Diversity and dynamic succession of microorganisms during <i>Daqu</i>
 preparation for <i>Luzhou-</i>
flavour liquor using second-generation sequencing technology

Yang, Jian-Gang; Dou, Xiao; Ma, Yingying

doi:10.1002/jib.528

Cited by 36 publications

(37 citation statements)

References 9 publications

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“…Among the bacterial phylum, the dominance of Firmicutes in fermented foods and beverages is consistent with previous reports 26,38,39 . At the genus level, Lactobacillus and Leuconostoc account nearly 60% of the overall relative abundance in most of the palm wine samples studied from Côte d'Ivoire.…”

Section: Discussionsupporting

confidence: 92%

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire

Djéni

Kouame

Ake

et al. 2020

Sci Rep

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Palm wine, the most commonly consumed traditional alcoholic beverage in Western Africa, harbours a complex microbiota and metabolites, which plays a crucial role in the overall quality and value of the product. In the present study, a combined metagenomic and metabolomic approach was applied to describe the microbial community structure and metabolites profile of fermented saps from three palm species (Elaeis guineensis, Raphia hookeri, Borassus aethiopum) in Côte d'Ivoire. Lactobacillaceae (47%), Leuconostocaceae (16%) and Acetobacteriaceae (28%) were the most abundant bacteria and Saccharomyces cerevisiae (87%) the predominant yeasts in these beverages. The microbial community structure of Raphia wine was distinctly different from the others. Multivariate analysis based on the metabolites profile clearly separated the three palm wine types. The main differentiating metabolites were putatively identified as gevotroline hydrochloride, sesartemin and methylisocitrate in Elaeis wine; derivative of homoserine, mitoxantrone in Raphia wine; pyrimidine nucleotide sugars (UDP-Dgalacturonate) and myo-Inositol derivatives in Borassus wine. The enriched presence of gevotroline (an antipsychotic agent) and mitoxantrone (an anticancer drug) in palm wine supports its therapeutic potential. This work provides a valuable insight into the microbiology and biochemistry of palm wines and a rationale for selecting functional microorganisms for potential biotechnology applications.

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Section: Discussionsupporting

confidence: 92%

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire

Djéni

Kouame

Ake

et al. 2020

Sci Rep

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“…The production of maotai‐flavor liquor belongs to traditional brewing and is a spontaneous solid‐state bilateral fermentation process with multiple strains (Du et al., 2019; Khan et al., 2016; Liu et al., 2019). The fermentation yield and quality are closely related to the microorganisms in the brewing process (Yang et al., 2018). The microorganisms in maotai‐flavor liquor brewing mainly come from high‐temperature Daqu (HTD), the saccharifying and fermenting agent used in maotai‐flavor liquor brewing process (Li et al., 2017; Yang et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu

Wang

Cai

Wang³

et al. 2020

Food Science & Nutrition

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Bacterial communities that enrich in high‐temperature Daqu are important for the Chinese maotai‐flavor liquor brewing process. However, the bacterial communities in three different types of high‐temperature Daqu (white Daqu, black Daqu, and yellow Daqu) are still undercharacterized. In this study, the bacterial diversity of three different types of high‐temperature Daqu was investigated using Illumina MiSeq high‐throughput sequencing. The bacterial community of high‐temperature Daqu is mainly composed of thermophilic bacteria, and seven bacterial phyla along with 262 bacterial genera were identified in all 30 high‐temperature Daqu samples. Firmicutes, Actinobacteria, Proteobacteria, and Acidobacteria were the dominant bacterial phyla in high‐temperature Daqu samples, while Thermoactinomyces, Staphylococcus, Lentibacillus, Bacillus, Kroppenstedtia, Saccharopolyspora, Streptomyces, and Brevibacterium were the dominant bacterial genera. The bacterial community structure of three different types of high‐temperature Daqu was significantly different (p < .05). In addition, the results of microbiome phenotype prediction by BugBase and bacterial functional potential prediction using PICRUSt show that bacteria from different types of high‐temperature Daqu have similar functions as well as phenotypes, and bacteria in high‐temperature Daqu have vigorous metabolism in the transport and decomposition of amino acids and carbohydrates. These results offer a reference for the comprehensive understanding of bacterial diversity of high‐temperature Daqu.

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“…After the Dalong stage, the Daqu bricks are transferred to a store room to be kept for at least three months. Finally, the Daqu , which has been enriched for a variety of microorganisms including Bacillus , Acetobacter , Aspergillus , Mucor , Saccharomyces and Hansenula and enzymes including amylases, glucoamylase and proteases , is ready to be used for liquor brewing.…”

Section: Introductionmentioning

confidence: 99%

Bacterial and fungal diversity in the traditional Chinese strong flavour liquor Daqu

Yan

Chen

Jiaquan³

2019

J. Inst. Brew.

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In this study, the diversity of bacterial and fungal communities in the strong flavour Daqu production process was investigated using polymerase chain reaction denatured gradient gel electrophoresis (PCR-DGGE). The band number, dominance, diversity and similarity of the 16S rDNA differed in the DGGE patterns, reflecting the wide diversity of the microbial communities present in the different phases. The band abundance and dominance of the eukaryotic microbial community varied in the different phases. To provide insight into factors contributing to this diversity, the physicochemical properties of Daqu were explored. The core temperature of Daqu gradually increased to a maximum during the Dinghuo phase followed by a decline. The moisture and starch content decreased throughout fermentation. The total acid, reducing sugar, amino nitrogen, α-amylase activity, glucoamylase activity, protease activity, bacterial and mould number increased gradually to a maximum value at the end of the Peijun phase before decreasing in the Dinghuo phase increasing slightly in the Huanluo phase and then remaining almost unchanged. The esterase activity exhibited a similar change to that of other enzymes and then slightly increased after the Peijun stage. For yeasts, the highest number was obtained at the Peijun stage and then decreased. Correlation analysis revealed that the diversity of both bacteria and fungi was negatively correlated with moisture and starch and positively correlated with other indices. The reducing sugar, amino nitrogen, α-amylase and protease activities showed significant positive correlation with bacteria, and glucoamylase and esterase showed significant correlation with fungi.

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Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou- flavour liquor using second-generation sequencing technology

Cited by 36 publications

References 9 publications

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire

Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu

Bacterial and fungal diversity in the traditional Chinese strong flavour liquor Daqu

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