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Zhang Z, Zhang ZH, He R, Zhao G, Yu Y, Zhang R, Gao X. Research advances in technologies and mechanisms to regulate vinegar flavor. Food Chem 2024; 460:140783. [PMID: 39137579 DOI: 10.1016/j.foodchem.2024.140783] [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: 02/07/2024] [Revised: 07/30/2024] [Accepted: 08/05/2024] [Indexed: 08/15/2024]
Abstract
New vinegar needs a long maturing time to improve its poor flavor before sale, which greatly increases its production cost. Therefore, it is urgent to explore regulation technologies to accelerate vinegar flavor maturation. Based on literature and our research, this review introduces the latest advances in flavor regulation technologies of vinegar including microbial fortification/multi starters fermentation, key production processes optimization and novel physical processing technologies. Microbial fortification or multi starters fermentation accelerates vinegar flavor maturation via enhancing total acids, esters and aroma precursors content in vinegar. Adjusting raw materials composition, fermentation temperature, and oxygen flow reasonably increase alcohols, organic acids, polyphenols and esters levels via generating more corresponding precursors in vinegar, thereby improving its flavor. Furthermore, novel processing technologies greatly promote conversion of alcohols into acids and esters in vinegar, shortening flavor maturation time for over six months. Meanwhile, the corresponding mechanisms are discussed and future research directions are addressed.
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Affiliation(s)
- Zhankai Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhi-Hong Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Guozhong Zhao
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yongjian Yu
- School of Grain, Jiangsu University of Science & Technology, 666 Changxiang Avenue, Zhenjiang 212000, China
| | - Rong Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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Han PJ, Song L, Wen Z, Zhu HY, Wei YH, Wang JW, Bai M, Luo LJ, Wang JW, Chen SX, You XL, Han DY, Bai FY. Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences. Food Microbiol 2024; 123:104566. [PMID: 39038883 DOI: 10.1016/j.fm.2024.104566] [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: 03/14/2024] [Revised: 05/21/2024] [Accepted: 05/24/2024] [Indexed: 07/24/2024]
Abstract
Daqu is used as the fermentation starter of Baijiu and contributes diversified functional microbes for saccharifying grains and converting sugars into ethanol and aroma components in Baijiu products. Daqu is mainly classified into three types, namely low (LTD), medium (MTD) and high (HTD) temperature Daqu, according to the highest temperatures reached in their fermentation processes. In this study, we used the PacBio small-molecule real-time (SMRT) sequencing technology to determine the full-length 16 S rRNA gene sequences from the metagenomes of 296 samples of different types of Daqu collected from ten provinces in China, and revealed the bacterial diversity at the species level in the Daqu samples. We totally identified 310 bacteria species, including 78 highly abundant species (with a relative abundance >0.1% each) which accounted for 91.90% of the reads from all the Daqu samples. We also recognized the differentially enriched bacterial species in different types of Daqu, and in the Daqu samples with the same type but from different provinces. Specifically, Lactobacillales, Enterobacterales and Bacillaceae were significantly enriched in the LTD, MTD and HTD groups, respectively. The potential co-existence and exclusion relationships among the bacteria species involved in all the Daqu samples and in the LTD, MTD and HTD samples from a specific region were also identified. These results provide a better understanding of the bacterial diversity in different types of Daqu at the species level.
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Affiliation(s)
- Pei-Jie Han
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China; College of Life Science, University of Chinese Academy of Sciences, Beijing, 100049, PR China
| | - Liang Song
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China
| | - Zhang Wen
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China; College of Life Science, University of Chinese Academy of Sciences, Beijing, 100049, PR China
| | - Hai-Yan Zhu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China; College of Life Science, University of Chinese Academy of Sciences, Beijing, 100049, PR China
| | - Yu-Hua Wei
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China; College of Life Science, University of Chinese Academy of Sciences, Beijing, 100049, PR China
| | - Jian-Wei Wang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China; College of Life Science, University of Hebei, Baoding, 071002, PR China
| | - Mei Bai
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China; College of Life Science, University of Hebei, Baoding, 071002, PR China
| | - Lu-Jun Luo
- Technology Center, Shanxi Xinghuacun Fen Wine Factory Co. Ltd., Fenyang, 032205, PR China
| | - Ju-Wei Wang
- Jiangsu King's Luck Brewery Joint-Stock Co. Ltd., Lianshui, 223400, PR China
| | - Shen-Xi Chen
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Co. Ltd., Huangshi, 435100, PR China
| | | | - Da-Yong Han
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China.
| | - Feng-Yan Bai
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China; College of Life Science, University of Chinese Academy of Sciences, Beijing, 100049, PR China.
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Wang C, Li C, Bin Z, Zhu G, Tang S, Zhang J, Chen Y, Xiao D, Guo X. Workshop environment heterogeneity shaped the microbiome and metabolome profiles during Xiasha round of Jiangxiangxing Baijiu. Food Chem X 2024; 22:101264. [PMID: 38468635 PMCID: PMC10926306 DOI: 10.1016/j.fochx.2024.101264] [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: 12/19/2023] [Revised: 02/18/2024] [Accepted: 02/29/2024] [Indexed: 03/13/2024] Open
Abstract
Workshop with different fermentation years plays an essential role in the yield and quality of Baijiu. In actual production, the quality of base Baijiu in newly built workshop is inferior to the older one. In this study, the microbiota of workshop environment and fermentation process from two workshops namely N (ferment 2 years) and O (ferment 20 years) and flavor compounds were studied during Xiasha round. Results showed workshop O accumulated more environmental microorganisms and fungi including P. kudriavzevii, Wickerhamomyces anomalus and Saccharomyces sp mainly came from ground. Yeasts including Pichia, Cyberlindnera, Wickerhamomyces and Candida were responsible for flavor substances formation in O while Saccharopolyspora was in N. This study for the first time explored the reasons for the brewing differences among N and O workshop from perspectives of workshop environment, microbial community and flavor substances, providing new ideas for guiding production as well as improvement of Baijiu quality.
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Affiliation(s)
- Cailing Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Chenyao Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Zhiqiang Bin
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Guojun Zhu
- Guizhou Zhenjiu Brewing Co., Ltd, Zunyi, Guizhou, China
| | - Shaopei Tang
- Guizhou Zhenjiu Brewing Co., Ltd, Zunyi, Guizhou, China
| | - Jinyu Zhang
- Guizhou Zhenjiu Brewing Co., Ltd, Zunyi, Guizhou, China
| | - Yefu Chen
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Dongguang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xuewu Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
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Li W, Zhang H, Wang R, Zhang C, Li X. Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region. Foods 2024; 13:670. [PMID: 38472783 DOI: 10.3390/foods13050670] [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: 01/25/2024] [Revised: 02/10/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
Sauce-flavor baijiu produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation remain unclear. The sauce-flavor baijiu brewing process involves several rounds of fermentation. In this study, we investigated the temporal distribution of microbial communities and flavor substances during the third round of sauce-flavor baijiu fermentation in the Beijing region, and we then compared and analyzed the differences of flavor substances and microorganisms in the fermented grains of sauce-flavor baijiu in the Beijing and Guizhou regions. It was found that 10 bacterial genera and 10 fungal genera were dominant in the fermented grains. The acidity of the fermented grains had a significant driving effect on the microbial community succession. A total of 81 volatile compounds were identified and quantified in the fermented grains, of which esters and alcohols were relatively abundant. The differences in 30 microbial community compositions and their resulting differences in terms of the fermentation parameters of fermented grains are responsible for the differences in the profiles of flavor compounds between sauce-flavor baijiu produced in the Beijing and Guizhou regions.
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Affiliation(s)
- Weiwei Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Hui Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Runnan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chengnan Zhang
- Department of Exercise Biochemistry, Exercise Science School, Beijing Sport University, Beijing 100084, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
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Zhou J, Li X, Li S, Ding H, Lang Y, Xu P, Wang C, Wu Y, Liu X, Qiu S. Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 912:169010. [PMID: 38040348 DOI: 10.1016/j.scitotenv.2023.169010] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 11/13/2023] [Accepted: 11/28/2023] [Indexed: 12/03/2023]
Abstract
Airborne microorganisms are important parts of the Moutai-flavor Baijiu brewing microbial community, which directly affects the quality of Baijiu. However, environmental factors usually shape airborne microbiomes in different distilleries, even in the different production areas of the same distillery. Unfortunately, current understanding of environmental factors shaping airborne microbiomes in distilleries is very limited. To bridge this gap, we compared airborne microbiomes in the Moutai-flavor Baijiu core production areas of different distilleries in the Chishui River Basin and systematically investigated the key environmental factors that shape the airborne microbiomes. The top abundant bacterial communities are mainly affiliated to the phyla Actinobacteriota, Firmicutes, and Proteobacteri, whereas Ascomycota and Basidiomycota are the predominant fungal communities. The Random Forest analysis indicated that the biomarkers in three distilleries are Saccharomonospora and Bacillus, Thermoactinomyces, Oceanobacillus, and Methylobacterium, which are the core functional flora contributing to the production of Daqu. The correlation and network analyses showed that the distillery age and environmental temperature have a strong regulatory effect on airborne microbiomes, suggesting that the fermentation environment has a domesticating effect on air microbiomes. Our findings will greatly help us understand the relationship between airborne microbiomes and environmental factors in distilleries and support the production of the high-quality Moutai-flavor Baijiu.
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Affiliation(s)
- Jianli Zhou
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China; Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xuanchen Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China; Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Shuaijinyi Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China; Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Hexia Ding
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China; Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Ying Lang
- Guizhou Wangmao Jiuqu Research Institute, Changling Road, Guiyang 550003, China
| | - Peng Xu
- College of Resource and Environmental Engineering, Guizhou University, Guiyang 550025, Guizhou, China
| | - Chunxiao Wang
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China; Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yuangen Wu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China; Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xiaobo Liu
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, 200 Xiaolingwei Street, Nanjing 210094, Jiangsu, China.
| | - Shuyi Qiu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China; Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
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6
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Xu L, Liang Y, Huang WE, Shang L, Chai L, Zhang X, Shi J, Li B, Wang Y, Xu Z, Lu Z. Rapid detection of six Oceanobacillus species in Daqu starter using single-cell Raman spectroscopy combined with machine learning. Microb Biotechnol 2024; 17:e14416. [PMID: 38381051 PMCID: PMC10880574 DOI: 10.1111/1751-7915.14416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 01/09/2024] [Accepted: 01/19/2024] [Indexed: 02/22/2024] Open
Abstract
Many traditional fermented foods and beverages industries around the world request the addition of multi-species starter cultures. However, the microbial community in starter cultures is subject to fluctuations due to their exposure to an open environment during fermentation. A rapid detection approach to identify the microbial composition of starter culture is essential to ensure the quality of the final products. Here, we applied single-cell Raman spectroscopy (SCRS) combined with machine learning to monitor Oceanobacillus species in Daqu starter, which plays crucial roles in the process of Chinese baijiu. First, a total of six Oceanobacillus species (O. caeni, O. kimchii, O. iheyensis, O. sojae, O. oncorhynchi subsp. Oncorhynchi and O. profundus) were detected in 44 Daqu samples by amplicon sequencing and isolated by pure culture. Then, we created a reference database of these Oceanobacillus strains which correlated their taxonomic data and single-cell Raman spectra (SCRS). Based on the SCRS dataset, five machine-learning algorithms were used to classify Oceanobacillus strains, among which support vector machine (SVM) showed the highest rate of accuracy. For validation of SVM-based model, we employed a synthetic microbial community composed of varying proportions of Oceanobacillus species and demonstrated a remarkable accuracy, with a mean error was less than 1% between the predicted result and the expected value. The relative abundance of six different Oceanobacillus species during Daqu fermentation was predicted within 60 min using this method, and the reliability of the method was proved by correlating the Raman spectrum with the amplicon sequencing profiles by partial least squares regression. Our study provides a rapid, non-destructive and label-free approach for rapid identification of Oceanobacillus species in Daqu starter culture, contributing to real-time monitoring of fermentation process and ensuring high-quality products.
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Affiliation(s)
- Lei Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of BiotechnologyJiangnan UniversityWuxiChina
- National Engineering Research Center of Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxiChina
| | - Yuan Liang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of BiotechnologyJiangnan UniversityWuxiChina
| | - Wei E Huang
- Oxford Suzhou Centre for Advanced ResearchSuzhouChina
- Department of Engineering ScienceUniversity of OxfordOxfordUK
| | - Lin‐Dong Shang
- State Key Laboratory of Applied Optics, Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of SciencesChangchunChina
| | - Li‐Juan Chai
- National Engineering Research Center of Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxiChina
| | - Xiao‐Juan Zhang
- National Engineering Research Center of Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxiChina
| | - Jin‐Song Shi
- School of Life Sciences and Health EngineeringJiangnan UniversityWuxiChina
| | - Bei Li
- State Key Laboratory of Applied Optics, Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of SciencesChangchunChina
| | - Yun Wang
- Oxford Suzhou Centre for Advanced ResearchSuzhouChina
| | - Zheng‐Hong Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of BiotechnologyJiangnan UniversityWuxiChina
- National Engineering Research Center of Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxiChina
- National Engineering Research Center of Solid‐State BrewingLuzhouChina
| | - Zhen‐Ming Lu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of BiotechnologyJiangnan UniversityWuxiChina
- National Engineering Research Center of Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxiChina
- National Engineering Research Center of Solid‐State BrewingLuzhouChina
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Ma D, Liu S, Liu H, Zhang S, Xu Y, Mao J. Environmental factors drive microbial community succession in biofortified wheat Qu and its improvement on the quality of Chinese huangjiu. J Biosci Bioeng 2024; 137:124-133. [PMID: 38102024 DOI: 10.1016/j.jbiosc.2023.11.008] [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: 04/03/2023] [Revised: 11/04/2023] [Accepted: 11/19/2023] [Indexed: 12/17/2023]
Abstract
Wheat Qu plays the role of saccharification fermentation, providing microorganisms and flavor in the fermentation of huangjiu, and the use of functional microorganisms to fortify wheat Qu is becoming increasingly popular. Yet, the mechanisms promoting microbial successions of wheat Qu remain unclear. In this study, we first correlated microbial community succession with physicochemical factors (moisture, temperature, acidity, glucoamylase and amylase) in inoculated raw wheat Qu (IRWQ) with Saccharopolyspora rosea. The Mantel test was performed to investigate the significance and found that temperature (r = 0.759, P = 0.001), moisture (r = 0.732, P = 0.006), and acidity (r = 0.712, P = 0.017) correlated significantly with the bacterial community in phase 1 (0-40 h). Meanwhile, temperature correlated significantly with the fungal community in phases 1 and 2 (40-120 h). To confirm the effect of temperature on microbial communities, the artificial reduction of bio-heat (37°C) in IRWQ also reduced the relative abundance of heat-resistant microorganisms including Bacillus and Saccharopolyspora. A higher abundance of Saccharopolyspora (87%) in IRWQ was observed following biofortified inoculation of S. rosea, in which glucoamylase activity increased by 40% compared to non-inoculated raw wheat Qu (NIRWQ) (1086 U/g vs 776 U/g). Finally, the IRWQ was employed to mechanized huangjiu fermentation and it was found to reduce the bitter amino acid and higher alcohol content by 27% and 8%, respectively, improving the drinking comfort and quality of huangjiu.
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Affiliation(s)
- Donglin Ma
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 312000, China
| | - Haipo Liu
- China Alcoholic Drinks Association, Haidian, Beijing 100089, China
| | - Suyi Zhang
- Luzhou Laojiao Group Co. Ltd., Luzhou 646000, China
| | - Yuezheng Xu
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 312000, China
| | - Jian Mao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 312000, China.
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8
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Koide RT, Kanauchi M, Hashimoto Y. Variation Among Japanese Miso Breweries in Indoor Microbiomes is Mainly Ascribed to Variation in Type of Indoor Surface. Curr Microbiol 2024; 81:68. [PMID: 38236285 PMCID: PMC10796754 DOI: 10.1007/s00284-023-03591-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Accepted: 12/12/2023] [Indexed: 01/19/2024]
Abstract
Miso is a microbially-fermented soybean food. The miso brewery indoor microbiome contributes to miso fermentation. Japanese breweries are not climate-controlled, so indoor spaces are strongly affected by the prevailing climate. Because climate influences microorganism distribution, our first hypothesis is that latitude, as a proxy for climate, is a major determinant of brewery indoor microbiome structure. Breweries vary in interior surface materials and in the way operations (steaming, processing, fermenting) are apportioned among rooms. Therefore, our second hypothesis is that more variability in indoor microbiomes exists among breweries than can be ascribed to a latitudinal gradient. Most miso produced today is inoculated with commercial microbial strains to standardize fermentation. If commercial strains outcompete indigenous microbes for membership in the indoor microbiome, this practice may homogenize indoor microbiomes among regions or breweries. Therefore, our third hypothesis is that inoculant fungal species dominate indoor fungal communities and make it impossible to distinguish communities among breweries or across their latitudinal gradient. We tested these hypotheses by sampling indoor surfaces in several breweries across a latitudinal gradient in Japan. We found that latitude had a significant but relatively small impact on indoor fungal and bacterial communities, that the effect of brewery was large relative to latitude, and that inoculant fungi made such small contributions to the indoor microbiome that distinctions among breweries and along the latitudinal gradient remained apparent. Recently, the Japanese Ministry of Agriculture, Forestry and Fisheries specified fungal inoculants to standardize miso production. However, this may not be possible so long as the indoor microbiome remains uncontrolled.
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Affiliation(s)
- Roger T Koide
- Department of Biology, Brigham Young University, Provo, UT, USA.
| | - Makoto Kanauchi
- Department of Food Management, Miyagi University, Sendai, Japan
| | - Yasushi Hashimoto
- Section of Ecology and Environmental Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Japan
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9
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Liu Y, Wu J, Li H, Liu W, Zhang Z, Han S, Hou J, Pan C. Combined microbiome and metabolomics analysis of Taorong-type baijiu high-temperature Daqu and medium-temperature Daqu. PeerJ 2024; 12:e16621. [PMID: 38188181 PMCID: PMC10771096 DOI: 10.7717/peerj.16621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Accepted: 11/16/2023] [Indexed: 01/09/2024] Open
Abstract
Background Daqu is an essential starter for baijiu brewing in China. However, the microbial enrichment and metabolic characteristics of Daqu formed at different fermentation temperatures are still unclear. Methods High-throughput sequencing technology and the non-targeted metabolomics were used to compare the microbial communities and metabolites of Taorong-type high-temperature Daqu and middle-temperature Daqu. In this study, the relationship between microorganisms and metabolites was established. Results The study found that the composition and metabolites of the microbial community differed due to the difference in Daqu-making temperature. The bacterial diversity of Taorong-type high-temperature Daqu was higher than that of middle-temperature Daqu, while the fungal community diversity of Taorong-type middle-temperature Daqu was higher than that of high temperature Daqu. A total of 1,034 differential metabolites were screened from the two types of Daqu, and 76 metabolites with significant differences were detected (P < 0.001 and variable importance in projection (VIP) > 1.15). Tetraacetylethylenediamine is the metabolite with the largest differential fold among the 76 differential metabolites, which can be used as a potential marker metabolite of high-temperature Daqu. Conclusion This study helps elucidate the microbial assembly mechanisms and functional expression under different processing conditions through a further understanding of the composition and metabolic profile differences of different types of Daqu microflora in Taorong-type baijiu.
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Affiliation(s)
- Yanbo Liu
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Junyi Wu
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Haideng Li
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Wenxi Liu
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Zhenke Zhang
- Henan Yangshao Distillery Co., Ltd., Mianchi, China
| | - Suna Han
- Henan Yangshao Distillery Co., Ltd., Mianchi, China
| | | | - Chunmei Pan
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China
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Wu Y, Duan Z, Niu J, Zhu H, Zhang C, Li W, Li X, Sun B. Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China. Food Chem X 2023; 20:100970. [PMID: 38144740 PMCID: PMC10739760 DOI: 10.1016/j.fochx.2023.100970] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/23/2023] [Accepted: 10/25/2023] [Indexed: 12/26/2023] Open
Abstract
Sauce-flavor baijiu (SFB) is a traditional Chinese distilled liquor crafted through a distinctive brewing process, involving seven rounds of stack fermentation (SF) and pit fermentation (PF). To date, there remains a knowledge gap regarding the microbial succession and flavor throughout all rounds of SFB with distinctive northern characteristics. Through LEfSe analysis, Saccharopolyspora, Virgibacillus, Thermoascus and Thermomyces, and Lactobacillus and Issatchenkia were found to be the most differentially representative genera in SF and PF, respectively. A total of 93 volatile flavor compounds were found in base baijius through the gas-chromatography mass spectrometry. Moreover, 29 volatile flavor substances with significant difference in base baijius of different rounds were revealed using the OPLS-DA model and VIP values and Spearman correlation analysis shows that bacteria have a greater impact on differential flavor compounds than fungi. This study provides a new perspective and insight into the brewing of northern SFB.
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Affiliation(s)
- Yanfang Wu
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Zhongfu Duan
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Jialiang Niu
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Hua Zhu
- Beijing Huadu Distillery Food Co. Ltd, Beijing 102212, PR China
| | - Chengnan Zhang
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Weiwei Li
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Xiuting Li
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Baoguo Sun
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
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11
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Tan H, Bi Y, Zhang S, Wang S. Growth of alfalfa in the presence of metabolites from a dark septate endophyte strain Alternaria sp. 17463 cultured with a nonionic surfactant and emulsifier. J Appl Microbiol 2023; 134:lxad226. [PMID: 37793812 DOI: 10.1093/jambio/lxad226] [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: 07/29/2023] [Revised: 09/18/2023] [Accepted: 10/03/2023] [Indexed: 10/06/2023]
Abstract
AIM Dark septate endophytes (DSE) were widely used in the agriculture and ecological restoration. The objective of this work was to assess the effect of culture media nonionic surfactant and emulsifier on the biomass and metabolites of DSE strain Alternaria sp. 17463. METHODS AND RESULTS Changes in the composition of DSE metabolites following the addition of Tween 80 during liquid culture of a DSE fungus were analyzed and used in growth tests of alfalfa.Shaking flask fermentation was carried out and the surfactant was fed to the fungus during the fermentation. The residual sugar content and pH declined significantly in the medium and the biomass of DSE increased by 7.27% over controls with no surfactant. Metabolomic analysis showed that adding the surfactant significantly increased the content of 63 metabolites (P < 0.05). These include lipids and lipid-like molecules, organooxygen compounds, amino acids and organic acids, and flavonoids. Enrichment analysis of metabolic pathways indicates that surfactant addition promoted carbohydrate metabolism and amino acid synthesis. A plant hydroponic experiment indicated that these changes in metabolites altered the root structure of alfalfa seedlings. They also promoted significant increases in root length and root surface area, and increased alfalfa total biomass by 50.2%. CONCLUSIONS The addition of the surfactant promoted sugar utilization by the DSE fungus and increased the synthesis of lipids and amino acids, resulting in the ability of the fungal metabolites to change root structure and promote plant growth.
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Affiliation(s)
- Hai Tan
- Shaanxi Provincial Key Laboratory of Geological Support for Coal Green Exploitation, Xi'an University of Science and Technology, Xi'an 710054, China
- College of Geology and Environment, Xi'an University of Science and Technology, Xi'an 710054, China
- Institute of Ecological Environment Restoration in Mine Areas of West China, Xi'an University of Science and Technology, Xi'an 710054, China
| | - Yinli Bi
- Shaanxi Provincial Key Laboratory of Geological Support for Coal Green Exploitation, Xi'an University of Science and Technology, Xi'an 710054, China
- College of Geology and Environment, Xi'an University of Science and Technology, Xi'an 710054, China
- Institute of Ecological Environment Restoration in Mine Areas of West China, Xi'an University of Science and Technology, Xi'an 710054, China
| | - Shishuang Zhang
- Shaanxi Provincial Key Laboratory of Geological Support for Coal Green Exploitation, Xi'an University of Science and Technology, Xi'an 710054, China
- Institute of Ecological Environment Restoration in Mine Areas of West China, Xi'an University of Science and Technology, Xi'an 710054, China
| | - Shuhui Wang
- Institute of Ecological Environment Restoration in Mine Areas of West China, Xi'an University of Science and Technology, Xi'an 710054, China
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12
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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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13
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Yang L, Chen J, Li Z, Gong L, Huang D, Luo H. Effect of lactic acid bacteria on the structure and potential function of the microbial community of Nongxiangxing Daqu. Biotechnol Lett 2023; 45:1183-1197. [PMID: 37436533 DOI: 10.1007/s10529-023-03408-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 05/11/2023] [Accepted: 06/13/2023] [Indexed: 07/13/2023]
Abstract
OBJECTIVES The microbial community structure of the saccharifying starter, Nongxiangxing Daqu(Daqu), is a crucial factor in determining Baijiu's quality. Lactic acid bacteria (LAB), are the dominant microorganisms in the Daqu. The present study investigated the effects of LAB on the microbial community structure and its contribution to microbial community function during the fermentation of Daqu. METHODS The effect of LAB on the structure and function of the microbial community of Daqu was investigated using high-throughput sequencing technology combined with multivariate statistical analysis. RESULTS LAB showed a significant stage-specific evolution pattern during Daqu fermentation. The LEfSe analysis and the random forest learning algorithm identified LAB as vital differential microorganisms during Daqu fermentation. The correlation co-occurrence network showed aggregation of LAB and Daqu microorganisms, indicating LAB's significant position in influencing the microbial community structure, and suggests that LAB showed negative correlations with Bacillus, Saccharopolyspora, and Thermoactinomyces but positive correlations with Issatchenkia, Candida, Acetobacter, and Gluconobacter. The predicted genes of LAB enriched 20 functional pathways during Daqu fermentation, including Biosynthesis of amino acids, Alanine, aspartate and glutamate metabolism, Valine, leucine and isoleucine biosynthesis and Starch and sucrose metabolism, which suggested that LAB had the functions of polysaccharide metabolism and amino acid biosynthesis. CONCLUSION LAB are important in determining the composition and function of Daqu microorganisms, and LAB are closely related to the production of nitrogenous flavor substances in Daqu. The study provides a foundation for further exploring the function of LAB and the regulation of Daqu quality.
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Affiliation(s)
- Lei Yang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China
| | - Jie Chen
- Yibin Nanxi Wine Co., Ltd., Yibin, 644000, China
| | - Zijian Li
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China
- Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, 644000, China
| | - Lijuan Gong
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China
| | - Dan Huang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China.
- Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, 644000, China.
| | - Huibo Luo
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China.
- Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, 644000, China.
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14
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Han PJ, Luo LJ, Han Y, Song L, Zhen P, Han DY, Wei YH, Zhou X, Wen Z, Qiu JZ, Bai FY. Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation. Foods 2023; 12:2936. [PMID: 37569205 PMCID: PMC10418397 DOI: 10.3390/foods12152936] [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: 07/11/2023] [Revised: 07/28/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
Daqu is a traditional starter for Baijiu fermentation and is produced by spontaneous fermentation of ground and moistened barley or wheat. The quality of Daqu is traditionally evaluated based on physicochemical and subjective sensory parameters without microbiological analysis. Here, we compared the physicochemical characteristics of qualified (QD) and inferior (ID) Daqu, their microbial communities based on plate counting and PacBio SMRT sequencing of rRNA gene libraries, and their impacts on Baijiu fermentation. The results showed that the glucoamylase and α-amylase activities of QD were significantly higher than those of ID. The counts of yeasts and relative abundances of functional microbes, especially the amylolytic bacterium Bacillus licheniformis and fungi Saccharomycopsis fibuligera and Lichtheimia ramosa, were significantly higher in QD than in ID. The laboratory-scale Baijiu fermentation tests showed that the relative abundances of the amylolytic microbes were higher in the QD than the ID fermentation set, resulting in more efficient fermentation, as indicated by more weight loss and higher moisture content in the former. Consequently, more glycerol, acetic acid, ethanol, and other volatile compounds were produced in the QD than in the ID fermentation set. The results suggest that Daqu quality is determined by, and can be evaluated based on, its microbial community.
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Affiliation(s)
- Pei-Jie Han
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Lu-Jun Luo
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Ying Han
- Technology Center, Shanxi Xinghuacun Fen Wine Factory Co., Ltd., Fenyang 032205, China
| | - Liang Song
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Pan Zhen
- Technology Center, Shanxi Xinghuacun Fen Wine Factory Co., Ltd., Fenyang 032205, China
| | - Da-Yong Han
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Yu-Hua Wei
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Xin Zhou
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Zhang Wen
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Jun-Zhi Qiu
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Feng-Yan Bai
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
- College of Life Science, University of Chinese Academy of Sciences, Beijing 100049, China
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15
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Pan Q, Huang J, Zhang S, Qin H, Dong Y, Wang X, Mu Y, Tang H, Zhou R. Synergistic effect of biotic and abiotic factors drives microbiota succession and assembly in medium-temperature Daqu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4392-4400. [PMID: 36891660 DOI: 10.1002/jsfa.12543] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 02/08/2023] [Accepted: 03/09/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND The feasibility of fortification techniques to improve the quality of medium-temperature Daqu (MTD) by inoculation functional isolates has been demonstrated. However, it is unclear what is the effect of inoculation on the controllability during the MTD fermentation process. Here, inoculated a single strain of Bacillus licheniformis, and the microbiota composed of Bacillus velezensis and Bacillus subtilis, were used to investigate the synergistic effect of biotic and abiotic factors on the succession and assembly of the MTD microbiota during the process. RESULTS The biotic factors promoted the proliferation of microorganisms that arrived early at the MTD. Subsequently, this alteration might inhibit microorganisms that colonized later in the MTD microecosystem, thereby assembling a different but more stable microbial community. Moreover, the biotic factors making bacterial community assembly were dominated by variable selection earlier, whereas the fungal community assembly was dominated mainly by extreme abiotic factors rather than biotic factors. Interestingly, fermentation temperature and moisture were significantly associated with the succession and assembly of the fortified MTD community. Meanwhile, the effect of the environmental variables on endogenous variables was also significant. Thus, changes in endogenous variables could be mitigated by adjusting environmental variables to regulate the process of MTD fermentation. CONCLUSION Biotic factors cause rapid changes of the microbiota during the MTD fermentation process, which could be controlled indirectly by regulating environmental variables. Meanwhile, a more stable MTD ecological network might be beneficial for enhancing the stability of MTD quality. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qianglin Pan
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | | | - Hui Qin
- Luzhou Lao Jiao Co., Ltd, Luzhou, China
| | - Yi Dong
- Luzhou Lao Jiao Co., Ltd, Luzhou, China
| | | | - Yu Mu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Huifang Tang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
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16
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Zhao G, Zhou Z, Li Z, Liu S, Shan Z, Cheng F, Zhou W, Mao J. The differences in main components, enzyme activity, and microbial composition between substandard and normal jiuyao. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4293-4302. [PMID: 36750373 DOI: 10.1002/jsfa.12487] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 12/21/2022] [Accepted: 02/07/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Jiuyao is a critical fermenting agent in traditional huangjiu brewing and it affects the quality of huangjiu. To assess and monitor the quality of jiuyao effectively we determined the differences between two common types of substandard jiuyao and normal jiuyao, with emphasis on the comparison of the main components, enzymatic activity, volatile substances, and microbial community structure. RESULTS The water and starch content, acid protease activity, and esterification capability of type I substandard jiuyao were significantly lower than those of the normal jiuyao, and the protein contents, liquefaction capability, glycation capability, and neutral protease activity were substantially higher than those of the normal jiuyao. Type II substandard jiuyao had significantly lower indices than the normal group except for the starch and free amino acid content, which were significantly higher than those of the normal jiuyao. Significant differences were observed between substandard and normal jiuyao in the content of 21 volatile compounds. 2-Pentylfuran could be used as a marker of substandard jiuyao. Type I substandard jiuyao contained a higher abundance of aerobic Pediococcus and Marivita in comparison with the normal jiuyao. Type II substandard jiuyao consisted of a greater abundance of anaerobic Mucor and Staphylococcus. CONCLUSION The quality of jiuyao was significantly affected by the water content. Due to the different abundances of aerobic and anaerobic bacteria in jiuyao, oxygen may also be an important parameter affecting the quality of jiuyao. We believe that the present study offers a theoretical basis for the evaluation and control of the quality of jiuyao. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guoliang Zhao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, 163000, China
| | - Zhilei Zhou
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu Province, 214000, China
- National Engineering Research Center for Huangjiu, Shaoxing, Zhejiang Province, 312000, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, 312000, China
| | - Zhijiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, 163000, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu Province, 214000, China
- National Engineering Research Center for Huangjiu, Shaoxing, Zhejiang Province, 312000, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, 312000, China
| | - Zhichu Shan
- Zhejiang Pagoda Brand Shaoxing Rice Wine Co., Ltd, Shaoxing, Zhejiang Province, 312000, China
| | - Fei Cheng
- Zhejiang Pagoda Brand Shaoxing Rice Wine Co., Ltd, Shaoxing, Zhejiang Province, 312000, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Jian Mao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, 163000, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu Province, 214000, China
- National Engineering Research Center for Huangjiu, Shaoxing, Zhejiang Province, 312000, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, 312000, China
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17
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Ohwofasa A, Dhami M, Tian B, Winefield C, On SL. Environmental influences on microbial community development during organic pinot noir wine production in outdoor and indoor fermentation conditions. Heliyon 2023; 9:e15658. [PMID: 37206017 PMCID: PMC10189187 DOI: 10.1016/j.heliyon.2023.e15658] [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: 03/16/2023] [Revised: 04/17/2023] [Accepted: 04/19/2023] [Indexed: 05/21/2023] Open
Abstract
The role of microbial diversity in influencing the organoleptic properties of wine and other fermented products is well est ablished, and understanding microbial dynamics within fermentation processes can be critical for quality assurance and product innovation. This is especially true for winemakers using spontaneous fermentation techniques, where environmental factors may play an important role in consistency of product. Here, we use a metabarcoding approach to investigate the influence of two environmental systems used by an organic winemaker to produce wines; vineyard (outdoors) and winery (indoors) to the bacterial and fungal communities throughout the duration of a spontaneous fermentation of the same batch of Pinot Noir grapes. Bacterial (RANOSIM = 0.5814, p = 0.0001) and fungal (RANOSIM = 0.603, p = 0.0001) diversity differed significantly across the fermentation stages in both systems. Members of the Hyphomicrobium genus were found in winemaking for the first time, as a bacterial genus that can survive alcoholic fermentation. Our results also indicate that Torulaspora delbrueckii and Fructobacillus species might be sensitive to environmental systems. These results clearly reflect the substantial influence that environmental conditions exert on microbial populations at every point in the process of transforming grape juice to wine via fermentation, and offer new insights into the challenges and opportunities for wine production in an ever-changing global climate.
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Affiliation(s)
- Aghogho Ohwofasa
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
- Centre of Foods for Future Consumers, Lincoln University, Lincoln 7647, New Zealand
| | - Manpreet Dhami
- Manaaki Whenua - Landcare Research, Lincoln, New Zealand
| | - Bin Tian
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Christopher Winefield
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Stephen L.W. On
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
- Centre of Foods for Future Consumers, Lincoln University, Lincoln 7647, New Zealand
- Corresponding author. Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
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Regulatory effect of moderate Jiang-flavour baijiu (Chinese liquor) dosage on organ function and gut microbiota in mice. J Biosci Bioeng 2023; 135:298-305. [PMID: 36781353 DOI: 10.1016/j.jbiosc.2023.01.001] [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: 09/29/2022] [Revised: 01/02/2023] [Accepted: 01/04/2023] [Indexed: 02/13/2023]
Abstract
Chinese baijiu, an ancient fermented alcoholic beverage, contains ethanol and a variety of compounds. One of the most popular types of Chinese baijiu is Jiang-flavor baijiu. To investigate the effects of Jiang-flavor baijiu on organ function and gut microbiota, we developed a moderate drinking mouse model and studied its effects on the liver, kidney biomarkers, memory function, and gut microbiota. The results showed that ethanol caused more hepatic steatosis, liver and kidney damage, and memory impairment than Jiang-flavour baijiu consumption. Furthermore, Jiang-flavor baijiu altered the gut microbiota by increasing the abundance of beneficial taxa such as Lactobacillus and Akkermansia, whereas ethanol increased the abundance of harmful bacteria such as Prevotella and Mucispirillum. Our findings provide preliminary evidence that moderate dose Jiang-flavor baijiu regulates gut microbiota and organ function and provide a theoretical foundation for future research on the positive health effects of particular varieties of Chinese baijiu.
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Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation. Foods 2023; 12:foods12030673. [PMID: 36766201 PMCID: PMC9914028 DOI: 10.3390/foods12030673] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 01/27/2023] [Accepted: 02/01/2023] [Indexed: 02/08/2023] Open
Abstract
Spontaneous fermentations that do not rely on backslopping or industrial starter cultures were especially important to the early development of society and are still practiced around the world today. While current literature on spontaneous fermentations is observational and descriptive, it is important to understand the underlying mechanism of microbial community assembly and how this correlates with changes observed in microbial succession, composition, interaction, and metabolite production. Spontaneous food and beverage fermentations are home to autochthonous bacteria and fungi that are naturally inoculated from raw materials, environment, and equipment. This review discusses the factors that play an important role in microbial community assembly, particularly focusing on commonly reported yeasts and bacteria isolated from spontaneously fermenting food and beverages, and how this affects the fermentation dynamics. A wide range of studies have been conducted in spontaneously fermented foods that highlight some of the mechanisms that are involved in microbial interactions, niche adaptation, and lifestyle of these microorganisms. Moreover, we will also highlight how controlled culture experiments provide greater insight into understanding microbial interactions, a modest attempt in decoding the complexity of spontaneous fermentations. Further research using specific in vitro microbial models to understand the role of core microbiota are needed to fill the knowledge gap that currently exists in understanding how the phenotypic and genotypic expression of these microorganisms aid in their successful adaptation and shape fermentation outcomes. Furthermore, there is still a vast opportunity to understand strain level implications on community assembly. Translating these findings will also help in improving other fermentation systems to help gain more control over the fermentation process and maintain consistent and superior product quality.
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Xu Y, Wu M, Zhao D, Zheng J, Dai M, Li X, Li W, Zhang C, Sun B. Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals. Foods 2023; 12:foods12030644. [PMID: 36766173 PMCID: PMC9913964 DOI: 10.3390/foods12030644] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/19/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
The solid-state fermentation of Baijiu is complicated by the co-fermentation of many microorganisms. The instability of the composition and abundance of the microorganisms in the fermentation process leads to fluctuations of product quality, which is one of the bottleneck problems faced by the Strong-flavor Baijiu industry. In this study, we established a combination of functional microorganisms for the stable fermentation of the main flavor compounds of Baijiu, including medium and long-chain fatty acid ethyl esters such as hexanoic acid, ethyl ester; butanoic acid, ethyl ester; octanoic acid, ethyl ester; acetic acid, ethyl ester; 9,12-octadecadienoic acid, ethyl ester; and decanoic acid, ethyl ester in the fermented grains. Our study investigated the effects of microbial combinations on the fermentation from three aspects: microbial composition, microbial interactions, and microbial association with flavor compounds. The results showed that the added functional microorganisms (Lactobacillus, Clostridium, Caproiciproducens, Saccharomyces, and Aspergillus) became the dominant species in the fermentation system and formed positive interactions with other microorganisms, while the negative interactions between microorganisms were significantly reduced in the fermentation systems that contained both Daqu and functional microorganisms. The redundancy analysis showed that the functional microorganisms (Lactobacillus, Saccharomyces, Clostridium, Cloacibacterium, Chaenothecopsis, Anaerosporobacter, and Sporolactobacillus) showed strong positive correlations with the main flavor compounds (hexanoic acid, ethyl ester; lactic acid, ethyl ester; butanoic acid, ethyl ester; acetic acid, ethyl ester; and octanoic acid, ethyl ester). These results indicated that it was feasible to produce Baijiu with a functional microbial combination, and that this could promote stable Baijiu production.
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Affiliation(s)
- Youqiang Xu
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (Y.X.); (X.L.)
| | - Mengqin Wu
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Dong Zhao
- Wuliangye Yibin Co., Ltd., Yibin 644000, China
| | - Jia Zheng
- Wuliangye Yibin Co., Ltd., Yibin 644000, China
| | - Mengqi Dai
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xiuting Li
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing 102401, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (Y.X.); (X.L.)
| | - Weiwei Li
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chengnan Zhang
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing 102401, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China
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21
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Liu S, Zhou Y, Ma D, Zhang S, Dong Y, Zhang X, Mao J. Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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22
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Yuan M, Zhu X, Sun H, Song J, Li C, Shen Y, Li S. The addition of biochar and nitrogen alters the microbial community and their cooccurrence network by affecting soil properties. CHEMOSPHERE 2023; 312:137101. [PMID: 36334753 DOI: 10.1016/j.chemosphere.2022.137101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 10/19/2022] [Accepted: 10/30/2022] [Indexed: 06/16/2023]
Abstract
Biochar plays an important role in reducing the harmful environmental effects of inorganic nitrogen (N) fertilizers on agroecosystems, but the the impact mechanisms of biochar combined with N fertilizers on soil microorganisms are not clear enough. In this study, high-throughput sequencing was used to study the influences of three N fertilizer levels (0 (N0), 90 (N90) and 120 (N120) kg ha-1) and two biochar levels (0 (B0) and 20 (B20) t ha-1) on the soil microbial community and symbiotic network among microbial taxa in wheat fields. Compared to the control (B0N0), N fertilizer alone or combined with biochar significantly increased soil total N, available N, and organic matter in topsoil (0-20 cm), and the same results were found only in B20N120 treatment in subsoil (20-40 cm). In addition, bacterial and fungal diversity in topsoil were significantly increased and decreased by all N and biochar treatments, respectively. Moreover, soil bacterial and fungal community compositions also were also changed by N and biochar. Furthermore, biochar weakened the competition and cooperation among microorganisms in topsoil and subsoil, and the keystone species of networks were also changed by biochar. Redundancy analysis showed that soil total N, available N, available P, available K and pH were the main environmental factors driving the changes in bacterial and fungal community structures. These data indicated that the addition of N fertilizer and biochar could improve soil fertility by maintaining the stability of microbial community structures, which can provide reasonable guidance for the sustainable development of agriculture, such as maintaining dryland production.
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Affiliation(s)
- Minshu Yuan
- State Key Laboratory of Soil Erosion and Dry-land Farming on the Loess Plateau, Northwest A&F University, Yangling, 712100, China
| | - Xiaozhen Zhu
- College of Natural Resources and Environment, Northwest A&F University, Yangling, 712100, China
| | - Haoran Sun
- College of Natural Resources and Environment, Northwest A&F University, Yangling, 712100, China
| | - Jingrong Song
- College of Natural Resources and Environment, Northwest A&F University, Yangling, 712100, China
| | - Chen Li
- College of Natural Resources and Environment, Northwest A&F University, Yangling, 712100, China
| | - Yufang Shen
- State Key Laboratory of Soil Erosion and Dry-land Farming on the Loess Plateau, Northwest A&F University, Yangling, 712100, China; College of Natural Resources and Environment, Northwest A&F University, Yangling, 712100, China.
| | - Shiqing Li
- State Key Laboratory of Soil Erosion and Dry-land Farming on the Loess Plateau, Northwest A&F University, Yangling, 712100, China
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23
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Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Daqu is not only a crucial starter in the production of baijiu, but it is also an important source of flavoring substances, so maintaining a stable quality is an important part of improving the quality of baijiu. Nonetheless, since the production of daqu is still a natural fermentation process, which is influenced by seasonal factors, the rapid testing of daqu quality is a problem that must be solved. In this study, headspace solid-phase microextraction technology (HS-SPME) was used to explore the volatile components in daqu, and a total of 115 volatile components were extracted. By constructing an untargeted statistical model, the variation in volatile compounds in dissimilar production processes of daqu was studied, and the differences between different maturation stages and the correlations between volatile compounds were analyzed. Subsequently, six compounds, including ethyl acetate, ethanol, phenylethanol, (R,R)-2,3-butanediol, ethyl caproate, and 2,3-butanediol, were further screened out by partial least squares discrimination analysis (PLS-DA), and the symbolic combination of daqu’s maturity was speedily judged in accordance with the changes in marker compound concentrations to lay the foundation for the mechanization of baijiu production.
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Ding L, Zhao M, Zhao X, Chen G, Jiang Q, Liu M, Xiong Y, Zhang X, Wang X, Wei Y, Zheng Y, Li W. Evaluation of the spatial distribution and dynamic succession of microbial community and quality properties during fermentation in Chinese medium‐temperature Daqu. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- Li Ding
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- College of Agronomy Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Meng‐Meng Zhao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- College of Agronomy Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Xiao‐Fang Zhao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- College of Agronomy Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Guo‐Yue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Qian‐Tao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Miao Liu
- National Engineering Research Center of Solid‐State Brewing Luzhou China
| | - Yan‐fei Xiong
- National Engineering Research Center of Solid‐State Brewing Luzhou China
| | - Xiu Zhang
- National Engineering Research Center of Solid‐State Brewing Luzhou China
| | - Xiao‐Jun Wang
- National Engineering Research Center of Solid‐State Brewing Luzhou China
| | - Yu‐Ming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - You‐Liang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
| | - Wei Li
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China Sichuan Agricultural University Chengdu China
- College of Agronomy Sichuan Agricultural University Chengdu China
- Triticeae Research Institute Sichuan Agricultural University Chengdu China
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25
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Liu Y, Angelov A, Feiler W, Baudrexl M, Zverlov V, Liebl W, Vanderhaeghen S. Arabinan saccharification by biogas reactor metagenome-derived arabinosyl hydrolases. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2022; 15:121. [PMID: 36371193 PMCID: PMC9655821 DOI: 10.1186/s13068-022-02216-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Plant cell walls represent the most plentiful renewable organic resource on earth, but due to their heterogeneity, complex structure and partial recalcitrance, their use as biotechnological feedstock is still limited. RESULTS In order to identify efficient enzymes for polysaccharide breakdown, we have carried out functional screening of metagenomic fosmid libraries from biogas fermenter microbial communities grown on sugar beet pulp, an arabinan-rich agricultural residue, or other sources containing microbes that efficiently depolymerize polysaccharides, using CPH (chromogenic polysaccharide hydrogel) or ICB (insoluble chromogenic biomass) labeled polysaccharide substrates. Seventy-one depolymerase-encoding genes were identified from 55 active fosmid clones by using Illumina and Sanger sequencing and dbCAN CAZyme (carbohydrate-active enzyme) annotation. An around 56 kb assembled DNA fragment putatively originating from Xylanivirga thermophila strain or a close relative was analyzed in detail. It contained 48 ORFs (open reading frames), of which 31 were assigned to sugar metabolism. Interestingly, a large number of genes for enzymes putatively involved in degradation and utilization of arabinose-containing carbohydrates were found. Seven putative arabinosyl hydrolases from this DNA fragment belonging to glycoside hydrolase (GH) families GH51 and GH43 were biochemically characterized, revealing two with endo-arabinanase activity and four with exo-α-L-arabinofuranosidase activity but with complementary cleavage properties. These enzymes were found to act synergistically and can completely hydrolyze SBA (sugar beet arabinan) and DA (debranched arabinan). CONCLUSIONS We screened 32,776 fosmid clones from several metagenomic libraries with chromogenic lignocellulosic substrates for functional enzymes to advance the understanding about the saccharification of recalcitrant lignocellulose. Seven putative X. thermophila arabinosyl hydrolases were characterized for pectic substrate degradation. The arabinosyl hydrolases displayed maximum activity and significant long-term stability around 50 °C. The enzyme cocktails composed in this study fully degraded the arabinan substrates and thus could serve for arabinose production in food and biofuel industries.
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Affiliation(s)
- Yajing Liu
- Chair of Microbiology, Technical University of Munich, Emil-Ramann-Straβe 4, 85354 Freising-Weihenstephan, Germany
- Present Address: Chair of Chemistry of Biogenic Resources, Technical University of Munich, Schulgasse 16, 94315 Straubing, Germany
| | - Angel Angelov
- Chair of Microbiology, Technical University of Munich, Emil-Ramann-Straβe 4, 85354 Freising-Weihenstephan, Germany
- Present Address: NGS Competence Center Tübingen, Universitätsklinikum Tübingen, Calwerstraße 7, 72076 Tübingen, Germany
| | - Werner Feiler
- Chair of Microbiology, Technical University of Munich, Emil-Ramann-Straβe 4, 85354 Freising-Weihenstephan, Germany
| | - Melanie Baudrexl
- Chair of Microbiology, Technical University of Munich, Emil-Ramann-Straβe 4, 85354 Freising-Weihenstephan, Germany
| | - Vladimir Zverlov
- Chair of Microbiology, Technical University of Munich, Emil-Ramann-Straβe 4, 85354 Freising-Weihenstephan, Germany
| | - Wolfgang Liebl
- Chair of Microbiology, Technical University of Munich, Emil-Ramann-Straβe 4, 85354 Freising-Weihenstephan, Germany
| | - Sonja Vanderhaeghen
- Chair of Microbiology, Technical University of Munich, Emil-Ramann-Straβe 4, 85354 Freising-Weihenstephan, Germany
- Present Address: IMGM Laboratories, Lochhamer Straße 29a, 82152 Planegg, Germany
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Chen X, Wu Y, Zhu H, Wang H, Lu H, Zhang C, Li X, Xu Y, Li W, Wang Y. Turning over fermented grains elevating heap temperature and driving microbial community succession during the heap fermentation of sauce-flavor baijiu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Biocontrol of Geosmin Production by Inoculation of Native Microbiota during the Daqu-Making Process. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Geosmin produced by Streptomyces can cause an earthy off-flavor at trace levels, seriously deteriorating the quality of Chinese liquor. Geosmin was detected during the Daqu (Chinese liquor fermentation starter)-making process, which is a multi-species fermentation process in an open system. Here, biocontrol, using the native microbiota present in Daqu making, was used to control the geosmin contamination. Six native strains were obtained according to their inhibitory effects on Streptomyces and then were inoculated into the Daqu fermentation. After inoculation, the content of geosmin decreased by 34.40% (from 7.18 ± 0.13 μg/kg to 4.71 ± 0.30 μg/kg) in the early stage and by 55.20% (from 8.86 ± 1.54 μg/kg to 3.97 ± 0.78 μg/kg) in the late stage. High-throughput sequencing combined with an interaction network revealed that the fungal community played an important role in the early stage and the correlation between Pichia and Streptomyces changed from the original indirect promotion to direct inhibition after inoculation. This study provides an effective strategy for controlling geosmin contamination in Daqu via precisely regulating microbial communities, as well as highlights the potential of biocontrol for controlling off-flavor chemicals at trace levels in complex fermentation systems.
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28
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Kang J, Xue Y, Chen X, Han BZ. Integrated multi-omics approaches to understand microbiome assembly in Jiuqu, a mixed-culture starter. Compr Rev Food Sci Food Saf 2022; 21:4076-4107. [PMID: 36038529 DOI: 10.1111/1541-4337.13025] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 07/21/2022] [Accepted: 07/26/2022] [Indexed: 01/28/2023]
Abstract
The use of Jiuqu as a saccharifying and fermenting starter in the production of fermented foods is a very old biotechnological process that can be traced back to ancient times. Jiuqu harbors a hub of microbial communities, in which prokaryotes and eukaryotes cohabit, interact, and communicate. However, the spontaneous fermentation based on empirical processing hardly guarantees the stable assembly of the microbiome and a standardized quality of Jiuqu. This review describes the state of the art, limitations, and challenges towards the application of traditional and omics-based technology to study the Jiuqu microbiome and highlights the need for integrating meta-omics data. In addition, we review the varieties of Jiuqu and their production processes, with particular attention to factors shaping the microbiota of Jiuqu. Then, the potentials of integrated omics approaches used in Jiuqu research are examined in order to understand the assembly of the microbiome and improve the quality of the products. A variety of different approaches, including molecular and mass spectrometry-based techniques, have led to scientific advances in the analysis of the complex ecosystem of Jiuqu. To date, the extensive research on Jiuqu has mainly focused on the microbial community diversity, flavor profiles, and biochemical characteristics. An integrative approach to large-scale omics datasets and cultivated microbiota has great potential for understanding the interrelation of the Jiuqu microbiome. Further research on the Jiuqu microbiome may explain the inherent property of compositional stability and stable performance of a complex microbiota coping with environmental perturbations and provide important insights to reconstruct synthetic microbiota and develop modern intelligent manufacturing procedures for Jiuqu.
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Affiliation(s)
- Jiamu Kang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yansong Xue
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoxue Chen
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Bei-Zhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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29
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Tang J, Chen J, Chen D, Li Z, Huang D, Luo H. Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu. Foods 2022; 11:foods11172602. [PMID: 36076788 PMCID: PMC9455232 DOI: 10.3390/foods11172602] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/20/2022] [Accepted: 08/25/2022] [Indexed: 12/04/2022] Open
Abstract
Fermentation ability and alcohol production ability are important quality indicators of Chinese liquor Daqu, reflecting microbial growth and metabolic capacity and ethanol production capacity of Daqu microbiota, respectively. However, information on the microbial community related to the fermentation ability and alcohol production ability is unclear. In this study, fermentation functional microbiota (FFM) and alcohol functional microbiota (AFM) were obtained by correlating fermentation ability and alcohol production ability with Daqu microbiota. FFM and AFM consisted of 50 and 49 genera, respectively, which were basically the same at the phylum level but differed at the genus level. Correlation analysis showed that FFM and AFM were mainly affected by moisture, acidity, and humidity in the early stage of Daqu fermentation, and oxygen content was a critical factor for microbial succession in the middle stage of fermentation. FFM and AFM had commensal or synergistic interactions with multiple microbes. Function predictions indicated that fermentation functional bacterial microbiota was active in product synthesis and transport-related metabolic functions, and alcohol functional bacterial microbiota was very active in raw material utilization and its own metabolic synthesis. This study reveals the structural characteristics and formation mechanism of FFM and AFM, which is important for control of Daqu quality.
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Affiliation(s)
- Jie Tang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
| | - Jie Chen
- Yibin Nanxi Wine Co., Ltd., Yibin 644000, China
| | - Deming Chen
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
| | - Zijian Li
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
- Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin 644000, China
| | - Dan Huang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
- Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin 644000, China
| | - Huibo Luo
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
- Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin 644000, China
- Correspondence: or
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30
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Zeng Y, Wang Y, Chen Q, Xia X, Liu Q, Chen X, Wang D, Zhu B. Dynamics of microbial community structure and enzyme activities during the solid-state fermentation of Forgood Daqu: a starter of Chinese strong flavour Baijiu. Arch Microbiol 2022; 204:577. [PMID: 36029347 DOI: 10.1007/s00203-022-03198-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 08/09/2022] [Accepted: 08/18/2022] [Indexed: 11/30/2022]
Abstract
Daqu is the traditional fermentation starter for Chinese Baijiu, a traditional Chinese distilled liquor. Although the microbes in Daqu blocks play important roles in the solid-state fermentation process, the changes in microbial community structure and the correlation between the microbiota and enzyme activity have seldom been discussed in previous studies. In this research, a high-throughput Illumina MiSeq sequencing method was used to detect the compositions and changes in microbial diversity in Daqu blocks. The results showed that high-temperature solid fermentation directly changed the main microorganisms from Saccharomycopsis, Wickerhamomyces, Bacillus and Staphylococcus to Aspergillus, Thermoascus, Thermoactinomyces and an unspecified Thermoactinomycetaceae. The richness and diversity of both fungi and bacteria showed a tendency to first increase and then decrease. Through redundancy analysis, it was found that there were positive correlations between certain enzyme activities and certain microbes. (1) Glucoamylase and esterase activities correlated with abundances of Leuconostoc, Weissella, an unspecified Aspergillaceae, an unspecified Trichosporonaceae and an unspecified Ascomycota. (2) Amylase activity correlated with abundances of an unspecified Thermoactinomycetaceae, Thermoactinomyces, Aspergillus and Rasamsonia. (3) Protease activity correlated with abundances of Bacillus, an unspecified Lactobacillus and Saccharomycopsis. In summary, the results of this research provide useful information for understanding and controlling the maturation process of Daqu.
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Affiliation(s)
- Yu Zeng
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Yu Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Qian Chen
- Irradiation Preservation Technology Key Laboratory of Sichuan Province, Sichuan Institute of Atomic Energy, Chengdu, Sichuan, China
| | - Xiaojun Xia
- Sichuan Forgood Distillery Co.Ltd, Mianyang, China
| | - Qiang Liu
- Sichuan Forgood Distillery Co.Ltd, Mianyang, China
| | - Xiaoming Chen
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Dan Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Bo Zhu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China.
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31
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Ma S, Shang Z, Chen J, Shen Y, Li Z, Huang D, Luo H. Differences in structure, volatile metabolites, and functions of microbial communities in Nongxiangxing daqu from different production areas. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113784] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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32
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Hou X, Hui M, Sun Z, Li X, Shi X, Xiao R, Wang J, Pan C, Li R. Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage. Front Microbiol 2022; 13:934696. [PMID: 35966713 PMCID: PMC9363831 DOI: 10.3389/fmicb.2022.934696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 06/30/2022] [Indexed: 11/13/2022] Open
Abstract
Medium-temperature Daqu (MT-Daqu), a saccharification-fermentation agent and aroma-producing agent, is used to produce Chinese strong-flavor Baijiu. Many related studies have been published; however, less is known about microbial community and quality properties inside and outside the MT-Daqu from fermentation to storage. Here, along with determining the physicochemical index, the microbial community of MT-Daqu was investigated using both culture-dependent and culture-independent methods during 31 days of fermentation and 4 months of storage. Volatile compounds of mature MT-Daqu were analyzed using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). The results indicated obvious variation in the microbial community due to the changes in environmental conditions, and the physicochemical indices shifted from fluctuations in the fermentation period to relative stability after storage for 3 months. Moreover, the microbial counts and physicochemical indices of the inner layers of MT-Daqu differed from those of the outer layers. The dominant communities, including the bacterial phyla Firmicutes, Proteobacteria, and Actinobacteria and the fungal phyla Ascomycota and Mucoromycota, showed different abundances in the two parts of the mature MT-Daqu, and different microbial communities were enriched in both parts. Additionally, pyrazines and alcohols were the most abundant volatile aroma compounds in the mature MT-Daqu.
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Affiliation(s)
- Xiaoge Hou
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ming Hui
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Zhongke Sun
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Xuesi Li
- School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Xin Shi
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ran Xiao
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Junfei Wang
- College of Science, Henan University of Technology, Zhengzhou, China
| | - Chunmei Pan
- School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Ruifang Li
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
- Key Laboratory of Functional Molecules for Biomedical Research, Henan University of Technology, Zhengzhou, China
- *Correspondence: Ruifang Li,
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Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process. World J Microbiol Biotechnol 2022; 38:166. [PMID: 35861902 DOI: 10.1007/s11274-022-03353-x] [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: 03/17/2022] [Accepted: 07/05/2022] [Indexed: 10/17/2022]
Abstract
Light-aroma-type Baijiu is a Chinese distilled alcoholic beverage produced from fermented sorghum. Microbial composition and dynamics during Baijiu production have a great influence on the flavor and quality of Chinese Baijiu. However, the microbial changes that occur during brewing of Xiaoqu Baijiu are poorly understood. In this study, the microbial composition of light-aroma-type Xiaoqu Baijiu at the saccharification and fermentation stages was investigated to explore microbial dynamics and their effects on aroma components using high-throughput sequencing and gas chromatography-flame ionization detection (GC-FID). Rhizopus, Pichia, Wickerhamomyces, Saccharomyces, Acinetobacter, Lactobacillus, and Weissella constituted the core microbes for Xiaoqu Baijiu production. Microbial succession during brewing could be divided into two phases: at the saccharification and early fermentation stages (F-0d to F-4d), Rhizopus and Acinetobacter were identified as the predominant microbes, accounting for 78.2-90.8% and 53.9-89.5% of the fungal and bacterial communities, respectively, whereas at the middle and late stages of fermentation (F-5d to F-14d), the abundance of Pichia, Wickerhamomyces, Saccharomyces, and Lactobacillus increased. Redundancy analysis (RDA) and Mantel tests indicated that the water, amino acid nitrogen, acid, and reducing sugar contents were significantly correlated with the fungal and bacterial communities in grains (p < 0.05). Pichia, Rhizopus, Saccharomyces, and Wickerhamomyces, especially Saccharomyces, were closely related to the contents of major alcohols, esters and aldehydes, and these microbes had an important functional role in the formation of Xiaoqu Baijiu flavor. This work provides insights into the microbial succession that occurs during brewing of light-aroma-type Xiaoqu Baijiu and the microbial contribution to flavor, which have potential for optimizing production and enhancing the flavor of Baijiu.
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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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He M, Jin Y, Zhou R, Zhao D, Zheng J, Wu C. Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation. Food Res Int 2022; 159:111559. [DOI: 10.1016/j.foodres.2022.111559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/17/2022] [Accepted: 06/21/2022] [Indexed: 11/04/2022]
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Cheng H, Yuan M, Tang L, Shen Y, Yu Q, Li S. Integrated microbiology and metabolomics analysis reveal responses of soil microorganisms and metabolic functions to phosphorus fertilizer on semiarid farm. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 817:152878. [PMID: 34998744 DOI: 10.1016/j.scitotenv.2021.152878] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 12/24/2021] [Accepted: 12/30/2021] [Indexed: 05/13/2023]
Abstract
Localized fertilization of phosphorus has potential benefits in achieving higher crop productivity and nutrient use efficiency, but the underlying biological mechanisms of interactions between soil microorganisms and related metabolic cycle remain largely to be recognized. Here, we combined microbiology with non-target metabolomics to explore how P fertilizer levels and fertilization patterns affect wheat soil microbial communities and metabolic functions based on high-throughput sequencing and UPLC-MS/MS platforms. The results showed P fertilizer decreased the diversity of bacterial 16S rRNA genes and fungal ITS genes, and it did significantly change both soil bacterial and fungal overall community structures and compositions. The P levels and patterns also interfered with complexity of soil bacterial and fungal symbiosis networks. Moreover, metabolomics analysis showed that P fertilizer significantly changed soil metabolite spectrum, and the differential metabolites were significantly enriched to 7 main metabolic pathways, such as arginine and proline metabolism, biosynthesis of plant hormones, amino acids, plant secondary metabolites, and alkaloids derived from ornithine. Additionally, microbes also were closely related to the accumulation of metabolites through correlation analysis. Our results indicated that localized appropriate phosphorus fertilizer plays an important role in regulating soil microbial metabolism, and their interactions in soil providing valuable information for understanding how the changed phosphorus management practices affect the complex biological processes and the adaption capacity of plants to environments.
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Affiliation(s)
- Hongyan Cheng
- State Key Laboratory of Soil Erosion and Dry-land Farming on the Loess Plateau, Northwest A&F University, Yangling 712100, China; College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China
| | - Minshu Yuan
- Center for Ecological Forecasting and Global Change, College of Forestry, Northwest A&F University, Yangling 712100, China
| | - Liang Tang
- State Key Laboratory of Soil Erosion and Dry-land Farming on the Loess Plateau, Northwest A&F University, Yangling 712100, China; College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China
| | - Yufang Shen
- State Key Laboratory of Soil Erosion and Dry-land Farming on the Loess Plateau, Northwest A&F University, Yangling 712100, China; College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China.
| | - Qiang Yu
- State Key Laboratory of Soil Erosion and Dry-land Farming on the Loess Plateau, Northwest A&F University, Yangling 712100, China
| | - Shiqing Li
- State Key Laboratory of Soil Erosion and Dry-land Farming on the Loess Plateau, Northwest A&F University, Yangling 712100, China
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Kang J, Zheng X, Yang X, Li H, Cheng J, Fan L, Zhao H, Xue Y, Ding Z, Han B. Contrasting summer versus winter dynamic microbial communities and their environmental driving factors in the solid-state saccharification process of Fuyu-flavor Baijiu. Food Res Int 2022; 154:111008. [DOI: 10.1016/j.foodres.2022.111008] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 02/09/2022] [Accepted: 02/10/2022] [Indexed: 01/04/2023]
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38
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Wang J, Zhao M, Xie N, Huang M, Feng Y. Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor. Int J Food Microbiol 2022; 370:109652. [PMID: 35390573 DOI: 10.1016/j.ijfoodmicro.2022.109652] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 02/22/2022] [Accepted: 03/25/2022] [Indexed: 01/26/2023]
Abstract
Yeast plays an important role in the formation of desirable aroma during soy sauce fermentation. In this study, the structure and diversity of yeast communities in seven different soy sauce residues were investigated by ITS sequencing analysis, and then the aroma characteristics of selected yeast species were examined by a combination of gas chromatography-mass spectrometry (GC-MS), headspace solid-phase microextraction (SPME) and liquid-liquid extraction (LLE). A total of 18 yeast genera were identified in seven soy sauce residues. Among them, Candid and Zygosaccharomyces were detected in all samples, followed by Millerozyma, Wickerhamiella, Meyerozyma, Trichosporon and Wickerhamomyces, which were found in more than two-thirds of the samples. Subsequently, eight representative species, isolated from soy sauce residues, were subjected to environmental stress tolerance tests and aroma production tests. Among them, three isolated species were regarded as potential aroma-enhancing microbes in soy sauce. Wickerhamiella versatilis could increase the contents of ethyl ester compounds and alcohols, thereby improving the fruity and alcoholic aroma of soy sauce. Candida sorbosivorans enhanced sweet and caramel-like aroma of soy sauce by producing 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 3-hydroxy-2-methyl-4h-pyran-4-one (maltol). Starmerella etchellsii could enhance the contents of 2,6-dimethylpyrazine, methyl pyrazine and benzeneacetaldehyde. This study is of great significance for the development and application of flavor functional yeasts in soy sauce fermentation.
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Affiliation(s)
- Jingwen Wang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing & Nutrition Regulation Technology, Guangzhou 510650, Guangdong, China
| | - Mouming Zhao
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing & Nutrition Regulation Technology, Guangzhou 510650, Guangdong, China
| | - Nuoyi Xie
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Mingtao Huang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yunzi Feng
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing & Nutrition Regulation Technology, Guangzhou 510650, Guangdong, China.
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Dynamic analysis of physicochemical characteristics and microbial communities of Aspergillus-type douchi during fermentation. Food Res Int 2022; 153:110932. [DOI: 10.1016/j.foodres.2021.110932] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 12/19/2021] [Accepted: 12/28/2021] [Indexed: 11/20/2022]
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40
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Exploring major variable factors influencing flavor and microbial characteristics of Pixian Doubanjiang. Food Res Int 2022; 152:110920. [DOI: 10.1016/j.foodres.2021.110920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 11/21/2021] [Accepted: 12/20/2021] [Indexed: 11/18/2022]
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41
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Ma S, Luo H, Zhao D, Qiao Z, Zheng J, An M, Huang D. Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu. BIORESOURCE TECHNOLOGY 2022; 345:126549. [PMID: 34902488 DOI: 10.1016/j.biortech.2021.126549] [Citation(s) in RCA: 48] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 12/06/2021] [Accepted: 12/07/2021] [Indexed: 06/14/2023]
Abstract
Nongxiangxing daqu (daqu), which is produced by the open fermentation of wheat, is the fermentation starter of baijiu. This work reports the occurrence and driving factors of microbial community succession (MCS), which determines daqu quality, during daqu fermentation. The co-occurrence networks of the 2 stages of the MCS showed that module 2 of stage P1 contained Mucoromycota and Actinobacteriota and was affected by temperature, humidity, CO2, and moisture; module 8 of stage P2 contained Mucoromycota and Saccharomycetes and was influenced by acidity and moisture. Twenty-two genera were thebiomarkers of the MCS. The MCS was driven by temperature, humidity, CO2, O2, acidity,moisture and interactions between the biomarkes and Lactobacillales, Saccharomycetales, and Acetobacter. The main driving factors of the bacterial community succession were acidity, moisture, and temperature, and that of the fungal community succession was moisture. These results guide the control of MCS during daqu fermentation.
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Affiliation(s)
- Shiyuan Ma
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China
| | - Huibo Luo
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China; Key Laboratory of Brewing Biotechnology and Application, Sichuan Province, Sichuan University of Science & Engineering, Zigong 643000, China
| | - Dong Zhao
- Wuliangye Yibin Co., Ltd, 150# Minjiang West Road, Cuiping District, Yibin, Sichuan 644007, China
| | - Zongwei Qiao
- Wuliangye Yibin Co., Ltd, 150# Minjiang West Road, Cuiping District, Yibin, Sichuan 644007, China
| | - Jia Zheng
- Wuliangye Yibin Co., Ltd, 150# Minjiang West Road, Cuiping District, Yibin, Sichuan 644007, China
| | - Mingzhe An
- Wuliangye Yibin Co., Ltd, 150# Minjiang West Road, Cuiping District, Yibin, Sichuan 644007, China
| | - Dan Huang
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China; Key Laboratory of Brewing Biotechnology and Application, Sichuan Province, Sichuan University of Science & Engineering, Zigong 643000, China.
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42
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Xue Y, Tang F, Cai W, Zhao X, Song W, Zhong J, Liu Z, Guo Z, Shan C. Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu. Front Microbiol 2022; 12:769290. [PMID: 35058895 PMCID: PMC8765705 DOI: 10.3389/fmicb.2021.769290] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 11/29/2021] [Indexed: 01/12/2023] Open
Abstract
Fen flavor Baijiu needs two rounds of fermentation, which will obtain Dacha after initial fermentation and Ercha after secondary fermentation. The quality of Baijiu is closely related to the microbes within fermented grains. However, the bacterial diversity in Dacha and Ercha fermented grains of Fen flavor Baijiu has not been reported. In the present study, the structure and diversity of bacteria communities within fermented grains of Fen flavor Baijiu were analyzed and evaluated using MiSeq platform's HTS with a sequencing target of the V3-V4 region of the 16S rRNA gene. Through the analysis of physical and chemical indexes and electronic senses, the relationship between bacterial flora, organic acid, taste, and aroma in fermented grains was clarified. The results indicated that Lactobacillus was the main bacteria in Dacha, and the mean relative content was 97.53%. The bacteria within Ercha samples were Pseudomonas and Bacillus, mean relative content was 37.16 and 28.02%, respectively. The diversity of bacterial communities in Ercha samples was significantly greater than that in Dacha samples. The correlation between Lactobacillus and organic acids, especially lactic acid, led to the difference between Dacha and Ercha organic acids, which also made the pH value of Dacha lower and the sour taste significantly higher than Ercha. Lactobacillus was significantly positively correlated with a variety of aromas, which made Dacha the response value of aromas higher. In addition, Bacillus had a significant positive correlation with bitterness and aromatic compounds, which led to a higher response value of bitterness in Ercha and made it present an aromatic aroma. This study provides an in-depth analysis of the difference between different stages of Fen flavor Baijiu, and theoretical support for the standard production and improvement in quality of Fen flavor Baijiu in the future.
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Affiliation(s)
- Yu'ang Xue
- School of Food Science, Shihezi University, Shihezi, China.,School of Food Science and Chemical Engineering, Hubei University of Arts and Science, Xiangyang, China.,Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, China
| | - Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, China
| | - Xinxin Zhao
- School of Food Science, Shihezi University, Shihezi, China
| | - Wen Song
- School of Food Science, Shihezi University, Shihezi, China
| | - Ji'an Zhong
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China.,Xiangyang Fen-Flavor Baijiu Biotechnology Key Laboratory, Xiangyang, China
| | - Zhongjun Liu
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China.,Xiangyang Fen-Flavor Baijiu Biotechnology Key Laboratory, Xiangyang, China
| | - Zhuang Guo
- School of Food Science and Chemical Engineering, Hubei University of Arts and Science, Xiangyang, China.,Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, China
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43
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Wang Q, Liu K, Liu L, Zheng J, He C, Jiang B. The amino acids, bacterial communities, and their correlations in Wuliangye-flavour liquor production. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2021.00190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
With the enhancement of people’s awareness of drinking health, the health factors in Wuliangye-flavour liquor is worth our attention. Bacterial communities in 4 layers of Zaopei from the same fermentation pit and amino acids as major health factors in 4 liquors directly related Zaopeis were investigated by Illumina MiSeq sequencing and liquid chromatography mass spectrometry, respectively. Results indicated that 18 amino acids were detected and 8 dominant bacteria (genus level) were observed. Meanwhile, total amino acids, 11 amino acids (Glu, Asp, Val, etc), bacterial diversity, and the percentages of Lactobacillus and Pseudomonas increased with the increase of Zaopei’s depth; 5 amino acids (Pro, Ser, Phe, etc) and the percentages of Pediococcus and Bacteroides first increased and then decreased with the increase of Zaopei’s depth. Moreover, 11 amino acids were significantly (P < 0.01) and strongly (|ρ| > 0.8) positively correlated with Lactobacillus and Pseudomonas numbers.
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Affiliation(s)
- Q. Wang
- College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Xincun 74, 644003, Yibin, China
- College of Food Science and Technology, Yunnan Agricultural University, Fengyuan Road 452, 650201, Kunming, China
| | - K.Y. Liu
- College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Xincun 74, 644003, Yibin, China
- College of Food Science and Technology, Yunnan Agricultural University, Fengyuan Road 452, 650201, Kunming, China
| | - L.L. Liu
- College of Suzi Education and College of Modern Agriculture, Yibin Vocational and Technical College, Xincun 74, 644003, Yibin, China
| | - J. Zheng
- Technology Research Center, Wuliangye Yibin Co., Ltd., Minjiang West Road 150, 644000, Yibin, China
| | - C.R. He
- Sichuan Research Institute of Alcoholic Drinks, Yusha Road 144, 610017, Chengdu, China
| | - B. Jiang
- College of Suzi Education and College of Modern Agriculture, Yibin Vocational and Technical College, Xincun 74, 644003, Yibin, China
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44
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Zhu M, Zheng J, Xie J, Zhao D, Qiao ZW, Huang D, Luo HB. Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing. Food Res Int 2022; 153:110955. [DOI: 10.1016/j.foodres.2022.110955] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 12/25/2021] [Accepted: 01/19/2022] [Indexed: 11/28/2022]
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Liu K, Wang L, Jiang B, An J, Nian B, Wang D, Chen L, Ma Y, Wang X, Fan J, Luo H, Pan Y, Zhao M. Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea. Food Res Int 2021; 150:110748. [PMID: 34865766 DOI: 10.1016/j.foodres.2021.110748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 09/08/2021] [Accepted: 10/08/2021] [Indexed: 11/20/2022]
Abstract
Developing an effective method to improve the quality of Pu-erh tea is of great scientific and commercial interest. In this work, Penicillium chrysogenum P1 isolated from Pu-erh tea was inoculated in sterilized or unsterilized sun-dreid green tea leaves to develop pure-culture fermentation (PF) and enhanced fermentation (EF) of Pu-erh tea. Spectrophotometry and high performance liquid chromatography determined that contents of free amino acids (FAA), total tea polyphenols and eight polyphenolic compounds in PF were significantly lower than these in non-inoculation control test (CK) (P < 0.05), whereas the contents of soluble sugars and theabrownins (TB) in PF were significantly higher (P < 0.05) than in CK. A total of 416 volatile compounds were detected by headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry. Comparison to CK, 124 compounds in PF were degraded or decreased significantly [Variable importance in projection [(VIP) > 1.0, P < 0.05, fold change (FC) < 0.5], whereas 110 compounds in PF were formed or increased significantly (VIP > 1.0, P < 0.05, FC > 2). Compared with normal fermentation (NF), the levels of gallic acid, (+)-catechin, (-)-epicatechin and 64 volatile compounds in EF were significantly lower (VIP > 1.0, P < 0.05, FC < 0.5), whereas the levels of FAA and 39 volatile compounds were significantly higher (VIP > 1.0, P < 0.05, FC > 2). Amplicon sequencing of fungal internal transcribed spacer 1 (ITS1) revealed that P. chrysogenum P1 didn't become the dominant fungus in EF; while the fungal communities in EF were different from those in NF, in that the relative abundances of Blastobotrys bambusae and P. chrysogenum in EF were higher, and the relative abundances of Aspergillus niger and Kluyveromyces marxianus in EF were lower. Overall, inoculation of P. chrysogenum in unsterilized sun-dreid green tea leaves changed the the fungal communities in fermentation of Pu-erh tea, and chemical compounds in fermented tea leaves, i.e., the levels of TB and the compounds responsible for the stale flavor, e.g., 2-amino-4-methoxybenzothiazole were increased, resulting in improvement of the sensory quality, including mellower taste and stronger stale flavor.
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Affiliation(s)
- Kunyi Liu
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Wuliangye Technology and Food Engineering & College of Modern Agriculture, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China
| | - Liyan Wang
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Bin Jiang
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Wuliangye Technology and Food Engineering & College of Modern Agriculture, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China
| | - Jiangshan An
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Bo Nian
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Daoping Wang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Lijiao Chen
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yan Ma
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Xinghua Wang
- Tea Science Research Institute of Pu-erh City, Puer, Yunnan 665000, China
| | - Jiakun Fan
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Hui Luo
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yinghong Pan
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Ming Zhao
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China; State Key Laboratory for Conservation and Utilization of Bio-resources in Yunnan & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National-Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
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46
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Cai W, Xue Y, Wang Y, Wang W, Shu N, Zhao H, Tang F, Yang X, Guo Z, Shan C. The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses. Front Microbiol 2021; 12:784651. [PMID: 34925290 PMCID: PMC8674350 DOI: 10.3389/fmicb.2021.784651] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Accepted: 11/01/2021] [Indexed: 02/01/2023] Open
Abstract
Polymicrobial co-fermentation is among the distinct character of high-temperature Daqu. However, fungal communities in the three types of high-temperature Daqu, namely, white high-temperature Daqu, black high-temperature Daqu, and yellow high-temperature Daqu, are yet to be characterized. In this study, the fungal diversity, taste, and aroma profiles in the three types of high-temperature Daqu were investigated by Illumina MiSeq high-throughput sequencing, electronic tongue, and electronic nose, respectively. Ascomycota and Basidiomycota were detected as the absolute dominant fungal phylum in all types of high-temperature Daqu samples, whereas Thermomyces, Thermoascus, Aspergillus, Rasamsonia, Byssochlamys, and Trichomonascus were identified as the dominant fungal genera. The fungal communities of the three types of high-temperature Daqu differed significantly (p < 0.05), and Thermomyces, Thermoascus, and Monascus could serve as the biomarkers in white high-temperature Daqu, black high-temperature Daqu, and yellow high-temperature Daqu, respectively. The three types of high-temperature Daqu had an extremely significant difference (p < 0.01) in flavor: white high-temperature Daqu was characterized by sourness, bitterness, astringency, richness, methane, alcohols, ketones, nitrogen oxides, and sulfur organic compounds; black high-temperature Daqu was characterized by aftertaste-A, aftertaste-B, methane-aliph, hydrogen, and aromatic compounds; and yellow high-temperature Daqu was characterized by saltiness, umami, methane, alcohols, ketones, nitrogen oxides, and sulfur organic compounds. The fungal communities in the three types of high-temperature Daqu were significantly correlated with taste but not with aroma, and the aroma of high-temperature Daqu was mainly influenced by the dominant fungal genera including Trichomonascus, Aspergillus, Thermoascus, and Thermomyces. The result of the present study enriched and refined our knowledge of high-temperature Daqu, which had positive implications for the development of traditional brewing technique.
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Affiliation(s)
- Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, China
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yu’ang Xue
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Wenping Wang
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Na Shu
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Huijun Zhao
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
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47
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Ban S, Chen L, Fu S, Wu Q, Xu Y. Modelling and predicting population of core fungi through processing parameters in spontaneous starter (Daqu) fermentation. Int J Food Microbiol 2021; 363:109493. [PMID: 34953345 DOI: 10.1016/j.ijfoodmicro.2021.109493] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 10/12/2021] [Accepted: 11/22/2021] [Indexed: 11/26/2022]
Abstract
Traditional fermented foods are usually produced by spontaneous fermentation with multiple microorganisms. Environmental factors play important roles in microbial succession. However, it is still unclear how the processing parameters regulate the microbiota during fermentation. Here, we reveal the effects of processing parameters on the core microbiota in spontaneous fermentation of Chinese liquor starter. Rhizopus, Pichia, Wickerhamomyces, Saccharomycopsis, Aspergillus and Saccharomyces were identified as core microbiota using amplicon sequencing and metaproteomics analysis. Fermentation moisture gradually decreased from 34.8% to 14.2%, and fermentation temperature varied between 17.0 °C and 35.3 °C during the fermentation. Mantel test showed that fermentation moisture (P < 0.001) and fermentation temperature (P < 0.05) significantly affected the core microbiota. Moreover, structural equation modelling analysis indicated that fermentation moisture (P < 0.001) and fermentation temperature (P < 0.001) were respectively influenced by the processing parameters, room humidity and room temperature. The succession of Rhizopus, Pichia, Wickerhamomyces, Saccharomycopsis and Aspergillus were significantly affected by room humidity (P < 0.05), and the succession of Saccharomyces was significantly affected by room temperature (P < 0.001). Further, models were constructed to predict the population of core microbiota by room humidity and room temperature, using Gaussian process regression and linear regression (P < 0.05). This work would be beneficial for regulating microorganisms via controlling processing parameters in spontaneous food fermentations.
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Affiliation(s)
- Shibo Ban
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Lingna Chen
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Shuangxue Fu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Qun Wu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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48
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Deng Y, Huang D, Han B, Ning X, Yu D, Guo H, Zou Y, Jing W, Luo H. Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu. Front Microbiol 2021; 12:688981. [PMID: 34630343 PMCID: PMC8494108 DOI: 10.3389/fmicb.2021.688981] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 07/05/2021] [Indexed: 12/21/2022] Open
Abstract
Daqu is an important saccharifying and fermenting agent. It provides various microorganisms and enzymes for the fermentation of Baijiu and plays a vital role in the formation of Baijiu flavor. However, it is difficult to obtain information on microbial growth and metabolism in time for Daqu production. Therefore, the “Qu Xiang” obtained by smelling is an important index in the traditional production process to evaluate the microbial fermentation in the process of Daqu-making, “Qu Xiang” mainly represents the volatile flavor compounds in Daqu. The microbial diversity and volatile metabolites on 0, 6, 16, and 29 days of the fermentation process were measured using high-throughput sequencing and gas chromatography–mass spectrometry. Significant differences were found in the composition of the microbial community. Pseudomonas, Weissella, Bacillus, and Pelomonas were the main bacterial genera. Alternaria, Rhizopus, and Pichia are the main fungal genera. A total of 32 differential volatile metabolites were detected in samples at four time points using differential metabolic analysis. The correspondence of prevailing microorganisms with differential metabolites distinguished by Spearman correlation and two-way orthogonal partial least square analysis show that Saccharopolyspora exhibited a significant connection for the 12 differential metabolites. A significant positive correlation was observed between Rhizomucor and 13 different metabolites. These findings further understanding of the metabolism of microorganisms in Daqu fermentation and also help to control the microorganisms in the Daqu-making process, to obtain more stable Baijiu products.
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Affiliation(s)
- Yuke Deng
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China
| | - Dan Huang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China.,Key Laboratory of Brewing Biotechnology and Application, Sichuan Province, Sichuan University of Science and Engineering, Zigong, China
| | - Baolin Han
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China.,Key Laboratory of Brewing Biotechnology and Application, Sichuan Province, Sichuan University of Science and Engineering, Zigong, China
| | - Xinqian Ning
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China.,Key Laboratory of Brewing Biotechnology and Application, Sichuan Province, Sichuan University of Science and Engineering, Zigong, China
| | - Dong Yu
- Sichuan Tuopai Shede Liquor Co., Ltd., Suining, Sichuan
| | - Huixiang Guo
- Sichuan Tuopai Shede Liquor Co., Ltd., Suining, Sichuan
| | - Yufang Zou
- Sichuan Tuopai Shede Liquor Co., Ltd., Suining, Sichuan
| | - Wen Jing
- Sichuan Tuopai Shede Liquor Co., Ltd., Suining, Sichuan
| | - Huibo Luo
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China.,Key Laboratory of Brewing Biotechnology and Application, Sichuan Province, Sichuan University of Science and Engineering, Zigong, China
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49
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Liu J, Liu M, Ye P, He C, Liu Y, Zhang S, Huang J, Zhou J, Zhou R, Cai L. Characterisation of the metabolite profile and microbial community of repeated batch and coculture-fermented greengage wine. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.06.016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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50
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Zeng H, Jiang X, Wang Z, Zeng X, Xin B, Wang Y, Zhang X, Yang H, Qiao J, Dong R, Huang M, Zhang J. Environmental and Physicochemical Characterization and Fungal Community of Two Batches of Chinese Luzhou-Flavored Daqu. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1968230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Huawei Zeng
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
- Department of Bioengineering, College of Life Science, Huaibei Normal University, Huaibei, Anhui, China
| | - Xuejian Jiang
- Jiangsu Tanggou Liangxianghe Wine Industry Co Ltd, Lianyungang, Jiangsu, China
| | - Zhiqiang Wang
- Jiangsu Tanggou Liangxianghe Wine Industry Co Ltd, Lianyungang, Jiangsu, China
| | - Xin Zeng
- Department of Bioengineering, College of Life Science, Huaibei Normal University, Huaibei, Anhui, China
| | - Bingyue Xin
- Department of Bioengineering, College of Life Science, Huaibei Normal University, Huaibei, Anhui, China
| | - Yijia Wang
- Department of Bioengineering, College of Life Science, Huaibei Normal University, Huaibei, Anhui, China
| | - Xiaoxu Zhang
- Department of Bioengineering, College of Life Science, Huaibei Normal University, Huaibei, Anhui, China
| | - Huilin Yang
- Department of Bioengineering, College of Life Science, Jiangxi Normal University, Nanchang, Anhui, China
| | - Jie Qiao
- Department of Bioengineering, College of Life Science, Huaibei Normal University, Huaibei, Anhui, China
| | - Ruoyun Dong
- Department of Bioengineering, College of Life Science, Huaibei Normal University, Huaibei, Anhui, China
| | - Mingqua Huang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
| | - Jialin Zhang
- Jiangsu Tanggou Liangxianghe Wine Industry Co Ltd, Lianyungang, Jiangsu, China
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