Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism

Xu, Youqiang; Huang, Huiqin; Lu, Hongyun; Wu, Mengqin; Lin, Ming-Tzer; Zhang, Chunsheng; Zhao, Zhigang; Li, Weiwei; Zhang, Chengnan; Li, Xiuting; Sun, Baoguo

doi:10.3389/fmicb.2021.820380

Cited by 29 publications

(14 citation statements)

References 51 publications

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“…However, in the study of southern Chinese high-temperature Daqu, the predominant genus of WQ was Bacillus [48]. Bacillus and Aspergillus were the main microbial genera in various types of Daqu, which could produce a variety of flavor precursors and substances; especially important are contributions to the production of pyrazines [15,53,54]. Interestingly, the correlational heatmap analysis showed that Bacillus and Aspergillus had no significant correlation with tetramethylpyrazine.…”

Section: Discussionmentioning

confidence: 99%

Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China

Pang

Hao

et al. 2023

Foods

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Daqu is a microbial-rich baijiu fermentation starter. The high-temperature Daqu plays an essential role in the manufacturing of sauce-flavored baijiu. However, few studies have focused on three kinds of high-temperature Daqu (white, yellow, and black Daqu) in northern China. In this study, the physicochemical indexes, volatile flavor compounds, and microbial characteristics of the three different colors of high-temperature Daqu in northern China were comparatively analyzed to reveal their potential functions. White Daqu (WQ) exhibited the highest liquefying power and starch, and black Daqu (BQ) showed the highest saccharifying and esterifying powers. A total of 96 volatile components were identified in the three types of Daqu, and the contents of the volatile components of yellow Daqu (YQ) were the highest. The microbial community structure analysis showed that Bacillus and Byssochlamys were dominant in BQ, Kroppenstedtia and Thermoascus were dominant in WQ, and Virgibacillus and Thermomyces dominated the YQ. The RDA analysis revealed the correlation between the dominant microorganisms and different physicochemical indexes. The Spearman correlation analysis indicated that Oceanobacillus, Saccharopolyspora, Staphylococcus, Pseudogracilibacillus, Byssochlamys, and Thermomyces showed positive correlations with part of the majority of the key volatile flavor compounds. This work provides a scientific basis for the actual production of different colors of high-temperature Daqu in the northern region of China for sauce-flavored baijiu.

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Section: Discussionmentioning

confidence: 99%

Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China

Pang

Hao

et al. 2023

Foods

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“…In fact, enzymatic ester bond synthesis and hydrolysis could be applied in many aspects besides plastic industry, such as the traditional fermented food industry. Ester bond synthesis or hydrolysis by enzymes played a crucial role on formation of flavor esters and degradation of potential harmful esters, thus greatly improved product quality (Xu et al, 2020(Xu et al, , 2021a(Xu et al, , 2023Zhao et al, 2023). In short, enzymatic ester bond synthesis and hydrolysis is a research hot topic worth continuous studies.…”

Section: Sequences Structures and Properties Of Enzymes For Paes Hydr...mentioning

confidence: 99%

Enzyme catalyzes ester bond synthesis and hydrolysis: The key step for sustainable usage of plastics

et al. 2023

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Petro-plastic wastes cause serious environmental contamination that require effective solutions. Developing alternatives to petro-plastics and exploring feasible degrading methods are two solving routes. Bio-plastics like polyhydroxyalkanoates (PHAs), polylactic acid (PLA), polycaprolactone (PCL), poly (butylene succinate) (PBS), poly (ethylene furanoate) s (PEFs) and poly (ethylene succinate) (PES) have emerged as promising alternatives. Meanwhile, biodegradation plays important roles in recycling plastics (e.g., bio-plastics PHAs, PLA, PCL, PBS, PEFs and PES) and petro-plastics poly (ethylene terephthalate) (PET) and plasticizers in plastics (e.g., phthalate esters, PAEs). All these bio- and petro-materials show structure similarity by connecting monomers through ester bond. Thus, this review focused on bio-plastics and summarized the sequences and structures of the microbial enzymes catalyzing ester-bond synthesis. Most of these synthetic enzymes belonged to α/β-hydrolases with conserved serine catalytic active site and catalyzed the polymerization of monomers by forming ester bond. For enzymatic plastic degradation, enzymes about PHAs, PBS, PCL, PEFs, PES and PET were discussed, and most of the enzymes also belonged to the α/β hydrolases with a catalytic active residue serine, and nucleophilically attacked the ester bond of substrate to generate the cleavage of plastic backbone. Enzymes hydrolysis of the representative plasticizer PAEs were divided into three types (I, II, and III). Type I enzymes hydrolyzed only one ester-bond of PAEs, type II enzymes catalyzed the ester-bond of mono-ester phthalates, and type III enzymes hydrolyzed di-ester bonds of PAEs. Divergences of catalytic mechanisms among these enzymes were still unclear. This review provided references for producing bio-plastics, and degrading or recycling of bio- and petro-plastics from an enzymatic point of view.

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“…Esters are important aromatic substances in baijiu. A large number of studies have found that various strains such as Aspergillus niger and Rhizopus have a strong ability to catalyze the production of fatty acid ethyl ester ( Xu et al, 2021a ). It was also found that Daqu is a saccharification agent and starter for brewing different types of baijiu.…”

Section: Formation Of Flavor Substances In Baijiumentioning

confidence: 99%

Chinese Baijiu: The Perfect Works of Microorganisms

Cao²,

Cheng³

et al. 2022

Front. Microbiol.

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Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu can be divided into different types according to the production area, production process, starter type, and product flavor. Chinese Baijiu contains rich flavor components, such as esters and organic acids. The formation of these flavor substances is inseparable from the metabolism and interaction of different microorganisms, and thus, microorganisms play a leading role in the fermentation process of Chinese Baijiu. Bacteria, yeasts, and molds are the microorganisms involved in the brewing process of Chinese Baijiu, and they originate from various sources, such as the production environment, production workers, and jiuqu. This article reviews the typical flavor substances of different types of Chinese Baijiu, the types of microorganisms involved in the brewing process, and their functions. Methods that use microbial technology to enhance the flavor of baijiu, and for detecting flavor substances in baijiu were also introduced. This review systematically summarizes the role and application of Chinese Baijiu flavor components and microorganisms in baijiu brewing and provides data support for understanding Chinese Baijiu and further improving its quality.

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Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism

Cited by 29 publications

References 51 publications

Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China

Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China

Enzyme catalyzes ester bond synthesis and hydrolysis: The key step for sustainable usage of plastics

Chinese Baijiu: The Perfect Works of Microorganisms

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