Characteristics of yeast flora in Chinese strong-flavoured liquor fermentation in the Yibin region of China

You, Ling; Wang, Song; Zhou, Ruiping; Hu, Xinqun; Chu, Yuanjian; Wang, Tao

doi:10.1002/jib.352

Cited by 18 publications

(12 citation statements)

References 27 publications

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“…Among these, the Chinese strong-aroma Baijiu (CSAB) accounts for 70% of the total Baijiu production (Liu & Sun, 2018;Liu et al, 2017b) . Yibin is one of the birth places of CSAB culture (Zou, Zhao & Luo, 2018;You et al, 2016), and it is located at the confluence of the Min River, Jinsha River, and Yangtze River, which has good water quality. In addition, it has unique weak acid clay soil with strong viscosity, good water retention property, and abundant minerals, which makes it an excellent natural material for making cellars (Tang et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing

Chen

Jin

et al. 2020

PeerJ

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“Yibin Baijiu” (YB) is a special Chinese strong-aroma Baijiu (CSAB) that originated in Yibin, a city in western China. YB is fermented in cellars lined with pit mud (PM), the microbiota in which may affect YB quality. In this study, high throughput sequencing of the 16S rRNA gene was used to demonstrate the bacterial community structure and diversity in PM of YB. In addition, the physicochemical characteristics of PM were also analyzed, including moisture content, pH, and available phosphorous, ammonia nitrogen, and humic acid levels. Results showed that Firmicutes was the dominant phylum in all PM samples with abundance > 70.0%, followed by Euryarchaeota (11.3%), Bacteroidetes (6.5%), Synergistetes (3.0%), Actinobacteria (1.4%), and Proteobacteria (1.2%). Furthermore, 14 different genera with average relative abundance of > 1% were detected. The Chao1 and Shannon indexes did not vary significantly between the sub-layer and middle-layer PM (P > 0.05). However, Linear discriminant analysis Effect Size (LEfSe) analysis showed that the relative abundance of Lactobacillus in the sub-layer PM was significantly higher than in middle-layer PM. pH differed significantly (P < 0.05) between the two groups. Canonical correspondence analysis revealed that bacterial community in PM correlated significantly with available phosphorous content and pH. Our study provides basic data for further elucidating the diversity of microbiota in the PM of YB and the potential mechanism of Baijiu production.

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Section: Introductionmentioning

confidence: 99%

Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing

Chen

Jin

et al. 2020

PeerJ

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“…S1b in the supplemental material) and an increase in organic acid and ethanol levels ( Fig. S1) (15,22,23).…”

Section: Resultsmentioning

confidence: 99%

Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation

Liu

Wang

et al. 2017

Appl Environ Microbiol

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Microbial sulfur metabolism plays crucial roles in various food and alcoholic beverage fermentations. 3-(Methylthio)-1-propanol and dimethyl disulfide are important sulfur compounds in fermented foods and alcoholic beverages. Here, we studied the dynamics of these two compounds during spontaneous Chinese liquor fermentation. The two compounds reached the maximum concentration at day 10 and the maximum production rate at day 3. Metatranscriptomic analysis at day 3 and 10 revealed a total of 354 metabolically active microorganisms. and were identified as core microbiota critical for sulfur compound production based on both transcript abundances of principal genes and distribution frequencies of 31 enzymes in sulfur metabolism. transcribed genes encoding 23 enzymes related with the generation of 3-(methylthio)-1-propanol and dimethyl disulfide, and was active in the methyl cycle, which recycles methionine, the precursor of the two sulfur compounds. Furthermore, sulfur metabolic characteristics of two representative species were studied in co-culture during a simulated fermentation. JZ109 produced 158.4 μg/L of 3-(methylthio)-1-propanol and 58.5 μg/L of dimethyl disulfide in mono-culture, whereas JZ-JN-2017 could not produce these two compounds in mono-culture. Their co-culture significantly enhanced generation of 3-(methylthio)-1-propanol (350.0 μg/L) and dimethyl disulfide (123.8 μg/L). In addition, co-culture significantly enhanced the genes transcriptions (fold change: 1.5∼55.0) that convert methionine to these two compounds in and in methyl cycle of This study reveals a novel synergistic effect between members of the core microbiota in the production of sulfur compounds via methionine recycling in spontaneous Chinese liquor fermentation. Sulfur compounds play a crucial role in aroma quality of various fermented foods and alcoholic beverages. However, it is unclear how these compounds are produced by microbes during their spontaneous fermentations. Here, we identified the core microbiota ( and ) associated with sulfur metabolism using both transcript abundance and distribution frequency of each genera in spontaneous Chinese liquor fermentation. This study provides a system-level analysis of sulfur metabolism by the metatranscriptomic analysis and culture-dependent methods. It sheds new light on how the metabolic behavior of the microbiota contributes to the liquor aroma quality. Furthermore, this work reveals a novel synergistic effect between and in production of sulfur compounds, in which regenerates the precursor methionine for sulfur compounds production by Our findings can contribute to the enhancement of aroma characteristics in Chinese liquor, and open new avenues for improving various food and alcoholic beverage fermentation processes.

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“…In low temperature Daqu , P. kudriavzevii is the dominant species along with P. anomala , S. fibuligera , S. cerevisiae , T. asahii and Candida silvae . Three yeasts – S. fibuligera , P. kudriavzevii and P. anomala – can be found in all three types of Daqu , owing to their wide distribution, adaptability and tolerance of extreme environments .…”

Section: Yeast Diversitymentioning

confidence: 99%

“…As high concentrations of isobutyl alcohol and isoamyl alcohol are not desired in Chinese liquor , it is necessary to use yeasts that produce low levels of higher alcohols. Yeast can also contribute enzymes – such as catalase, lipase and protease – which can transform substrates into volatile flavour compounds . For example, P. anomalus in the medium temperature Daqu , can produce phenylethanol, accounting for more than 50% of all metabolites.…”

Section: The Contribution Of Yeast To Flavours and Aromasmentioning

confidence: 99%

Yeasts and their importance to the flavour of traditional Chinese liquor: a review

Wang¹,

Chen²,

Yang³

et al. 2019

J. Inst. Brew.

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As one of the three major distilled spirits in the world, traditional Chinese liquor has a distinctive aroma and taste. The brewing process typically involves two stages: the Daqu-making process and the liquor-making process. Further, it commonly adopts solid state fermentation in an open environment, which involves diverse microorganisms such as bacteria and fungi. Yeasts, as an integral brewing microorganism, are not only a dominant force in the fermentation process but also play a key role in the quality and character of different flavour liquors. Studies on yeasts associated with Chinese liquor have rarely compared them with those associated with other alcoholic beverages (wine, sake, etc.), especially in the microbiomerelated flavour of the alcoholic beverage. Here, we review the Chinese liquor brewing process, the yeast community in the brewing process, the yeast derived flavour compounds, the interaction between yeasts and other microorganisms and gene level modifications.

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Characteristics of yeast flora in Chinese strong-flavoured liquor fermentation in the Yibin region of China

Cited by 18 publications

References 27 publications

Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing

Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing

Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation

Yeasts and their importance to the flavour of traditional Chinese liquor: a review

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