Exploring the Successions in Microbial Community and Flavor of Daqu during Fermentation Produced by Different Pressing Patterns

Huang, Ping; Jin, Yao; Liu, Mingming; Peng, L.; Yang, Guanrong; Li, Bingbing; Jiang, Di; Zhao, Jinsong; Zhou, Rongqing; Wu, Chongde

doi:10.3390/foods12132603

Cited by 7 publications

(4 citation statements)

References 42 publications

(55 reference statements)

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“…The observed decrease in diversity towards the end of fermentation and the statistically significant correlation between bacterial diversity and fermentation stage align with findings from other alcoholic fermentation processes (Costa et al 2015, Huang et al 2023). However, in agave fermentations, the changes in fungal composition may be more subtle compared to other fermentations (Gallegos-Casillas et al 2023).…”

Section: Fermentation Time Agave Species and Production Practices Inf...supporting

confidence: 88%

Microbial communities thriving in agave fermentations are locally influenced across diverse biogeographic regions

Jara-Servin,

Alcaraz,

Juarez-Serrano

et al. 2024

Preprint

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The production of traditional agave spirits in Mexico is a deeply rooted traditional process that relies on environmental microorganisms to ferment the cooked must from agave plants. Analysis of these microorganisms provides the opportunity to understand the dynamics of the microbial communities in the interface of natural and human-associated environments in a biologically and culturally rich region of the world. Here, we performed 16S and ITS amplicon sequencing of close to 100 fermentation tanks from 42 distilleries throughout Mexico. The Agave species used, production practices, climatic conditions, and biogeographic characteristics varied considerably among sites. Yet, we did find taxa present in most fermentations suggesting that there is a core of microorganisms that are hallmarks of these communities. These core taxa are represented by hundreds of OTUs showing large intra-specific variation. The only variable that was consistently associated with the composition of both bacterial and fungal communities was the distillery, suggesting that microbial composition is determined by the local production practices and unique attributes of each site. Fermentation stage, climate and producing region were also associated with the community composition, but only for prokaryotes. Analysis of microbial composition in several tanks within three distilleries also revealed taxa that were enriched in specific fermentation stages or agave species. Our work provides a comprehensive analysis of the microbiome of agave fermentations, contributing key knowledge for its management and conservation.

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Section: Fermentation Time Agave Species and Production Practices Inf...supporting

confidence: 88%

Microbial communities thriving in agave fermentations are locally influenced across diverse biogeographic regions

Jara-Servin,

Alcaraz,

Juarez-Serrano

et al. 2024

Preprint

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“…After that, the volatile metabolites in mixture were extracted by an automatic headspace sampler system (AOC-6000) at 50°C for 30 min. Subsequently, the SPME fiber (DVB/C-WR/PDMS) was introduced into the injection port, set at 250°C, for a duration of 5 min ( Huang et al, 2023 ). Metabolites separation was achieved using a Shimadazu SK-MAX column (30 m × 0.25 mm; 0.25 μm film thickness), and followed by analysis via GC–MS analysis system.…”

Section: Methodsmentioning

confidence: 99%

“…The process of transforming Qupi into Daqu involves three phases: the warming period, the high-temperature period, and the maturation period. Among them, the microbial community in the warming period is the richest; the thermophilic and heat-resistant microflora mainly survive and proliferate in the high-temperature period, and the heat-resistant microflora recover and reproduce in the maturation period ( Fu et al, 2021 ; Ding et al, 2022 ; Huang et al, 2023 ). As such, the evolution of the microbial community in Daqu significantly affects and contributes to the dynamic changes in its fermentation characteristics and volatiles, thus affecting the quality of Daqu.…”

Section: Introductionmentioning

confidence: 99%

Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu

Cao,

Lv,

Chu

et al. 2024

Front. Microbiol.

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IntroductionFengxiangxing Huairang Daqu (FHD) is one of the major types of Daqu in China. However, the relationship between the microbial community structure at different stages, the changes in the sensory characteristics, fermentation characteristics, volatiles, the most critical process point, and the quality formation of FHD is not clear.MethodsBased on microscopic characterization, PacBio SMRT sequencing, and HS-SPME-GC-MS volatile metabolite analysis revealed the relationship between FHD quality formation and the dynamics of Qupi.ResultsThe results showed that the 12th day of the culture was the most critical process point, highlighting the most significant differences in microbial community structure, sensory characteristics, fermentation characteristics, and flavor substances. Bacillus licheniformis (43.25%), Saccharopolyspora rectivirgula (35.05%), Thermoascus aurantiacus (76.51%), Aspergillus amstelodami (10.81%), and Saccharomycopsis fibuligera (8.88%) were the dominant species in FHD. S. fibuligera, A. amstelodami, and T. aurantiacus were associated with the snow-white color of the FHD epidermis, the yellow color of the interior, and the gray-white color, respectively. The abundance of T. aurantiacus, A. amstelodami, B. licheniformis, and S. rectivirgula was positively associated with the esterifying power and liquefying power of FHD. The abundance of T. aurantiacus and A. amstelodami was positively correlated with the saccharifying power of FHD. The abundance of S. fibuligera was positively related to the fermenting power of FHD. A total of 248 volatiles were detected in Qupi, mainly including alcohols, esters, aldehydes, and ketones. Of them, eleven volatiles had a significant effect on the flavor of Qupi, such as 1-butanol-3-methyl-, hydrazinecarboxamide, ethanol, phenylethyl alcohol, ethyl acetate, 2-octanone, 1-octen-3-ol, formic acid-hexyl ester, (E)-2-octen-1-ol, ethyl hexanoate, and 2(3H)-furanone-dihydro-5-pentyl-. The abundance of B. licheniformis, S. rectivirgula, T. aurantiacus, and S. fibuligera was positively correlated with the alcohols, aromatic compounds, and phenols in FHD. The abundance of S. fibuligera was positively correlated with the acids, esters, and hydrocarbons in FHD.DiscussionThese results indicate important theoretical basis and technical support for controllable adjustment of FHD microbial community structure, stable control of FHD quality, and precise, effective, and large-scale guidance of FHD production.

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“…High temperature emerged as the most significant factor driving core functional community of Daqu , correlating with flavor formation throughout fermentation ( Zhu Q. et al, 2022 ; Wu et al, 2023 ). Others studies compared the differences in microbial community and flavor between artificial and mechanical Daqu during fermentation ( Huang et al, 2023 ). Deng’s research shed light on the discrepancies in microbial composition among colored Daqu ( Deng et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation

Dong,

Yu,

Wang

et al. 2024

Front. Microbiol.

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This study investigated the microbial community in three-color sauce-flavor Daqu (black, yellow, and white) throughout their maturation processes, together with their physicochemical factors, culturable microbes, flavor components, and fermenting vitalities. Results from high-throughput sequencing revealed distinct microbial diversity, with more pronounced variations in bacterial community than in fungal community. Firmicutes and Ascomycota emerged as the most dominant bacterial and fungal phyla, respectively, during maturation. Genus-level analysis identified Kroppenstedia, Virgibacillus, and Bacillus as dominant bacteria in black Daqu, yellow Daqu, and white Daqu, severally, while Thermoascus was shared as the core dominant fungi for these Daqu. Physicochemical factors, particularly acidity, were found to exert a significant impact on microbial community. Kroppenstedtia was the key bacteria influencing the color formation of these Daqu. Furthermore, correlations between dominant microbes and flavor compounds highlighted their role in Daqu quality. Molds (Aspergillus, Rhizomucor, and Rhizopus), excepting Bacillus, played a crucial role in the formation of pyrazine compounds. Consequently, this study offers innovative insights into the microbial perspectives on color and pyrazine formation, establishing a groundwork for future mechanized Daqu production and quality control of sauce-flavor baijiu.

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Exploring the Successions in Microbial Community and Flavor of Daqu during Fermentation Produced by Different Pressing Patterns

Cited by 7 publications

References 42 publications

Microbial communities thriving in agave fermentations are locally influenced across diverse biogeographic regions

Microbial communities thriving in agave fermentations are locally influenced across diverse biogeographic regions

Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu

Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation

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