Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process

Chen, Xiao; Yang, Yang; Lü, Zhen-Ming; Chai, Li‐Juan; Zhang, Xiaojuan; Wang, Songtao; Shen, Caihong; Shi, Jin‐Song; Xu, Zhenghong

doi:10.1016/j.fm.2021.103766

Cited by 62 publications

(27 citation statements)

References 54 publications

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“…In contrast, the dominant fungus shifted from Pichia to Candida in QH-FG. A similar result was also reported by Xiao et al (2021) . As shown in Figure 2D , there were no significant differences in the fungal community diversity among the PM samples despite the various type of Daqu used.…”

Section: Resultssupporting

confidence: 91%

“…TK Daqu contributed to increasing the abundance of Methanobacteriales and Methanosarcinales. The proportion of hydrogenotrophic methanogens was roughly above 50% (51.97 and 52.94%) in the corresponding PM, which was consistent with that of matured PM (Xiao et al, 2021). These results not only validated the results by amplicon sequencing but also confirmed the regulation of bacterial community structure by TK Daqu and QH Daqu, especially Archaea.…”

Section: Domestication Of Pit Mud By Fermented Grain Microbial Succes...supporting

confidence: 83%

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Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem

et al. 2022

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The quality and yield of the fresh Baijiu mainly depend on the activity of pit mud (PM) and the quality of Daqu. However, the cultivation of PM is a long-term process, and high-quality Daqu can change the community structure of fermented grain (FG) and accelerate the evolution of PM communities. The present research aimed to investigate the four different types of Daqu on the FG-fermenting microbial community structure and metabolites and their interphase interactions with PM. These results show that Kroppenstedtia in the bacterial community of Taikong Daqu (TK) was positively correlated with ethyl caproate, which significantly increased the content of FG volatile metabolites, especially lipid components, and facilitated the accelerated evolution of Methanobacteriales and Methanosarcinales in PM. Bacillus has a high relative abundance in Qianghua Daqu (QH), which shows obvious advantages to improving the alcoholic strength of FG and contributing to increasing the abundance of Methanomicrobiales in PM. Qianghua and traditional-mixed Daqu (HH) have a similar bacterial composition to QH and a similar fungal composition to traditional Daqu (DZ), and thus also showed the advantage of increased yield, but the volatile flavor metabolites produced were not as dominant as DZ. β-diversity analysis showed that in TK fermentation systems, FG is more likely to domesticate the structure of PM microorganisms. These results indicated that the interaction between microbial communities in Baijiu fermentation niches was significantly influenced by different Daqu. It can not only enhance the key volatiles in FG but also accelerate the evolving direction of the community in PM. Daqu fortified by functional genera or microbiota can evolve a community structure more suitable for Baijiu fermentation. The microbiota composition and interaction between the communities in both Daqu and PM significantly impacts the yield and quality of the base liquor.

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Section: Resultssupporting

confidence: 91%

Section: Domestication Of Pit Mud By Fermented Grain Microbial Succes...supporting

confidence: 83%

Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem

et al. 2022

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“…Thermoascus , Thermomyces , Issatchenkia , and unclassified_k__Fungi were the dominant genera shared by the two communities, and the sum of RA of these four genera was greater than 74% on each day of fermentation. Thermoascus and Thermomyces can be used as biomarkers for soy sauce flavor Daqu for black and white types, respectively [ 25 ], and are the dominant genera in different rounds of heap fermentation [ 26 ] as well as the dominant genera in the early stage of pit fermentation [ 27 ], which can produce various thermophilic glycoside hydrolases [ 28 ] to accelerate the decomposition and utilization of starchy raw materials, promote microbial growth, and produce Baijiu flavor [ 29 ]. Aspergillus is also a dominant genus in Daqu at the fermentation stage, heap stage, and early stage of pit fermentation [ 26 , 27 , 30 ], and it synthesizes various carbohydrate hydrolases that directly participate in the starch, pyruvate, and tricarboxylic acid cycle (TCA) pathways [ 31 ], laying the material foundation for producing liquor and aroma by other strains.…”

Section: Resultsmentioning

confidence: 99%

“…Thermoascus and Thermomyces can be used as biomarkers for soy sauce flavor Daqu for black and white types, respectively [ 25 ], and are the dominant genera in different rounds of heap fermentation [ 26 ] as well as the dominant genera in the early stage of pit fermentation [ 27 ], which can produce various thermophilic glycoside hydrolases [ 28 ] to accelerate the decomposition and utilization of starchy raw materials, promote microbial growth, and produce Baijiu flavor [ 29 ]. Aspergillus is also a dominant genus in Daqu at the fermentation stage, heap stage, and early stage of pit fermentation [ 26 , 27 , 30 ], and it synthesizes various carbohydrate hydrolases that directly participate in the starch, pyruvate, and tricarboxylic acid cycle (TCA) pathways [ 31 ], laying the material foundation for producing liquor and aroma by other strains. Kazachstania is the dominant genus in the early stage of Daqu fermentation, and it can replace the dominant genera Aspergillus , Thermoascus, and Thermomyces as the absolute dominant genus in the middle and late stages of liquor fermentation [ 27 ].…”

Section: Resultsmentioning

confidence: 99%

Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu

Tang

Chen

et al. 2022

Foods

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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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“…As the saying goes, “Qu is the bone of wine.” Daqu takes barley, wheat, and pea as raw materials. After crushing, mixing with water, and pressing, it is a microecological product of multi‐enzyme and multi‐bacteria formed by inoculation of microorganisms in the natural environment, natural temperature accumulation, and air drying (Xiao et al, 2021). Daqu, a brick‐shaped product, has been regarded as the saccharifying agent, leavening agent, and aroma‐generating agent of liquor brewing, and is an important material base to influence liquor style and liquor quality (Wang, Yang, Zhao, Zhang, & Su, 2018).…”

Section: Introductionmentioning

confidence: 99%

Detecting total acid content quickly and accurately by combining hyperspectral imaging and an optimized algorithm method

Jiang

Huang

et al. 2021

J Food Process Engineering

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The total acid content of Daqu during fermentation directly influences the quality of the Daqu. Hyperspectral imaging (HSI) was used to rapidly and accurately detect the total acid content of Daqu. The performances of two spectral ranges obtained by two hyperspectral cameras for Daqu total acid content were compared. Different pretreatment methods were used to build the partial least squares regression (PLSR) model, and the optimal pretreatment for the corresponding spectra was determined. A combination of principal component analysis (PCA) and successive projection algorithm (SPA) was used to select the feature wavelengths. The PCA algorithm optimized by SPA was more accurate than the PCA algorithm alone when extracting the feature wavelengths. PLSR, backpropagation neural network (BP), and the backpropagation‐genetic algorithm (BP‐GA) model were developed to predict the total acid content of the Daqu samples by using the full wavelengths and feature wavelengths, respectively. The predictive performance of each model was compared and analyzed. The optimal model was the MSC + PCA‐SPA+BP‐GA model (Rc2 = 0.8832, RMSEC = 0.1163, Rp20.25em = 0.9724, RMSEP = 0.0593, RPD = 4.2860, AB_RMSE = 0.0570). In addition, the distribution of total acid content within the region of interest (ROI) of Daqu samples was visualized at different fermentation stages using the optimized model. These results show that HSI technology can rapidly and precisely detect the total acid content of Daqu and visualize the content distribution, which provides important technical support for upgrading and transforming the liquor. Practical Applications Daqu is the saccharifying agent, leavening agent, and aroma‐generating agent of liquor brewing. During the fermentation process, the total acid content is an important indicator for the quality evaluation of Daqu. Therefore, it is highly significant to detect the total acid content in Daqu quickly and accurately. The HSI technique is widely used to detect the contents of various substances in food. In this study, the HSI technique combining the PCA‐SPA and BP‐GA algorithms was established to detect the total acid content of Daqu, and a satisfactory result was obtained, showing that HSI technology combined with an optimized algorithm could be used to realize rapid and accurate detection of the total acid content of Daqu. In addition, the predictive model proposed in this study is not only applicable for detecting other food substances but also this method has great potential for real‐time indicators detection in winery for future work.

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Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process

Cited by 62 publications

References 54 publications

Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem

Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem

Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu

Detecting total acid content quickly and accurately by combining hyperspectral imaging and an optimized algorithm method

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