Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter

Du, Hai; Wang, Xueshan; Zhang, Yuhang; Xu, Yan

doi:10.1016/j.ijfoodmicro.2019.02.020

Cited by 130 publications

(74 citation statements)

References 37 publications

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“…Stevens et al (2015) utilized microbiomic analysis and discovered that Staphylococcus were dominant across different foot sites and comprised almost the entire bacterial population on the plantar surface. Du et al (2019) applied high‐throughput sequencing technology combined with microbial source tracking analysis and proved that both the raw materials and the processing environments act as important sources for Daqu microorganisms. It follows that due to the relatively open processing environment, especially the barefoot stepping process by female workers, there may be a small number of harmful microorganisms or spoilage bacteria originating from the environment or female workers' feet in HTD.…”

Section: Discussionmentioning

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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Section: Discussionmentioning

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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“…Rhizopus, a strong amylase producer that degrades starch during Xiaoqu jiu production (Tang et al, 2019;Dong et al, 2020), was previously identified as the main fungi in Wuyi Qu . Conclusively, the microbiota detected in these Xiaoqu samples demonstrated significant differences in their structure and diversity, which might be due to differences in geographical environment, raw materials, and preparation technology (Du et al, 2019).…”

Section: Taxonomic Analysismentioning

confidence: 91%

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Zhao

et al. 2021

Front. Microbiol.

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Xiaoqu, one of three traditional jiuqu in China, is a saccharifying and fermenting agent used in Xiaoqu jiu brewing, with different ingredient compositions and preparation techniques used in various regions. The yield and quality of Xiaoqu jiu are significantly affected by the metabolites and microbiota of Xiaoqu; however, the associated relationship remains poorly understood. This study aimed to analyze this relationship in three typical traditional Xiaoqu from the Guizhou province in China. The non-volatile metabolites of Xiaoqu were detected using gas chromatography time-of-flight mass spectrometry, whereas the classification and metabolic potential of the microbiota were investigated using metagenomic sequencing. Results show that Firmicutes, Proteobacteria, and Actinobacteria represent the dominant bacterial phyla, with Lactobacillus, Bacillus, Acinetobacter, Leuconostoc, and Weissella found to be the dominant bacterial genera. Meanwhile, Ascomycota, Mucoromycota, and Basidiomycota are the dominant fungal phyla with Aspergillus, Saccharomyces, Pichia, Rhizopus, and Phycomyces being the predominant fungal genera. Functional annotation of the microbiota revealed a major association with metabolism of carbohydrates, cofactors, and vitamins, as well as amino acids. A total of 39 significantly different metabolites (SDMs) were identified that are involved in 47 metabolic pathways, primarily that of starch and sucrose; glycine, serine, and threonine; glyoxylate and dicarboxylate; pyruvate; as well as biosynthesis of pantothenate and CoA. Further, based on Spearman's correlation analysis, Aspergillus, Saccharomyces, Lactobacillus, Acetobacter, Weissella, Pantoea, Desmospora, and Bacillus are closely correlated with production of physicochemical indexes and SDMs. Moreover, the metabolic network generated for the breakdown of substrates and formation of SDMs in Xiaoqu was found to primarily center on the metabolism of carbohydrates and the tricarboxylic acid cycle. These results provide insights into the functional microorganisms and metabolic patterns present in traditional Guizhou Xiaoqu and might guide researchers in the production of stable and efficient Xiaoqu in the future.

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“…Sample pretreatment and DNA extraction were using a previously reported method (Du et al, 2019). Bacterial V3-V4 and the fungal ITS1 of the rRNA were amplified using forward primers (5'-GTACTCCTACGGGAGGCAGCA-3', 5'-CTTGGT CATTT AGAGGAAGTAA-3') and the reverse primer (5'-GT GGACTA CHVGGGTWTCTAAT-3', 5'-TGCGTTCTTCATCGATGC-3'), respectively (Soergel et al, 2012;Hertz et al, 2016).…”

Section: Dna Extraction Amplicon Sequencing and Analysismentioning

confidence: 99%

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Hao¹,

Tan

Lv³

et al. 2021

Front. Microbiol.

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The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In this paper, high-throughput sequencing was used to reveal the dominant microorganisms and the evolution process of microbial community structure in the initial fermentation of Maotai-flavor Baijiu. The correlation analysis was carried out for the relationship between physicochemical factors and fermented microbes. The results showed that microorganisms were obviously enriched and the diversity of bacteria and fungi showed a downward trend during the heap fermentation process of Maotai-flavor Baijiu. However, the diversity of fungi in the pit fermentation process increased. Generally, Lactobacillus, Pichia, and Saccharomyces were the dominant microorganisms in the initial fermentation of Maotai-flavor Baijiu. According to the redundancy analysis, we found that reducing sugar was the key driving factor for microbial succession in the heap fermentation, while acidity, alcohol, and temperature were the main driving forces in pit fermentation. This study revealed the microbial succession and its related environmental factors in the initial fermentation of Maotai-flavor Baijiu, which will enrich our knowledge of the mechanism of solid-state liquor fermentation.

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Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter

Cited by 130 publications

References 37 publications

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

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

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

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