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Zheng Y, Qu G, Yang Q, Chen S, Tang J, Yang S, Wu Q, Xu Y. Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation. Food Microbiol 2024; 121:104533. [PMID: 38637092 DOI: 10.1016/j.fm.2024.104533] [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: 09/08/2023] [Revised: 03/13/2024] [Accepted: 04/03/2024] [Indexed: 04/20/2024]
Abstract
Defined starter cultures, containing selected microbes could reduce the complexity of natural starter, are beneficial for controllable food fermentations. However, there are challenges in identifying key microbiota and constructing synthetic microbiota for traditional food fermentations. Here, we aimed to develop a defined starter culture for reproducible profile of flavour compounds, using Chinese Xiaoqu Baijiu fermentation as a case. We classified all microbes into 4 modules using weighted correlation network analysis. Module 3 presented significant correlations with flavour compounds (P < 0.05) and the highest gene abundance related with flavour compound production. 13 dominant species in module 3 were selected for mixed culture fermentation, and each species was individually deleted to analyse the effect on flavour compound production. Ten species, presenting significant effects (P < 0.05) on flavour compound production, were selected for developing the starter culture, including Rhizopus oryzae, Rhizopus microsporus, Saccharomyces cerevisiae, Pichia kudriavzevii, Wickerhamomyces anomalus, Lactobacillus acetotolerans, Levilactobacillus brevis, Weissella paramesenteroides, Pediococcus acidilactici, and Leuconostoc pseudomesenteroides. After optimising the structure of the starter culture, the profile similarity of flavour compounds produced by the starter culture reached 81.88% with that by the natural starter. This work indicated feasibility of reproducible profile of flavour compounds with defined starter culture for food fermentations.
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Affiliation(s)
- Yifu Zheng
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Guanyi Qu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qiang Yang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Company, Limited, Daye, Hubei 435100, China
| | - Shenxi Chen
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Company, Limited, Daye, Hubei 435100, China
| | - Jie Tang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Company, Limited, Daye, Hubei 435100, China
| | - Shengzhi Yang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Company, Limited, Daye, Hubei 435100, China
| | - Qun Wu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
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2
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Pan F, Qiu S, Lv Y, Li D. Exploring the controllability of the Baijiu fermentation process with microbiota orientation. Food Res Int 2023; 173:113249. [PMID: 37803561 DOI: 10.1016/j.foodres.2023.113249] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 10/08/2023]
Abstract
Product quality and stability improvement is important for development of the Baijiu industry. Generally, Baijiu brewing is carried out in a spontaneous fermentation system mediated by microbiota. Thus, complexity and instability are major features. Due to the insufficient understanding of the mechanism for producing Baijiu, the precise control of the fermentation progress has still not been realized, ultimately affecting product quality and stability. The flavor of Baijiu is the most important factor in determining its quality and is formed by microbiota under the driving force of various physicochemical parameters, such as moisture, acidity, and temperature. Therefore, exploring the association among microbiota (core), physicochemical factors (reference) and flavor compounds (target) has become a key point to clarify the formation mechanism for the flavor quality of Baijiu. Daqu fermentation and liquor fermentation are the two major stages of Baijiu brewing. Daqu, distillers' grains, and pit mud, as the most important fermentation substrates of the microbiota respectively, provide a large number of functional microorganisms related to the flavor components. To this end, we reviewed the relevant research progress of microbiota diversity in different fermentation substrates and the interaction mechanisms among microbiota, physicochemical parameters, and flavor components in this paper. Moreover, a research hypothesis of precise control of the Baijiu fermentation process by building fermentation models based on this is proposed. The key point for this idea is the identification of core microbiota closely associated with the formation of key flavor components by multi-omics technology and the acquisition of culturable strains. With this foundation, fermentation models suitable for different brewing environments will be established by constructing synthetic microbiota, designing mathematical models, and determining key fermentation model parameters. The ultimate goal will be to effectively improve the quality and stability of Baijiu products through model regulation.
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Affiliation(s)
- Fengshuang Pan
- Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Shuyi Qiu
- Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yiyi Lv
- Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Dounan Li
- Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Liquor Making Biological Technology and Application of key laboratory of Sichuan Province, Yibin 644000, China.
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3
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Lv W, Li F, Li C. Effect of inoculated Daqu on the spontaneous fermentation of Chinese liquor. Food Res Int 2023; 173:113321. [PMID: 37803632 DOI: 10.1016/j.foodres.2023.113321] [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: 05/14/2023] [Revised: 07/22/2023] [Accepted: 07/24/2023] [Indexed: 10/08/2023]
Abstract
Inoculated fermentation is widely used to improve the efficiency and quality of food production. However, it is still unclear how the inoculated multi-species starters influence food fermentation. Here we prepared two different types of Daqu, with/without the inoculation of Bacillus licheniformis in spontaneous Daqu fermentation, and studied their effects on liquor fermentation. These two types of Daqu were different in microbial community, and the inoculated Daqu had significantly higher relative abundance of Bacillus (69.2%) and lower relative abundance of Lactobacillus (3.2%) than those of Daqu without inoculation (Bacillus, 13.5%; Lactobacillus, 14.0%). After using with these two types of Daqu, metatranscriptomic analysis revealed that Kazachstania, Naumovozyma, Saccharomyces, Nakaseomyces and Lactobacillus were the transcriptional active genera during liquor fermentation. The transcription of Lactobacillus decreased on days 10 and 20 in liquor fermentation with the inoculated Daqu. The transcription of Kazachstania, Naumovozyma and Saccharomyces decreased on day 10 but increased on day 20 with the inoculated Daqu. Although lactate dehydrogenase decreased in Lactobacillus, alcohol dehydrogenase, aldehyde dehydrogenase and lactate dehydrogenase increased in Saccharomyces on day 20 in fermentation with inoculated Daqu, it indicated an extended succession of Saccharomyces in liquor fermentation. This would facilitate the increase of ethanol, acetic acid and lactic acid contents in liquor fermentation with inoculated Daqu. This work would be beneficial for improving Chinese liquor fermentation.
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Affiliation(s)
- Wenzhi Lv
- School of Chemistry and Chemical Engineering, Qiannan Normal University for Nationalities, Duyun, Guizhou, China.
| | - Feng Li
- School of Chemistry and Chemical Engineering, Qiannan Normal University for Nationalities, Duyun, Guizhou, China
| | - Changan Li
- School of Chemistry and Chemical Engineering, Qiannan Normal University for Nationalities, Duyun, Guizhou, China
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4
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Luo LJ, Song L, Han Y, Zhen P, Han DY, Zhao X, Zhou X, Wei YH, Yu HX, Han PJ, Bai FY. Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu. Food Res Int 2023; 172:113139. [PMID: 37689903 DOI: 10.1016/j.foodres.2023.113139] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 06/10/2023] [Accepted: 06/12/2023] [Indexed: 09/11/2023]
Abstract
Light-flavor Baijiu fermentation is a typical spontaneous solid-state fermentation process fueled by a variety of microorganisms. Mechanized processes have been increasingly employed in Baijiu production to replace traditional manual operation processes, however, the microbiological and physicochemical dynamics in mechanized processes remain largely unknown. Here, we investigated the microbial community succession and flavor compound formation during a whole mechanized fermentation process of light-flavor Baijiu using the conventional dilution plating method, PacBio single-molecule real-time (SMRT) sequencing and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The results showed that largely different fungal and bacterial communities were involved in the soaking and fermentation processes. A clear succession from Pantoea agglomerans to Bacillus (B.) smithii and B. coagulans in dominant bacterial species and from Cladosporium exasperatum to Saccharomyces cerevisiae and Lichtheimia ramosa in dominant fungal species occurred in the soaking processes. In the fermentation process, the most dominant bacterial species was shifted from Pantoea agglomerans to Lactobacillus (La.) acetotolerans and the most dominant fungal species were shifted from Lichtheimia ramose and Rhizopus arrhizus to Saccharomyces cerevisiae. The bacterial and fungal species positively associated with acidity and the formation of ethanol and different flavor compounds were specified. The microbial species exhibited strong co-occurrence or co-exclusion relationships were also identified. The results are helpful for the improvement of mechanized fermentation process of light-flavor Baijiu production.
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Affiliation(s)
- Lu-Jun Luo
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Liang Song
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Ying Han
- Technology Center, Shanxi Xinghuacun Fen Wine Factory Co. Ltd., Fenyang, Shanxi 032205, PR China
| | - Pan Zhen
- Technology Center, Shanxi Xinghuacun Fen Wine Factory Co. Ltd., Fenyang, Shanxi 032205, PR China
| | - Da-Yong Han
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Xin Zhao
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Xin Zhou
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Yu-Hua Wei
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Hui-Xin Yu
- Technology Center, Shanxi Xinghuacun Fen Wine Factory Co. Ltd., Fenyang, Shanxi 032205, PR China
| | - Pei-Jie Han
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China.
| | - Feng-Yan Bai
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China; College of Life Science, University of Chinese Academy of Sciences, Beijing 100049, PR China.
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5
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Du R, Jiang J, Qu G, Wu Q, Xu Y. Directionally controlling flavor compound profile based on the structure of synthetic microbial community in Chinese liquor fermentation. Food Microbiol 2023; 114:104305. [PMID: 37290868 DOI: 10.1016/j.fm.2023.104305] [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: 01/31/2023] [Revised: 04/20/2023] [Accepted: 05/10/2023] [Indexed: 06/10/2023]
Abstract
Most traditional fermented foods are produced by spontaneous fermentation. It is difficult to produce traditional fermented foods with desired flavor compound profile. In this study, using Chinese liquor fermentation as a case, we aimed to directionally control flavor compound profile in food fermentation. Twenty key flavor compounds were identified in 80 Chinese liquor fermentations. Six microbial strains, identified as high producers of these key flavor compounds, were used to generate the minimal synthetic microbial community. A mathematical model was established to link the structure of the minimal synthetic microbial community and the profile of these key flavor compounds. This model could generate the optimal structure of synthetic microbial community to produce flavor compounds with desired profile. This work provided a strategy to realize the directional control of flavor compound profile via controlling the structure of the synthetic microbial community in Chinese liquor fermentation.
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Affiliation(s)
- Rubing Du
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Jian Jiang
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Guanyi Qu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Qun Wu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
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6
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Teng M, Hao M, Ding C, Wang L, Shen H, Yu S, Chen L, Yang F. Rapid detection of Saccharomyces cerevisiae with boronic acid-decorated multivariate metal-organic frameworks and aptamers. Analyst 2023; 148:4213-4218. [PMID: 37539700 DOI: 10.1039/d3an00835e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/05/2023]
Abstract
Liquor brewing is a classic solid-substrate fermentation process with a unique brewing microbiome. As one of the most common fungi, Saccharomyces cerevisiae ferments saccharides and has been extensively applied in brewing production. Here, we present the facile fabrication of a selective, sensitive, and integrated fluorescent biosensor for S. cerevisiae detection. The proposed biosensor used aptamer-modified magnetic beads to specifically capture S. cerevisiae, and the enriched fungi were recognized and detected with boronic acid-decorated multivariate metal-organic frameworks. The biosensor allows rapid quantification of S. cerevisiae in the range of 10-106 CFU mL-1, showing excellent specificity and repeatability, and maintaining stable biosensing performance in long-term storage. The analytical ability of the proposed biosensor was successfully verified in distilled yeast and fermented grain samples spiked with S. cerevisiae.
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Affiliation(s)
- Mengjing Teng
- Kweichow Moutai Group, Renhuai, Guizhou 564501, China.
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co. Ltd, Renhuai, Guizhou 564501, China
| | - Mengdi Hao
- Institute of Mass Spectrometry, School of Materials Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
| | - Chuanfan Ding
- Institute of Mass Spectrometry, School of Materials Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
| | - Li Wang
- Kweichow Moutai Group, Renhuai, Guizhou 564501, China.
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co. Ltd, Renhuai, Guizhou 564501, China
| | - Hao Shen
- Institute of Mass Spectrometry, School of Materials Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
| | - Shaoning Yu
- Institute of Mass Spectrometry, School of Materials Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
| | - Liangqiang Chen
- Kweichow Moutai Group, Renhuai, Guizhou 564501, China.
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co. Ltd, Renhuai, Guizhou 564501, China
| | - Fan Yang
- Kweichow Moutai Group, Renhuai, Guizhou 564501, China.
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co. Ltd, Renhuai, Guizhou 564501, China
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7
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Zheng Y, Liang F, Wu Y, Ban S, Huang H, Xu Y, Wang X, Wu Q. Unraveling multifunction of low-temperature Daqu in simultaneous saccharification and fermentation of Chinese light aroma type liquor. Int J Food Microbiol 2023; 397:110202. [PMID: 37086526 DOI: 10.1016/j.ijfoodmicro.2023.110202] [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: 12/16/2022] [Revised: 03/26/2023] [Accepted: 04/02/2023] [Indexed: 04/24/2023]
Abstract
Chinese liquor is produced by a representative simultaneous saccharification and fermentation process. Daqu, as a starter of Chinese liquor fermentation, affects both saccharification and fermentation. However, it is still unclear how Daqu contributed to the simultaneous saccharification and fermentation process. Here, using Chinese light aroma type liquor as a case, we identified low-temperature Daqu-originated enzymes and microorganisms that contributed to the simultaneous saccharification and fermentation using metaproteomic analysis combined with amplicon sequencing analysis. α-Amylase and glucoamylase accounted for 95 % of total saccharifying enzymes and were identified as key saccharifying enzymes. Lichtheimia was the key producer of these two enzymes (> 90 %) in low-temperature Daqu. Daqu contributed 90 % α-amylase and 99 % glucoamylase to the initial liquor fermentation. These two enzymes decreased by 35 % and 49 % until day 15 in liquor fermentation. In addition, Daqu contributed key microbial genera (91 % Saccharomyces, 6.5 % Companilactobacillus) and key enzymes (37 % alcohol dehydrogenase, 40 % lactic acid dehydrogenase, 56 % aldehyde dehydrogenase) related with formations of ethanol, lactic acid and flavour compounds to the initial liquor fermentation. The average relative abundances of these fermentation-related key microorganisms and enzymes increased by 2.78 times and 1.29 times till day 15 in liquor fermentation, respectively. It indicated that Daqu provided saccharifying enzymes for starch hydrolysis, and provided both enzymes and microorganisms associated with formations of ethanol, lactic acid and flavour compounds for liquor fermentation. This work illustrated the multifunction of low-temperature Daqu in the simultaneous saccharification and fermentation of Chinese light aroma type liquor. It would facilitate improving liquor fermentation by producing high-quality Daqu.
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Affiliation(s)
- Yifu Zheng
- Lab of Brewing Microbiology and Applied Enzymology, 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
| | - Feng Liang
- Lab of Brewing Microbiology and Applied Enzymology, 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; Qinghai Huzhu Tianyoude Qingke Wine Incorporated Company, Huzhu 810500, China
| | - Yi Wu
- Lab of Brewing Microbiology and Applied Enzymology, 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
| | - Shibo Ban
- Lab of Brewing Microbiology and Applied Enzymology, 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
| | - Heqiang Huang
- Qinghai Huzhu Tianyoude Qingke Wine Incorporated Company, Huzhu 810500, China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, 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
| | - Xuliang Wang
- Lab of Brewing Microbiology and Applied Enzymology, 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.
| | - Qun Wu
- Lab of Brewing Microbiology and Applied Enzymology, 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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8
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Li H, Liu S, Liu Y, Hui M, Pan C. Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application. Front Microbiol 2023; 14:1119675. [PMID: 36778882 PMCID: PMC9911690 DOI: 10.3389/fmicb.2023.1119675] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 01/11/2023] [Indexed: 01/28/2023] Open
Abstract
Daqu is a saccharifying and fermenting starter in the production of Chinese Baijiu; its quality directly affects the quality of Baijiu. The production of Daqu is highly environment-dependent, and after long-term natural domestication, it is rich in a wide variety of microorganisms with a stable composition, which provide complex and diverse enzymes and flavor (precursor) substances and microbiota for Jiupei (Fermented grains) fermentation. However, inoculation with a relatively stable microbial community can lead to a certain upper limit or deficiencies of the physicochemical properties (e.g., saccharification capacity, esterification capacity) of the Daqu and affect the functional expression and aroma formation of the Daqu. Targeted improvement of this problem can be proposed by selecting functional microorganisms to fortify the production of Daqu. This review introduced the isolation, screening, identification and functional characteristics of culture-dependent functional microorganisms in Baijiu-brewing, the core functional microbiota community of Daqu, and the related research progress of functional microorganisms fortified Daqu, and summarized the fortifying strategies of functional microorganisms, aiming to further deepen the application of functional microorganisms fortification in Daqu fermentation and provide ideas for the flavor regulation and quality control of Baijiu.
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Affiliation(s)
- Haideng Li
- College of Biological Engineering, Henan University of Technology, Henan, Zhengzhou, China,College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, China
| | - Shengyuan Liu
- International Education College, Henan Agricultural University, Zhengzhou, Henan, China
| | - Yanbo Liu
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, China
| | - Ming Hui
- College of Biological Engineering, Henan University of Technology, Henan, Zhengzhou, China
| | - Chunmei Pan
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, China,*Correspondence: Chunmei Pan,
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9
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Cai W, Wang Y, Liu Z, Liu J, Zhong J, Hou Q, Yang X, Shan C, Guo Z. Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds. Food Res Int 2022; 159:111587. [DOI: 10.1016/j.foodres.2022.111587] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/23/2022] [Accepted: 06/24/2022] [Indexed: 12/13/2022]
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10
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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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11
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Hong L, Fu G, Liu T, Chen Y, Wu S, Cai W, Xie Z, Wan Y. Functional microbial agents enhance ethanol contents and regulate the volatile compounds in Chinese Baijiu. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101411] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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12
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Wang H, Su W, Mu Y, Zhao C. Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China. Front Microbiol 2021; 12:736525. [PMID: 34745037 PMCID: PMC8564356 DOI: 10.3389/fmicb.2021.736525] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Accepted: 10/01/2021] [Indexed: 11/17/2022] Open
Abstract
Suan zuo rou (SZR), a traditional fermented meat from Guizhou province, China, is loved by local people for its unique flavor and nutritional value. However, the microbial communities and related flavor characteristics of SZR from different regions of Guizhou are unclear. We studied the correlation between the microbial communities and the physicochemical properties and volatile flavor compounds (VFCs) of 15 SZR samples from three regions in Guizhou province. The microbial community structure of SZR was determined by high-throughput sequencing and VFCs were identified by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry. The results indicated that the microbial communities of SZR varied among the regions, as evidenced by the relative abundance of Weissella, Staphylococcus, Brochothrix, Kazachstania, and Debaryomces. There were also significant differences in pH, water activity, NaCl, and total volatile basic nitrogen (P < 0.05). Based on orthogonal projections to latent structures and Pearson’s correlation coefficient, we showed that Wickerhamomyces, Kazachstania, Lactobacillus, Weissella, Brochothrix, Debaryomyces, Staphylococcus, Pediococcus, Pichia, Candida, and Leuconostoc were highly correlated with 48 VFCs (| ρ| > 0.8, P < 0.05). Redundancy analysis showed that most of the dominant bacteria were positively related to water activity, whereas Lactobacillus was positively related with pH, and negatively related with total volatile basic nitrogen.
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Affiliation(s)
- Hanyu Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China.,Animal Disease Control and Prevention Center of Guizhou Province, Guizhou University, Guiyang, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Chi Zhao
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China
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13
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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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14
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Hu X, Tian R, Wang K, Cao Z, Yan P, Li F, Li X, Li S, He P. The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production. Food Res Int 2021; 148:110626. [PMID: 34507770 DOI: 10.1016/j.foodres.2021.110626] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 07/16/2021] [Accepted: 07/19/2021] [Indexed: 10/20/2022]
Abstract
Fermented grain (FG), a complex and unique ecosystem, is the main microbial habitats, biochemical reaction system and direct source of flavor compounds for the Chinese strong-flavor Baijiu (CSFB) production. However, the dynamics of physicochemical properties, prokaryotic community and flavor compounds of FGs during the long-term fermentation process are still not completely clear. Here, the above topics on FGs in the actual production process were comprehensively studied by using a combination of physicochemical analysis, GC-MS detection and Illumina HiSeq sequencing methods. The whole fermentation process could be divided into two stages including early (0-25d) and the later stage (25-60d) based on the dynamics of FG physicochemical properties and the changes of prokaryotic community diversity. A total of 41phyla and 364 genera were detected, and 9 of them were dominant genera in FG complex ecosystem, including Lactobacillus, Pediococcus, Ochrobactrum, Bacillus etc. Among them, the dynamics of 29 top10 genera in FGs were mainly influenced by the starch and total acid, followed by NH4+ and ethanol, and 7 genera (hubs, e.g., Clostridium, Methanosaeta, Bacillus, etc.) of them may play important roles in FG ecosystem stability. A total of 71 volatiles including 33 esters, 14 alcohols, 9 fatty acids, 5 phenols, and 10 other compounds were detected in the FGs, and most of them formed in the early stage. Some important flavor substances (e.g., ethyl octanoate, 3-methylbutanol, hexanoate, etc.) increased in the later stage. Moreover, the formation of some flavor compound might require multiple microbes involved. For instance, ten of the top10 genera, including Lactobacillus, Clostridium, Methanosarcina, Sedimentibacter, Bacillus, etc., were significantly and positively correlated with four important esters. This study may help to clarify the complex correlations among prokaryotic community, physicochemical properties and flavors, allow the improvement of CSFB quality by using bioaugmentation and/or controlling environmental factors, and shed more light on the ecological rules guiding community assembly in FGs.
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Affiliation(s)
- Xiaolong Hu
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
| | - Ruijie Tian
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Kangli Wang
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Zhenhua Cao
- Henan Songhe Liquor Co., Ltd, Luyi 477200, China
| | - Peixun Yan
- Henan Songhe Liquor Co., Ltd, Luyi 477200, China
| | - Fuqiang Li
- Henan Songhe Liquor Co., Ltd, Luyi 477200, China
| | - Xuesi Li
- Henan Songhe Liquor Co., Ltd, Luyi 477200, China
| | - Shaoliang Li
- Henan Songhe Liquor Co., Ltd, Luyi 477200, China
| | - Peixin He
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
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15
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Qiu X, Yu L, Wang W, Yan R, Zhang Z, Yang H, Zhu D, Zhu B. Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine. Front Microbiol 2021; 12:649978. [PMID: 34046021 PMCID: PMC8144288 DOI: 10.3389/fmicb.2021.649978] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Accepted: 03/31/2021] [Indexed: 01/16/2023] Open
Abstract
Understanding the evolution of microorganisms and metabolites during wine fermentation is essential for controlling its production. The structural composition and functional capacity of the core microbiota determine the quality and quantity of fruit wine. Nanfeng tangerine wine fermentation involves a complex of various microorganisms and a wide variety of metabolites. However, the microbial succession and functional shift of the core microbiota in this product fermentation remain unclear. Therefore, high-throughput sequencing (HTS) and headspace-gas chromatography-mass spectrometry (HS/GC-MS) were employed to reveal the core functional microbiota for the production of volatile flavors during spontaneous fermentation (SF) and inoculated fermentation (IF) with Saccharomyces cerevisiae of Nanfeng tangerine wine. A total of 13 bacterial and 8 fungal genera were identified as the core microbiota; Lactobacillus and Acetobacter were the dominant bacteria in SF and IF, respectively. The main fungal genera in SF and IF were Hanseniaspora, Pichia, and Saccharomyces with a clear succession. In addition, the potential correlations analysis between microbiota succession and volatile flavor dynamics revealed that Lactobacillus, Acetobacter, Hanseniaspora, and Saccharomyces were the major contributors to the production of the volatile flavor of Nanfeng tangerine wine. The results of the present study provide insight into the effects of the core functional microbiota in Nanfeng tangerine wine and can be used to develop effective strategies for improving the quality of fruit wines.
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Affiliation(s)
- Xiangyu Qiu
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Linlin Yu
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Weiying Wang
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Riming Yan
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Zhibin Zhang
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Huilin Yang
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China
| | - Du Zhu
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, China.,Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Bo Zhu
- College of Life Sciences, Gannan Normal University, Ganzhou, China
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16
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Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.011] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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17
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Du H, Ji M, Xing M, Wang X, Xu Y. The effects of dynamic bacterial succession on the flavor metabolites during Baijiu fermentation. Food Res Int 2021; 140:109860. [PMID: 33648178 DOI: 10.1016/j.foodres.2020.109860] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 08/14/2020] [Accepted: 10/27/2020] [Indexed: 11/18/2022]
Abstract
The succession of microbial community significantly affect the flavor formation of traditional fermented foods and beverages. Chinese liquor (Baijiu) fermentation is a typical spontaneous solid-state fermentation process driven by natural microbiota. The type of process used to make liquor-craft or industrial-alters the operational environment and the aromatic qualities of the product contributed by various microbial consortia. But differences in microbial community assembly and temporal succession are often overlooked. In this study, we investigated bacterial community dynamics, substrate consumption, and metabolite production during both craft and industrial liquor-making processes (CLP and ILP, respectively). We found that the compositions of bacterial communities were different, even though no significant difference (p > 0.05) was observed in bacterial species between CLP and ILP at the beginning of fermentation. During ILP, glucose was used more rapidly by microflora, leading in turn to a higher ethanol production rate during the early stage of fermentation. The higher rate of ethanol production in ILP shortened the lifetime of bacteria such as Weissella, Pediococcus, Leuconostoc, and Bacillus during the early stage of fermentation. Lactobacillus sp. became dominant earlier in ILP than in CLP. Finally, the change in bacterial community dynamics led to changes in aroma compounds. Using CLP and ILP as a model system, our results illustrate the dynamic nature of Baijiu fermentations and microbial succession patterns therein. This can be applied to optimize the fermentation processes and flavors attributes of this and other fermented foods.
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Affiliation(s)
- Hai Du
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Mei Ji
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Minyu Xing
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xueshan Wang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
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18
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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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19
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Chen L, Ren L, Li D, Ma X. Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines. Food Sci Biotechnol 2021; 30:87-96. [PMID: 33552620 DOI: 10.1007/s10068-020-00839-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 09/13/2020] [Accepted: 10/14/2020] [Indexed: 01/15/2023] Open
Abstract
To understand the effect of microbial community on the flavor of fermented rice wine, microbiomes in three traditional starters (CMQ, NBQ, and YCQ) from different origins for making Chinese rice wines were evaluated and the volatile components of their rice wines were compared. The results showed that the dominant genera in CMQ were Pantoea, Bacillus, Rhizopus, and Candida, the dominant microorganisms in NBQ were Pediococcus, Lactobacillus, Acetobacter, Weissella, Bacillus, Rhizopus, Candida, and Aspergillus, the dominant microorganisms in YCQ were Pediococcus, Lactobacillus, Leuconostoc, Weissella, Lactococcus, Ochrobactrum, Rhizopus, and Mucor. There were significant differences in sensory properties of the wines brewed by three starters. Although the major aroma components were benzyl alcohol, 2-octanone, benzoic acid, and phenethyl acetate, each rice wine had its own main aroma components include 1-octanol, 1-pentanol, ethyl acetate, etc. The results showed that the different microbial communities in starter results in the significant difference of the aroma components in its fermented rice wine.
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Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China
| | - Lixia Ren
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China
| | - Dongna Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China
| | - Xia Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China
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20
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Wang Y, Cai W, Wang W, Shu N, Zhang Z, Hou Q, Shan C, Guo Z. Analysis of microbial diversity and functional differences in different types of high-temperature Daqu. Food Sci Nutr 2021; 9:1003-1016. [PMID: 33598183 PMCID: PMC7866569 DOI: 10.1002/fsn3.2068] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/07/2020] [Accepted: 12/02/2020] [Indexed: 12/29/2022] Open
Abstract
Bacterial communities that enrich in high-temperature Daqu are important for the Chinese maotai-flavor liquor brewing process. However, the bacterial communities in three different types of high-temperature Daqu (white Daqu, black Daqu, and yellow Daqu) are still undercharacterized. In this study, the bacterial diversity of three different types of high-temperature Daqu was investigated using Illumina MiSeq high-throughput sequencing. The bacterial community of high-temperature Daqu is mainly composed of thermophilic bacteria, and seven bacterial phyla along with 262 bacterial genera were identified in all 30 high-temperature Daqu samples. Firmicutes, Actinobacteria, Proteobacteria, and Acidobacteria were the dominant bacterial phyla in high-temperature Daqu samples, while Thermoactinomyces, Staphylococcus, Lentibacillus, Bacillus, Kroppenstedtia, Saccharopolyspora, Streptomyces, and Brevibacterium were the dominant bacterial genera. The bacterial community structure of three different types of high-temperature Daqu was significantly different (p < .05). In addition, the results of microbiome phenotype prediction by BugBase and bacterial functional potential prediction using PICRUSt show that bacteria from different types of high-temperature Daqu have similar functions as well as phenotypes, and bacteria in high-temperature Daqu have vigorous metabolism in the transport and decomposition of amino acids and carbohydrates. These results offer a reference for the comprehensive understanding of bacterial diversity of high-temperature Daqu.
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Affiliation(s)
- Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
| | - Wenchao Cai
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
- School of Food ScienceShihezi UniversityShiheziChina
| | - Wenping Wang
- Hubei Yaozhihe Chuwengquan Liquor Industry Co., Ltd.XiangyangChina
| | - Na Shu
- Hubei Yaozhihe Chuwengquan Liquor Industry Co., Ltd.XiangyangChina
| | - Zhendong Zhang
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
| | - Chunhui Shan
- School of Food ScienceShihezi UniversityShiheziChina
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
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21
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Du R, Liu J, Jiang J, Wang Y, Ji X, Yang N, Wu Q, Xu Y. Construction of a synthetic microbial community for the biosynthesis of volatile sulfur compound by multi-module division of labor. Food Chem 2021; 347:129036. [PMID: 33508589 DOI: 10.1016/j.foodchem.2021.129036] [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: 10/29/2020] [Revised: 01/03/2021] [Accepted: 01/04/2021] [Indexed: 12/22/2022]
Abstract
3-(Methylthio)-1-propanol, reminiscent of cauliflower and cooked vegetable aroma, is an important sulfur compound in Baijiu. It is important to develop a method to increase 3-(methylthio)-1-propanol content to improve flavor quality of products. In this study, a synthetic microbial community was employed to enhance the content of 3-(methylthio)-1-propanol by multi-module division of labor approach. Firstly, the synthetic pathway of 3-(methylthio)-1-propanol was reconstructed and classified into three modules. Later, the hyper producers in each module were isolated and negative interaction between the members was relieved. Finally, a synthetic microbial community was constructed using three species containing one hyper producer from each module. Furthermore, the transcription characteristics of the species in each module were validated by metatranscriptomic analysis. The constructed synthetic microbial community can be used to biosynthesize 3-(methylthio)-1-propanol for Baijiu. This work provided a novel and workable strategy to design synthetic microbial community to enhance the flavor feature of other fermented foods.
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Affiliation(s)
- Rubing Du
- 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
| | - Jun Liu
- 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; Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture, Biogas Institute of Ministry of Agriculture, Chengdu 610041, China
| | - Jian Jiang
- 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
| | - Yuqiao Wang
- 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
| | - Xueao Ji
- 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
| | - Na Yang
- 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
| | - Qun Wu
- 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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22
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You L, Zhao D, Zhou R, Tan Y, Wang T, Zheng J. Distribution and function of dominant yeast species in the fermentation of strong-flavor baijiu. World J Microbiol Biotechnol 2021; 37:26. [PMID: 33427975 DOI: 10.1007/s11274-020-02988-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 12/22/2020] [Indexed: 11/29/2022]
Abstract
The role of the yeast community in Chinese strong-flavor baijiu fermentation was investigated by culture-independent and culture-dependent methods based on 26S rDNA sequence analysis. 92 yeast species belonging to 54 genera were found by Illumina sequencing during the fermentation of strong-flavor baijiu "Wuliangye" and 306 strains belonging to 28 species, which covered all species with more than 1% of relative abundance, were isolated and identified. Kazachstania exigua, Geotrichum silvicola, Pichia kudriavzevii, Saccharomyces cerevisiae, Zyosaccharomyces bailii, and K. humilis were found to be the first six dominant species, and their proportion varied with different fermentation stages. K. exigua was the most important yeast species responsible for the production of ethanol with the assistance of P. kudriavzevii and Z. bailii in the vigorous stage and P. kudriavzevii and G. silvicola in the continuous fermentation stage. Higher alcohols were mainly produced by K. exigua, P. kudriavzevii, S. cerevisiae, and Z. bailii in the vigorous fermentation stage, which was stimulated by more oxygen in the grains of the upper strata. K. exigua, P. kudrizevii, S. cerevisiae, Z. bailii, G. silvicola, and Trichosporon ovoides promoted the formation of ethyl alcohol. The results revealed the key roles of K. exigua, G. silvicola, and P. kudriavzevii in the fermentation of strong-flavor baijiu. The functions of these species should be confirmed by a further study based on the fermentation characteristics of isolated yeast strains gathered in this study. Distribution and function of dominant yeast species in the fermentation of strong flavor baijiu.
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Affiliation(s)
- Ling You
- Key Laboratory of Sichuan Province for the Utilization of Solid-State Fermentation Resources, Yibin University, Yibin, 644000, China. .,Wuliangye Group Co., Ltd, Yibin, 644000, China.
| | - Dong Zhao
- Wuliangye Group Co., Ltd, Yibin, 644000, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610064, Sichuan, China
| | - Yi Tan
- Key Laboratory of Sichuan Province for the Utilization of Solid-State Fermentation Resources, Yibin University, Yibin, 644000, China
| | - Tao Wang
- Key Laboratory of Sichuan Province for the Utilization of Solid-State Fermentation Resources, Yibin University, Yibin, 644000, China
| | - Jia Zheng
- Wuliangye Group Co., Ltd, Yibin, 644000, China
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23
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Shen T, Liu J, Wu Q, Xu Y. Increasing 2-furfurylthiol content in Chinese sesame-flavored Baijiu via inoculating the producer of precursor l-cysteine in Baijiu fermentation. Food Res Int 2020; 138:109757. [PMID: 33292940 DOI: 10.1016/j.foodres.2020.109757] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 09/16/2020] [Accepted: 09/25/2020] [Indexed: 12/14/2022]
Abstract
2-Furfurylthiol was an important contributor to the flavor of traditional fermented foods including Baijiu. It is essential to increase 2-furfurylthiol concentration to improve the quality of Baijiu. This study aimed to enrich the content of 2-furfurylthiol in Chinese sesame-flavored Baijiu via two strains we isolated from Baijiu fermentation, Bacillus subtilis LBM 10019 and Bacillus vallismortis LBM 10020, which could respectively produce 56.31 mg/L and 42.81 mg/L l-cysteine, the precursor of 2-furfurylthiol, in sorghum extract. After inoculation of these two strains, the maximal relative abundance of Bacillus increased from 7.48% to 40.38%, the final content of l-cysteine increased by 101.44% in Baijiu fermentation. Moreover, the concentration of 2-furfurylthiol increased by 89.15% in the production. This work provides a novel strategy to improve the quality of Chinese sesame-flavored Baijiu.
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Affiliation(s)
- Ting Shen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100037, China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jun Liu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qun Wu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 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, Jiangsu 214122, China.
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Sakandar HA, Hussain R, Farid Khan Q, Zhang H. Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review. Food Res Int 2020; 138:109830. [DOI: 10.1016/j.foodres.2020.109830] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 09/01/2020] [Accepted: 10/16/2020] [Indexed: 10/23/2022]
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25
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Guan Q, Zheng W, Mo J, Huang T, Xiao Y, Liu Z, Peng Z, Xie M, Xiong T. Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5197-5206. [PMID: 32530042 DOI: 10.1002/jsfa.10569] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 05/30/2020] [Accepted: 06/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Suansun is a traditional salt-free fermented bamboo shoot product that has been widely consumed as a cooking ingredient in south China for centuries. The aim of this study was to evaluate and compare the microbial and metabolic diversity in samples of two kinds of suansun, namely Guangdong suansun (GD) and Yunnan suansun (YN), using high-throughput sequencing (HTS) and headspace solid-phase microextraction-gas chromatograph-mass spectrometry (HS-SPME/GC-MS), respectively, and then to assess the influence of environmental factors on the microbial communities. RESULTS The results showed that Lactobacillus and Serratia were the most abundant bacterial genera in both the GD and YN groups. For the fungi, Pichia, Candida, and Debaryomyces were the major genera in the GD group, whereas Pichia and Zygosaccharomyces were the dominant genera in the YN group. The canonical correlation analysis (CCA) results demonstrated that three environmental factors - temperature, longitude, and altitude - play a more important role in affecting the microbial community composition of suansun than physical and chemical factors. The fugal community composition was more influenced by environmental factors than the bacterial community. The volatile profile of the GD group differed from that of the YN group, and the difference was mainly reflected in the relative alcohol, aldehyde, ester, and aromatic compound content. CONCLUSIONS This study provided insights into the microbial and metabolic profiles of suansun products. The findings might be useful for the improvement and standardization of suansun production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Qianqian Guan
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Wendi Zheng
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Jialing Mo
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Yangsheng Xiao
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Zhanggen Liu
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Zhen Peng
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
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Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production. Int J Food Microbiol 2020; 337:108933. [PMID: 33181418 DOI: 10.1016/j.ijfoodmicro.2020.108933] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 09/17/2020] [Accepted: 10/22/2020] [Indexed: 12/18/2022]
Abstract
Chinese Baijiu is prepared using multiple microbial strains and complex metabolites by simultaneous saccharification and fermentation (SSF). Yeasts are challenged by various endogenous and exogenous factors, detrimentally affecting the ethanol yield. It is imperative to identify and control inhibitory factors. In the present study, microbial taxa and metabolites during Baijiu fermentation were evaluated to identify inhibitors of ethanol production. We found that filamentous fungi and Bacillus, contributing to saccharification, were negatively related to the ethanol content (Spearman's |ρ| > 0.5, P < 0.05). To explore how they affect ethanol production, ten filamentous fungi and three Bacillus strains were isolated. In addition to glucose and maltose, polyols were simultaneously generated by filamentous fungi and Bacillus via the hydrolysis of starch, among which mannitol and erythritol had the highest contents of up to 41.56 ± 2.01 g/kg and 16.16 ± 1.13 g/kg, respectively. The presence of mannitol and erythritol inhibited ethanol production by the functional yeasts Saccharomyces cerevisiae and Pichia kudriavzevii. The presence of 10.0 g/L mannitol significantly (P < 0.01) decreased the ethanol yield of S. cerevisiae by 12.67% (from 39.34 ± 0.02% to 32.71 ± 0.49%). These results revealed that polyols may inhibit the production of Baijiu and other fermented foods, suggesting that the origin and influence of polyols should be a focus of future research.
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Temperature-Induced Annual Variation in Microbial Community Changes and Resulting Metabolome Shifts in a Controlled Fermentation System. mSystems 2020; 5:5/4/e00555-20. [PMID: 32694129 PMCID: PMC7566281 DOI: 10.1128/msystems.00555-20] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
We used Chinese liquor fermentation as a model system to show that microbiome composition changes more dramatically across seasons than throughout the fermentation process within seasons. These changes translate to differences in the metabolome as the ultimate functional outcome of microbial activity, suggesting that temporal changes in microbiome composition are translating into functional changes. This result is striking as it suggests that microbial functioning, despite controlled conditions in the fermentors, fluctuates over season along with external temperature differences, which threatens a reproducible food taste. As such, we believe that our study provides a stepping-stone into novel taxonomy-functional studies that promote future work in other systems and that also is relevant in applied settings to better control surrounding conditions in food production. We are rapidly increasing our understanding on the spatial distribution of microbial communities. However, microbial functioning, as well as temporal differences and mechanisms causing microbial community shifts, remains comparably little explored. Here, using Chinese liquor fermentation as a model system containing a low microbial diversity, we studied temporal changes in microbial community structure and functioning. For that, we used high-throughput sequencing to analyze the composition of bacteria and fungi and analyzed the microbially derived metabolome throughout the fermentation process in all four seasons in both 2018 and 2019. We show that microbial communities and the metabolome changed throughout the fermentation process in each of the four seasons, with metabolome diversity increasing throughout the fermentation process. Across seasons, bacterial and fungal communities as well as the metabolome driven by 10 indicator microorganisms and six metabolites varied even more. Daily average temperature in the external surroundings was the primary determinant of the observed temporal microbial community and metabolome changes. Collectively, our work reveals critical insights into patterns and processes determining temporal changes of microbial community composition and functioning. We highlight the importance of linking taxonomic to functional changes in microbial ecology to enable predictions of human-relevant applications. IMPORTANCE We used Chinese liquor fermentation as a model system to show that microbiome composition changes more dramatically across seasons than throughout the fermentation process within seasons. These changes translate to differences in the metabolome as the ultimate functional outcome of microbial activity, suggesting that temporal changes in microbiome composition are translating into functional changes. This result is striking as it suggests that microbial functioning, despite controlled conditions in the fermentors, fluctuates over season along with external temperature differences, which threatens a reproducible food taste. As such, we believe that our study provides a stepping-stone into novel taxonomy-functional studies that promote future work in other systems and that also is relevant in applied settings to better control surrounding conditions in food production.
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Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor. BEVERAGES 2020. [DOI: 10.3390/beverages6030042] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS. A total of 57 important volatile compounds (FD ≥ 2) were screened based on the retention indices, aromatic characteristics, standard comparison, and aroma extract dilution analysis (AEDA). By calculating the odor activity values (OAVs), 32 aroma active compounds were identified in Xiaoqu liquor. In the aroma recombination experiments, these active compounds were dissolved in 46% ethanol water at their natural concentrations, resulting in successful simulations of the typical aromas of Xiaoqu liquor, including fruity aroma, sweet aroma, and grain aroma. Omission experiments showed that the critical compounds that contribute to the characteristic flavor of Xiaoqu liquor include ethyl octanoate, acetaldehyde, 1,1-diethoxyethane, isoamyl acetate, ethyl acetate, valeric acid, 1-octen-3-ol, and ethyl isovalerate. The results provide some guidance for upgrading the fermentation and microbial strain in the production of Xiaoqu liquor.
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29
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Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu. Food Microbiol 2020; 91:103514. [PMID: 32539964 DOI: 10.1016/j.fm.2020.103514] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 04/11/2020] [Accepted: 04/15/2020] [Indexed: 02/07/2023]
Abstract
Baijiu (Chinese liquor) is a type of traditional distilled alcoholic beverage produced through spontaneous solid-state fermentation with sorghum as the primary material. Material processing, including sorghum soaking, steaming and cooling which is carried out in an open environment, is an integral part of Baijiu manufacturing. However, the microbiota involved in material pretreatment and its associate with the alcoholic fermentation is unclear. This research is aimed to exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu. Results showed that Cyanobacteria, Epicoccum, and Cladosporium predominated in the sorghum at the beginning of soaking. Lactobacillus and Pichia became the predominant bacterial and fungal genera by the end of soaking. With the dynamics of microbiota, the pH declined sharply and the categories and concentration of volatile flavors such as alcohols, esters, acids, phenols, ketones, and aldehydes increased. Correlation analysis indicated that Lactobacillus and Pichia showed positive correlation with various flavors during soaking. Furthermore, SourceTracker analysis revealed that the microbiota involved during cooling processing was an important source of the Lactobacillus during fermentation of light-flavor Baijiu. This study illustrates the role of microbiota during material pretreatment and the association with alcoholic fermentation, which contributes to reveal the mechanism of Baijiu manufacturing.
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30
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Luo Y, Kong L, Xue R, Wang W, Xia X. Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.026] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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31
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Liu P, Miao L. Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation. Front Microbiol 2020; 11:75. [PMID: 32082290 PMCID: PMC7005924 DOI: 10.3389/fmicb.2020.00075] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Accepted: 01/14/2020] [Indexed: 11/13/2022] Open
Abstract
Baiyunbian baijiu, the most popular miscellaneous-flavor baijiu in China, has been widely consumed for decades. Similar to many Chinese baijiu, Baiyunbian baijiu is fermented in five successive batches every year. Sensory analysis demonstrated that the raw baijiu obtained from the last two fermentation batches always has better quality than that produced from the former three batches. In this study, the microbial compositions of fungi and bacteria in each fermentation batch were investigated via high-throughput sequencing. The results showed that Bacillus, Virgibacillus, and Lactobacillus dominated the bacterial community in the last two batches, and the most prevalent fungi were Paecilomyces, Saccharomyces, and Zygosaccharomyces. In contrast, large percentages of fungi belonging to Thermomyces, Thermoascus, Monascus, and Issatchenkia and prokaryotes belonging to Acetobacter, Lactobacillus, and Thermoactinomyces were observed in the former three fermentation batches. GC-MS analysis revealed that the fermented grains sampled from the latter two batches contained high concentrations of ethyl lactate, 2,3-butanediol and ethyl caproate, which were mainly generated by co-fermentation of Lactobacillus and yeast. The high acidity of the fermented grains in the fourth and fifth fermentation batches as well as the large contents of ethanol and moisture promoted the formation of the functional microbial community. This study provides insight into factors that influenced the baijiu fermentation and is helpful for developing new fermentation techniques with higher baijiu quality.
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Affiliation(s)
- Pulin Liu
- College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Lihong Miao
- College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, China
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32
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Qian YL, An Y, Chen S, Qian MC. Characterization of Qingke Liquor Aroma from Tibet. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13870-13881. [PMID: 31544459 DOI: 10.1021/acs.jafc.9b05849] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Qingke liquor is a very famous Tibetan alcoholic beverage made from "Qingke", hull-less highland barley, which is exclusively grown in Qinghai-Tibetan Plateau with an average altitude of 4000 m. Qingke liquor made in such an area whose quality or characteristics is a result of its geographic environment, including natural and human culture. In this study, the aroma compounds in two Qingke liquors made from highland barley grown at different elevations (QKH, high elevation, and QKL, low elevation) were compared by aroma extract dilution analysis (AEDA), aroma intensity (Osme), odor activity values (OAVs, ratio of concentration to odor threshold), and aroma recombination. Results revealed ethyl acetate, ethyl 2-methyl propanoate, ethyl butanoate, ethyl 3-methyl butanoate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate, 3-methylbutanal, 3-methyl-1-butanol, 1-octen-3-ol, β-damascenone, 2,3-butanedione (diacetyl), acetoin, and 2-methoxyphenol (OAV ≥ 10) as important aroma active compounds to Qingke liquors. However, QKH had higher OAVs for most of the compounds than that of QKL. An aroma recombination study confirmed the analysis of aroma-active compounds in Qingke liquor, whereas the aroma emission test demonstrated 3-methylbutanal as the key aroma compound for both Qingke liquors.
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Affiliation(s)
- Yanping L Qian
- Department of Food Science and Technology , Oregon State University , Corvallis , Oregon 97331 , United States
- Department of Crop and Soil Science , Oregon State University , Corvallis , Oregon 97331 , United States
| | - Yueqi An
- Department of Food Science and Technology , Oregon State University , Corvallis , Oregon 97331 , United States
- College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , P. R. China
| | - Shuang Chen
- College of Bioengineering , Jiangnan University , Wuxi , Jiangsu 214122 , P. R. China
| | - Michael C Qian
- Department of Food Science and Technology , Oregon State University , Corvallis , Oregon 97331 , United States
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33
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Xie M, Lv F, Ma G, Farooq A, Li H, Du Y, Liu Y. High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.592] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Mowen Xie
- University of Science and Technology Beijing; Beijing 100083 China
| | - Fuxia Lv
- University of Science and Technology Beijing; Beijing 100083 China
| | - Guoxing Ma
- University of Science and Technology Beijing; Beijing 100083 China
| | - Asim Farooq
- University of Science and Technology Beijing; Beijing 100083 China
| | - Hehe Li
- Beijing Laboratory of Food Quality and Safety, School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Yan Du
- University of Science and Technology Beijing; Beijing 100083 China
| | - Yang Liu
- University of Science and Technology Beijing; Beijing 100083 China
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34
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Draft Genome Sequences of Two Isolates of the Yeast Kazachstania servazzii Recovered from Soil in Ireland. Microbiol Resour Announc 2019; 8:8/44/e01257-19. [PMID: 31672753 PMCID: PMC6953512 DOI: 10.1128/mra.01257-19] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
We sequenced two isolates of Kazachstania servazzii, UCD13 and UCD335, from soil in Ireland. Heterozygosity in these diploid genomes differs 19-fold between the two strains. Most currently available K. servazzii genome sequences come from Korean kimchi isolates, so our data will facilitate analysis of diversity in this species. We sequenced two isolates of Kazachstania servazzii, UCD13 and UCD335, from soil in Ireland. Heterozygosity in these diploid genomes differs 19-fold between the two strains. Most currently available K. servazzii genome sequences come from Korean kimchi isolates, so our data will facilitate analysis of diversity in this species.
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35
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Fan G, Du Y, Fu Z, Chen M, Wang Z, Liu P, Li X. Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.583] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Guangsen Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
- Beijing Engineering and Technology Research Center of Food Additives; Beijing Technology & Business University; Beijing 100048 China
| | - Yihua Du
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Zhilei Fu
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Min Chen
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Zhou Wang
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Pengxiao Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
- Beijing Engineering and Technology Research Center of Food Additives; Beijing Technology & Business University; Beijing 100048 China
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36
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Fan G, Fu Z, Teng C, Wu Q, Liu P, Yang R, Minhazul KAHM, Li X. Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1635154] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Guangsen Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Zhilei Fu
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
| | - Chao Teng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Qiuhua Wu
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
| | - Pengxiao Liu
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
| | - Ran Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Karim a H M Minhazul
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
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37
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Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation. Appl Environ Microbiol 2019; 85:AEM.03090-18. [PMID: 30850432 DOI: 10.1128/aem.03090-18] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 03/05/2019] [Indexed: 01/28/2023] Open
Abstract
Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation. Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera, Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida, were identified to be the core microbiota. The synthetic core microbiota of these five genera presented a reproducible dynamic profile similar to that in the natural microbiota. A Monte Carlo test showed that the effects of five environmental factors (lactic acid, ethanol, and acetic acid contents, moisture, and pH) on the synthetic microbiota distribution were highly significant (P < 0.01), similar to those effects on a natural fermentation system. In addition, 77.27% of the flavor compounds produced by the synthetic core microbiota showed a similar dynamic profile (ρ > 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition. It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism. This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds. This work is of great significance for the tractable and constant production of various fermented foods.IMPORTANCE The transformation from natural fermentation to synthetic fermentation is essential in constructing a constant food fermentation process, which is the premise for stably making high-quality food. According to flavor-producing and cooccurring functions in dominant microbes, we provided a system-level approach to identify the core microbiota in Chinese light-aroma-type liquor fermentation. In addition, we successfully constructed a synthetic core microbiota to simulate the microbial community succession and flavor compound production in the in vitro system. The constructed synthetic core microbiota could not only facilitate a mechanistic understanding of the structure and function of the microbiota but also be beneficial for constructing a tractable and reproducible food fermentation process.
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38
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Liu T, He J, Cui C, Tang J. Exploiting community structure, interactions and functional characteristics of fungi involved in the biodrying of storage sludge and beer lees. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2019; 232:321-329. [PMID: 30496961 DOI: 10.1016/j.jenvman.2018.11.089] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 11/09/2018] [Accepted: 11/20/2018] [Indexed: 06/09/2023]
Abstract
In this study, the dynamic changes in fungal biodiversity, community structure, fungal associations and functional characteristics were investigated in the biodrying of storage sludge and beer lees by using high throughput sequencing, network and correlation matrix analyses, and FUNGuild database. Additionally, a hypothetical model was provided to better understand the biodrying system. The results showed that fungal diversity decreased after biodrying, while community richness increased in the mesophilic stage and decreased as biodrying progressed. Fungal communities differed in different stages of the biodrying process. Ascomycota and Basidiomycota were the dominant phyla throughout the biodrying process, while Pichia was the dominant genus in the thermophilic stage. Network and correlation matrix analyses provided useful tools for insight into the fungal interactions, allowing us to propose a conceptual model of how succession in fungal associations regulates the dynamics of biodrying systems. Biodrying treatment had a significant effect on fungal trophic modes, with most pathogenic fungi fading away over the process, illustrating that biodrying is an effective bio-treatment method to eliminate pathogenic fungi. These findings provide information that elucidates the fungal interactions and functional characteristics during the biodrying process.
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Affiliation(s)
- Tiantian Liu
- School of Environment, Harbin Institute of Technology, Harbin, 150090, PR China
| | - Junguo He
- School of Environment, Harbin Institute of Technology, Harbin, 150090, PR China.
| | - Chongwei Cui
- School of Environment, Harbin Institute of Technology, Harbin, 150090, PR China
| | - Jian Tang
- School of Environment, Harbin Institute of Technology, Harbin, 150090, PR China
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39
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Wang D, Chen L, Yang F, Wang H, Wang L. Yeasts and their importance to the flavour of traditional Chinese liquor: a review. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.552] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Diqiang Wang
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
| | - Liangqiang Chen
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
| | - Fan Yang
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
| | - Heyu Wang
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
| | - Li Wang
- Kweichow Moutai Distillery Co., Ltd.; Renhuai Guizhou 564500 People's Republic of China
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40
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Wang H, Xu Y. Microbial succession and metabolite changes during the fermentation of Chinese light aroma-style liquor. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.544] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Haiyan Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
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Wang B, Wu Q, Xu Y, Sun B. Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation. Front Microbiol 2018; 9:2349. [PMID: 30323805 PMCID: PMC6172349 DOI: 10.3389/fmicb.2018.02349] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2018] [Accepted: 09/12/2018] [Indexed: 01/21/2023] Open
Abstract
Chinese starter Jiuqu, traditionally produced by spontaneous fermentation and always squeezed into bricks, serves as a vital saccharifying agent for simultaneous saccharification and fermentation of Chinese Baijiu. It is important to reveal the key saccharifying microbiota and the driving force to improve the quality of Jiuqu. Here we studied the compositions of the microbiota by high-throughput amplicons sequencing analysis in Jiuqu, and revealed eight bacterial and seven fungal genera as the dominant community members. Among them, Lactobacillus, Aspergillus, Pichia, Saccharomyces, Rhizopus were the main contributors of proteins by metaproteomics analysis. Whereas, only Lactobacillus, Pichia, Rhizopus appeared as key actors for saccharification by secreting three glycosidases and two glycosyltransferases, and it indicated they were the key saccharifying microbiota in Jiuqu. Especially, Rhizopus secreted the most abundant glucoamylase. Interestingly, these three active genera significantly decreased and the key saccharifying enzymes were down-expressed, when Jiuqu was produced in diffused shape with a low volumetric weight. Rhizopus microsporus, the main producer of glucoamylase, was positively correlated with volumetric weight of Jiuqu. It indicated volumetric weight was the major driving force of the key saccharifying microbiota in Jiuqu. This work provides deep insights of key saccharifying microbiota, and indicates the main driving force for the key microbe. Furthermore, this finding can contribute to the improvement of saccharifying agent for food fermentation.
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Affiliation(s)
- Bowen Wang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Suqian Industrial Technology Research Institute of Jiangnan university, Jiangnan University, Wuxi, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Qun Wu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Suqian Industrial Technology Research Institute of Jiangnan university, Jiangnan University, Wuxi, China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Suqian Industrial Technology Research Institute of Jiangnan university, Jiangnan University, Wuxi, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
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Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making. J Biosci Bioeng 2018; 126:189-195. [DOI: 10.1016/j.jbiosc.2018.02.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Revised: 12/20/2017] [Accepted: 02/15/2018] [Indexed: 11/19/2022]
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Zheng X, Liu F, Li K, Shi X, Ni Y, Li B, Zhuge B. Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China. Food Res Int 2018; 111:130-136. [PMID: 30007669 DOI: 10.1016/j.foodres.2018.05.019] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Revised: 04/01/2018] [Accepted: 05/08/2018] [Indexed: 11/30/2022]
Abstract
Kazak artisanal cheese is one of the famous fermented food in Uighur Autonomy Region of Xinjiang, China. However, the microbial ecology in Kazak artisanal cheeses across different regions is unclear. In this study, we determined the microbial community composition through amplicon sequencing and measured the flavor profile of 10 cheese samples from different regions of Xinjiang. The associations between microbial communities, flavors and environmental factors were examined by redundancy analysis and Monte Carlo permutation test. Cheeses from different regions had different microbial communities, which was mainly reflected in the relative abundance of Lactobacillus, Streptococcus, Issatchenkia, Debaryomyces and Kluyveromyces. In addition, Pichia and Torulaspora were also the key microbial groups, according to the high relative abundance and large co-occurrence incidence in the correlation network. Using the microbe-metabolites correlation analysis, the major flavor-producing taxa were identified as Kluyveromyces, Anoxybacillus, Torulaspora, Lactobacillus, Streptococcus and Dipodascus. Environmental factors accounted for the majority of the microbial community variations, 88.54% for bacteria and 75.71% for fungi. Compared to physico-chemical factors (temperature, moisture, and pH), geographical factors (longitude, latitude and elevation) had a stronger effect on microbial communities in cheese samples from different regions of Xinjiang.
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Affiliation(s)
- Xiaoji Zheng
- School of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region 832003, China; The Key Lab of Industrial Biotechnology of Ministry of Education, Research Centre of Industrial Microorganisms, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
| | - Fei Liu
- School of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region 832003, China
| | - Kaixiong Li
- School of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region 832003, China
| | - Xuewei Shi
- School of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region 832003, China
| | - Yongqing Ni
- School of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region 832003, China
| | - Baokun Li
- School of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region 832003, China
| | - Bin Zhuge
- The Key Lab of Industrial Biotechnology of Ministry of Education, Research Centre of Industrial Microorganisms, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
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Cui K, Wu Q, Xu Y. Biodegradation of Ethyl Carbamate and Urea with Lysinibacillus sphaericus MT33 in Chinese Liquor Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1583-1590. [PMID: 29359925 DOI: 10.1021/acs.jafc.7b05190] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
It is important to reduce the concentration of ethyl carbamate (EC) in fermented foods. However, controlling the formation of EC and its precursor urea is difficult in spontaneous food fermentation because urea is a natural product of nitrogen metabolism. Biodegradation is a better solution to reduce the concentration of EC. This study aimed to reduce the concentration of EC in Chinese liquor via an indigenous strain Lysinibacillus sphaericus MT33. This strain produced urethanase (940 U/L) and urease (1580 U/L) and degraded 76.52% of EC and 56.48% of urea. After inoculation in liquor fermentation, the maximal relative abundance of Lysinibacillus increased from 0.02% to 8.46%, the final EC and urea contents decreased by 41.77% and 28.15%. Moreover, the concentration of EC decreased by 63.32% in liquor. The negative correlation between abundance of Lysinibacillus and contents of EC and urea indicated the effect of L. sphaericus on EC and urea degradation.
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Affiliation(s)
- Kaixiang Cui
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Qun Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Yan Xu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University , Wuxi, Jiangsu 214122, China
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Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation. Appl Environ Microbiol 2018; 84:AEM.02369-17. [PMID: 29196296 DOI: 10.1128/aem.02369-17] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2017] [Accepted: 11/28/2017] [Indexed: 01/14/2023] Open
Abstract
Many microorganisms in the environment participate in the fermentation process of Chinese liquor. However, it is unknown to what extent the environmental microbiota influences fermentation. In this study, high-throughput sequencing combined with multiphasic metabolite target analysis was applied to study the microbial succession and metabolism changes during Chinese liquor fermentation from two environments (old and new workshops). SourceTracker was applied to evaluate the contribution of environmental microbiota to fermentation. Results showed that Daqu contributed 9.10 to 27.39% of bacterial communities and 61.06 to 80.00% of fungal communities to fermentation, whereas environments (outdoor ground, indoor ground, tools, and other unknown environments) contributed 62.61 to 90.90% of bacterial communities and 20.00 to 38.94% of fungal communities to fermentation. In the old workshop, six bacterial genera (Lactobacillus [11.73% average relative abundance], Bacillus [20.78%], Pseudomonas [6.13%], Kroppenstedtia [10.99%], Weissella [16.64%], and Pantoea [3.40%]) and five fungal genera (Pichia [55.10%], Candida [1.47%], Aspergillus [10.66%], Saccharomycopsis [22.11%], and Wickerhamomyces [3.35%]) were abundant at the beginning of fermentation. However, in the new workshop, the change of environmental microbiota decreased the abundances of Bacillus (5.74%), Weissella (6.64%), Pichia (33.91%), Aspergillus (7.08%), and Wickerhamomyces (0.12%), and increased the abundances of Pseudomonas (17.04%), Kroppenstedtia (13.31%), Pantoea (11.41%), Acinetobacter (3.02%), Candida (16.47%), and Kazachstania (1.31%). Meanwhile, in the new workshop, the changes of microbial community resulted in the increase of acetic acid, lactic acid, malic acid, and ethyl acetate, and the decrease of ethyl lactate during fermentation. This study showed that the environmental microbiota was an important source of fermentation microbiota and could drive both microbial succession and metabolic profiles during liquor fermentation.IMPORTANCE Traditional solid-state fermentation of foods and beverages is mainly carried out by complex microbial communities from raw materials, starters, and the processing environments. However, it is still unclear how the environmental microbiota influences the quality of fermented foods and beverages, especially for Chinese liquors. In this study, we utilized high-throughput sequencing, microbial source tracking, and multiphasic metabolite target analysis to analyze the origins of microbiota and the metabolic profiles during liquor fermentation. This study contributes to a deeper understanding of the role of environmental microbiota during fermentation.
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Xu Y, Zhi Y, Wu Q, Du R, Xu Y. Zygosaccharomyces bailii Is a Potential Producer of Various Flavor Compounds in Chinese Maotai-Flavor Liquor Fermentation. Front Microbiol 2017; 8:2609. [PMID: 29312273 PMCID: PMC5744019 DOI: 10.3389/fmicb.2017.02609] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Accepted: 12/14/2017] [Indexed: 11/20/2022] Open
Abstract
Zygosaccharomyces bailii is a common yeast in various food fermentations. Understanding the metabolic properties and genetic mechanisms of Z. bailii is important for its industrial applications. Fermentation characteristics of Z. bailii MT15 from Chinese Maotai-flavor liquor fermentation were studied. Z. bailii MT15 produced various flavor compounds, including 19 alcohols, six acids, three esters, three ketones, and two aldehydes. Moreover, production of acids and aldehydes were increased by 110 and 41%, respectively, at 37°C (the maximum temperature in liquor fermentation) compared with that at 30°C, indicating its excellent flavor productivity. Z. bailii MT15 is a diploid with genome size of 20.19 Mb. Comparative transcriptome analysis revealed that 12 genes related to amino acid transport were significantly up-regulated (2.41- to 5.11-fold) at 37°C. Moreover, genes ARO8, ARO9, and ALDH4 involved in amino acid metabolism also showed higher expression levels (>1.71-fold) at 37°C. Increased substrate supply and a vigorous metabolism might be beneficial for the increased production of acids and aldehydes at 37°C. This work revealed the potential contribution of Z. bailii to various flavor compounds in food fermentation, and produced insights into the metabolic mechanisms of Z. bailii in flavor production.
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Affiliation(s)
- Yan Xu
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yan Zhi
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Qun Wu
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Rubing Du
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, China
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Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation. Appl Environ Microbiol 2017; 83:AEM.01475-17. [PMID: 28970229 DOI: 10.1128/aem.01475-17] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Accepted: 09/24/2017] [Indexed: 11/20/2022] Open
Abstract
Microbial sulfur metabolism plays crucial roles in various food and alcoholic beverage fermentations. 3-(Methylthio)-1-propanol and dimethyl disulfide are important sulfur compounds in fermented foods and alcoholic beverages. Here, we studied the dynamics of these two compounds during spontaneous Chinese liquor fermentation. The two compounds reached the maximum concentration at day 10 and the maximum production rate at day 3. Metatranscriptomic analysis at days 3 and 10 revealed a total of 354 metabolically active microorganisms. Saccharomyces and Lactobacillus were identified as core microbiota critical for sulfur compound production based on both the transcript abundances of the principal genes and the distribution frequencies of 31 enzymes involved in sulfur metabolism. Saccharomyces transcribed genes encoding 23 enzymes related to the generation of 3-(methylthio)-1-propanol and dimethyl disulfide, and Lactobacillus was active in the methyl cycle, which recycles methionine, the precursor of the two sulfur compounds. Furthermore, the sulfur metabolism-related characteristics of two representative species were studied in coculture during a simulated fermentation. Saccharomyces cerevisiae JZ109 produced 158.4 μg/liter 3-(methylthio)-1-propanol and 58.5 μg/liter dimethyl disulfide in monoculture, whereas Lactobacillus buchneri JZ-JN-2017 could not produce these two compounds in monoculture. Their coculture significantly enhanced the generation of 3-(methylthio)-1-propanol (350.0 μg/liter) and dimethyl disulfide (123.8 μg/liter). In addition, coculture significantly enhanced the gene transcriptions (fold change, 1.5 to ∼55.0) that convert methionine to these two compounds in S. cerevisiae and in the methyl cycle of L. buchneri This study reveals a novel synergistic effect between members of the core microbiota in the production of sulfur compounds via methionine recycling in spontaneous Chinese liquor fermentation.IMPORTANCE Sulfur compounds play a crucial role in the aroma quality of various fermented foods and alcoholic beverages. However, it is unclear how these compounds are produced by microbes during their spontaneous fermentations. Here, we identified the core microbiota (Saccharomyces and Lactobacillus) associated with sulfur metabolism by determining both transcript abundance and distribution frequency of each genus in spontaneous Chinese liquor fermentation. This study provides a system-level analysis of sulfur metabolism by the metatranscriptomic analysis and culture-dependent methods. It sheds new light on how the metabolic behavior of the microbiota contributes to the liquor aroma quality. Furthermore, this work reveals a novel synergistic effect between Saccharomyces and Lactobacillus in the production of sulfur compounds, in which Lactobacillus regenerates the precursor methionine for sulfur compound production by Saccharomyces Our findings can contribute to the enhancement of aroma characteristics in Chinese liquor and open new avenues for improving various food and alcoholic beverage fermentation processes.
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New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter. Sci Rep 2017; 7:14577. [PMID: 29109406 PMCID: PMC5674051 DOI: 10.1038/s41598-017-14968-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Accepted: 10/19/2017] [Indexed: 01/09/2023] Open
Abstract
Traditional Chinese liquor (Baijiu) solid state fermentation technology has lasted for several thousand years. The microbial communities that enrich in liquor starter are important for fermentation. However, the microbial communities are still under-characterized. In this study, 454 pyrosequencing technology was applied to comprehensively analyze the microbial diversity, function and dynamics of two most-consumed liquor starters (Jiang- and Nong-flavor) during production. In total, 315 and 83 bacterial genera and 72 and 47 fungal genera were identified in Jiang- and Nong-flavor liquor starter, respectively. The relatively high diversity was observed when the temperature increased to 70 and 62 °C for Jiang- and Nong-flavor liquor starter, respectively. Some thermophilic fungi have already been isolated. Microbial communities that might contribute to ethanol fermentation, saccharification and flavor development were identified and shown to be core communities in correlation-based network analysis. The predictively functional profile of bacterial communities showed significant difference in energy, carbohydrate and amino acid metabolism and the degradation of aromatic compounds between the two kinds of liquor starters. Here we report these liquor starters as a new functionally microbial resource, which can be used for discovering thermophilic and aerobic enzymes and for food and feed preservation.
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Wu Q, Cui K, Lin J, Zhu Y, Xu Y. Urea production by yeasts other than Saccharomyces in food fermentation. FEMS Yeast Res 2017; 17:4411803. [PMID: 29040547 DOI: 10.1093/femsyr/fox072] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Accepted: 09/26/2017] [Indexed: 11/15/2022] Open
Abstract
Urea is an important intermediate in the synthesis of carcinogenic ethyl carbamate in various food fermentations. Identifying urea-producing microorganisms can help control or reduce ethyl carbamate production. Using Chinese liquor fermentation as a model system, we identified the yeasts responsible for urea production. Urea production was positively correlated to the yeast population (R = 0.523, P = 0.045), and using high-throughput sequencing, we identified 26 yeast species. Partial least squares regression and correlation analysis indicated that Wickerhamomyces anomalus was the most important yeast to produce urea (variable importance plot = 1.927; R = 0.719, P = 0.002). Besides, we found that in W. anomalus the CAR1 gene (responsible for urea production) was 67% identical to that of Saccharomyces cerevisiae. Wickerhamomyces anomalus produced more urea (910.0 μg L-1) than S. cerevisiae (300.1 μg L-1). Moreover, urea production increased to 1261.2 μg L-1 when the two yeasts were co-cultured in a simulated fermentation, where the transcription activity of the CAR1 gene increased by 140% in W. anomalus and decreased by 40% in S. cerevisiae. Our findings confirm that a yeast other than Saccharomyces, namely W. anomalus, contributes more to urea formation in a simulated sorghum fermentation. These findings provide the basis for strategies to control or reduce ethyl carbamate formation.
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Affiliation(s)
- Qun Wu
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Kaixiang Cui
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jianchun Lin
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yang Zhu
- Bioprocess Engineering, Wageningen University and Research, PO Box 16, 6700 AA Wageningen, Netherlands
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
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50
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Population dynamics and metabolite analysis of yeasts involved in a Chinese miscellaneous-flavor liquor fermentation. ANN MICROBIOL 2017. [DOI: 10.1007/s13213-017-1286-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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