1
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Mu Y, Huang Y, Li D, Zhu Z, Yu S, Xie F. Revealing the comprehensive effect of mechanization on sauce-flavor Daqu through high-throughput sequencing and multi-dimensional metabolite profiling. Food Res Int 2024; 191:114645. [PMID: 39059901 DOI: 10.1016/j.foodres.2024.114645] [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: 04/08/2024] [Revised: 05/19/2024] [Accepted: 06/14/2024] [Indexed: 07/28/2024]
Abstract
Mechanization has emerged as a focal point in the modernization of traditional enterprises, offering standardized production and labor reduction benefits. However, little is known about how mechanization affects the microbiota and metabolite profiles of Daqu. To address this gap, we conducted a comprehensive comparison between traditional and mechanical sauce-flavor Daqu using a multi-omics approach. Results showed that mechanical Daqu exhibited higher acidity, amino acid nitrogen and enzyme activity, alongside lower fat and moisture levels. Following mechanization, lactic acid bacteria (LAB), Staphylococcus, Aspergillus and Saccharomycopsis were enriched and identified as biomarkers, whereas Oceanobacillus, Monascus and Scopulariopsis were notably decreased. Furthermore, significant disparities in metabolic profiles were observed between the two types of Daqu based on GC-MS, GC-IMS, and LC-MS/MS analyses. The content of volatile compounds was significantly higher in mechanical Daqu (332.82 ± 22.69 mg/kg), while that of non-volatile compounds was higher in traditional Daqu (753.44 ± 41.82 mg/kg). Moreover, OPLS-DA models identified 44 volatile and 31 non-volatile compounds as differential metabolites. Multivariate statistical analysis indicated that bacteria and fungi primarily contributed to protease and saccharification activities, respectively. Additionally, the co-occurrence network revealed that Oceanobacillus and Scopulariopsis were closely associated with non-volatile compound formation, while LAB and Rhizopus significantly influenced volatile compound production. These findings elucidate the multi-dimensional relationship between mechanization and Daqu quality, offering insights to advance the modernization of traditional industries.
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Affiliation(s)
- Yu Mu
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; Guizhou Health Wine Brewing Technology Engineering Research Center, Moutai Institute, Renhuai 564507, China
| | - Ying Huang
- Department of Brewing Engineering, Moutai Institute, Renhuai 564507, China
| | - Dong Li
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; Guizhou Health Wine Brewing Technology Engineering Research Center, Moutai Institute, Renhuai 564507, China
| | - Zhiyu Zhu
- Kweichow Moutai Co. Ltd., Renhuai 564501, China
| | - Shirui Yu
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; Guizhou Health Wine Brewing Technology Engineering Research Center, Moutai Institute, Renhuai 564507, China.
| | - Feng Xie
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; Guizhou Health Wine Brewing Technology Engineering Research Center, Moutai Institute, Renhuai 564507, China.
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2
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Wang L, Tang P, Zhao Q, Shan Q, Qin L, Xiao D, Li C, Lu J, Guo X. Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition. Food Res Int 2024; 192:114748. [PMID: 39147555 DOI: 10.1016/j.foodres.2024.114748] [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: 01/10/2024] [Revised: 07/04/2024] [Accepted: 07/10/2024] [Indexed: 08/17/2024]
Abstract
Mechanized production of Jiangxiangxing Baijiu (JB) stands as a pivotal trend in today's Baijiu industry. This study, employing high-throughput sequencing and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, comprehensively analyzed the micro ecology, physicochemical factors, and volatile components during pit fermentation, comparing traditional fermentation Zaopei (TZP) and mechanized fermentation Zaopei (MZP). According to the research findings, the dominant microorganisms in the fermentation process of ZP comprise Lactobacillus, Monascus, Issatchenkia, and Zygosaccharomyces. In addition, functional microorganisms like Zygosaccharomyces, Monascus, Issatchenkia, Leiothecium, Candida, Pichia, and others exhibited differences on day 0 and throughout the fermentation process. These differences are attributed to the effects of distinct fermentation environment and physicochemical factors. Furthermore, comprehensive analysis detected 87 volatile compounds in TZP and MZP, with 56 showing significant differences, primarily including alcohols, aldehydes, ketones, acids, esters, and aromatics. Additionally, fermentation can be classified into two phases based on ethanol and volatile compounds production: the initial phase (0-12 days, P1) primarily focuses on alcohols production, while the subsequent phase (12-30 days, P2) concentrates on volatile compounds generation. The subsequent correlation analysis indicates that variations in volatile compounds primarily arise from shifts in microbial composition, with notable differences observed in fungi, specifically Monascus, Zygosaccharomyces, and Issatchenkia, which drive the disparities in volatile compounds. This study provides an important theoretical basis and practical guidance for the realization of mechanized high-quality production of JB.
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Affiliation(s)
- Lianqing Wang
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology of Tianjin University of Science and Technology, Tianjin 300547, China
| | - Ping Tang
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology of Tianjin University of Science and Technology, Tianjin 300547, China; Guizhou Guotai Liquor Group Co., Ltd., Renhuai 564500, China
| | - Qing Zhao
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology of Tianjin University of Science and Technology, Tianjin 300547, China
| | - Qimuge Shan
- Guizhou Guotai Liquor Group Co., Ltd., Renhuai 564500, China
| | - Liqin Qin
- Guizhou Guotai Liquor Group Co., Ltd., Renhuai 564500, China
| | - Dongguang Xiao
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology of Tianjin University of Science and Technology, Tianjin 300547, China
| | - Changwen Li
- Guizhou Guotai Liquor Group Co., Ltd., Renhuai 564500, China
| | - Jun Lu
- Guizhou Guotai Liquor Group Co., Ltd., Renhuai 564500, China.
| | - Xuewu Guo
- Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology of Tianjin University of Science and Technology, Tianjin 300547, China.
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3
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Cheng W, Lan W, Chen X, Xue X, Liang H, Zeng H, Li R, Pan T, Li N, Yang H. Source and succession of microbial communities and tetramethylpyrazine during the brewing process of compound-flavor Baijiu. Front Microbiol 2024; 15:1450997. [PMID: 39165577 PMCID: PMC11333356 DOI: 10.3389/fmicb.2024.1450997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Accepted: 07/22/2024] [Indexed: 08/22/2024] Open
Abstract
Pyrazines are important flavor components and healthy active components in Baijiu, which including tetramethylpyrazine (TTMP). During the brewing process, the traceability of microbial communities and the content distribution characteristics of TTMP are important for improving the quality and style characteristics of compound-flavored Baijiu (CFB). However, the traceability analysis of microorganisms in fermented grains (FG)-used in the production of CFB-lacks quantitative and systematic evaluation. In this study, the microbial communities and TTMP content of Jiuqu (JQ), Liangpei (LP), FG, and pit mud (CP) used in CFB production were characterized; further, coordinate and discriminant analyses were employed to determine differences in microbial communities. Additionally, traceability and correlation analyses were performed to reveal the origin of microbial communities in FG. The source, content, and distribution characteristics of TTMP based on the brewing process have also been discussed. The results showed that most of the bacterial and fungal communities at different levels of FG came from other sources, and the microorganisms of Cladosporium, Acetobacter, Aspergillus, Methanosarcina, and Bacillus were considered have a osculating correlations with TTMP content of FG. Taken together, this study provides insights into the origin of microbial communities in FG and the distribution characteristics of TTMP based on the CFB brewing process. The current findings are conducive for optimizing the fermentation process and improving the quality and style characteristics of CFB.
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Affiliation(s)
- Wei Cheng
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang, Anhui, China
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang, Anhui, China
| | - Wei Lan
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang, Anhui, China
| | - Xuefeng Chen
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'An, Shaanxi, China
| | - Xijia Xue
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang, Anhui, China
| | - Huipeng Liang
- Technology Research Institute, China Resources Snow Breweries Co., Ltd., Beijing, China
| | - Huawei Zeng
- School of Life Sciences, Huaibei Normal University, Huaibei, Anhui, China
| | - Ruilong Li
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang, Anhui, China
| | - Tianquan Pan
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang, Anhui, China
| | - Na Li
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang, Anhui, China
| | - Hongwen Yang
- Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang, Anhui, China
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4
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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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5
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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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6
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Lu L, Zuo Q, Cheng Y, Huang Y. The mechanism of microbial structure and flavor characteristics in Qing- Jiang-flavor Jiupei regulated by different fermentation seasons. Food Chem X 2024; 22:101392. [PMID: 38798796 PMCID: PMC11127152 DOI: 10.1016/j.fochx.2024.101392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 04/09/2024] [Accepted: 04/14/2024] [Indexed: 05/29/2024] Open
Abstract
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.
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Affiliation(s)
- Lijuan Lu
- College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou, 550025, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, China
| | - Qiancheng Zuo
- Guizhou Hankol Junfeng Liquor Co., Ltd., Zunyi, Guizhou 564500, China
| | - Yuxin Cheng
- College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou, 550025, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, China
| | - Yongguang Huang
- College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou, 550025, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, China
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7
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Liang J, Deng L, Li Z, Fei Y, Bai W, Zhao W, He S, Cao R. Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavor Baijiu. Front Microbiol 2024; 15:1390899. [PMID: 38952453 PMCID: PMC11215056 DOI: 10.3389/fmicb.2024.1390899] [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: 02/24/2024] [Accepted: 06/05/2024] [Indexed: 07/03/2024] Open
Abstract
Xiaoqu starter serves as the saccharifying and fermenting agent in the production of Cantonese soybean-flavor (Chi-flavor) Baijiu, and the complex microbial communities determine the flavor and quality of the product. Round-Koji-mechanical starter (produced by using an automated starter-making disk machine) is advantageous as it decreases operator influence, labor costs, and fermentation time, but the product quality is lower compared to traditional starter. Thus, two types of starters (traditional and Round-Koji-mechanical starter) from a Cantonese Baijiu factory were compared in a metagenomic analysis to investigate the differences in microbial community composition and core microbes. The results showed that several core microbes related to carbohydrate metabolism, amino acid metabolism and lipid metabolism, were differentially enriched in the traditional starter. Mucor lusitanicus and Rhizopus delemar were significantly positively correlated with the three key metabolic pathways. Saccharomyces cerevisiae, Cyberlindnera fabianii, Kluyveromyces marxianus, Lactobacillus fermentum, Mucor ambiguous, Rhizopus microspores, Rhizopus azygosporus, Mucor circinelloides, and Ascoidea rubescens were significantly positively correlated with two of the three key metabolic pathways. The results of this study provide a basis for understanding the differential core microbes in traditional and Round-Koji-mechanical starters of Chi-flavor Baijiu, and they also provide guidance for improving Round-Koji-mechanical starter.
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Affiliation(s)
- Jinglong Liang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Lichuan Deng
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Zhipu Li
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Yongtao Fei
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Weidong Bai
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Wenhong Zhao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Songgui He
- Guangdong Jiujiang Distillery Co. Ltd., Foshan, China
| | - Rongbing Cao
- Guangdong Jiujiang Distillery Co. Ltd., Foshan, China
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8
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Wu C, Hu J, Xie D, Fan E, Yang J, You X, Cheng P, Huang W, Hu F, Wang D. Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu. Food Sci Biotechnol 2024; 33:1909-1919. [PMID: 38752119 PMCID: PMC11091018 DOI: 10.1007/s10068-023-01483-y] [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: 07/04/2023] [Revised: 10/15/2023] [Accepted: 11/09/2023] [Indexed: 05/18/2024] Open
Abstract
Mechanized, automated and intelligent brewing is an important trend of innovation and transition in Jiang-flavor baijiu industry. In this study, physicochemical parameters, microbial community composition and flavor substances during 3rd round heap fermentation between mechanical and traditional workshop were investigated and compared based on traditional culturable methods, high-throughput sequencing technology and gas chromatography analysis. The dominant bacterial and fungal genera were consistent between the two workshops, but mechanized brewing had a significant impact on the composition of fungal communities. Rhodococcus and Monascus were special genera in mechanical workshop. The interaction relationship between physicochemical parameters and dominant microorganisms in mechanized workshop was different from traditional workshop as well. This study provided a scientific basis for further analyzing the mechanism of mechanized brewing of Jiang-flavor baijiu. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01483-y.
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Affiliation(s)
- Cheng Wu
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Jianfeng Hu
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Dan Xie
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Endi Fan
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Junlin Yang
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Xiaolong You
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Pingyan Cheng
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Wei Huang
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Feng Hu
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Diqiang Wang
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
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9
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Hou Q, Wang Y, Qu D, Zhao H, Tian L, Zhou J, Liu J, Guo Z. Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis. Food Res Int 2024; 184:114257. [PMID: 38609235 DOI: 10.1016/j.foodres.2024.114257] [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: 01/05/2024] [Revised: 03/19/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
High-temperature Daqu (HTD) is the starter for producing sauce-flavor Baijiu, with different-colored Daqu (white, yellow, and black) reflecting variations in fermentation chamber conditions, chemical reactions, and associated microbiota. Understanding the relationship between Daqu characteristics and flavor/taste is challenging yet vital for improving Baijiu fermentation. This study utilized metagenomic sequencing, physicochemical analysis, and electronic sensory evaluation to compare three different-colored HTD and their roles in fermentation. Fungi and bacteria dominated the HTD-associated microbiota, with fungi increasing as the fermentation temperature rose. The major fungal genera were Aspergillus (40.17%) and Kroppenstedtia (21.16%), with Aspergillus chevalieri (25.65%) and Kroppenstedtia eburnean (21.07%) as prevalent species. Microbial communities, functionality, and physicochemical properties, particularly taste and flavor, were color-specific in HTD. Interestingly, the microbial communities in different-colored HTDs demonstrated robust functional complementarity. White Daqu exhibited non-significantly higher α-diversity compared to the other two Daqu. It played a crucial role in breaking down substrates such as starch, proteins, hyaluronic acid, and glucan, contributing to flavor precursor synthesis. Yellow Daqu, which experienced intermediate temperature and humidity, demonstrated good esterification capacity and a milder taste profile. Black Daqu efficiently broke down raw materials, especially complex polysaccharides, but had inferior flavor and taste. Notably, large within-group variations in physicochemical quality and microbial composition were observed, highlighting limitations in color-based HTD quality assessment. Water content in HTD was associated with Daqu flavor, implicating its crucial role. This study revealed the complementary roles of the three HTD types in sauce-flavor Baijiu fermentation, providing valuable insights for product enhancement.
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Affiliation(s)
- Qiangchuan Hou
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Yurong Wang
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Dingwu Qu
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Huijun Zhao
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Longxin Tian
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu, Xiangyang, Hubei Province, PR China
| | - Jiaping Zhou
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu, Xiangyang, Hubei Province, PR China
| | - Juzhen Liu
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Key Laboratory of Solid State Fermentation of Jiangxiang Baijiu, Xiangyang, Hubei Province, PR China
| | - Zhuang Guo
- Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Xiangyang, Hubei Province, PR China; Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center, Xiangyang, Hubei Province, PR China.
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10
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Wang Z, Chen L, Yang F, Wang X, Hu Y, Wang T, Lu X, Lu J, Hu C, Tu H, Xu G. High-sensitivity profiling of dipeptides in sauce-flavor Baijiu Daqu by chemical derivatization and ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry. Food Chem X 2024; 21:101097. [PMID: 38229674 PMCID: PMC10790028 DOI: 10.1016/j.fochx.2023.101097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/21/2023] [Accepted: 12/21/2023] [Indexed: 01/18/2024] Open
Abstract
Dipeptides in sauce-flavor Baijiu Daqu are protein degradation products during the fermentation of Daqu, which are believed to play a crucial role in the flavor and quality of Baijiu. Herein, we integrated dansyl chloride derivatization with ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS) for comprehensively profiling dipeptides in Daqu. The derivatization efficiency was higher than 99.1 % for all 17 dipeptide standards under the optimized derivatization conditions. In total, 118 dipeptides were detected in Daqu. The method was validated and the analytical characteristics including the linearity (spanned across 2-4 orders of magnitude), precision (1.2-19.9 %), limit of detection (varied from 1.1 to 53.4 pmol/mL) and the stability (3.6-15.8 %) are satisfactory. The usefulness of the method was examined by studying the distribution characteristics of dipeptides in Daqu under different production conditions. The present method provides an effective and robust strategy for comprehensively analyzing dipeptide compounds in complex biological samples.
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Affiliation(s)
- Zixuan Wang
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China
| | - Liangqiang Chen
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China
- Kweichow Moutai Group, Renhuai, Guizhou 564507, China
| | - Fan Yang
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China
- Kweichow Moutai Group, Renhuai, Guizhou 564507, China
| | - Xiaolin Wang
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China
| | - Yang Hu
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China
- Kweichow Moutai Group, Renhuai, Guizhou 564507, China
| | - Ting Wang
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China
| | - Xin Lu
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China
| | - Jianjun Lu
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China
- Kweichow Moutai Group, Renhuai, Guizhou 564507, China
| | - Chunxiu Hu
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China
| | - Huabin Tu
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China
- Kweichow Moutai Group, Renhuai, Guizhou 564507, China
| | - Guowang Xu
- CAS Key Laboratory of Separation Sciences for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China
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11
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Li D, Jia F, Wang L, Chang F. The initial composition and structure of microbial community determined the yield and quality of Baijiu during the spontaneous fermentation. Int Microbiol 2024; 27:143-154. [PMID: 37227543 DOI: 10.1007/s10123-023-00379-5] [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: 03/28/2023] [Revised: 05/12/2023] [Accepted: 05/16/2023] [Indexed: 05/26/2023]
Abstract
The microbiota during pit mud fermentation is a crucial factor in Baijiu brewing since it determines the yield and flavor. However, the impact of the microbial community during the initial fermentation stage on Baijiu quality remains uncertain. Herein, high-throughput sequencing was employed to investigate the microbial diversities and distribution during Baijiu fermentation in individual pit mud workshops at both initial and late stages. During the initial fermentation stage, the bacterial community exerted a more pronounced effect on Baijiu quality than the fungal community. And the high-yield pit mud workshop exhibited lower richness and evenness, as well as greater Bray-Curtis dissimilarity during Baijiu fermentation. Lactobacillus was the dominant genus and biomarker in high-yield pit mud, and it constituted the only genus within the bacterial association network during the late fermentation stage. Fungal communities tended to maintain a simple association network with selected core species. Based on the correlation network, Rhizopus and Trichosporon were identified as biomarkers in Baijiu fermentation process. Together, Lactobacillus and Rhizopus could serve as bio-indicators for Baijiu quality during the initial fermentation stage. Therefore, these findings provided novel insights into microbiota interactions during fermentation and the impact of initial microbiota on final Baijiu quality.
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Affiliation(s)
- Dongjuan Li
- North Anhui Health Vocational College, Suzhou, 234000, China
| | - Fengan Jia
- Shaanxi Institute of Microbiology, Xi'an, 710043, China
| | - Lingling Wang
- North Anhui Health Vocational College, Suzhou, 234000, China
| | - Fan Chang
- Shaanxi Institute of Microbiology, Xi'an, 710043, China.
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12
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Yu Q, Mou F, Xiao J, Zhan C, Li L, Chang X, Dong X, Chen M, Wang X, Chen M, Fang S. Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China. World J Microbiol Biotechnol 2023; 40:54. [PMID: 38147274 DOI: 10.1007/s11274-023-03865-0] [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: 07/17/2023] [Accepted: 12/01/2023] [Indexed: 12/27/2023]
Abstract
Daqu is of great significance to the brewing process of Baijiu, and there are variations in the light-flavor Baijiu Daqu in different regions. However, few studies have been conducted on light-flavor Daqu from the north and south regions of China. In this study, the physicochemical indices, volatile flavor components, and microbial community structure of two types of Daqu from the north and south regions of China were comparatively analyzed. The study findings reveal that Daqu originating from the southern region of China (HB) exhibits superior moisture content, acidity, starch content, and saccharification power. In contrast, Daqu from the northern region of China (SX) displays higher fermentation, esterification, and liquefaction power. The analysis of the microbial community structure revealed that HB was dominated by Bacillus, Kroppenstedtia, Saccharomycopsis, and Thermoascus, while SX was dominated by Bacillus, Prevotella, and Saccharomycopsis. The analysis detected a total of 47 volatile components in both HB Daqu and SX Daqu. The volatile components of pyrazine were significantly more abundant in HB Daqu than in SX Daqu, while alcohol compounds were more prominent in SX Daqu than in HB Daqu. In addition, the RDA analysis established a correlation between dominant microorganisms and volatile components. Cyanobacteria, Fusobacteriota, Ascomycota, Blastocladiomycota, Basidiomycota, and Mucormyce exhibited positive correlations with a significant proportion of the key volatile compounds. This study establishes a scientific foundation for improving the quality of light-flavor Daqu liquor in different regions of China.
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Affiliation(s)
- Qi Yu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Feiyan Mou
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Junwen Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Cheng Zhan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Liang Li
- Huanghelou Distillery Co. Ltd, Wuhan, 430068, China
| | - Xu Chang
- Angel Yeast Co. Ltd, Yichang, 443200, China
| | | | - Maobin Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Xinrui Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Mei Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Shangling Fang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China.
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13
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Zhu C, Cheng Y, Shi Q, Ge X, Yang Y, Huang Y. Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces. Food Res Int 2023; 172:113076. [PMID: 37689857 DOI: 10.1016/j.foodres.2023.113076] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 04/28/2023] [Accepted: 05/29/2023] [Indexed: 09/11/2023]
Abstract
Microbial communities perform the brewing function in Daqu. Macrogenomics and PICRUST II analyses revealed the differences in microbes and metabolic functions among Daqu from the seven Baijiu-producing provinces. Jiang-flavored Daqu (Guizhou, Shandong, and Hubei provinces) generally forms an aroma-producing functional microbiota with Kroppenstedtia, Bacillus, Thermoascus, Virgibacillus, and Thermomyces as the core, which promotes the metabolism of various amino acids and aroma compounds. Light-flavored Daqu (Shanxi Province) enriched the Saccharomycopsis, Saccharomyces, and lactic acid bacteria (LAB) microbiota through low-temperature fermentation. These microbes can synthesize alcohol and lactic acid but inhibit amino acid metabolism within the Light-flavored Daqu. Bifidobacterium and Saccharomycopsis were dominant in the Tao-flavored Daqu (Henan province). This unique microbial structure is beneficial for pyruvate fermentation to lactate. Research also found that Strong-flavored Daqu from Jiangsu and Sichuan provinces differed significantly. The microbial communities and metabolic pathways within Jiangsu Daqu were similar to those within Jiang-flavored Daqu, but Sichuan Daqu was dominated by Thermoascus, LAB, and Thermoactinomyces. In addition, Spearman correlation analysis indicated that Kroppenstedtia, Bacillus, and Thermomyces were not only positively related to flavor metabolism but also negatively correlated with Saccharomycopsis. This research will help establish a systematic understanding of the microbial community and functional characteristics in Daqu.
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Affiliation(s)
- Chutian Zhu
- College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, China
| | - Yuxin Cheng
- College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou 550025, China
| | - Qili Shi
- College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou 550025, China
| | - Xiangyang Ge
- Yanghe Distillery Co., Ltd., Suqian, Jiangsu 223800, China
| | - Yong Yang
- Yanghe Distillery Co., Ltd., Suqian, Jiangsu 223800, China
| | - Yongguang Huang
- College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, China
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14
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Wang Y, Xia X, Wu M, Sun Q, Zhang W, Qiu Y, Deng R, Luo A. Species-Level Monitoring of Key Bacteria in Fermentation Processes Using Single-Nucleotide Resolved Nucleic Acid Assays Based on CRISPR/Cas12. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13147-13155. [PMID: 37624706 DOI: 10.1021/acs.jafc.3c04775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/27/2023]
Abstract
Microorganisms can determine the flavor and quality of fermented food, such as Baijiu, which is produced via Daqu fermentation. Therefore, monitoring key microorganisms during fermentation is important for ensuring high-quality fermented food. Here, we report a single-nucleotide resolved nucleic acid assay based on the CRISPR/Cas12 system, enabling the quantification of Bacillus amyloliquefaciens, a key microorganism in Daqu fermentation at the species level. The assay employs an amplification-refractory mutation system derived from PCR to analyze minor genetic differences between different Bacillus species. The utilization of CRISPR/Cas12 further guaranties the specificity of identifying the PCR amplicon and enables the quantification of Bacillus amyloliquefaciens via end-measurement fluorescence. Compared to conventional qPCR, the assay allows for species-level detection of bacteria, thus enabling the precise detection of the Bacillus strain that yields high-level 2,3,5,6-tetramethylpyrazine. The assay promises the precise monitoring of bacterial growth and contribution to flavor during Daqu fermentation, thus facilitating fermented food quality control.
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Affiliation(s)
- Ying Wang
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Xuhan Xia
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Minghua Wu
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qiyao Sun
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Wei Zhang
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yong Qiu
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Ruijie Deng
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Aimin Luo
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
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15
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Yang L, Xian C, Li P, Wang X, Song D, Zhao L, Zhang C. The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu. Food Res Int 2023; 169:112892. [PMID: 37254340 DOI: 10.1016/j.foodres.2023.112892] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/20/2023] [Accepted: 04/24/2023] [Indexed: 06/01/2023]
Abstract
Stacking fermentation is an important stage of microbial expansion and enrichment in the brewing process of Maotai-flavor baijiu and has an important impact on quality. However, the structure and succession of microbial communities at different spatial points of fermented grains, as well as the key environmental factors driving community assembly, remain unclear. Here, we analyzed spatio-temporal similarities and differences in the microbial community structure and succession during 1-6 rounds of stacking fermentation of Maotai-flavor baijiu. The microbial diversity and richness in the pile center were higher than those at the pile surface. The dominant bacterial genus changed from Lactobacillus to Acetobacter, while the dominant fungal genus Pichia was gradually replaced by Candida, however, some microorganisms (Acetobacter, Thermoascus) could not occupy community dominance in both the pile surface and the pile center of fermented grains. Most of the biomarkers (Kroppenstedtia, Thermomyces, etc.) of the pile surface showed thermostable or thermophilic characteristics, while most biomarkers (Aspergillus, Hyphopicia, etc.) of the pile center were functional microorganisms. Furthermore, pH and moisture were the main environmental driving factors of community construction at the pile surface and the pile center, respectively, with starch and reducing sugars having a greater impact on the microbial community assembly of the pile center than that of the pile surface. The main differences in the metabolic pathways of the dominant bacterial genera of the pile surface and the pile center were concentrated around cell growth and death, amino acids, leading to enrichment and growth of microbial communities at the pile surface and nitrogen utilization at the pile center, respectively. This study reveals the spatio-temporal differences in microbial community structure, succession and corresponding environmental driving factors during stacking fermentation, which will provide guidance for regulating the microbial community diversity to produce high-quality Maotai-flavor baijiu.
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Affiliation(s)
- Liang Yang
- Department of Brewing engineering, Moutai Institute, Renhuai 564501, China
| | - Chun Xian
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai 564501, China
| | - Peng Li
- Kweichow Moutai Distillery Co., Ltd., Maotai Town, Zunyi City, Guizhou 564501, China
| | - Xiangyong Wang
- Department of Brewing engineering, Moutai Institute, Renhuai 564501, China
| | - Dandan Song
- Department of Brewing engineering, Moutai Institute, Renhuai 564501, China
| | - Liang Zhao
- Department of Brewing engineering, Moutai Institute, Renhuai 564501, China
| | - Chunlin Zhang
- Department of Brewing engineering, Moutai Institute, Renhuai 564501, China.
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16
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Li H, Liu S, Liu Y, Hui M, Pan C. Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application. Front Microbiol 2023; 14:1119675. [PMID: 36778882 PMCID: PMC9911690 DOI: 10.3389/fmicb.2023.1119675] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 01/11/2023] [Indexed: 01/28/2023] Open
Abstract
Daqu is a saccharifying and fermenting starter in the production of Chinese Baijiu; its quality directly affects the quality of Baijiu. The production of Daqu is highly environment-dependent, and after long-term natural domestication, it is rich in a wide variety of microorganisms with a stable composition, which provide complex and diverse enzymes and flavor (precursor) substances and microbiota for Jiupei (Fermented grains) fermentation. However, inoculation with a relatively stable microbial community can lead to a certain upper limit or deficiencies of the physicochemical properties (e.g., saccharification capacity, esterification capacity) of the Daqu and affect the functional expression and aroma formation of the Daqu. Targeted improvement of this problem can be proposed by selecting functional microorganisms to fortify the production of Daqu. This review introduced the isolation, screening, identification and functional characteristics of culture-dependent functional microorganisms in Baijiu-brewing, the core functional microbiota community of Daqu, and the related research progress of functional microorganisms fortified Daqu, and summarized the fortifying strategies of functional microorganisms, aiming to further deepen the application of functional microorganisms fortification in Daqu fermentation and provide ideas for the flavor regulation and quality control of Baijiu.
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Affiliation(s)
- Haideng Li
- College of Biological Engineering, Henan University of Technology, Henan, Zhengzhou, China,College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, China
| | - Shengyuan Liu
- International Education College, Henan Agricultural University, Zhengzhou, Henan, China
| | - Yanbo Liu
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, China
| | - Ming Hui
- College of Biological Engineering, Henan University of Technology, Henan, Zhengzhou, China
| | - Chunmei Pan
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, China,*Correspondence: Chunmei Pan,
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17
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Zhang Y, Shen Y, Niu J, Ding F, Ren Y, Chen X, Han BZ. Bacteria-induced amino acid metabolism involved in appearance characteristics of high-temperature Daqu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:243-254. [PMID: 35857424 DOI: 10.1002/jsfa.12136] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/20/2022] [Accepted: 07/20/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Significant changes occurd in Daqu bricks on the 15th day of incubation, and brick color (yellow, brown, or dark) is generally used as a standard for quality evaluation by experienced workers. This study aimed to explore the basis behind the phenomenon through multi-omics studies. The physicochemical properties of different high-temperature Daqu were compared. Furthermore, PacBio sequencing and the ultra-high-performance liquid chromatographic-Q-exactive-mass spectrometric approach were employed to analyze the differences in the microbiome and metabolome among different Daqu samples. RESULTS Bacillus was the biomarker of yellow Daqu, Thermoactinomyces and Thermoascus were the key genera in brown Daqu, and Burkholderiales, Sphingomonas, and Ralstonia were biomarkers in dark Daqu. The physicochemical characteristics (especially the color values) of different high-temperature Daqu showed strong correlations with the bacterial alpha diversity and the relative abundance of dominant bacterial genera. Amino acid metabolism pathways including tryptophan metabolism, β-alanine metabolism, and arginine biosynthesis were the key factors resulting in the characteristic differences where Bacillus, Burkholderia, Ralstonia, and Sphingomonas were pivotal bacterial genera. The relative abundance of Bacillus had a positive correlation with the content of 3-hydroxykynurenamine, l-glutamic acid, and pantothenic acid, while it showed a negative correlation with indoleacetic acid, l-tryptophan, N-acetylserotonin, l-histidine, l-aspartic acid, phosphatidylserine, 5-methoxyindoleacetate, and L-serine. Burkholderia, Ralstonia, and Sphingomonas had the opposite effects. CONCLUSION Microbes play different roles in amino acid metabolism pathways, producing different metabolites, contributing to the differences in Daqu appearance and quality. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yuandi Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yi Shen
- Sichuan Langjiu Co. Ltd, Luzhou, China
| | - Jiao Niu
- Sichuan Langjiu Co. Ltd, Luzhou, China
| | - Fang Ding
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ying Ren
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoxue Chen
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, 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
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18
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Wang L, Cheng Y, Hu X, Huang Y. Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons. Front Nutr 2023; 9:1078132. [PMID: 36687670 PMCID: PMC9845603 DOI: 10.3389/fnut.2022.1078132] [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: 10/24/2022] [Accepted: 12/09/2022] [Indexed: 01/05/2023] Open
Abstract
High-temperature Daqu is an important saccharifying fermenting starter for brewing Jiang-flavored Baijiu. This paper analyzed the diversity characteristics of bacterial communities of Jiang-flavored Daqu (JFDQ) with seasonal changes through Illumina HiSeq sequencing and multivariate statistical methods. Results showed that 21 phyla, 529 genera, and 47 core bacterial genera were identified from the 48 composite samples. Among them, eight functional genera were only found in the summer-produced Daqu (Propionigenium, etc.). Pantoea, Bacillus, Lentibacillus, and Oceanobacillus, respectively, served as the representative functional bacterial genera of the four seasons. Functional prediction analysis showed that Amino acid metabolism Carbohydrate metabolism, Lipid metabolism, Metabolism of cofactors and vitamins, and Nucleotide metabolism (relative abundance > 1%) were the most critical microbial functions in JFDQ, and these key enzymes involved in acetoin biosynthesis, and acetyl-CoA biosynthesis were more abundant in the summer than in the winter. The functional microorganisms community in this paper would provide valuable suggestions about the seasonal production of JFDQ, guiding the Baijiu brewing processes.
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Affiliation(s)
- Lamei Wang
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Yuxin Cheng
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Xiaoxia Hu
- Guizhou Moutai Brewery (Group) Xijiu Co., Ltd., Xishui, Guizhou, China
| | - Yongguang Huang
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
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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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Xia Y, Luo H, Wu Z, Zhang W. Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation. Appl Microbiol Biotechnol 2022; 107:25-41. [DOI: 10.1007/s00253-022-12291-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 11/07/2022] [Accepted: 11/08/2022] [Indexed: 12/12/2022]
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Cheng W, Chen X, Zhou D, Xiong F. Applications and prospects of the automation of compound flavor baijiu production by solid-state fermentation. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Abstract
Baijiu, the national liquor of China, is produced using traditional solid-state fermentation (SSF). SSF automation during compound flavor baijiu (CFB) production can considerably reduce labor intensity and required manpower, improve the working environment, decrease costs, and increase efficiency. The approaches for SSF automation in CFB production can provide a reference for the automation of SSF in other industries. Therefore, this review compares the traditional and automated processes for jiuqu starter production, SSF, and solid-state distillation during baijiu brewing. Furthermore, specific applications of automation technology and equipment are summarized for each process. The problems and challenges associated with the automation of the process are then detailed and future development directions are proposed. Thus, this review provides an overall introduction to and insight into the developments and challenges in the automation of the CFB brewing process, helping to promote automation in the brewing of other baijiu flavor classes and SSF products.
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Affiliation(s)
- Wei Cheng
- School of Food Science & Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
- Jinzhongzi Distillery Co., Ltd. , Fuyang 236023 , P. R. China
| | - Xuefeng Chen
- School of Food Science & Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
| | - Duan Zhou
- School of Food Science & Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
| | - Fengkui Xiong
- School of Mechanical & Electrical Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
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Chen C, Yang H, Liu J, Luo H, Zou W. Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome. Foods 2022; 11:3551. [PMID: 36429142 PMCID: PMC9689711 DOI: 10.3390/foods11223551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 10/28/2022] [Accepted: 11/04/2022] [Indexed: 11/10/2022] Open
Abstract
Actinomycetes (a group of filamentous bacteria) are the dominant microbial order in the Daqu (DQ) fermentation starter and in the pit mud (PM) of the Baijiu fermentation microbiome. Actinomycetes produce many of the key enzymes and flavor components, and supply important precursors, which have a major influence on its characteristic aroma components, to other microorganisms during fermentation. This paper reviews the current progress on actinomycete research related to Baijiu fermentation, including the isolation and identification, distribution, interspecies interactions, systems biology, and main metabolites. The main metabolites and applications of the actinomycetes during Baijiu fermentation are also discussed.
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Affiliation(s)
- Cong Chen
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644005, China
| | - Haiquan Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jie Liu
- Anhui Linshui Liquor Co., Ltd., Lu’an 237471, China
| | - Huibo Luo
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644005, China
| | - Wei Zou
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644005, China
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Xi X, Yang F, Chen L, Lu J, Wang L. Dynamic changes of bacteria communities in Moutai-flavor Daqu during storage analyzed by next generation sequencing. Lett Appl Microbiol 2022; 75:1486-1496. [PMID: 36000249 DOI: 10.1111/lam.13814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 07/06/2022] [Accepted: 08/21/2022] [Indexed: 11/30/2022]
Abstract
The quality of Moutai-flavor Baijiu is highly dependent on Moutai-flavor Daqu (MTDQ), which needs to be stored for six months before using. It brings abundant bacterium, which can metabolize various enzymes and favor compounds. But the reasonable storage time of MTDQ prepared in different seasons is still uncertain. To this end, the study revealed a detailed bacterial profile of storage MTDQ prepared in three different seasons (specifically, they were stored start from spring, summer and autumn) by using high-throughput sequencing approach (next generation sequencing). Results showed that major phyla of storage MTDQ were Firmicutes, Proteobacteria, Actinobacteria, Bacteroidetes, and Fusobacteria. The advantages of Firmicutes were Thermoactinomyces and Bacillaceae. Significant differences in bacterial community structures of MTDQ from different seasons and storage time were observed. Compared with summer and autumn MTDQ, the decrease of Thermoactinomyces and increase of Desmospora in spring MTDQ were the main differences and bacterial community structures of summer and autumn MTDQ were more similar. The variation trends of the bacteria community indicated the effective time of storage period were appropriately six months for spring MTDQ, two months for summer MTDQ and more than six months for autumn MTDQ. These results showed that the length of storage time was associated with the season, it's reasonable to adjust the storage time of MTDQ with the season.
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Affiliation(s)
- Xiaoli Xi
- Kweichow Moutai Co., Ltd., Renhuai, Guizhou, 564501, China
| | - Fan Yang
- Kweichow Moutai Co., Ltd., Renhuai, Guizhou, 564501, China
| | | | - Jianjun Lu
- Kweichow Moutai Co., Ltd., Renhuai, Guizhou, 564501, China
| | - Li Wang
- Kweichow Moutai Co., Ltd., Renhuai, Guizhou, 564501, China
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Tu W, Cao X, Cheng J, Li L, Zhang T, Wu Q, Xiang P, Shen C, Li Q. Chinese Baijiu: The Perfect Works of Microorganisms. Front Microbiol 2022; 13:919044. [PMID: 35783408 PMCID: PMC9245514 DOI: 10.3389/fmicb.2022.919044] [Citation(s) in RCA: 49] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 05/23/2022] [Indexed: 11/21/2022] Open
Abstract
Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu can be divided into different types according to the production area, production process, starter type, and product flavor. Chinese Baijiu contains rich flavor components, such as esters and organic acids. The formation of these flavor substances is inseparable from the metabolism and interaction of different microorganisms, and thus, microorganisms play a leading role in the fermentation process of Chinese Baijiu. Bacteria, yeasts, and molds are the microorganisms involved in the brewing process of Chinese Baijiu, and they originate from various sources, such as the production environment, production workers, and jiuqu. This article reviews the typical flavor substances of different types of Chinese Baijiu, the types of microorganisms involved in the brewing process, and their functions. Methods that use microbial technology to enhance the flavor of baijiu, and for detecting flavor substances in baijiu were also introduced. This review systematically summarizes the role and application of Chinese Baijiu flavor components and microorganisms in baijiu brewing and provides data support for understanding Chinese Baijiu and further improving its quality.
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Affiliation(s)
- Wenying Tu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiaonian Cao
- Luzhou Laojiao Co. Ltd., Luzhou, China
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Jie Cheng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Lijiao Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Ting Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Qian Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Peng Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Caihong Shen
- Luzhou Laojiao Co. Ltd., Luzhou, China
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Qiang Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou, China
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Characteristics of the microbiota and metabolic profile of high-temperature Daqu with different grades. World J Microbiol Biotechnol 2022; 38:137. [PMID: 35699790 DOI: 10.1007/s11274-022-03303-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Accepted: 05/09/2022] [Indexed: 10/18/2022]
Abstract
The superior grade Daqu (S_Daqu) and normal grade Daqu (N_Daqu) have obvious differences in flavor, fracture surface, appearance, etc., which can be accurately grouped by well-trained panel based on their sensory properties. However, the differences in microbial community diversity and metabolites between the S_Daqu and N_Daqu were still unclear. The culture-dependent method, the third generation Pacific Biosciences (PacBio) single-molecule, real-time (SMRT) sequencing technology, and nuclear magnetic resonance (NMR) were combined to show the characteristics in microorganisms and metabolites. Results showed that the fungal counts were higher in N_Daqu while the richness of bacterial communities was higher in S_Daqu (P < 0.05). Lentibacillus, Burkholderia, Saccharopolyspora, Thermoascus, and Rasamsonia were the dominant genera of S_Daqu while Staphylococcus, Scopulibacillus, and Chromocleista were the dominant genera in N_Daqu. The content of differential acids, amino acids, and alcohols including fumarate, glucuronate, glycine, 4-carboxyglutamate, and myo-inositol in S_Daqu was higher than that in N_Daqu by 1H NMR coupled with multivariate statistical analysis. The network analysis regarding microbes and metabolites suggested that Saccharopolyspora showed a strong positive correlation with 4-carboxyglutamate while Thermoascus and Chromocleista were highly negatively correlated with alanine and isobutyrate, respectively. Linear Discriminant Analysis (LDA) Effect Size (LEfSe) revealed that Macrococcus and Caulobacter were regarded as bacterial biomarkers in the S_Daqu while Chromocleista was the key fungal genera in N_Daqu. Functionality prediction indicated that the bacteria in S_Daqu were largely involved in more metabolic activities including biosynthesis, degradation, detoxification, and generation of precursor metabolite and energy.
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Xu Y, Su H, Li T, Lv J, Liu J, Bai X. Effects of Fly Maggot Protein Replacement of Fish Meal on Growth Performance, Immune Level, Antioxidant Level, and Fecal Flora of Blue Foxes at Weaning Stage. Animals (Basel) 2022; 12:ani12121480. [PMID: 35739817 PMCID: PMC9219416 DOI: 10.3390/ani12121480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/31/2022] [Accepted: 06/06/2022] [Indexed: 11/30/2022] Open
Abstract
Simple Summary Given the shortage of fish meal, other animal protein replacements are actively being researched. One such alternative is fly maggot protein—a highly nutritious insect protein containing chitin, lysozyme, and other biologically active substances. The purpose of this study was to examine how the replacement of fish meal with fly maggot protein affects growth, immune indexes, antioxidant levels, and fecal microflora in blue foxes (Alopex lagopus) during weaning. The results showed that fly maggot protein replacement had no adverse effects on the growth, immune indexes, and antioxidant levels of blue foxes at weaning. Further, it could modulate the fecal microflora. This indicates that fly maggot protein can serve as a novel animal protein alternative to fish meal for feeding blue foxes. Abstract Dietary protein is a key nutritional parameter and warrants special attention in animal husbandry. This study aimed to evaluate the effect of replacing fish meal (F) with fly maggot protein (M) on the growth performance, antioxidant levels, immune indexes, and fecal microflora in weaned blue foxes (Alopex lagopus). Twenty weaned blue foxes were randomly assigned to the control (F diet; 6% of F) or experimental (M diet; F substituted by M) group (10 blue foxes per group). The duration of the trial was 28 days. The results showed that there was no significant difference in average daily gain between group M and group F during the experiment (p = 0.473). Moreover, the diarrhea index was similar between group M and group F during the entire experimental period (p = 0.112). At the end of the experiment, the levels of IL-6 and IgG in group M at 28 d were significantly higher than that in group F (p = 0.004, p = 0.025, respectively), but not IL-1β, IL-2, SIgA, IgM, and TNF-α. The levels of SOD in group M at 28 d were significantly higher than those in group F (p = 0.001), and no difference of MDA and T-AOC was found between group F and M (p = 0.073, p = 0.196, respectively). In both groups, the diversity of fecal microbes first increased and then decreased with the progress of the experimental period. Initially, there were differences in the composition of microbial communities between the two groups. However, this difference was attenuated at later stages of the experimental period. In conclusion, fly maggot protein can replace fish meal as a source of animal protein in feed material for blue foxes during the weaning period.
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Affiliation(s)
- Yuan Xu
- College of Animal Sciences and Technology, Northeast Agricultural University, Harbin 150030, China; (Y.X.); (H.S.); (T.L.); (J.L.)
| | - Hang Su
- College of Animal Sciences and Technology, Northeast Agricultural University, Harbin 150030, China; (Y.X.); (H.S.); (T.L.); (J.L.)
| | - Ting Li
- College of Animal Sciences and Technology, Northeast Agricultural University, Harbin 150030, China; (Y.X.); (H.S.); (T.L.); (J.L.)
| | - Jing Lv
- College of Animal Sciences and Technology, Northeast Agricultural University, Harbin 150030, China; (Y.X.); (H.S.); (T.L.); (J.L.)
| | - Jiayu Liu
- College of Animal Sciences and Technology, Northeast Agricultural University, Harbin 150030, China; (Y.X.); (H.S.); (T.L.); (J.L.)
- Branch of Animal Husbandry and Veterinary of Heilongjiang Academy of Agricultural Sciences, Qiqihar 161005, China
- Correspondence: (J.L.); (X.B.); Tel.: +86-137-9668-9816 (J.L.); +86-137-6684-3278 (X.B.)
| | - Xiujuan Bai
- College of Animal Sciences and Technology, Northeast Agricultural University, Harbin 150030, China; (Y.X.); (H.S.); (T.L.); (J.L.)
- Correspondence: (J.L.); (X.B.); Tel.: +86-137-9668-9816 (J.L.); +86-137-6684-3278 (X.B.)
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Zhu C, Cheng Y, Zuo Q, Huang Y, Wang L. Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu. Food Res Int 2022; 158:111568. [DOI: 10.1016/j.foodres.2022.111568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 06/15/2022] [Accepted: 06/22/2022] [Indexed: 11/04/2022]
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Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop. Food Res Int 2022; 156:111298. [DOI: 10.1016/j.foodres.2022.111298] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 04/01/2022] [Accepted: 04/22/2022] [Indexed: 12/11/2022]
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Zhang Y, Xu J, Ding F, Deng W, Wang X, Xue Y, Chen X, Han BZ. Multidimensional profiling indicates the shifts and functionality of wheat-origin microbiota during high-temperature Daqu incubation. Food Res Int 2022; 156:111191. [DOI: 10.1016/j.foodres.2022.111191] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 03/22/2022] [Accepted: 03/24/2022] [Indexed: 02/07/2023]
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Metabolomics-Driven Elucidation of Interactions between Saccharomyces cerevisiae and Lactobacillus panis from Chinese Baijiu Fermentation Microbiome. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8010033] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Saccharomyces cerevisiae and Lactobacillus panis are ethanol and lactic acid producers in Maotai-flavor Baijiu fermentation. Understanding their interaction is important to regulate the microbiome composition during fermentation and biosynthesis of ethanol and lactic acid. This study is the first to analyze the interaction between S. cerevisiae and L. panis at different growth phases during co-cultivation. Results showed that the different growth phases of S. cerevisiae modulated L. panis growth. Metabolomics analysis showed that amino acids and nucleoside secreted by S. cerevisiae promote L. panis growth, while ethanol inhibited L. panis growth. Furthermore, S. cerevisiae modulated L. panis cell growth under varying sugar concentrations. Simulated solid-state fermentation demonstrated that regulating the sugar concentration or the ratio of S. cerevisiae to L. panis could inhibit L. panis cell growth and reduce lactic acid accumulation. This study provided an understanding on Maotai-flavor Baijiu microbiome, which might be useful for metabolite regulation.
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Mao J, Liu X, Gao T, Gu S, Wu Y, Zhao L, Ma J, Li X, Zhang J. Unraveling the correlations between bacterial diversity, physicochemical properties and bacterial community succession during the fermentation of traditional Chinese strong-flavor Daqu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112764] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Cai W, Wang Y, Ni H, Liu Z, Liu J, Zhong J, Hou Q, Shan C, Yang X, Guo Z. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu. Food Res Int 2021; 150:110734. [PMID: 34865753 DOI: 10.1016/j.foodres.2021.110734] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 09/06/2021] [Accepted: 09/28/2021] [Indexed: 02/01/2023]
Abstract
Light-flavor Baijiu is made from grain materials using a combination of three types of low-temperature Daqu (Hongxin, Houhuo, and Qingcha). This study comprehensively examined the microbial structure, microbial functions, and flavor characteristics of the three types of low-temperature Daqu using high-throughput sequencing and electronic senses, and it further clarified the relationship between the microbiota and flavor in low-temperature Daqu. The results showed that Hongxin had the highest bacterial richness and diversity, while Houhuo had the lowest. Both fungal richness and diversity were significantly higher in Qingcha than in Hongxin and Houhuo. The differences in peak temperature during Daqu-making led to significant differences in the structure of microbial communities, microbial functions, and flavor quality in the three types of low-temperature Daqu, and could be leveraged for screening and enriching functional microorganisms for Baijiu-making. Co-exclusion patterns between lactic acid bacteria and Bacillus in low-temperature Daqu resulted in a negative correlation between amino acid transport metabolism and carbohydrate transport metabolism. The different types of low-temperature Daqu had distinct flavor profiles, and the differences in the taste profiles were more significant. Dominated by Thermoactinomyces and Lactobacillus, and together with Saccharopolyspora, Bacillus, Streptomyces, Saccharomycopsis, and Thermoascus, they formed the core microbiota that influencing the flavor of low-temperature Daqu. The bacteria mainly influenced the taste of low-temperature Daqu, whereas the fungi mainly influenced the aroma. Each type of low-temperature Daqu contributed to the flavor of light-flavor Baijiu: Hongxin could elevate the levels of aromatic compounds, Houhuo could regulate the bitterness and sourness, and Qingcha could inhibit the generation of sulfur organic compounds. The results of the present study enrich and refine our knowledge of low-temperature Daqu, promoting the further evolution of traditional brewing methods.
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Affiliation(s)
- Wenchao Cai
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Hui Ni
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Zhongjun Liu
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang, Hubei Province, PR China
| | - Jiming Liu
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang, Hubei Province, PR China
| | - Ji'an Zhong
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang, Hubei Province, PR China
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China.
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Wang L, Huang Y, Hu X, Li Y. The impact of environmental factors on the environmental bacterial diversity and composition in the Jiang-flavoured Baijiu production region. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111784] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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34
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Effects of different doses of electron beam irradiation on bacterial community of Portunus trituberculatus. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101198] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Fan G, Liu P, Chang X, Yin H, Cheng L, Teng C, Gong Y, Li X. Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast From Daqu and Optimization of Its Fermentation. Front Microbiol 2021; 12:663744. [PMID: 34135875 PMCID: PMC8200637 DOI: 10.3389/fmicb.2021.663744] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 04/30/2021] [Indexed: 12/21/2022] Open
Abstract
Baijiu is an important fermented product in China. A yeast named YX3307 that is capable of producing a large amount of ethyl caproate (EC) was isolated from Daqu, a crude fermentation starter for Baijiu. This yeast was identified as Clavispora lusitaniae on the basis of its morphological properties, physiological and biochemical characteristics, and 26S rDNA sequence. Single-factor experiments were conducted to obtain the optimum fermentation conditions for EC production by YX3307. The highest EC yield (62.0 mg/L) from YX3307 was obtained with the following culture conditions: inoculum size 7.5% (v/v), seed cell age 30 h, sorghum hydrolysate medium (SHM) with a sugar content of 10 Brix and an initial pH of 6.0; incubation at 28°C with shaking at 180 rpm for 32 h; addition of 10% (v/v) anhydrous ethanol and 0.04% (v/v) caproic acid at 32 and 40 h, respectively, static culture at 20°C until 72 h. YX3307 synthesized more EC than ethyl acetate, ethyl lactate, ethyl butyrate, and ethyl octanoate. An intracellular enzyme or cell membrane enzyme was responsible for EC synthesis. YX3307 can produce many flavor compounds that are important for high-quality Baijiu. Thus, it has potential applications in improving the flavor and quality of Baijiu.
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Affiliation(s)
- Guangsen Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Pengxiao Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Xu Chang
- Institute of Brewing and Bioenergy, Angel Yeast Co., Ltd., Hubei, China
| | - Huan Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Liujie Cheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Chao Teng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yi Gong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
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Wang H, Huang Y, Huang Y. Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured Baijiu brewing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111119] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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37
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Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China. 3 Biotech 2021; 11:224. [PMID: 33968569 DOI: 10.1007/s13205-021-02779-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Accepted: 04/05/2021] [Indexed: 10/21/2022] Open
Abstract
The microbial community structure and succession regularity of six key periods during high-temperature Daqu production were revealed using high-throughput sequencing to explore the factors affecting the flavor formation of Northern Jiang-flavored Baijiu technology. The results showed that among the six Daqu samples, the bacteria mainly included Firmicutes, Actinobacteriota, and Proteobacteria, of which Proteobacteria was the most dominant. The primary fungus was Ascomycota. At the genus level, the primary bacterial groups were Lactobacillus, Weissella, Bacillus, Delftia, Achromobacter, Saccharopolyspora, Thermoactinomyces, Scopulibacillus, Pseudomonas, and Stenotrophomonas. The main fungal groups in the Daqu were Wickerhamomyces, Saccharomycopsis, Thermoascus, and Thermomyces. During the initial stage of Daqu production, the dominant bacteria were Lactobacillus (20.07%) and Weissella (48.30%). As the fermentation temperature of the Daqu increased, Achromobacter, Stenotrophomonas, and Delftia became the dominant bacteria during the first Daqu flipping period, the second Daqu flipping period, and the dry-fire period. During these three periods, many bacteria were eliminated, decreasing the bacterial diversity, while a decline in temperature was evident during the Daqu exit period. After adapting to the high-temperature environment, the accumulation of Saccharopolyspora (22.07%), Thermoactinomyces (16.73%), Scopulibacillus (27.13%), Kroppenstedtia (9.03%), and Bacillus (6.97%) increased the bacterial diversity during the Daqu exit period. Wickerhamomyces (83.47%) represented the main dominant fungus during the initial production stage but were eliminated with increased temperature. Furthermore, a higher temperature increased the abundance of Saccharomycopsis and Thermoascus, while Thermomyces gradually accumulated in the D, E, and F samples. Thermomyces (79.90%) and Thermoascus (13.83%) became the dominant fungi during the Daqu exit period. In this study, high-throughput sequencing technology was used to reveal the microbial diversity during the high-temperature Daqu production process of Northern Jiang-flavored Baijiu. This provided a scientific basis for improving the production process of this product in the future. Therefore, understanding the formation of the flavor substances and the related microorganisms in Northern Jiang-flavored Baijiu can provide guidance for using them to manipulate the preparation process while implementing microbial control and improving the production procedures. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-021-02779-8.
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