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Jiang X, Peng Z, Zhang J. Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation. Food Res Int 2024; 190:114557. [PMID: 38945561 DOI: 10.1016/j.foodres.2024.114557] [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: 03/21/2024] [Revised: 05/16/2024] [Accepted: 05/26/2024] [Indexed: 07/02/2024]
Abstract
With the elucidation of community structures and assembly mechanisms in various fermented foods, core communities that significantly influence or guide fermentation have been pinpointed and used for exogenous restructuring into synthetic microbial communities (SynComs). These SynComs simulate ecological systems or function as adjuncts or substitutes in starters, and their efficacy has been widely verified. However, screening and assembly are still the main limiting factors for implementing theoretic SynComs, as desired strains cannot be effectively obtained and integrated. To expand strain screening methods suitable for SynComs in food fermentation, this review summarizes the recent research trends in using SynComs to study community evolution or interaction and improve the quality of food fermentation, as well as the specific process of constructing synthetic communities. The potential for novel screening modalities based on genes, enzymes and metabolites in food microbial screening is discussed, along with the emphasis on strategies to optimize assembly for facilitating the development of synthetic communities.
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Affiliation(s)
- Xinyi Jiang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Zheng Peng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Juan Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China.
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2
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Li Y, Li W, Zhou D, Zeng Z, Han Y, Chen Q, Wang Z, Wang G, Feng S, Cao W. Microcin Y utilizes its stable structure and biological activity to regulate the metabolism of intestinal probiotics and effectively clear gut Salmonella. Int J Biol Macromol 2024; 274:133290. [PMID: 38908631 DOI: 10.1016/j.ijbiomac.2024.133290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 06/09/2024] [Accepted: 06/19/2024] [Indexed: 06/24/2024]
Abstract
MccY is a novel, structurally stable microcin with antibacterial activity against Enterobacteriaceae. However, the bioavailability of orally administrated MccY is unknown. This study evaluated the effects of MccY as a antimicrobial on pre-digestion in vitro and its intake, digestion and gut metabolism in vivo. The result of pre-digestion results that MccY maintained its biological activity and was resistant to decomposition. The study established a safe threshold of 4.46-9.92 mg/kg for the MccY dosage-body weight relationship in BALB/c mice. Mice fed with MccY demonstrated improved body weight and intestinal barrier function, accompanied with increased IgM immunogenicity and decreased levels of TNF-α, IL-6, and IL-10 in the intestine. MccY significantly facilitates the growth and activity of probiotics including Lactobacillus, Prevotella, and Bacteroides, and leading to the production of SCFAs and MCFAs during bacterial interactions. Furthermore, MccY effectively protects against the inflammatory response caused by Salmonella Typhimurium infection and effectively clears the Salmonella bacteria from the gut. In conclusion, MccY is seen as a promising new therapeutic target drug for enhancing the intestinal microbe-barrier axis and preventing enteritis.
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Affiliation(s)
- Yu Li
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Wenjing Li
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Di Zhou
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Zhiwei Zeng
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Yu Han
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Qinxi Chen
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Zepeng Wang
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Guyao Wang
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Saixiang Feng
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China; Key Laboratory of Zoonosis Prevention and Control of Guangdong Province, China; Key Laboratory of Zoonosis of Ministry of Agriculture and Rural Affairs, Guangzhou, China; Key Laboratory of Veterinary Vaccine Innovation of the Ministry of Agriculture and Rural Affairs, Guangzhou, China; National and Regional Joint Engineering Laboratory for Medicament of Zoonosis Prevention and Control, China.
| | - Weisheng Cao
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China; Key Laboratory of Zoonosis Prevention and Control of Guangdong Province, China; Key Laboratory of Zoonosis of Ministry of Agriculture and Rural Affairs, Guangzhou, China; Key Laboratory of Veterinary Vaccine Innovation of the Ministry of Agriculture and Rural Affairs, Guangzhou, China; National and Regional Joint Engineering Laboratory for Medicament of Zoonosis Prevention and Control, China.
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3
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Tang J, Lin B, Shan Y, Ruan S, Jiang W, Li Q, Zhu L, Li R, Yang Q, Du H, Yang S, Sun Q, Chen S. Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu. Front Microbiol 2024; 15:1421928. [PMID: 39144211 PMCID: PMC11322492 DOI: 10.3389/fmicb.2024.1421928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Accepted: 07/08/2024] [Indexed: 08/16/2024] Open
Abstract
Light-flavor Baijiu (LFB) fermentation is a representative spontaneous mixed-culture solid-state fermentation process in which sorghum is used as the raw material. Raw materials and microorganisms are crucial to the flavor formation and quality of LFB. However, the microbial and physicochemical dynamics of different sorghum varieties during LFB fermentation, as well as their impact on flavor compounds are still largely unknown. Herein, PacBio single-molecule real-time (SMRT) sequencing and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were applied to investigate microbial community succession and volatile flavor formation in glutinous/non-glutinous sorghum-based fermented grains during LFB fermentation. Fermented grains made of glutinous sorghum Liangnuo No. 1 (GLN) had higher bacterial α-diversity and lower fungal α-diversity than those with fermented grains prepared with non-glutinous red sorghum (NRS) (p < 0.05). The dominant microbial species were Saccharomyces cerevisiae, Acetobacter pasteurinus, and Lactobacillus helveticus, the latter two of which were the predominant bacteria observed at the end of fermentation in GLN and NRS, respectively. Moisture content and reducing sugar had a more significant impact on the microorganisms in GLN, while amino acid nitrogen, total free amino acids, and residual starch were the main driving factors driving the microbial community in NRS. The correlation network and discriminant analysis indicated that a relatively high content of 4-vinylguaiacol showed a significant positive association with significant differential microbial species in GLN. These results provided valuable insights for improving the quality of LFB.
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Affiliation(s)
- Jie Tang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, China
| | - Bin Lin
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, China
| | - Yimin Shan
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, China
| | - Song Ruan
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, China
| | - Wei Jiang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, China
| | - Qun Li
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, China
| | - Liping Zhu
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, China
| | - Rui Li
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, China
| | - Qiang Yang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, China
| | - Hai Du
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Shengzhi Yang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, China
| | - Qi Sun
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, China
| | - Shenxi Chen
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, China
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4
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Dong W, Zeng Y, Ma J, Cai K, Guo T, Tan G, Yu X, Hu Y, Peng N, Zhao S. Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing. Foods 2024; 13:2409. [PMID: 39123600 PMCID: PMC11311647 DOI: 10.3390/foods13152409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 07/25/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
Yeasts are pivotal brewing microbes that are associated with the flavor and quality of Chinese baijiu, yet research on dominant yeasts in strong-flavor baijiu brewing remains limited. In this study, Saccharomyces cerevisiae, Pichia kudriavzevii, and Kazachstania bulderi were identified as predominated yeasts in strong-flavor baijiu. Each strain showed distinct characteristics in ethanol resistance, thermal tolerance, and lactic acid tolerance, severally. S. cerevisiae FJ1-2 excelled in ethanol and ethyl ester production, P. kudriavzevii FJ1-1 in ethyl acetate, and K. bulderi FJ1-3 in lactic acid generation. Subsequently, the reinforced Fuqu of each yeast were severally prepared for application in baijiu brewing to verify their functions. Results revealed that the relative abundance of fortified yeast in each group rose. Pichia, Kazachstania, and Saccharomyces emerged as the core microbe for each group, respectively, by co-occurrence network analysis, influencing the microbiota to regulate flavor substances. In short, P. kudriavzevii FJ1-1 enhanced ethyl acetate. K. bulderi FJ1-3 improved ethyl caproate production and decreased levels of ethyl acetate and higher alcohols by modulating yeast community between Pichia and Saccharomyces. This is a systematic endeavor to study the functions of yeasts of strong-flavor baijiu, providing a solid basis for improving baijiu quality.
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Affiliation(s)
- Weiwei Dong
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China; (W.D.); (J.M.); (Y.H.)
- National Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yulun Zeng
- National Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jiyuan Ma
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China; (W.D.); (J.M.); (Y.H.)
| | - Kaiyun Cai
- Hubei Daohuaxiang Liquor Co., Ltd., Yichang 443112, China
| | - Tingting Guo
- Hubei Daohuaxiang Liquor Co., Ltd., Yichang 443112, China
| | - Guangxun Tan
- Hubei Daohuaxiang Liquor Co., Ltd., Yichang 443112, China
| | - Xiang Yu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China; (W.D.); (J.M.); (Y.H.)
| | - Yuanliang Hu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China; (W.D.); (J.M.); (Y.H.)
| | - Nan Peng
- National Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shumiao Zhao
- National Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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5
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Stroud JT, Delory BM, Barnes EM, Chase JM, De Meester L, Dieskau J, Grainger TN, Halliday FW, Kardol P, Knight TM, Ladouceur E, Little CJ, Roscher C, Sarneel JM, Temperton VM, van Steijn TLH, Werner CM, Wood CW, Fukami T. Priority effects transcend scales and disciplines in biology. Trends Ecol Evol 2024; 39:677-688. [PMID: 38508922 DOI: 10.1016/j.tree.2024.02.004] [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: 09/29/2023] [Revised: 02/12/2024] [Accepted: 02/14/2024] [Indexed: 03/22/2024]
Abstract
Although primarily studied through the lens of community ecology, phenomena consistent with priority effects appear to be widespread across many different scenarios spanning a broad range of spatial, temporal, and biological scales. However, communication between these research fields is inconsistent and has resulted in a fragmented co-citation landscape, likely due to the diversity of terms used to refer to priority effects across these fields. We review these related terms, and the biological contexts in which they are used, to facilitate greater cross-disciplinary cohesion in research on priority effects. In breaking down these semantic barriers, we aim to provide a framework to better understand the conditions and mechanisms of priority effects, and their consequences across spatial and temporal scales.
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Affiliation(s)
- J T Stroud
- School of Biological Sciences, Georgia Institute of Technology, Atlanta, GA 30332, USA.
| | - B M Delory
- Institute of Ecology, Leuphana University Lüneburg, Lüneburg, Germany; Copernicus Institute of Sustainable Development, Utrecht University, Utrecht, The Netherlands.
| | - E M Barnes
- Thomas H. Gosnell School of Life Sciences, Rochester Institute of Technology, Rochester, NY 14623, USA
| | - J M Chase
- German Centre for Integrative Biodiversity Research (iDiv) Halle-Jena-Leipzig, Leipzig, Germany; Institute of Computer Science, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
| | - L De Meester
- Leibniz Institut für Gewässerökologie und Binnenfischerei (IGB), Müggelseedamm 310, 12587 Berlin, Germany; Institute of Biology, Freie Universität Berlin, Königin-Luise-Strasse 1-3, 14195 Berlin, Germany; Laboratory of Aquatic Ecology, Evolution, and Conservation, Katholieke Universiteit Leuven, B-3000 Leuven, Belgium
| | - J Dieskau
- German Centre for Integrative Biodiversity Research (iDiv) Halle-Jena-Leipzig, Leipzig, Germany; Department of Geobotany and Botanical Garden, Martin-Luther University, Germany
| | - T N Grainger
- Department of Integrative Biology, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - F W Halliday
- Department of Botany and Plant Pathology, Oregon State University, Corvallis, OR 97331, USA
| | - P Kardol
- Department of Forest Mycology and Plant Pathology, Swedish University of Agricultural Sciences, 750 07 Uppsala, Sweden; Department of Forest Ecology and Management, Swedish University of Agricultural Sciences, 90183 Umeå, Sweden
| | - T M Knight
- German Centre for Integrative Biodiversity Research (iDiv) Halle-Jena-Leipzig, Leipzig, Germany; Department of Community Ecology, Helmholtz Centre for Environmental Research (UFZ), Halle (Saale), Germany; Institute of Biology, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
| | - E Ladouceur
- German Centre for Integrative Biodiversity Research (iDiv) Halle-Jena-Leipzig, Leipzig, Germany; Institute of Computer Science, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
| | - C J Little
- School of Environmental Science, Simon Fraser University, Burnaby, BC V5A 1S6, Canada
| | - C Roscher
- German Centre for Integrative Biodiversity Research (iDiv) Halle-Jena-Leipzig, Leipzig, Germany; Department of Physiological Diversity, Helmholtz Centre for Environmental Research (UFZ), Leipzig, Germany
| | - J M Sarneel
- Department of Ecology and Environmental Science, Umea University, 901 87 Umea, Sweden
| | - V M Temperton
- Institute of Ecology, Leuphana University Lüneburg, Lüneburg, Germany
| | - T L H van Steijn
- Department of Ecology and Environmental Science, Umea University, 901 87 Umea, Sweden
| | - C M Werner
- Department of Environmental Science, Policy, and Sustainability, Southern Oregon University, Ashland, OR 97520, USA
| | - C W Wood
- Department of Biology, University of Pennsylvania, Philadelphia, PA 19104, USA
| | - T Fukami
- Departments of Biology and Earth System Science, Stanford University, Stanford, CA 94305, USA.
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6
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Kang J, Huang X, Li R, Zhang Y, Chen XX, Han BZ. Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review. Food Res Int 2024; 188:114497. [PMID: 38823877 DOI: 10.1016/j.foodres.2024.114497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The spontaneous Baijiu fermentation system harbors a complex microbiome that is highly dynamic in time and space and varies depending on the Jiuqu starters and environmental factors. The intricate microbiota presents in the fermentation environment is responsible for carrying out various reactions. These reactions necessitate the interaction among the core microbes to influence the community function, ultimately shaping the distinct Baijiu styles through the process of spontaneous fermentation. Numerous studies have been conducted to enhance our understanding of the diversity, succession, and function of microbial communities with the aim of improving fermentation manipulation. However, a comprehensive and critical assessment of the core microbes and their interaction remains one of the significant challenges in the Baijiu fermentation industry. This paper focuses on the fermentation properties of core microbes. We discuss the state of the art of microbial traceability, highlighting the crucial role of environmental and starter microbiota in the Baijiu brewing microbiome. Also, we discuss the various interactions between microbes in the Baijiu production system and propose a potential conceptual framework that involves constructing predictive network models to simplify and quantify microbial interactions using co-culture models. This approach offers effective strategies for understanding the core microbes and their interactions, thus beneficial for the management of microbiota and the regulation of interactions in Baijiu fermentation processes.
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Affiliation(s)
- Jiamu Kang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China; School of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiaoning Huang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, IL, USA
| | - Rengshu Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Yuandi Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Xiao-Xue Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China.
| | - Bei-Zhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China.
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Shi G, Fang C, Xing S, Guo Y, Li X, Han X, Lin L, Zhang C. Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes. Food Res Int 2024; 187:114327. [PMID: 38763631 DOI: 10.1016/j.foodres.2024.114327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/31/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
Abstract
The mechanical process has a widely usage in large-scale high-temperature Daqu (HTD) enterprises, however, the quality of the mechanical HTD is gapped with the HTD by traditional process. Currently, the understanding of the mechanism behind this phenomenon is still over-constrained. To this end, the discrepancies in fermentation parameters, enzymatic characteristics, microbial assembly and succession patterns, metabolic phenotypes were compared between traditional HTD and mechanical HTD in this paper. The results showed that mechanical process altered the temperature ramping procedure, resulting in a delayed appearance of the peak temperature. This alteration shifted the assembly pattern of the initial bacterial community from determinism to stochasticity, while having no impact on the stochastic assembly pattern of the fungal community. Concurrently, mechanical pressing impeded the accumulation of arginase, tetramethylpyrazine, trimethylpyrazine, 2-methoxy-4-vinylphenol, and butyric acid, as the target dissimilarities in metabolism between traditional HTD and mechanical HTD. Pearson correlation analysis combined with the functional prediction further demonstrated that Bacillus, Virgibacillus, Oceanobacillus, Kroppenstedtia, Lactobacillus, and Monascus were mainly contributors to metabolic variances. The Redundancy analysis (RDA) of fermented environmental factors on functional ASVs indicated that high temperature, high acid and low moisture were key positive drivers on the microbial metabolism for the characteristic flavor in HTD. Based on these results, heterogeneous mechanisms between traditional HTD and mechanical HTD were explored, and controllable metabolism targets were as possible strategies to improve the quality of mechanical HTD.
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Affiliation(s)
- Gailing Shi
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Chao Fang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Shuang Xing
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Ying Guo
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Xin Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Xiao Han
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Liangcai Lin
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China.
| | - Cuiying Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China.
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8
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Wang H, Wang Y, Ruan Y, Ma D, Wang H, Yang S, Lyu L, Yang F, Wu X, Chen Y. Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu. Food Res Int 2024; 183:114196. [PMID: 38760131 DOI: 10.1016/j.foodres.2024.114196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 02/27/2024] [Accepted: 03/03/2024] [Indexed: 05/19/2024]
Abstract
Baijiu production has relied on natural inoculated Qu as a starter culture, causing the unstable microbiota of fermentation grains, which resulted in inconsistent product quality across batches. Therefore, revealing the core microbes and constructing a synthetic microbiota during the fermentation process was extremely important for stabilizing product quality. In this study, the succession of the microbial community was analyzed by high-throughput sequencing technology, and ten core microbes of Xiaoqu light-aroma Baijiu were obtained by mathematical statistics, including Acetobacter, Bacillus, Lactobacillus, Weissella, Pichia,Rhizopus, Wickerhamomyces, Issatchenkia, Saccharomyces, and Kazachstania. Model verification showed that the core microbiota significantly affected the composition of non-core microbiota (P < 0.01) and key flavor-producing enzymes (R > 0.8, P < 0.01), thus significantly affecting the flavor of base Baijiu. Simulated fermentation validated that the core microbiota can reproduce the fermentation process and quality of Xiaoqu light-aroma Baijiu. The succession of bacteria was mainly regulated by acidity and ethanol, while the fungi, especially non-Saccharomyces cerevisiae, were mainly regulated by the initial dominant bacteria (Acetobacter, Bacillus, and Weissella). This study will play an important role in the transformation of Xiaoqu light-aroma Baijiu fermentation from natural fermentation to controlled fermentation and the identification of core microbes in other fermented foods.
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Affiliation(s)
- Huan Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Yumei Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Yulei Ruan
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Dan Ma
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Han Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | | | - Linjie Lyu
- Jing Brand Co., Ltd, HuangShi, HuBei 435100, China.
| | - Fengjun Yang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Xiaole Wu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Yefu Chen
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
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9
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Ban S, Cheng W, Wang X, Niu J, Wu Q, Xu Y. Predicting the final metabolic profile based on the succession-related microbiota during spontaneous fermentation of the starter for Chinese liquor making. mSystems 2024; 9:e0058623. [PMID: 38206013 PMCID: PMC10878095 DOI: 10.1128/msystems.00586-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Accepted: 12/08/2023] [Indexed: 01/12/2024] Open
Abstract
Microbial inoculation is an effective way to improve the quality of fermented foods via affecting the microbiota structure. However, it is unclear how the inoculation regulates the microbiota structure, and it is still difficult to directionally control the microbiota function via the inoculation. In this work, using the spontaneous fermentation of the starter (Daqu) for Chinese liquor fermentation as a case, we inoculated different microbiota groups at different time points in Daqu fermentation, and analyzed the effect of the inoculation on the final metabolic profile of Daqu. The inoculated microbiota and inoculated time points both significantly affected the final metabolites via regulating the microbial succession (P < 0.001), and multiple inoculations can promote deterministic assembly. Twenty-seven genera were identified to be related to microbial succession, and drove the variation of 121 metabolites. We then constructed an elastic network model to predict the profile of these 121 metabolites based on the abundances of 27 succession-related genera in Daqu fermentation. Procrustes analysis showed that the model could accurately predict the metabolic abundances (average Spearman correlation coefficients >0.3). This work revealed the effect of inoculation on the microbiota succession and the metabolic profile. The established predicted model of metabolic profile would be beneficial for directionally improving the food quality.IMPORTANCEThis work revealed the importance of microbial succession to microbiota structure and metabolites. Multi-inoculations would promote deterministic assembly. It would facilitate the regulation of microbiota structure and metabolic profile. In addition, we established a model to predict final metabolites based on microbial genera related to microbial succession. This model was beneficial for optimizing the inoculation of the microbiota. This work would be helpful for controlling the spontaneous food fermentation and directionally improving the food quality.
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Affiliation(s)
- 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, China
| | - Wei Cheng
- Sichuan Langjiu Group Co., Ltd, Luzhou, China
| | - Xi Wang
- Sichuan Langjiu Group Co., Ltd, Luzhou, China
| | - Jiao Niu
- Sichuan Langjiu Group Co., Ltd, Luzhou, 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, 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, China
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10
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Cheng W, Chen X, Xue X, Lan W, Zeng H, Li R, Pan T, Li N, Gong Z, Yang H. Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu. Foods 2024; 13:203. [PMID: 38254504 PMCID: PMC10814010 DOI: 10.3390/foods13020203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 12/25/2023] [Accepted: 12/29/2023] [Indexed: 01/24/2024] Open
Abstract
The microbial composition and volatile components of fermented grains (FG) and pit mud (PM) are crucial for the quality and flavor of compound-flavor baijiu (CFB). The physicochemical indices, culturable microorganisms, microbial communities, and volatile components of FG and PM were analyzed and correlated in our research. Considering FG and PM, amplicon sequencing was used to analyze the microbial community and the volatile components were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME). For FG, redundancy analysis and correlation perfume Circos were used to clarify the correlations between the dominant microbial community and volatile components. The results showed that Aspergillus, Pichia, and Rhizopus were the main fungal microflora in FG and PM, whereas Lactobacillus and Bacillus were the dominant bacteria in FG, and Methanosarcina and Clostridium sensu stricto 12 were the dominant bacteria in the PM. The microbial community and volatile compounds in the CB sampled from the bottom layers of the FG were greatly affected by those in the PM. There were 32 common volatile components in CB and PM. For FG, most of the volatile components were highly correlated with Lactobacillus, Bacillus, Aspergillus, Pichia, and Monascus, which includes alcohols, acids and esters. This study reveals correlations between microbial composition, volatile components, and the interplay of FG and PM, which are conducive to optimizing the fermentation process and improving the quality of CFB base.
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Affiliation(s)
- Wei Cheng
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang 236023, China; (X.X.); (T.P.); (N.L.); (Z.G.); (H.Y.)
| | - Xuefeng Chen
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;
| | - Xijia Xue
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang 236023, China; (X.X.); (T.P.); (N.L.); (Z.G.); (H.Y.)
| | - Wei Lan
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang 236037, China;
| | - Huawei Zeng
- School of Life Sciences, Huaibei Normal University, Huaibei 235000, China;
| | - Ruilong Li
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang 236037, China;
| | - Tianquan Pan
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang 236023, China; (X.X.); (T.P.); (N.L.); (Z.G.); (H.Y.)
| | - Na Li
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang 236023, China; (X.X.); (T.P.); (N.L.); (Z.G.); (H.Y.)
| | - Zilu Gong
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang 236023, China; (X.X.); (T.P.); (N.L.); (Z.G.); (H.Y.)
| | - Hongwen Yang
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang 236023, China; (X.X.); (T.P.); (N.L.); (Z.G.); (H.Y.)
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11
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Li Y, Li W, Zeng Z, Han Y, Chen Q, Dong X, Wang Z, Feng S, Cao W. Lasso peptide MccY alleviates non-typhoidal salmonellae-induced mouse gut inflammation via regulation of intestinal barrier function and gut microbiota. Microbiol Spectr 2023; 11:e0178423. [PMID: 37819128 PMCID: PMC10714986 DOI: 10.1128/spectrum.01784-23] [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: 05/05/2023] [Accepted: 08/28/2023] [Indexed: 10/13/2023] Open
Abstract
IMPORTANCE Diseases caused by Enterobacteriaceae multidrug-resistant strains have become increasingly difficult to manage. It is necessary to verify the new antibacterial drug MccY effect on non-typhoid Salmonella infection in mice since it is regarded as a promising microcin. The results demonstrated that MccY has a potential therapeutic application value in the protection against Salmonella-induced intestinal damage and alleviating related intestinal dysbiosis and metabolic disorders. MccY could be a promising candidate as an antimicrobial or anti-inflammatory agent for treating infectious diseases.
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Affiliation(s)
- Yu Li
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Wenjing Li
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Zhiwei Zeng
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Yu Han
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Qinxi Chen
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Xinyi Dong
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Zepeng Wang
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
| | - Saixiang Feng
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
- Key Laboratory of Zoonosis Prevention and Control of Guangdong Province, Guangdong, China
- Key Laboratory of Zoonosis of Ministry of Agriculture and Rural Affairs, Guangzhou, China
- Key Laboratory of Veterinary Vaccine Innovation of the Ministry of Agriculture and Rural Affairs, Guangzhou, China
- National and Regional Joint Engineering Laboratory for Medicament of Zoonosis Prevention and Control, Guangzhou, China
| | - Weisheng Cao
- College of Veterinary Medicine, South China Agricultural University, Guangzhou, China
- Key Laboratory of Zoonosis Prevention and Control of Guangdong Province, Guangdong, China
- Key Laboratory of Zoonosis of Ministry of Agriculture and Rural Affairs, Guangzhou, China
- Key Laboratory of Veterinary Vaccine Innovation of the Ministry of Agriculture and Rural Affairs, Guangzhou, China
- National and Regional Joint Engineering Laboratory for Medicament of Zoonosis Prevention and Control, Guangzhou, China
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12
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Bibi F, Ilyas N, Saeed M, Shabir S, Shati AA, Alfaifi MY, Amesho KTT, Chowdhury S, Sayyed RZ. Innovative production of value-added products using agro-industrial wastes via solid-state fermentation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:125197-125213. [PMID: 37482589 DOI: 10.1007/s11356-023-28765-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Accepted: 07/08/2023] [Indexed: 07/25/2023]
Abstract
The prevalence of organic solid waste worldwide has turned into a problem that requires comprehensive treatment on all fronts. The amount of agricultural waste generated by agro-based industries has more than triplet. It not only pollutes the environment but also wastes a lot of beneficial biomass resources. These wastes may be utilized as a different option/source for the manufacturing of many goods, including biogas, biofertilizers, biofuel, mushrooms and tempeh as the primary ingredients in numerous industries. Utilizing agro-industrial wastes as good raw materials may provide cost reduction and lower environmental pollution levels. Agro-industrial wastes are converted into biofuels, enzymes, vitamin supplements, antioxidants, livestock feed, antibiotics, biofertilizers and other compounds via solid-state fermentation (SSF). By definition, SSF is a method used when there is little to no free water available. As a result, it permits the use of solid materials as biotransformation substrates. Through SSF methods, a variety of microorganisms are employed to produce these worthwhile things. SSFs are therefore reviewed and discussed along with their impact on the production of value-added items. This review will provide thorough essential details information on recycling and the use of agricultural waste.
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Affiliation(s)
- Fatima Bibi
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Noshin Ilyas
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan.
| | - Maimona Saeed
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan
- Department of Botany, GC Women University, Sialkot, Pakistan
| | - Sumera Shabir
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Ali A Shati
- Biology Department, Faculty of Science, King Khalid University, Abha, 9004, Saudi Arabia
| | - Mohammad Y Alfaifi
- Biology Department, Faculty of Science, King Khalid University, Abha, 9004, Saudi Arabia
| | - Kassian T T Amesho
- Institute of Environmental Engineering, National Sun Yat-Sen University, Kaohsiung, 804, Taiwan
- Center for Emerging Contaminants Research, National Sun Yat-Sen University, Kaohsiung, 804, Taiwan
- Tshwane School for Business and Society, Faculty of Management of Sciences, Tshwane University of Technology, Pretoria, South Africa
- The International University of Management, Centre for Environmental Studies, Main Campus, Dorado Park Ext 1, Windhoek, Namibia
- Regent Business School, Durban, 4001, South Africa
- Destinies Biomass Energy and Farming Pty Ltd, P.O. Box 7387, Swakomund, Namibia
| | - Subrata Chowdhury
- Department of MCA, Sri Venkateswara College of Engineering and Technology, Chittoor, India
| | - Riyazali Zafarali Sayyed
- Faculty of Health and Life Sciences, INTI International University, 71800, Nilai, Negeri Sembilan, Malaysia
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13
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Cheng W, Chen X, Lan W, Liu G, Xue X, Li R, Pan T, Li N, Zhou D, Chen X. Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu. Front Microbiol 2023; 14:1272559. [PMID: 37965554 PMCID: PMC10641013 DOI: 10.3389/fmicb.2023.1272559] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Accepted: 10/05/2023] [Indexed: 11/16/2023] Open
Abstract
Introduction While the variation in physicochemical parameters, microbial communities, metabolism, composition, and the proportion of volatile components in fermented grains (FG) affect final Baijiu quality, their complex interactions during the ultra-long fermentation of compound-flavor Baijiu (CFB) are still poorly understood. Methods In this study, amplicon sequencing was used to analyze the microbial community, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile components in FG during ultra-long fermentation of CFB. The relationships between the dominant microbial communities, physicochemical parameters, and volatile components were analyzed using redundancy analysis and network analysis. Results During ultra-long fermentation, bacterial diversity was initially higher than during the mid and late stages. Fungal diversity in the mid stages was higher than that initially and later in the process. A total of 88 volatile components, including six alcohols, 43 esters, eight aldehydes and ketones, 13 acids, and 18 other compounds were detected in FG. Starch and reducing sugars in FG strongly affected the composition and function of bacterial and fungal communities. However, acidity had little effect on the composition and function of the bacterial flora. Lactobacillus, Bacillus, Weissella, and Pichia were the core microbial genera involved in metabolizing the volatile components of FG. Discussion We provide insights into the relationships and influences among the dominant microbial communities, physicochemical parameters, and volatile components during ultra-long fermentation of CFB. These insights help clarify the fermentation mechanisms of solid-state fermentation Baijiu (SFB) and control and improve the aroma quality of CFB.
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Affiliation(s)
- Wei Cheng
- School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an, China
- Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China
| | - Xuefeng Chen
- School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Wei Lan
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China
| | - Gengdian Liu
- School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Xijia Xue
- Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China
| | - Ruilong Li
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China
| | - Tianquan Pan
- Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China
| | - Na Li
- Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China
| | - Duan Zhou
- School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Xingjie Chen
- Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China
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14
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Ji X, Zhang L, Yu X, Chen F, Guo F, Wu Q, Xu Y. Selection of initial microbial community for the alcoholic fermentation of sesame flavor-type baijiu. Food Res Int 2023; 172:113141. [PMID: 37689904 DOI: 10.1016/j.foodres.2023.113141] [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: 03/09/2023] [Revised: 05/02/2023] [Accepted: 06/13/2023] [Indexed: 09/11/2023]
Abstract
The initial microbial community is critical for the production of volatile metabolites during traditional food fermentations. Selection of the initial community plays an important role in improving the quality of fermented foods. Here, we used high-throughput amplicon sequencing combined with multivariate statistical methods to explore the microbial succession in stacking and alcoholic fermentation stages in sesame flavor-type baijiu making. We proposed a selection strategy for the initial microbial community in the alcoholic fermentation stage, which determined the quality of baijiu. Results suggested that the microbial composition statistically differed between stacking and alcoholic fermentation stages (ANOSIM, Bacteria: R = 0.60, P = 0.001; Fungi: R = 0.53, P = 0.001). Microbial succession drove metabolic succession (Bacteria: r = 0.87, P < 0.05; Fungi: r = 0.56, P < 0.05) in alcoholic fermentation. The fermentation time of stacking fermentation determined the initial community for alcoholic fermentation, and it can be used as a criterion for selection of the initial microbial community for alcoholic fermentation. The succession distance of the microbial community was varied and reached the highest (Bacteria: 0.048, Fungi: 0.064) at 30 h in stacking fermentation. When we selected 30 h as stacking fermentation time, the concentration (4.58 mg/kg) and diversity (0.61) of volatile metabolites were highest at the end of alcoholic fermentation. This work developed a succession distance-guided approach to select the initial microbial community for the alcoholic fermentation of sesame flavor-type baijiu. This approach can be used to improve the quality of baijiu.
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Affiliation(s)
- Xueao Ji
- 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
| | - Longyun Zhang
- Suqian Yanghe Distillery Co. Ltd, Jiangsu 223800, China
| | - Xiaowei Yu
- 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
| | - Fujiang Chen
- Suqian Yanghe Distillery Co. Ltd, Jiangsu 223800, China
| | - Fengxue Guo
- Suqian Yanghe Distillery Co. Ltd, Jiangsu 223800, 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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15
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Pan Q, Huang J, Zhang S, Qin H, Dong Y, Wang X, Mu Y, Tang H, Zhou R. Synergistic effect of biotic and abiotic factors drives microbiota succession and assembly in medium-temperature Daqu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4392-4400. [PMID: 36891660 DOI: 10.1002/jsfa.12543] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 02/08/2023] [Accepted: 03/09/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND The feasibility of fortification techniques to improve the quality of medium-temperature Daqu (MTD) by inoculation functional isolates has been demonstrated. However, it is unclear what is the effect of inoculation on the controllability during the MTD fermentation process. Here, inoculated a single strain of Bacillus licheniformis, and the microbiota composed of Bacillus velezensis and Bacillus subtilis, were used to investigate the synergistic effect of biotic and abiotic factors on the succession and assembly of the MTD microbiota during the process. RESULTS The biotic factors promoted the proliferation of microorganisms that arrived early at the MTD. Subsequently, this alteration might inhibit microorganisms that colonized later in the MTD microecosystem, thereby assembling a different but more stable microbial community. Moreover, the biotic factors making bacterial community assembly were dominated by variable selection earlier, whereas the fungal community assembly was dominated mainly by extreme abiotic factors rather than biotic factors. Interestingly, fermentation temperature and moisture were significantly associated with the succession and assembly of the fortified MTD community. Meanwhile, the effect of the environmental variables on endogenous variables was also significant. Thus, changes in endogenous variables could be mitigated by adjusting environmental variables to regulate the process of MTD fermentation. CONCLUSION Biotic factors cause rapid changes of the microbiota during the MTD fermentation process, which could be controlled indirectly by regulating environmental variables. Meanwhile, a more stable MTD ecological network might be beneficial for enhancing the stability of MTD quality. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qianglin Pan
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | | | - Hui Qin
- Luzhou Lao Jiao Co., Ltd, Luzhou, China
| | - Yi Dong
- Luzhou Lao Jiao Co., Ltd, Luzhou, China
| | | | - Yu Mu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Huifang Tang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
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16
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Zeng X, Zou Y, Zheng J, Qiu S, Liu L, Wei C. Quorum sensing-mediated microbial interactions: Mechanisms, applications, challenges and perspectives. Microbiol Res 2023; 273:127414. [PMID: 37236065 DOI: 10.1016/j.micres.2023.127414] [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: 02/02/2023] [Revised: 05/05/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023]
Abstract
Microbial community in natural or artificial environments playes critical roles in substance cycles, products synthesis and species evolution. Although microbial community structures have been revealed via culture-dependent and culture-independent approaches, the hidden forces driving the microbial community are rarely systematically discussed. As a mode of cell-to-cell communication that modifies microbial interactions, quorum sensing can regulate biofilm formation, public goods secretion, and antimicrobial substances synthesis, directly or indirectly influencing microbial community to adapt to the changing environment. Therefore, the current review focuses on microbial community in the different habitats from the quorum sensing perspective. Firstly, the definition and classification of quorum sensing were simply introduced. Subsequently, the relationships between quorum sensing and microbial interactions were deeply explored. The latest progressives regarding the applications of quorum sensing in wastewater treatment, human health, food fermentation, and synthetic biology were summarized in detail. Finally, the bottlenecks and outlooks of quorum sensing driving microbial community were adequately discussed. To our knowledge, this current review is the first to reveal the driving force of microbial community from the quorum sensing perspective. Hopefully, this review provides a theoretical basis for developing effective and convenient approaches to control the microbial community with quorum sensing approaches.
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Affiliation(s)
- Xiangyong Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang 550025, China.
| | - Yunman Zou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang 550025, China
| | - Jia Zheng
- Wuliangye Yibin Co Ltd, No.150 Minjiang West Road, Yibin City 644007, China
| | - Shuyi Qiu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang 550025, China
| | - Lanlan Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang 550025, China
| | - Chaoyang Wei
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang 550025, China
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17
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Molina-Peñate E, Del Carmen Vargas-García M, Artola A, Sánchez A. Filling in the gaps in biowaste biorefineries: The use of the solid residue after enzymatic hydrolysis for the production of biopesticides through solid-state fermentation. WASTE MANAGEMENT (NEW YORK, N.Y.) 2023; 161:92-103. [PMID: 36871406 DOI: 10.1016/j.wasman.2023.02.029] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 01/31/2023] [Accepted: 02/23/2023] [Indexed: 06/18/2023]
Abstract
Alternative production processes using waste are necessary to preserve non-renewable resources and prevent scarcity of materials for future generations. Biowaste, the organic fraction of municipal solid waste, is abundant and easily available. It can be fractionated into building blocks for which fermentative processes can be designed. By using solid-state fermentation, this paper proposes a method of valorizing biowaste's residual solid fraction after enzymatic hydrolysis. In a 22 L bioreactor, two digestates from anaerobic digestion processes were evaluated as cosubstrates to modify the acidic pH of the solid residue after enzymatic hydrolysis and promote the growth of the bacterial biopesticide producer Bacillus thuringiensis. Regardless of the cosubstrate used, the final microbial populations were similar indicating microbial specialization. The final product contained 4 × 108 spores per gram of dry matter and also crystal proteins of Bacillus thuringiensis var israelensis, which have insecticidal activity against pests. This method allows for the sustainable use of all materials liberated during the enzymatic hydrolysis of biowaste, including residual solids.
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Affiliation(s)
- Esther Molina-Peñate
- GICOM Research Group, Department of Chemical, Biological and Environmental Engineering, School of Engineering, Edifici Q, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain; Aeris Tecnologías Ambientales S.L, Carrer Santa Rosa, 38, local, 08290 Cerdanyola del Vallès, Barcelona, Spain
| | - María Del Carmen Vargas-García
- Microbiology Unit, Department of Biology and Geology, University of Almeria, International Excellence Campus of the Sea (CEI·MAR), Crta. Sacramento s/n, La Cañada de San Urbano, 04120 Almería, Spain
| | - Adriana Artola
- GICOM Research Group, Department of Chemical, Biological and Environmental Engineering, School of Engineering, Edifici Q, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain.
| | - Antoni Sánchez
- GICOM Research Group, Department of Chemical, Biological and Environmental Engineering, School of Engineering, Edifici Q, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
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18
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Wei J, Lu J, Nie Y, Li C, Du H, Xu Y. Amino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu Fermentation. Microbiol Spectr 2023; 11:e0264022. [PMID: 36943039 PMCID: PMC10100711 DOI: 10.1128/spectrum.02640-22] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Accepted: 02/22/2023] [Indexed: 03/23/2023] Open
Abstract
Nutrient fluctuation is ubiquitous in fermentation ecosystems. However, the microbial community assembly mechanism and metabolic characteristics in response to nutrient variation are still unclear. Here, we used Baijiu fermentation as a case example to study the responses of microbial community assembly and metabolic characteristics to the variation of amino acids using high-throughput sequencing and metatranscriptomics analyses. We chose two fermentation groups (group A with low amino acid and group B with high amino acid contents). The two groups showed similar succession patterns in the bacterial community, whereas they showed different succession in the fungal community wherein Pichia was dominant in group A and Zygosaccharomyces was dominant in group B. The β-nearest taxon index (βNTI) revealed that bacterial community was randomly formed, whereas fungal community assembly was a deterministic process. Variance partitioning analysis and redundancy analysis revealed that amino acids showed the largest contribution to the fungal community (37.64%, P = 0.005) and were more tightly associated with it in group B. Further study revealed that serine was positively related to Zygosaccharomyces and promoted its growth and ethanol production. Metatranscriptomic analysis revealed that the differential metabolic pathways between the two groups mainly included carbohydrate metabolism and amino acid metabolism, which explained the differences of ethanol production and volatile metabolites (such as isoamylol, isobutanol, and 2-methyl-1-butanol). Then these metabolic pathways were constructed and related gene expression and active microorganisms were listed. Our study provides a systematical understanding of the roles of amino acids in both ecological maintenance and flavor metabolism in fermentation ecosystems. IMPORTANCE In spontaneous fermented foods production, nutrient fluctuation is a critical factor affecting microbial community assembly and metabolic function. Revealing the microbial community assembly mechanism and how it regulates its metabolic characteristics in response to nutrient variation is helpful to the management of the fermentation process. This study provides a systematical understanding of the effect of amino acids on the microbial community assembly and flavor metabolisms using Baijiu fermentation as a case example. The data of this study highlight the importance of the nutrient management in fermentation ecosystems.
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Affiliation(s)
- Junlin Wei
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Jun Lu
- Guizhou Guotai Liquor Group Co. Ltd., Guizhou, China
| | - Yao Nie
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Changwen Li
- Guizhou Guotai Liquor Group Co. Ltd., Guizhou, China
| | - Hai Du
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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Tang Q, Huang J, Zhang S, Qin H, Dong Y, Wang C, Li D, Zhou R. Exploring the mechanism of regulating the microbial community and metabolizing trait in Chinese Baijiu fermentation via Huizao. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Prebiotic activity of chitooligosaccharides and their ability to alleviate necrotizing enterocolitis in newborn rats. Carbohydr Polym 2023; 299:120156. [PMID: 36876780 DOI: 10.1016/j.carbpol.2022.120156] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 09/14/2022] [Accepted: 09/22/2022] [Indexed: 11/07/2022]
Abstract
Chitooligosaccharides (COS) have many bioactive functions and favorable prospects in the fields of biomedicine and functional foods. In this study, COS was found to significantly improve the survival rate of neonatal necrotizing enterocolitis (NEC) model rats, alter the composition of the intestinal microbiota, inhibit the expression of inflammatory cytokines, and alleviate intestinal pathological injury. In addition, COS also increased the abundance of Akkermansia, Bacteroides, and Clostridium sensu stricto 1 in the intestines of normal rats (the normal rat model is more universal). The in vitro fermentation results found that COS was degraded by the human gut microbiota to promote the abundance of Clostridium sensu stricto 1 and produced numerous short-chain fatty acids (SCFAs). In vitro metabolomic analysis revealed that COS catabolism was associated with significant increases in 3-hydroxybutyrate acid and γ-aminobutyric acid. This study provides evidence for the potential of COS as a prebiotic in food products and to ameliorate NEC development in neonatal rats.
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Ren T, Su W, Mu Y, Qi Q, Zhang D. Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu. Front Microbiol 2023; 14:1124817. [PMID: 36937267 PMCID: PMC10014610 DOI: 10.3389/fmicb.2023.1124817] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 01/30/2023] [Indexed: 03/05/2023] Open
Abstract
The Chishui River basin is the main production area of the sauce-flavor Baijiu. Due to the particularity of sauce-flavor Baijiu technology, a large site of workshops needs to be built for brewing and storage. Therefore, used the natural karst caves of Guizhou province to manufacture the sauce-flavor Baijiu, which has enriched the connotation of sauce-flavor Baijiu and saved valuable land resources. In this study, the fermentation grains in the seven stages during the Xiasha round of the cave-brewed sauce-flavor Baijiu (CBSB) were detected using a combination of physicochemical analysis, Headspace solid-phase microextraction gas chromatography-mass detection, and Illumina HiSeq sequencing methods. The results showed Unspecified_Leuconostocaceae, Weissella, Unspecified_Bacillaceae, Saccharomycopsis, Thermomyces, and Unspecified_Phaffomycetaceae were the main bacterial and fungal genera in the stacking fermentation (SF). In the cellar fermentation (CF), the Lactobacillus, Unspecified_Lactobacillaceae, Thermoactinomyces, Saccharomycopsis, Unspecified_Phaffomycetaceae, and Wickerhamomyces were the main bacterial and fungal genera. A total of 72 volatiles were detected in the fermented grains. Linear discriminant analysis Effect Size (LEfSe) identified 23 significantly different volatile metabolites in the fermentation process, including 7 esters, 6 alcohols, 4 acids, 3 phenols, 1 hydrocarbon, and 2 other compounds. Redundancy analysis was used to explore the correlation between dominant microbial genera and physicochemical properties. Starch was the main physicochemical property affecting microbial succession in the SF. Acidity, moisture, and reducing sugar were the main driving factors of microbial succession in the CF. The Pearson correlation coefficient revealed the correlation between dominant microbial genera and significantly different volatile flavor substances. A total of 18 dominant microbial genera were associated with significantly different volatile metabolites, Lactobacillus, Weissella, Wickerhamomyces, and Aspergillus were shown to play crucial roles in metabolite synthesis. On this basis, a metabolic map of the dominant microbial genera was established. This study provides a theoretical basis for the production and quality control of sauce-flavor Baijiu brewed in natural karst caves and lays a foundation for studying the link between flavor formation and microorganisms.
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Affiliation(s)
- Tingting Ren
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, China
- *Correspondence: Wei Su
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Qi Qi
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Dangwei Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, China
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Zhang M, Zhang T, Zhou L, Lou W, Zeng W, Liu T, Yin H, Liu H, Liu X, Mathivanan K, Praburaman L, Meng D. Soil microbial community assembly model in response to heavy metal pollution. ENVIRONMENTAL RESEARCH 2022; 213:113576. [PMID: 35710022 DOI: 10.1016/j.envres.2022.113576] [Citation(s) in RCA: 47] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/18/2022] [Accepted: 05/25/2022] [Indexed: 06/15/2023]
Abstract
Heavy metal pollution affected the stability and function of soil ecosystem. The impact of heavy metals on soil microbial community and the interaction of microbial community has been widely studied, but little was known about the response of community assembly to the heavy metal pollution. In this study, we collected 30 soil samples from non (CON), moderately (CL) and severely (CH) contaminated fields. The prokaryotic community was studied using high-throughput Illumina sequencing of 16s rRNA gene amplicons, and community assembly were quantified using phylogenetic-bin-based null approach (iCAMP). Results showed that diversity and composition of both bacterial and archaeal community changed significantly in response to heavy metal pollution. The microbial community assembly tended to be more deterministic with the increase of heavy metal concentration. Among the assembly processes, the relative importance of homogeneous selection (deterministic process) increased significantly (increased by 16.2%), and the relative importance of drift and dispersal limitation (stochastic process) decreased significantly (decreased by 11.4% and 5.4%, respectively). The determinacy of bacterial and archaeal community assembly also increased with heavy metal stress, but the assembly models were different. The deterministic proportion of microorganisms tolerant to heavy metals, such as Thiobacillus, Euryarchaeota and Crenarchaeota (clustered in bin 32, bin59 and bin60, respectively) increased, while the stochastic proportion of microorganisms sensitive to heavy metals, such as Koribacteraceae (clustered in bin23) increased. Therefore, the heavy metal stress made the prokaryotic community be deterministic, however, the effects on the assembly process of different microbial groups differed obviously.
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Affiliation(s)
- Min Zhang
- School of Minerals Processing and Bioengineering, Central South University, Changsha, 410083, China; Key Laboratory of Biometallurgy, Ministry of Education, Changsha, 410083, China
| | - Teng Zhang
- School of Minerals Processing and Bioengineering, Central South University, Changsha, 410083, China; Hunan Urban and Rural Environmental Construction Co., Ltd, Changsha, 410118, China
| | - Lei Zhou
- Beijing Research Institute of Chemical Engineering and Metallurgy, 101148, China
| | - Wei Lou
- Hunan Heqing Environmental Technology Co., Ltd, 410221, China
| | - Weiai Zeng
- Changsha Tobacco Company of Hunan Province, Changsha, 410011, China
| | - Tianbo Liu
- Tobacco Research Institute of Hunan Province, Changsha, 410004, China
| | - Huaqun Yin
- School of Minerals Processing and Bioengineering, Central South University, Changsha, 410083, China; Key Laboratory of Biometallurgy, Ministry of Education, Changsha, 410083, China
| | - Hongwei Liu
- School of Minerals Processing and Bioengineering, Central South University, Changsha, 410083, China; Key Laboratory of Biometallurgy, Ministry of Education, Changsha, 410083, China
| | - Xueduan Liu
- School of Minerals Processing and Bioengineering, Central South University, Changsha, 410083, China; Key Laboratory of Biometallurgy, Ministry of Education, Changsha, 410083, China
| | - Krishnamurthy Mathivanan
- School of Minerals Processing and Bioengineering, Central South University, Changsha, 410083, China
| | - Loganathan Praburaman
- School of Minerals Processing and Bioengineering, Central South University, Changsha, 410083, China
| | - Delong Meng
- School of Minerals Processing and Bioengineering, Central South University, Changsha, 410083, China; Key Laboratory of Biometallurgy, Ministry of Education, Changsha, 410083, China.
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Nie S, Li L, Wu Y, Xiang H, Li C, Chen S, Zhao Y, Cen J, Yang S, Wang Y. Exploring the roles of microorganisms and metabolites in the fermentation of sea bass (Lateolabrax japonicas) based on high-throughput sequencing and untargeted metabolomics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113795] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation. Food Res Int 2022; 157:111239. [DOI: 10.1016/j.foodres.2022.111239] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 01/04/2023]
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Pan Y, Wang Y, Hao W, Duan C, Wang S, Wei J, Liu G. Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation. Microbiol Spectr 2022; 10:e0215121. [PMID: 35638860 PMCID: PMC9241730 DOI: 10.1128/spectrum.02151-21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 05/05/2022] [Indexed: 12/02/2022] Open
Abstract
The microbial community in the fermented pit determines the quantity and quality of light-flavor liquor. Genetic diversity and the potential functions of the microbial community are often analyzed by DNA-based omics sequencing. However, the features of the active microbial community have not been systematically studied. Here, metatranscriptomic analysis was performed to elucidate the active microbial composition, drivers, and their functions in light-flavor liquor fermentation. Bacterial genera, Lactobacillus, Streptococcus, Pediococcus, Thermotoga, and Faecalibacterium, and fungal genera, Saccharomyces, Talaromyces, Aspergillus, Clavispora, Rhizophagus, Cyberlindnera, and Wickerhamomyces, were the dominant active microorganisms during the fermentation process. Additionally, they dominated the three-stage fermentation successively. Redundancy analysis showed that pH, ethanol, moisture, and starch were the main driving forces of microbial succession. Among the genes for the respective carbohydrate-active enzyme families, those for the glycoside hydrolase family 23, the glycosyltransferase family 2, the carbohydrate-binding module family 50, the polysaccharide lyase family 4, the auxiliary activity family 1, and the carbohydrate esterase family 9 showed the highest expression level. Additionally, the highly expressed enzymes and their contributed microorganisms were found in the key KEGG pathways, including carbohydrate metabolism, energy metabolism, lipid metabolism, and amino acid metabolism. Based on these data, a functional model of carbohydrate hydrolysis, ethanol production, and flavor generation were proposed. Taken together, Saccharomyces, Lactobacillus, Wickerhamomyces, Pediococcus, Candida, and Faecalibacterium were suggested as the core active microorganisms. Overall, our findings provide new insights into the composition, drivers, and functions of the active microorganisms, which is crucial for improving the quality of light-flavor liquor. IMPORTANCE There is an urgent need for discovering the diversity and functions of the active microbial community in solid-state fermentation, especially in the pit of Chinese distilled liquor fermentation. Although the genetic composition of the microbial community has been clarified frequently by DNA-based sequencing, the composition and functions of the active microbial community have not been systematically revealed so far. Therefore, analysis of RNA-based data is crucial for discovering the functional microbial community. In this study, we employed metatranscriptomic analysis to elucidate the active microbial composition, successive drivers, and their functions in light-flavor liquor fermentation. The strategy can be broadly useful for discovering the active microbial community and exploring their functions in other types of flavor distilled liquor or other ecosystems. This study provides new insights into the understanding of the active microbial community composition and its functions.
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Affiliation(s)
- Yuanyuan Pan
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Ying Wang
- Beijing Shunxin Agriculture Company Limited, Niulanshan Distillery, Beijing, China
| | - Wenjun Hao
- Beijing Shunxin Agriculture Company Limited, Niulanshan Distillery, Beijing, China
| | - Chengbao Duan
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Shiyuan Wang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Jinwang Wei
- Beijing Shunxin Agriculture Company Limited, Niulanshan Distillery, Beijing, China
| | - Gang Liu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- University of Chinese Academy of Sciences, Beijing, China
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