Genomic and transcriptomic analyses of the Chinese Maotai-flavored liquor yeast MT1 revealed its unique multi-carbon co-utilization

The mechanism of microbial structure and flavor characteristics in Qing-Jiang-flavor Jiupei regulated by different fermentation seasons

The physicochemical characteristics of Jiupei are crucial in regulating the metabolism of microbial communities and the flavor profile of Baijiu during the fermentation process. This study systematically monitored the physicochemical characteristics of Qing-Jiang-flavor Baijiu Jiupei (QJFJ) and analyzed its microbial community structure and flavor compounds. Results indicated that dominant bacteria were significantly enriched in Summer- and Autumn-Jiupei (Spring: Summer: Autumn: Winter = 1.00: 1.40: 1.29: 1.21), while dominant fungi were significantly enriched in Spring- and Autumn-Jiupei (Spring: Summer: Autumn: Winter = 1.45: 1.00: 1.35: 1.31). Sequentially, reducing sugars (day 0), temperature (day 5 - day 10), moisture (day 15), and acidity (day 20 - day 25) in Jiupei affected the succession pattern of the microbial community, regulating the abundance of Saccharomyces, Staphylococcus, Cyberlindnera, and Lactobacillus, individually. Alcohol and acid compounds are considered seasonal differential compounds in QJFJ. This study will provide a theoretical basis for Baijiu production across different seasons.

Rapid detection of Saccharomyces cerevisiae with boronic acid-decorated multivariate metal-organic frameworks and aptamers

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.

Influence of Native S. cerevisiae Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain

This work studies the variability of the Saccharomyces cerevisiae present during the spontaneous fermentation of Garnacha grapes’ musts from a “Pago” winery from the east of Spain. The parameters used to select yeast are those related to growth, fermentative behaviour, and the influence on the wine’s aroma and polyphenolic composition. Yeast identification was performed by ITS analysis and typed by Hinfl mDNA restriction profile analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale fermentations of sterile Garnacha must, and the composition of the polyphenolic and the volatile compounds, and the sensory attributes of the small-scale produced red wines were determined. Ten S. cerevisiae strains were isolated and characterized. Overall, strain 22H quickly grew, produced wines with moderate ethanol concentrations and low volatile acidity, and obtained the highest colour and aroma scores, plus a high score for sensory attributes.

Sugar profile regulates the microbial metabolic diversity in Chinese Baijiu fermentation

Cereals are widely used as raw material for food fermentation, and they can provide a variety of sugars in the fermentation via saccharification. However, the effect of sugar profile on microbial metabolism in spontaneous food fermentation is still unclear. Here, this work studied the regulation of sugar profile on the diversity of microbiota and their metabolism in Chinese Baijiu fermentation using sorghum as raw material. Six sugars were detected during Baijiu fermentation with 6 different cultivars of sorghum. The diversity of microbiota (ANOSIM: bacteria: P = 0.001, R = 0.77; fungi: P = 0.009, R = 0.33) and metabolites (ANOSIM: P = 0.001, R = 0.50) had different profiles during Baijiu fermentation. Among these sugars, glucose, fructose, and arabinose were identified as key sugars driving both the microbial and the metabolic diversity during Chinese Baijiu fermentation, and the metabolic diversity was positively correlated with the microbial diversity (P < 0.05). Hence, response surface methodology was used to establish a predictive model for regulating the metabolic diversity with the combination of three key sugars. The metabolic diversity significantly increased to 0.42 with the optimized levels of glucose (31.82 g/L), fructose (4.81 g/L), and arabinose (0.20 g/L), compared with unoptimized low-level average metabolic diversity (0.29). This work would provide a strategy to control microbial metabolism in spontaneous food fermentation, hence to improve the quality of fermented foods.

De Novo Genome Assembly of Chinese Plateau Honeybee Unravels Intraspecies Genetic Diversity in the Eastern Honeybee, Apis cerana

Simple Summary

In this study, we obtained a chromosome-scale assembly genome of Apis cerana abansis, which lives in the southeastern margin of the Titan Plateau, by using PacBio, Illumina and high-throughput chromatin conformation capture (Hi-C) sequencing technologies. With a more comprehensive annotation pipeline, we obtained an ampler and more accurate Apis cerana genome than previous studies. Comparative genomic analysis was performed to identify the divergence among different A. cerana genomes by studying two aspects: the differential content of repeat content and the gene loss/gain events occurred in chemosensory receptors and immune-related proteins. Our results show that the content of repetitive sequences differ in types and quantity among four A. cerana strains; the gene loss/gain events in chemoreceptor- and immune-related proteins occur in different A. cerana strains, especially in A. cerana abansis (Aba strain). Specifically, while compared with the other three published genomes, the Aba strain contains the largest number of repeat contents and loses the largest number of both chemosensory-receptor- and immune-related proteins, as well as subfamilies, whereas the Baisha strain contains the largest number of chemoreceptor- and immune-related proteins. We hypothesized that gene loss/gain may be evolutionary strategies used by the different A. cerana strains to adapt to their respective environments.

Abstract

Apis cerana abansis, widely distributed in the southeastern margin of the Qinghai-Tibet Plateau, is considered an excellent model to study the phenotype and genetic variation for highland adaptation of Asian honeybee. Herein, we assembled and annotated the chromosome-scale assembly genome of A. cerana abansis with the help of PacBio, Illumina and Hi-C sequencing technologies in order to identify the genome differences between the A. cerana abansis and the published genomes of different A. cerana strains. The sequencing methods, assembly and annotation strategies of A. cerana abansis were more comprehensive than previously published A. cerana genomes. Then, the intraspecific genetic diversity of A. cerana was revealed at the genomic level. We re-identified the repeat content in the genome of A. cerana abansis, as well as the other three A. cerana strains. The chemosensory and immune-related proteins in different A. cerana strains were carefully re-identified, so that 132 odorant receptor subfamilies, 12 gustatory receptor subfamilies and 22 immune-related pathways were found. We also discovered that, compared with other published genomes, the A. ceranaabansis lost the largest number of chemoreceptors compared to other strains, and hypothesized that gene loss/gain might help different A. cerana strains to adapt to their respective environments. Our work contains more complete and precise assembly and annotation results for the A. cerana genome, thus providing a resource for subsequent in-depth related studies.

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In this paper, high-throughput sequencing was used to reveal the dominant microorganisms and the evolution process of microbial community structure in the initial fermentation of Maotai-flavor Baijiu. The correlation analysis was carried out for the relationship between physicochemical factors and fermented microbes. The results showed that microorganisms were obviously enriched and the diversity of bacteria and fungi showed a downward trend during the heap fermentation process of Maotai-flavor Baijiu. However, the diversity of fungi in the pit fermentation process increased. Generally, Lactobacillus, Pichia, and Saccharomyces were the dominant microorganisms in the initial fermentation of Maotai-flavor Baijiu. According to the redundancy analysis, we found that reducing sugar was the key driving factor for microbial succession in the heap fermentation, while acidity, alcohol, and temperature were the main driving forces in pit fermentation. This study revealed the microbial succession and its related environmental factors in the initial fermentation of Maotai-flavor Baijiu, which will enrich our knowledge of the mechanism of solid-state liquor fermentation.

Zygosaccharomyces bailii Is a Potential Producer of Various Flavor Compounds in Chinese Maotai-Flavor Liquor Fermentation

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.

Effect of Microbial Interaction on Urea Metabolism in Chinese Liquor Fermentation

Urea is the primary precursor of the carcinogen ethyl carbamate in fermented foods. Understanding urea metabolism is important for controlling ethyl carbamate production. Using Chinese liquor as a model system, we used metatranscriptome analysis to investigate urea metabolism in spontaneous food fermentation processes. Saccharomyces cerevisiae was dominant in gene transcription for urea biosynthesis and degradation. Lysinibacillus sphaericus was dominant for urea degradation. S. cerevisiae degraded 18% and L. sphaericus degraded 13% of urea in their corresponding single cultures, whereas they degraded 56% of urea in coculture after 12 h. Compared to single cultures, transcription of CAR1, DAL2, and argA, which are related to urea biosynthesis, decreased by 51, 36, and 69% in coculture, respectively. Transcription of DUR1 and ureA, which are related to urea degradation, increased by 227 and 70%, respectively. Thus, coexistence of the two strains promoted degradation of urea via transcriptional regulation of genes related to urea metabolism.

New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

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.

The process-related dynamics of microbial community during a simulated fermentation of Chinese strong-flavored liquor

BACKGROUND

Famous Chinese strong-flavored liquor (CSFL) is brewed by microbial consortia in a special fermentation pit (FT). However, the fermentation process was not fully understood owing to the complicate community structure and metabolism. In this study, the process-related dynamics of microbial communities and main flavor compounds during the 70-day fermentation process were investigated in a simulated fermentation system.

RESULTS

A three-phase model was proposed to characterize the process of the CSFL fermentation. (i) In the early fermentation period (1-23 days), glucose was produced from macromolecular carbohydrates (e.g., starch). The prokaryotic diversity decreased significantly. The Lactobacillaceae gradually predominated in the prokaryotic community. In contrast, the eukaryotic diversity rose remarkably in this stage. Thermoascus, Aspergillus, Rhizopus and unidentified Saccharomycetales were dominant eukaryotic members. (ii) In the middle fermentation period (23-48 days), glucose concentration decreased while lactate acid and ethanol increased significantly. Prokaryotic community was almost dominated by the Lactobacillus, while eukaryotic community was mainly comprised of Thermoascus, Emericella and Aspergillus. (iii) In the later fermentation period (48-70 days), the concentrations of ethyl esters, especially ethyl caproate, increased remarkably.

CONCLUSIONS

The CSFL fermentation could undergo three stages: saccharification, glycolysis and esterification. Saccharomycetales, Monascus, and Rhizopus were positively correlated to glucose concentration (P < 0.05), highlighting their important roles in the starch saccharification. The Lactobacillaceae, Bacilli, Botryotinia, Aspergillus, unidentified Pleosporales and Capnodiales contributed to the glycolysis and esterification, because they were positively correlated to most organic acids and ethyl esters (P < 0.05). Additionally, four genera, including Emericella, Suillus, Mortierella and Botryotinia, that likely played key roles in fermentation, were observed firstly. This study observed comprehensive dynamics of microbial communities during the CSFL fermentation, and it further revealed the correlations between some crucial microorganisms and flavoring chemicals (FCs). The results from this study help to design effective strategies to manipulate microbial consortia for fermentation process optimization in the CSFL brew practice.

Evolution by gene loss

The recent increase in genomic data is revealing an unexpected perspective of gene loss as a pervasive source of genetic variation that can cause adaptive phenotypic diversity. This novel perspective of gene loss is raising new fundamental questions. How relevant has gene loss been in the divergence of phyla? How do genes change from being essential to dispensable and finally to being lost? Is gene loss mostly neutral, or can it be an effective way of adaptation? These questions are addressed, and insights are discussed from genomic studies of gene loss in populations and their relevance in evolutionary biology and biomedicine.