Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process

Zhang, Hongxia; Wang, Li; Wang, Heyu; Yang, Fan; Chen, Liangqiang; Hao, Fei Lin; Lv, Xibin; Du, Hai; Xu, Yan

doi:10.1016/j.foodres.2020.109887

Cited by 73 publications

(37 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Like all naturally fermented foods, the change in microbial composition and succession during the brewing process is critical to the development and final quality of Baijiu (Huang et al 2020 ; Zhao et al 2019 ; Tan et al 2019 ). During the natural brewing process of various types of Baijiu , the microbial community diversity and structure are affected by some environmental factors, such as acidity, moisture, temperature, substrates, and fermentation time (Zhang et al 2021 ; Hao et al 2021 ). For instance, Zhang et al ( 2021 ) found that altering the initial temperature of fermentation process led to differences in microbial succession rates and volatile flavors in the fermented grains of sauce-flavor Baijiu .…”

Section: Introductionmentioning

confidence: 99%

“…During the natural brewing process of various types of Baijiu , the microbial community diversity and structure are affected by some environmental factors, such as acidity, moisture, temperature, substrates, and fermentation time (Zhang et al 2021 ; Hao et al 2021 ). For instance, Zhang et al ( 2021 ) found that altering the initial temperature of fermentation process led to differences in microbial succession rates and volatile flavors in the fermented grains of sauce-flavor Baijiu . Guan et al ( 2020 ) revealed that changes in starch, moisture, and pH had significant effects on bacterial composition in strong-flavor Baijiu brewing process.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

Tang¹,

Liu²,

Lin³

et al. 2021

World J Microbiol Biotechnol

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

Tang¹,

Liu²,

Lin³

et al. 2021

World J Microbiol Biotechnol

View full text Add to dashboard Cite

“…The quality and yield of NXBJ are closely related to the bioactive biological activity and pit age of PM, and changes in FG physicochemical parameters are also important factors ( Xiao et al, 2019 ; Zhang et al, 2020 ). The changes in trends of physicochemical properties that resulted from the different types of Daqu can be observed in FGs and PMs ( Figure 4A ).…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2022

View full text Add to dashboard Cite

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.

show abstract

“…The effective factors contributing to production of metabolites were studied by many experts and scholars on the mechanism research and application development. The temperature, pH, agitation speed, surfactants and so on were optimized to improve the yield of target compound [20][21][22]. The metal ions had an important role in growth and metabolite synthesis of microbe [23][24].…”

Section: Discussionmentioning

confidence: 99%

Induced effect of Ca²⁺ and Al³⁺ on chaetominine synthesis by Aspergillus fumigatus CY018 under submerged fermentation

Liu

Chen²,

Chen

et al. 2022

Biotech and App Biochem

View full text Add to dashboard Cite

Chaetominine (CHA), an alkaloid with biological activity produced by Aspergillus fumigatus CY018, has strong anticancer activity against the human leukemia cell. However, its further research for pharmacokinetics is limited by CHA production in submerged fermentation, which is a problem urgently awaiting solutions by effective biological strategies. In this work, Ca 2+ and Al 3+ exhibited a strong promoting effect on CHA production after multiple metal ions screening. Then, the concentration of Ca 2+ and Al 3+ and the addition time was optimized. The suitable conditions were 0.5 mM Ca 2+ and 0.5 mM Al 3+ at 120 h, in which the CHA production reached 58.5 and 49.45 mg/L with optimized condition of Ca 2+ and Al 3+ respectively. The intermediate metabolites, such as DAHP, chorismate and tryptophan, were increased obviously with addition of Ca 2+ and Al 3+ . The activities of key enzymes of DAHPs, AroAs and TrpCs in CHA biosynthesis pathway were improved by 3.58-, 3.60-and 3.34-folds respectively. Meanwhile, the transcription levels of laeA, dahp, cs, and trpC were upregulated by 3.22-, 12.65-, 5.58-and 6.99-fold respectively by addition of Ca 2+ and Al 3+ . Additionally, the fermentation strategy was successfully scaled up to 5 L reactor, in which CHA production could attain 75.6 mg/L at 336 h. This work demonstrated that Ca 2+ and Al 3+ co-addition was an effective strategy for increasing CHA production, and the information obtained might be useful to the further improvement of CHA fermentation on large scale.

show abstract

Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process

Cited by 73 publications

References 57 publications

Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

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

Induced effect of Ca²⁺ and Al³⁺ on chaetominine synthesis by Aspergillus fumigatus CY018 under submerged fermentation

Contact Info

Product

Resources

About

Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process

Cited by 73 publications

References 57 publications

Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

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

Induced effect of Ca2+ and Al3+ on chaetominine synthesis by Aspergillus fumigatus CY018 under submerged fermentation

Contact Info

Product

Resources

About

Induced effect of Ca²⁺ and Al³⁺ on chaetominine synthesis by Aspergillus fumigatus CY018 under submerged fermentation