High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor

Abstract

Sesame flavour liquor is a traditional Chinese distilled spirit with fruity, sweaty, roasted sesame and floral aromas. High temperature Daqu production is one of the key processes in the formation of sesame flavour liquor. The composition and changes in the microbial community during the making of Daqu have a significant impact on the quality of Daqu liquor. In this study, microbial diversity based on high throughput sequencing technology was used to reveal the bacterial community structure and succession law in the four critical stages of high temperature Daqu production. The results show that Firmicutes had a significant advantage (76.7%‐98.2%) in the four stages as Proteobacteria and Actinobacteria reached peak values in the first and second periods, and decreased in the later periods. At the genus level, Kroppenstedtia, Lactobacillus, Weissella, Lentibacillus, Bacillus and Saccharopolyspora were detected as the main bacterial groups in the high temperature Daqu of Chinese sesame flavour liquor. The abundance of Lactobacillus and Weissella was greater than that of other microbes in the Daqu entry period. During the first Daqu flipping, the number of bacterial genera reached a peak in the production process. Then, the bacterial diversity continued to decrease until the last period, while Kroppenstedtia, Saccharopolyspora and Lentibacillus adapted to the high temperature environment and accumulated during the second Daqu flipping and the Daqu exit. This research used high throughput sequencing technology to reveal, for the first time, the bacterial composition and dynamic succession in high temperature Daqu production of Chinese sesame flavour liquor. This work will contribute to a deeper understanding of the correlation between the formation of flavour substances in sesame flavour liquor and the microorganisms used in its production. © 2019 The Institute of Brewing & Distilling

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

“…In addition, the abundant microorganisms and complex enzymes in HTD result in considerable Maillard reactions during the HTD‐making process, after which, Maillard reaction causes browning and maotai‐flavoring effects of HTD (Gan et al., 2019; Xie et al., 2020). In the process of HTD making, due to the difference in temperature, moisture, and other parameters among the different locations of HTD stacked in the fermentation chamber, the degree of browning caused by Maillard reaction of high‐temperature Daqu is also different (Li, Bai, et al, 2014).…”

Diversity, Enzyme Production and Antibacterial Activity of Bacillus Resource in Sesame-Flavored Liquor Daqu

“…The dominant bacteria in Daqu of sesame-avored liquor mainly include Kroppenstedtia, Lactobacillus, Saccharopolyspora, Bacillus, Thermoactinomyces, and Weissella (Xie et al 2020). Bacillus is a kind of heat-resistant microorganism, commonly found in mature Daqu, which can secrete a variety of hydrolytic enzymes, including amylase, protease, lipase, cellulase, glucanase, etc., used for the hydrolysis of macromolecules, and produce avor compounds in the brewing process (He et al 2019).…”

High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristics

“…The sequences were filtered and denoised to remove chimeras, after which they were classified using the Bayesian method against a database derived from the RDP 16S rRNA reference, db128 (Cole et al 2014). Non-16S sequences (e.g., unknown, archaea, chloroplast, mitochondria, and cyanobacteria) were removed (Xie et al 2020).…”

“…Daqu plays an essential role in the production of fermented products, such as liquor and vinegar (Tang et al 2019;Liu et al 2017). The quality of Daqu is directly related to the high-temperature fermentation process, which can reach 65 °C (Xie et al 2020).…”