reinforced clostridial medium. Acetate was the major organic acid end product. The complete genome size of strain JN500902T was 3 420 321 bp with 3327 identified genes. The G+C content was 43.5 mol%. Phylogenetic analysis based on 16S rRNA gene sequences affiliated strain JN500902T with the family Lachnospiraceae, having low sequence similarity (92.8 %) to the nearest type strain, Syntrophococcus sucromutans DSM 3224T and forming a clearly distinct branch. Core genome phylogenetic analysis of the isolate and 134 strains belonging to the family Lachnospiraceae also revealed that strain JN500902T was well-separated from other genera of this family as a monophyletic clade. The average nucleotide identity and amino acid identity values between strain JN500902T and 134 Lachnospiraceae strains were less than 74 and 65 %, respectively. Considering its polyphasic characteristics, strain JN500902T represents a novel genus and species within the family Lachnospiraceae, for which the name Novisyntrophococcus fermenticellae gen. nov., sp. nov. is proposed. The type strain is JN500902T (=CICC 24502T=JCM 33939T).
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Affiliation(s)
- Li-Juan Chai
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China
| | - Guan-Yu Fang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China
| | - Peng-Xiang Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China
| | - Xiao-Juan Zhang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China.,Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi 214122, PR China
| | - Zhen-Ming Lu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China.,Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi 214122, PR China
| | - Su-Yi Zhang
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China
| | - Song-Tao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China
| | - Cai-Hong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China
| | - Jin-Song Shi
- School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, PR China
| | - Zheng-Hong Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China.,National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China
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Zhou W, Liao Z, Wu Z, Suyama T, Zhang W. Analysis of the difference between aged and degenerated pit mud microbiome in fermentation cellars for Chinese Luzhou-flavor baijiu by metatranscriptomics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4621-4631. [PMID: 33474773 DOI: 10.1002/jsfa.11105] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 01/10/2021] [Accepted: 01/21/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUD Chinese Luzhou-flavor baijiu (LFB) was fermented in an underground cellar, and the bottom and side of the cellar were covered with pit muds (PMs), where the metabolic activity of the microorganisms had a significant effect on the LFB quality. PMs can be divided into aged pit mud (AP) and degenerated pit mud (DP), thus, the qualities of LFB generated from AP and DP were different. In this essay, metatranscriptomics method was applied to illustrate the differences of the two PMs, as well as to search out the pivotal microorganisms and genes influencing the quality of LFB. RESULTS Archaea, Clostridium and some thermophilic microorganisms might bring significant effect in AP, while the active eukaryota and Anaeromyxobacter would cause degeneration in PM. Also, the metabolism of carbohydrate and amino acid were more active in AP. What is more, carbohydrate, amino acid and their derivant can produce important organic acids via the activity of the microorganisms in PMs. There were eight critical enzymes noticed in the organic acids metabolic pathway, which were more actively expressed in AP, demonstrating active expression of the critical genes related to organic acid metabolism could have a positive effect on LFB quality. CONCLUSION This study identified specific differences in active microorganisms, active expressed genes and the expression levels of key genes in vital metabolic pathway between AP and DP. Which may be the actual reason for the differences in the quality of LFB made from different PMs. Mastering these results will provide assistance to improve the quality of LFB. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Wen Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Department of Liquor and Food Engineering, Sichuan Technology and Business College, Dujiangyan, China
| | - Zuomin Liao
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Zhengyun Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Taikei Suyama
- Akashi National College of Technology, Akashi, Japan
| | - Wenxue Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- School of Liquor-Making Engineering, Sichuan University Jinjiang College, Meishan, China
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Adaptability of a caproate-producing bacterium contributes to its dominance in an anaerobic fermentation system. Appl Environ Microbiol 2021; 87:e0120321. [PMID: 34378978 DOI: 10.1128/aem.01203-21] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The transformation of diverse feedstocks into medium-chain fatty acids (MCFAs) by mixed cultures is a promising biorefinery route because of the high value of MCFAs. A particular concern is how to maintain the microbial consortia in mixed cultures to achieve stable MCFA production. Chinese strong aroma-type liquor (Baijiu) fermentation system continually produces caproic acid for decades through a spontaneous inoculation of anaerobes from pit mud into fermented grains. Therefore, illuminating the dominant caproate-producing bacterium (CPB) in pit mud and how the CPB sustains in the spontaneous fermentation system will benefit to reveal the microbiological mechanisms of the stable caproate production. Here, we examined pit mud samples across four Chinese strong aroma-type Baijiu producing areas and found that a caproate-producing Caproicibacterium sp. was widely distributed in these distilleries with relative abundance ranging from 1.4% to 35.5% and an average abundance of 11.4%. Through controlling carbon source availability, we achieved different simplified caproate-producing consortia and found that the growth advantage of Caproicibacterium sp. was highly dependent on glucose. Then two strains, named Caproicibacterium sp. LBM19010 and Caproicibacterium sp. JNU-WLY1368, were isolated from pit mud of two regions. The metabolic versatility of this bacterium utilizing starch, maltose, glucose and lactate reflected its adaptability to the fermentation environment where these carbon sources coexist. The simultaneous utilization of glucose and lactate contributed to the balance between cell growth and pH homeostasis. This study reveals that multiple adaptation strategies employed by the predominant CPB promotes its stability and dominance in a saccharide- and lactate-rich anaerobic habitat. IMPORTANCE Chinese strong aroma-type liquor (Baijiu) fermentation environment is a typical medium-chain fatty acid producing system with complex nutrients. Although several studies have revealed the correlation between microbial community composition and abiotic factors, the adaptation mechanisms of dominant species to abiotic environment are still unknown in this special anaerobic habitat. This study identified the predominant CPB in Chinese strong aroma-type Baijiu fermentation system. Metabolic versatility and flexibility of the dominant CPB with a small-size genome indicated that this bacterium can effectively exploit available carbon and nitrogen sources, which could be a key factor to promote its ecological success in a multi-species environment. The understanding of growth and metabolic features of CPB responsible for its dominance in microbial community will not only contribute to the improvement of Chinese strong aroma-type Baijiu production but also expand its potential industrial applications in caproate production.
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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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Robles A, Yellowman TL, Joshi S, Mohana Rangan S, Delgado AG. Microbial Chain Elongation and Subsequent Fermentation of Elongated Carboxylates as H 2-Producing Processes for Sustained Reductive Dechlorination of Chlorinated Ethenes. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2021; 55:10398-10410. [PMID: 34283573 DOI: 10.1021/acs.est.1c01319] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In situ anaerobic groundwater bioremediation of trichloroethene (TCE) to nontoxic ethene is contingent on organohalide-respiring Dehalococcoidia, the most common strictly hydrogenotrophic Dehalococcoides mccartyi (D. mccartyi). The H2 requirement for D. mccartyi is fulfilled by adding various organic substrates (e.g., lactate, emulsified vegetable oil, and glucose/molasses), which require fermenting microorganisms to convert them to H2. The net flux of H2 is a crucial controlling parameter in the efficacy of bioremediation. H2 consumption by competing microorganisms (e.g., methanogens and homoacetogens) can diminish the rates of reductive dechlorination or stall the process altogether. Furthermore, some fermentation pathways do not produce H2 or having H2 as a product is not always thermodynamically favorable under environmental conditions. Here, we report on a novel application of microbial chain elongation as a H2-producing process for reductive dechlorination. In soil microcosms bioaugmented with dechlorinating and chain-elongating enrichment cultures, near stoichiometric conversion of TCE (0.07 ± 0.01, 0.60 ± 0.03, and 1.50 ± 0.20 mmol L-1 added sequentially) to ethene was achieved when initially stimulated by chain elongation of acetate and ethanol. Chain elongation initiated reductive dechlorination by liberating H2 in the conversion of acetate and ethanol to butyrate and caproate. Syntrophic fermentation of butyrate, a chain-elongation product, to H2 and acetate further sustained the reductive dechlorination activity. Methanogenesis was limited during TCE dechlorination in soil microcosms and absent in transfer cultures fed with chain-elongation substrates. This study provides critical fundamental knowledge toward the feasibility of chlorinated solvent bioremediation based on microbial chain elongation.
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Affiliation(s)
- Aide Robles
- Biodesign Swette Center for Environmental Biotechnology, Arizona State University, 1001 S. McAllister Ave., Tempe, Arizona 85287, United States
- School of Sustainable Engineering and the Built Environment, Arizona State University, Tempe, Arizona 85281, United States
- Engineering Research Center for Bio-mediated and Bio-inspired Geotechnics, Arizona State University, Tempe, Arizona 85281, United States
| | - Theodora L Yellowman
- Biodesign Swette Center for Environmental Biotechnology, Arizona State University, 1001 S. McAllister Ave., Tempe, Arizona 85287, United States
- Engineering Research Center for Bio-mediated and Bio-inspired Geotechnics, Arizona State University, Tempe, Arizona 85281, United States
| | - Sayalee Joshi
- Biodesign Swette Center for Environmental Biotechnology, Arizona State University, 1001 S. McAllister Ave., Tempe, Arizona 85287, United States
- School of Sustainable Engineering and the Built Environment, Arizona State University, Tempe, Arizona 85281, United States
- Engineering Research Center for Bio-mediated and Bio-inspired Geotechnics, Arizona State University, Tempe, Arizona 85281, United States
| | - Srivatsan Mohana Rangan
- Biodesign Swette Center for Environmental Biotechnology, Arizona State University, 1001 S. McAllister Ave., Tempe, Arizona 85287, United States
- School of Sustainable Engineering and the Built Environment, Arizona State University, Tempe, Arizona 85281, United States
- Engineering Research Center for Bio-mediated and Bio-inspired Geotechnics, Arizona State University, Tempe, Arizona 85281, United States
| | - Anca G Delgado
- Biodesign Swette Center for Environmental Biotechnology, Arizona State University, 1001 S. McAllister Ave., Tempe, Arizona 85287, United States
- School of Sustainable Engineering and the Built Environment, Arizona State University, Tempe, Arizona 85281, United States
- Engineering Research Center for Bio-mediated and Bio-inspired Geotechnics, Arizona State University, Tempe, Arizona 85281, United States
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Qian W, Lu ZM, Chai LJ, Zhang XJ, Li Q, Wang ST, Shen CH, Shi JS, Xu ZH. Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production. Food Res Int 2021; 147:110449. [PMID: 34399451 DOI: 10.1016/j.foodres.2021.110449] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 05/09/2021] [Accepted: 05/23/2021] [Indexed: 10/21/2022]
Abstract
Mud cellars have long been used as anaerobic bioreactors for the fermentation of Chinese strong-flavor Baijiu, where starchy raw materials (mainly sorghum) are metabolized to ethanol and various flavor compounds by multi-species microorganisms. Jiupei (fermented grains) and pit mud are two spatially linked microbial habitats in the mud cellar, yet their metabolic division of labor remains unclear. Here, we investigated the changes in environmental variables (e.g., temperature, oxygen, pH), key metabolites (e.g., ethanol, organic acids) and microbial communities in jiupei and pit mud during fermentation. Jiupei (low pH, high ethanol) and pit mud (neutral pH) provided two habitats with distinctly different environmental conditions for microbial growth. Lactic acid accumulated in jiupei, while butyric and hexanoic acids were mainly produced by microbes inhabiting the pit mud. Biomass analysis using quantitative real-time PCR showed that bacteria dominated the microbial consortia during fermentation, moreover cluster and principal coordinate analysis (PCoA) analysis showed that the bacterial communities of jiupei and pit mud were significantly divergent. The bacterial community diversity of jiupei decreased significantly during the fermentation process, and was relatively stable in pit mud. Lactobacillus dominated the jiupei bacterial community, and its relative abundance reached 98.0% at the end of fermentation. Clostridia (relative abundance: 42.9-85.5%) was the most abundant bacteria in pit mud, mainly distributed in the genus Hydrogenispora (5.3-68.4%). Fungal communities of jiupei and pit mud showed a similar succession pattern, and Kazachstania, Aspergillus and Thermoascus were the predominant genera. PICRUSt analysis demonstrated that enzymes participating in the biosynthesis of acetic and lactic acid were mainly enriched in jiupei samples, while the bacterial community in the pit mud displayed greater potential for butyric and hexanoic acid synthesis. Assays from an in vitro simulated fermentation further validated the roles of jiupei microbiota in acetic and lactic acid production, and these acids were subsequently metabolized to butyric and hexanoic acid by the pit mud microbiota. This work has demonstrated the synergistic cooperation between the microbial communities of jiupei and pit mud for the representative flavor formation of strong-flavor Baijiu.
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Affiliation(s)
- Wei Qian
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; School of Chemistry and Life Sciences, Suzhou University of Science and Technology, Suzhou 215009, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China
| | - Zhen-Ming Lu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China; School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, PR China
| | - Li-Juan Chai
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China
| | - Xiao-Juan Zhang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China; School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, PR China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China
| | - Song-Tao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China
| | - Cai-Hong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China
| | - Jin-Song Shi
- School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, PR China
| | - Zheng-Hong Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China.
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Wang H, Huang Y, Huang Y. Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured Baijiu brewing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111119] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Fu J, Chen L, Yang S, Li Y, Jin L, He X, He L, Ao X, Liu S, Liu A, Yang Y, Ma B, Cui X, Chen S, Zou L. Metagenome and analysis of metabolic potential of the microbial community in pit mud used for Chinese strong-flavor liquor production. Food Res Int 2021; 143:110294. [PMID: 33992393 DOI: 10.1016/j.foodres.2021.110294] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 01/29/2021] [Accepted: 03/03/2021] [Indexed: 12/31/2022]
Abstract
Complex microbiomes of pit mud (PM) play significant roles in imbuing flavors and qualities of Chinese strong-flavor liquor (CSFL) during fermentation. However, understanding both of the taxonomic and functional diversity of the whole microorganisms in PM still remain a major challenge. Here, PM microbiomes were investigated based on metagenomic sequencing, assembly and binning. Metagenomic data revealed that Euryarchaeota was the predominant phylum, followed by Firmicutes, Proteobacteria, Bacteroidetes and Actinobacteria. For further functional exploration, 703 metagenome-assembled genomes (MAGs), including 304 novel strains, 197 novel species, and 94 novel genera were reconstructed. Three primary groups of Firmicutes (n = 406), Euryarchaeota (n = 130) and Bacteroidetes (n = 74), particularly genus of them Syntrophomonas, Thermacetogenium and Clostridium, methanogens (Methanobacterium, Methanoculleus, and Methanosarcina), Proteiniphilum and Prevotella, contained most of metabolic potential genes. Additionally, Chloroflexi was firstly reported to have potential to be involved in the caproic acid (CA) production. Bacteroidetes could be the key phylum to synthesize terpenes, and Armatimonadetes, Firmicutes, Ignavibacteriae and Verrucomicrobia may possess the same metabolic potential as well. Overall, this study will significantly improve our understanding of the diverse PM microbiome and help guide the future exploration of microbial resources for modifying PM fermentation processes.
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Affiliation(s)
- Jingxia Fu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Li Chen
- Yibin Products Quality Supervision and Inspection Institute, Yibin, Sichuan 644000, PR China
| | - Shengzhi Yang
- College of Resources, Sichuan Agricultural University, Chengdu 611130, PR China
| | - Yuzhu Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Lei Jin
- College of Resources, Sichuan Agricultural University, Chengdu 611130, PR China
| | - Xueping He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Xiaoling Ao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Bingcun Ma
- Microbiological Inspection Center, Sichuan Institute for Food and Drug Control, Chengdu 611731, PR China
| | - Xuewen Cui
- Microbiological Inspection Center, Sichuan Institute for Food and Drug Control, Chengdu 611731, PR China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China.
| | - Likou Zou
- College of Resources, Sichuan Agricultural University, Chengdu 611130, PR China.
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Xiao C, Yang Y, Lu ZM, Chai LJ, Zhang XJ, Wang ST, Shen CH, Shi JS, Xu ZH. Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process. Food Microbiol 2021; 98:103766. [PMID: 33875202 DOI: 10.1016/j.fm.2021.103766] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 01/08/2021] [Accepted: 02/09/2021] [Indexed: 11/28/2022]
Abstract
Daqu, a brick-shaped product spontaneously fermented under an open environment, has been regarded as the starter of fermentation, raw enzyme preparation and raw materials for baijiu production. However, its contribution in baijiu fermentation has not been fully elaborated yet. Here, the effects of daqu microbiota on baijiu fermentation were investigated under both field-scale and lab-scale conditions. In field-scale baijiu fermentation, the dominant daqu microbes (average relative abundance>10.0%), including unclassified_Leuconostocaceae, Thermoascus, and Thermomyces, tended to dominate the early stage (0-7 d). However, the rare daqu microbes (average relative abundance <0.1%, e.g., Kazachstania) tended to dominate the middle and late stages (11-40 d). In addition, some genera showed differences in species diversity between daqu and fermented grains. The average relative abundance of Lactobacillus was over 75% during baijiu fermentation, and most of them were affiliated with Lactobacillus acetotolerans, while Lactobacillus crustorum dominated the Lactobacillus OTUs in daqu. The similar patterns were also observed during lab-scale baijiu fermentation. The results of function prediction showed the enriched metabolic pathways were associated with glycolysis and long-chain fatty acid esters in baijiu fermentation. These results improved the understanding of daqu microbiota function during baijiu fermentation and provided a basic theory to support the regulation of baijiu production.
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Affiliation(s)
- Chen Xiao
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China; School of Pharmaceutical Science, Jiangnan University, Wuxi, 214122, PR China
| | - Yang Yang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou, 646000, PR China
| | - Zhen-Ming Lu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, PR China; Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, 214122, PR China
| | - Li-Juan Chai
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, PR China
| | - Xiao-Juan Zhang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, PR China; Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, 214122, PR China
| | - Song-Tao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou, 646000, PR China
| | - Cai-Hong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou, 646000, PR China
| | - Jin-Song Shi
- School of Pharmaceutical Science, Jiangnan University, Wuxi, 214122, PR China
| | - Zheng-Hong Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou, 646000, PR China.
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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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Wu Q, Feng X, Chen Y, Liu M, Bao X. Continuous medium chain carboxylic acids production from excess sludge by granular chain-elongation process. JOURNAL OF HAZARDOUS MATERIALS 2021; 402:123471. [PMID: 32693336 DOI: 10.1016/j.jhazmat.2020.123471] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 06/22/2020] [Accepted: 07/13/2020] [Indexed: 06/11/2023]
Abstract
Short chain carboxylic acids (SCCAs) production is one of the primary ways to recycle excess sludge (ES). However, the high cost for the SCCAs separation/extraction due to its complete miscibility in water hinders the practical application of SCCAs and the popularization of this recycling way. To overcome this barrier, this study performed an emerging chain elongation (CE) technology to upgrade the SCCAs-rich sludge fermentation broth into the highly hydrophobic medium chain carboxylic acids (MCCAs). In a continuous expanded granule sludge bed (EGSB) reactor, a maximal MCCAs yield of 67.39 % and the corresponding concentration of 9.80 g COD/L (224.97 mM C/L) were achieved. By supplying CO2 at a loading rate of 2 [Formula: see text] to lower the hydrogen partial pressure, the ethanol utilization rate and the resulting MCCAs yield were further improved. In addition, three branched-MCCAs including iso-caproate, iso-heptylate, and iso-caprylate were obtained the first time from waste biomass with the average proportions of 6.17 %, 3.65 %, and 0.8 %, respectively. The branched-MCCAs came from the CE of branched-SCCAs. The granule sludges performing CE were mainly consisted of rod-shaped cells, and dominated by Clostridium sensu stricto and Clostridium IV. This study is expected to lay a foundation for recycling ES to MCCAs.
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Affiliation(s)
- Qinglian Wu
- College of Architecture and Environment, Sichuan University, Chengdu, 610065, China
| | - Xiaochi Feng
- School of Civil and Environmental Engineering, Harbin Institute of Technology (Shenzhen), Shenzhen, Guangdong, 518055, China
| | - Ying Chen
- College of Architecture and Environment, Sichuan University, Chengdu, 610065, China
| | - Min Liu
- College of Architecture and Environment, Sichuan University, Chengdu, 610065, China
| | - Xian Bao
- School of Civil and Environmental Engineering, Nanyang Technological University, Singapore, 639798, Singapore.
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Wang XJ, Zhu HM, Ren ZQ, Huang ZG, Wei CH, Deng J. Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu. Pol J Microbiol 2020; 69:1-14. [PMID: 32396715 PMCID: PMC7324862 DOI: 10.33073/pjm-2020-018] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 03/25/2020] [Accepted: 03/29/2020] [Indexed: 12/20/2022] Open
Abstract
In the traditional fermentation process of strong-aroma Baijiu, a fermentation pit mud (FPM) provides many genera of microorganisms for fermentation. However, the functional microorganisms that have an important effect on the quality of Baijiu and their changes with the age of fermentation pit (FP) are poorly understood. Herein, the Roche 454 pyrosequencing technique and a phospholipid fatty-acid analysis were employed to reveal the structure and diversity of prokaryotic communities in FPM samples that have been aged for 5, 30, and 100 years. The results revealed an increase in total prokaryotic biomass with an FP age; however, Shannon’s diversity index decreased significantly (p < 0.01). These results suggested that a unique microbial community structure evolved with uninterrupted use of the FP. The number of functional microorganisms, which could produce the flavor compounds of strong-aroma Baijiu, increased with the FP age. Among them, Clostridium and Ruminococcaceae are microorganisms that directly produce caproic acid. The increase of their relative abundance in the FPM might have improved the quality of strong-aroma Baijiu. Syntrophomonas, Methanobacterium, and Methanocorpusculum might also be beneficial to caproic acid production. They are not directly involved but provide possible environmental factors for caproic acid production. Overall, our study results indicated that an uninterrupted use of the FP shapes the particular microbial community structure in the FPM. This research provides scientific support for the concept that the aged FP yields a high-quality Baijiu.
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Affiliation(s)
- Xu-Jia Wang
- Sichuan C-Luminary Biotech Company , Chengdu , P.R. China
| | - Hong-Mei Zhu
- Sichuan C-Luminary Biotech Company , Chengdu , P.R. China
| | - Zhi-Qiang Ren
- Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province , Sichuan University of Science and Engineering , Yibin , P.R. China ; School of Bioengineering , Sichuan University of Science and Engineering , Yibin , P.R. China
| | - Zhi-Guo Huang
- Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province , Sichuan University of Science and Engineering , Yibin , P.R. China ; School of Bioengineering , Sichuan University of Science and Engineering , Yibin , P.R. China
| | - Chun-Hui Wei
- Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province , Sichuan University of Science and Engineering , Yibin , P.R. China ; School of Bioengineering , Sichuan University of Science and Engineering , Yibin , P.R. China
| | - Jie Deng
- Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province , Sichuan University of Science and Engineering , Yibin , P.R. China ; School of Bioengineering , Sichuan University of Science and Engineering , Yibin , P.R. China
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Lu M, Zhou W, Ji F, Wu J, Nie Y, Ren C, Xu Y. Profiling prokaryotic community in pit mud of Chinese strong-aroma type liquor by using oligotrophic culturing. Int J Food Microbiol 2020; 337:108951. [PMID: 33202299 DOI: 10.1016/j.ijfoodmicro.2020.108951] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 10/11/2020] [Accepted: 10/24/2020] [Indexed: 02/08/2023]
Abstract
Pit mud microbiota plays a key role in flavour production for Chinese strong-aroma type liquor. However, the pit mud microbiota cannot be cultured in laboratory. In this study, an oligotrophic medium with acetate as carbon source was used to enrich pit mud microbiota. The 16S rRNA gene amplicon sequencing was applied to examine the microbial dynamics of the enrichment consortia. Both methanogens and bacteria were simultaneously enriched. Euryarchaeota, Bacteroidetes and Firmicutes were the top 3 enriched phyla, and 31 genera were successfully enriched. More specifically, 11 genera (65%) out of the 17 dominant genera in pit mud were successfully enriched, including Petrimonas, Proteiniphilum, Anaerocella, Hydrogenispora, Methanosarcina, Fermentimonas, LNR_A2-18, Sedimentibacter, Lutispora, Syntrophomonas and Aminobacterium. Furthermore, 20 rare genera in the analyzed pit mud samples were also enriched. Aceticlastic Methanosaeta and Methanosarcina were found to be dominant methanogens in the enrichment consortia. Metagenomic sequencing was then applied to the enriched microbial consortia to explore the metabolic potentials of pit mud microbes. Aceticlastic methanogenesis pathway of Methanosaeta was reconstructed. Furthermore, 26 high-quality metagenome-assembled genomes (MAGs) were obtained based on the metagenomic binning analysis. Moreover, nutrients in pit mud were found to be crucial to sustain the methanogenesis of the enriched microbial consortia. These results suggested that the enrichment approach by using oligotrophic culturing can effectively cultivate the pit mud microbiota. Combined with metagenomics, the oligotrophic culturing will be greatly helpful to decipher the community composition and metabolic potentials of pit mud microbiota.
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Affiliation(s)
- Mengmeng Lu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Weicheng Zhou
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Fang Ji
- Jiangsu King's Luck Brewery Co., Ltd., Huaian 223001, China
| | - Jianfeng Wu
- Jiangsu King's Luck Brewery Co., Ltd., Huaian 223001, China
| | - Yao Nie
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Cong Ren
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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Chen S, Huang J, Qin H, He G, Zhou R, Yang Y, Qiu C, Zhang S. Evolving the core microbial community in pit mud based on bioturbation of fortified Daqu. Can J Microbiol 2020; 67:396-405. [PMID: 33064956 DOI: 10.1139/cjm-2020-0290] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Directional stress is an effective measure to change the community structure and improve the bioactivity of pit mud (PM). In this study, the addition of fortified Daqu to artificial PM (APM) was intended to disturb the microbial community and further affect metabolites. To evaluate the effect of fortified Daqu on culturing APM, the microbial communities of APM with or without the addition of fortified Daqu were investigated by fluorescence in situ hybridization and Illumina MiSeq. The results indicated that microbes (Clostridium sp., Clostridium kluyveri, hydrogenotrophic methanogens, and acetotrophic methanogens) related to the production of key aroma compounds increased notably when fortified Daqu was added. In particular, the hydrogenotrophic and acetotrophic methanogens increased by 6.19- and 4.63-fold after 30 days of culture. Subsequently, metabolites (organic acids, volatile compounds) were also analyzed by HPLC (high-performance liquid chromatography) and HS-SPME-GC-MS (headspace solid phase microextraction - gas chromatography - mass spectrometry). The results showed that the content of butyric acid and hexanoic acid was significantly higher when fortified Daqu was added to APM. In addition, the proportion of esters and phenols was also higher than in APM without fortified Daqu. A survey of the microbial compositions of APMs with or without added fortified Daqu indicated that the microbial community evolves into a functional community favoring liquor brewing. We have developed a novel process by disturbing the community diversity.
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Affiliation(s)
- Suqi Chen
- 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
| | - Jun Huang
- 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
| | - Hui Qin
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China
| | - Guiqiang He
- 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
| | - Rongqing Zhou
- 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
| | - Yan Yang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China
| | - Chuanfeng Qiu
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China
| | - Suyi Zhang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China
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Zhang M, Wu X, Mu D, Yang W, Jiang S, Sun W, Shen Y, Cai J, Zheng Z, Jiang S, Li X. Profiling the effects of physicochemical indexes on the microbial diversity and its aroma substances in pit mud. Lett Appl Microbiol 2020; 71:667-678. [PMID: 32869331 DOI: 10.1111/lam.13380] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 08/21/2020] [Accepted: 08/22/2020] [Indexed: 11/27/2022]
Abstract
Microbial diversity of pit mud (PM) plays a significant role in Baijiu's flavour. Here we explored the microbial community structures and aroma substances of Wenwang Winery with high-throughput sequencing coupling with headspace solid-phase microextraction-gas chromatography-mass spectrometry. We discovered that the odorant was mainly derived from 14 aroma compounds because of their OAVs ≥ 1 (OAV, the ratio of substance concentration to aroma threshold; s, on behalf of the plural), such as ethyl hexanoate (2438), ethyl octanoate (975), caproic acid (52) and etc. Moreover we also revealed that Lactobacillaceae (97·08%) was the mainly bacterial microbial community in 2-year-old PM, companied by the primarily fungi including Aspergillaceae (55·45%), Unclassified Ascomycota (11·13%) and Dipodascaceae (5·72%). Compared with the 2-year-old PM, bacterial floras in 20-year-old PM and 30-year-old PM were more abundant (i.e. Dysgonomonadaceae, Clostridium and Synerggstaceas), while no fungi were detected. Besides, the physicochemical analysis showed that the content of Lactobacillaceae was inversely associated with moisture, pH and ammonia nitrogen. By further Spearman's correlation coefficient analysis, we verified that the content of Lactobacillaceae was positively correlated with ethyl hexanoate, while negatively correlated with ethyl octanoate and caproic acid. Meanwhile, ethyl octanoate and caproic acid were positively correlated with most flora including Ruminococcaceae, Dysgonomonadaceae and Clostridiacea, which were related to physicochemical indexes. This work demonstrates promise for adjusting the physicochemical indexes of PM to affect the micro-organisms and aroma, which may provide a reference for the production of high-quality Baijiu.
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Affiliation(s)
- M Zhang
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - X Wu
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - D Mu
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - W Yang
- Tianjin Agricultural University, Tianjin, China
| | - S Jiang
- Department of Biotechnology and Food Engineering, Hefei University, Hefei, Anhui, China
| | - W Sun
- Anhui WenWang Brewery Co., Ltd., Linquan, Anhui, China
| | - Y Shen
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - J Cai
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Z Zheng
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - S Jiang
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - X Li
- Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
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Li Q, Guo L, Wang L, Miao J, Cui H, Li L, Geng K, Zhao L, Sun X, Jia J, Bian Y. Composition of "gold juice" using an ancient method based on intestinal microecology. J Int Med Res 2020; 48:300060520931288. [PMID: 32993381 PMCID: PMC7545780 DOI: 10.1177/0300060520931288] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Objective To identify potentially effective bacterial components of gold juice, a traditional Chinese medicine treatment used for fecal microbiota transplantation. Methods Fecal samples were collected from five healthy children (two boys and three girls; mean age, 7.52 ± 2.31 years). The children had no history of antibiotic use or intestinal microecological preparation in the preceding 3 months. Fresh fecal samples were collected from children to prepare gold juice in mid-to-late November, in accordance with traditional Chinese medicine methods, then used within 7 days. Finally, 16S rDNA sequence analysis was used to identify potentially effective bacterial components of gold juice. QIIME software was used for comparisons of microbial species among gold juice, diluent, filtrate, and loess samples. Results Microflora of gold juice exhibited considerable changes following “ancient method” processing. Microbial components significantly differed between gold juice and filtrate samples. The gold juice analyzed in our study consisted of microbes that synthesize carbohydrates and amino acids by degrading substances, whereas the filtrate contained probiotic flora, Bacteroides, and Prevotella 9. Conclusions This study of microbial components in gold juice and filtrate provided evidence regarding effective bacterial components in gold juice, which may aid in clinical decisions concerning fecal microbiota transplantation.
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Affiliation(s)
- Qiuwei Li
- Tianjin Second People's Hospital, Tianjin, China
| | - Liying Guo
- Tianjin Second People's Hospital, Tianjin, China
| | - Li Wang
- Tianjin Second People's Hospital, Tianjin, China
| | - Jing Miao
- Tianjin Second People's Hospital, Tianjin, China
| | - Huantian Cui
- Integrative Medicine Institute, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Li Li
- Integrative Medicine Institute, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Kan Geng
- Shanghai Ooyi Biomedical Technology Co. Ltd., Shanghai, China
| | - Licong Zhao
- Integrative Medicine Institute, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Xiaoxue Sun
- Integrative Medicine Institute, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Jianwei Jia
- Tianjin Second People's Hospital, Tianjin, China
| | - Yuhong Bian
- Integrative Medicine Institute, Tianjin University of Traditional Chinese Medicine, Tianjin, China
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Zhang W, Li J, Rao Z, Si G, Zhang X, Gao C, Ye M, Zhou P. Sesame flavour baijiu: a review. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.614] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Wenqing Zhang
- Engineering Research Centre of Bioprocess, School of Food and Biological Engineering; Hefei University of Technology; 230009 Hefei Anhui China
| | - Jinglei Li
- Engineering Research Centre of Bioprocess, School of Food and Biological Engineering; Hefei University of Technology; 230009 Hefei Anhui China
| | - Zhiming Rao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; 214122 Wuxi Jiangsu China
| | - Guanru Si
- Research Institute of Jiangnan Small Pit Brewing Technology; 242000, Xuanjiu Xuancheng Anhui China
| | - Xian Zhang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; 214122 Wuxi Jiangsu China
| | - Chuanqiang Gao
- Research Institute of Jiangnan Small Pit Brewing Technology; 242000, Xuanjiu Xuancheng Anhui China
| | - Ming Ye
- Engineering Research Centre of Bioprocess, School of Food and Biological Engineering; Hefei University of Technology; 230009 Hefei Anhui China
| | - Ping Zhou
- Research Institute of Jiangnan Small Pit Brewing Technology; 242000, Xuanjiu Xuancheng Anhui China
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Su C, Zhang KZ, Cao XZ, Yang JG. Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor. Food Res Int 2020; 137:109425. [PMID: 33233107 DOI: 10.1016/j.foodres.2020.109425] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 05/23/2020] [Accepted: 06/05/2020] [Indexed: 01/15/2023]
Abstract
Xiaoqu liquor is a type of distilled spirit in China prepared on a small scale from a small solid starter culture. Although this liquor is popular in southwestern China, it can have a dull taste, limiting its market. To improve the flavour profile of Xiaoqu liquor, we selected two functional yeast strains (Saccharomycopsis fibuligera and Saccharomyces cerevisiae) from Zaopei (fermented grain) of Baijiu liquor and used them for Xiaoqu liquor fermentation. Compared with traditional Xiaoqu (Starter), bioaugmentation inoculation increased the glucoamylase and acidic protease activities and the ethanol synthesis rate, while decreasing the acidity of the Zaopei (fermented grains) in the early stage of fermentation. By the end of the fermentation process, the alcohol and ester content had also increased by 42.5% and 11.8%, respective, and that of aldehydes and ketones, and heterocyclic compounds decreased by 73.7% and 77.1%, respectively. Traditional isolation and high-throughput sequencing were employed to analyse the microorganisms in the Zaopei. Bioaugmentation inoculation increased the microbial diversity of Xiaoqu liquor during the fermentation process. The dominant fungus during fermentation using the two types of starter cultures was S. cerevisiae, whereas the dominant bacteria was Pseudomonas, followed by Bacillus, Weissella, Lactobacillus, and Bacteroides. Principal component analysis of the bacterial community structure and flavour substances in the Zaopei produced using the two strains revealed that there were few differences between the two liquors and that inoculation with functional yeasts may not change the flavour substances in Xiaoqu liquor. However, correlation analysis showed that Escherichia Shigella, Terrisporobacter, Bacillus, Clostridium, and Prevotellaceae are the main microorganisms in the Xiaoqu liquor fermentation process. These results lay the foundation to improve the quality of Xiaoqu liquor.
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Affiliation(s)
- Chang Su
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China; College of Food Science, Sourthwest University, Chongqing City 400715, China
| | - Kai-Zheng Zhang
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China
| | - Xin-Zhi Cao
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China
| | - Jian-Gang Yang
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China.
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