Developing an innovative raw wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu

Abstract

BACKGROUND Mechanized Huangjiu is a stable product, is not subject to seasonal production restrictions, and markedly reduces labor intensity compared to traditional manual Huangjiu. However, the bitterness of mechanized Huangjiu impedes its further development. RESULTS Based on process optimization, when the fermentation temperature was 45 °C and the fermentation time was 122 h, the inoculation amount of Saccharopolyspora was 5%, the amount of added water was 26%, and the glucoamylase and amylase activities of wheat Qu increased by 27% and 40% respectively, compared with those before optimization. Huangjiu fermented by raw wheat Qu inoculated with Saccharopolyspora rosea F2014 showed a significant (P < 0.05) decrease in bitter amino acid content (1.24 vs. 2.86 g L−1, a decrease of 56%), which attenuated its bitterness. CONCLUSION An innovative fermentation process of inoculating Saccharopolyspora into raw wheat Qu was developed for the first time. Such a process could be used to control bitterness based on raw wheat Qu inoculated with Saccharopolyspora rosea F2014, instead of traditional wheat Qu in Huangjiu fermentation. © 2022 Society of Chemical Industry.

The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor Daqu

“…Thermoascus was positively correlated with Melanoidin, 2-Methoxyphenol, 3-Isopropyl-2,5dimethylpyrazine, 2-Ethyl-6-methylpyrazine, 3-Phenylfuran and Phenol. According to the previous research [29], Aspergillus [30], Monascus [31,32], Byssochlamys, Thermomyces [33], Thermoascus [34], Saccharopolyspora [35,36], and Kroppenstedtia are important functional microorganisms in sauce-flavor Daqu. Although Maillard reaction does not require the participation of microorganisms, these functional microorganisms in BQ, YQ, and WQ participated in the degradation of macromolecular carbohydrates and proteins during Daqu fermentation, which provided a large number of precursors for the Maillard reaction.…”

Complete genome sequence, metabolic model construction, and huangjiu application of Saccharopolyspora rosea A22, a thermophilic, high amylase and glucoamylase actinomycetes

“…The raw wheat qu inoculated with S. rosea A22 was prepared by the previous methods ( Ma et al, 2022 ). Briefly, the activated S. rosea A22 seed solution was mixed with water to adjust the bacterial concentration to 10 6 CFU/ml, then the bacterial suspension was added to the crushed wheat at 25–26% (v/m), stirred well and transferred to the fermentation room for 120 h at 45°C.…”

BGCFlow: Systematic pangenome workflow for the analysis of biosynthetic gene clusters across large genomic datasets

“…Several large-scale studies have revealed the diverse biosynthetic potential of various genera like Streptomyces (70,71), Amycolatopsis (17), Salinispora (72), and others. In this study, we selected the Saccharopolyspora genus to demonstrate BGCFlow because of the following: i) many secondary metabolites like erythromycin, spinosyn, and others produced by Saccharopolyspora strains are of great importance to the medicinal (erythromycin), agriculture (spinosyn), and food industry, for example in Chinese liquors (73)(74)(75)(76)(77), ii) there are no comprehensive studies on genome mining across this underexplored genus (73,78), iii) the size of the dataset was sufficiently large for demonstrating all the steps of the BGCFlow.…”