Analysis of Microbial Community Structure in Traditional and Automated Moutai-Flavor Daqu

Wang, Xiaodan; Qiu, Shuyi; Li, Pei; Ban, Shidong

doi:10.1080/03610470.2019.1569886

Cited by 19 publications

(23 citation statements)

References 28 publications

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“…The Thermoascus genus had low relative abundance in CTF daqu-9 and CTF daqu-10, which might be due to the fact that Thermoascus genus grows better at high temperatures; the cool climate in September and October is unsuitable for its growth. 33 Results of previous studies showed a similar phenomenon in the diversity of bacteria in the production of Moutai-flavor daqu. 34 Aspergillus genus was the dominant flora in CTF daqu-9, possibly because Aspergillus genus, which has a high ability to produce amylase and protease, grows better in September.…”

Section: Discussionmentioning

confidence: 60%

Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te‐flavor baijiu daqu produced in different seasons

Deng

Chen

et al. 2021

J Sci Food Agric

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BACKGROUND: Chinese te-flavor baijiu (CTF), the most famous Chinese baijiu in Jiangxi province, China, is made from a unique daqu. Its characteristic style is closely related to the daqu used for fermentation. However, current studies on the effects of different production seasons on microbial communities, physicochemical indices, and volatile compounds in CTF daqu are very rare.RESULTS: The relationships of microbial communities, physicochemical indices, and volatile compounds in CTF daqu produced in summer (July and August) and autumn (September and October) were studied. The results of Illumina MiSeq sequencing indicated that there was greater bacterial diversity in the CTF daqu-7 (produced in July) and CTF daqu-8 (produced in August) and greater fungal diversity in the CTF daqu-9 (produced in September) and CTF daqu-10 (produced in October). The physicochemical indices of CTF daqu produced in different seasons were significantly different. It was determined that CTF daqu-9 had the highest esterification and liquefaction abilities. A total of 44 volatile compounds, including alcohols, esters, aldehydes, and ketones were identified in CTF daqu produced during different seasons. Among them, CTF daqu-9 had the greatest alcohol content. CONCLUSION: September (early autumn) is the best production period for CTF daqu. The results of the study provide a theoretical basis for the standardized and uniform production of Chinese baijiu.

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Section: Discussionmentioning

confidence: 60%

Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te‐flavor baijiu daqu produced in different seasons

Deng

Chen

et al. 2021

J Sci Food Agric

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“…Currently, the research methods of plant-associated microbiome mainly include the traditional culturedependent method [47,48] and culture-independent method (especially high-throughput sequencing) [49,50]. Although only less than 1% bacteria of the microbial community could be detected by culture-dependent approach, the living bacteria can be obtained, which is an essential method for various researches [43,51].…”

Section: Detection Of Bacterial Community Of Rhizosphere and Bulk Soils At Different Habitats By Culture-independent Methodsmentioning

confidence: 99%

Culture-dependent and culture-independent characterization of bacterial community diversity in different types of sandy lands: the case of Minqin County, China

et al. 2021

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Background Minqin is suffering from a serious desertification, whereas the knowledge about its bacterial community is limited. Herein, based on Nitraria tangutorum and Haloxylon ammodendron from Minqin, the bacterial community diversities in fixed sandy land, semi-fixed sandy land and shifting sandy land were investigated by combining with culture-dependent and culture-independent methods. Results Minqin stressed with high salinity and poor nutrition is an oligotrophic environment. Bacterial community in Minqin was shaped primarily by the presence of host plants, whereas the type of plant and sandy land had no marked effect on those, which displayed a better survival in the rhizospheres of N. tangutorum and H. ammodendron. The dominant groups at phyla level were Actinobacteria, Firmicutes, Proteobacteria, Bacteroidetes, Planctomycetes, Chloroflexi, Acidobacteria and Candidate_division_TM7. The abundance of Firmicutes with ability of desiccation-tolerance was significantly higher in harsh environment, whereas Bacteroidetes were mainly distributed in areas with high nutrient content. The abundances of Proteobacteria and Bacteroidetes were relatively high in the rhizospheres of N. tangutorum and H. ammodendron, which had more plant-growth promoting rhizobacteria. A large number of Actinobacteria were detected, of which the most abundant genus was Streptomyces. The physicochemical factors related to the diversity and distribution of the bacterial community were comprehensively analyzed, such as pH, electrical conductivity, soil organic matter, C/N and sand, and the results indicated that Minqin was more suitable for the growth of N. tangutorum, which should be one of most important sand-fixing plants in Minqin. Conclusions The bacterial community diversities in different types of sandy lands of Minqin were comprehensively and systematically investigated by culture-dependent and culture-independent approaches, which has a great significance in maintaining/restoring biological diversity.

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“…Second is the application of high-throughput sequencing combined with bioinformatics to explore the microbial composition and comprehensively analyze the microbial diversity in HTD ( Wu et al, 2017 ; Yang et al, 2018 ; El Sheikha and Hu, 2020 ). So far, researchers have investigated how different fermentation times ( Su et al, 2015 ; Hu et al, 2017 ), different regions ( Wang et al, 2017 ), different processing methods ( Wang et al, 2019 ), and different environments ( Li et al, 2016 ) affect the microbial community of HTD by using high-throughput sequencing technology. Not long ago, Wang Y. R. et al (2021) utilized this technology in combination with Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt) and BugBase to elucidate the bacterial diversity, function, and phenotype of white HTD, black HTD, and yellow HTD.…”

Section: Introductionmentioning

confidence: 99%

The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

et al. 2021

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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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Analysis of Microbial Community Structure in Traditional and Automated Moutai-Flavor Daqu

Cited by 19 publications

References 28 publications

Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te‐flavor baijiu daqu produced in different seasons

Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te‐flavor baijiu daqu produced in different seasons

Culture-dependent and culture-independent characterization of bacterial community diversity in different types of sandy lands: the case of Minqin County, China

The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

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