Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu

He, Muwen; Yao, Jin; Liu, Mingming; Yang, Guanrong; Zhou, Rongqing; Zhao, Jinsong; Wu, Chongde

doi:10.1016/j.ijfoodmicro.2023.110250

Cited by 19 publications

(3 citation statements)

References 59 publications

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“…Aspergillus and Rhizopus were the dominant eukaryotic microorganisms in M- Daqu . Aspergillus is an important functional fungal genus in daqu due to its ability to secrete acid- and ethanol-resistant extracellular enzymes, such as saccharifying enzyme [ 39 , 40 , 41 ]. Rhizopus can produce lipase and amylase, which can break down protein and starch into sugar and amino acids and contribute particularly to the flavor of Chinese baijiu [ 42 ].…”

Section: Discussionmentioning

confidence: 99%

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

Huang

Jin

Liu³

et al. 2023

Foods

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Daqu can be divided into artificially pressed daqu (A-Daqu) and mechanically pressed daqu (M-Daqu) based on pressing patterns. Here, we compared the discrepancies in physicochemical properties, volatile metabolites, and microbiota features between A-Daqu and M-Daqu during fermentation and further investigated the factors causing those differences. A-Daqu microbiota was characterized by six genera (e.g., Bacillus and Thermoactinomyces), while five genera (e.g., Bacillus and Thermomyces) dominated in M-Daqu. The flavor compounds analysis revealed that no obvious difference was observed in the type of esters between the two types of daqu, and M-Daqu was enriched with more alcohols. The factors related to differences between the two types of daqu were five genera (e.g., Hyphopichia). The functional prediction of microbial communities revealed that the functional discrepancies between the two types of daqu were mainly related to ethanol metabolism and 2,3-butanediol metabolism. This study provided a theoretical basis for understanding the heterogeneity of daqu due to the different pressing patterns.

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Section: Discussionmentioning

confidence: 99%

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

Huang

Jin

Liu³

et al. 2023

Foods

Self Cite

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“…The methyl acetate hydrolysis pathway, which involves metabolite transfer between lactic acid bacteria, methyl-metabolizing microorganisms, and Pichia kudriavzevii, was not reported in previous studies and still needs to be verified by solid-state simulated fermentation. In addition, we identified a methanol consumption pathway with Byssochlamys spectabilis as the main player, which was found to have the ability to produce amylhydrolase enzymes in previous studies [45], while its ability to utilize methanol has not been described and still needs to be verified.…”

Section: Discussionmentioning

confidence: 87%

Multi-Omics Analysis of the Co-Regulation of Wood Alcohol Accumulation in Baijiu Fermentation

Liu,

Cao,

Yang

et al. 2024

Fermentation

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Methanol, also known as wood alcohol, is a common hazardous by-product of alcoholic beverage fermentation and serves as a crucial indicator for assessing the safety of alcoholic beverages. However, the metabolic mechanisms of methanol production during the solid-state fermentation of Chinese Baijiu remain unclear. In this study, we sought to determine the primary stage of methanol production in Chinese Baijiu by measuring the methanol content at different stages of fermentation. High-throughput multi-omics sequencing techniques were employed to elucidate methanol metabolic pathways and associated microorganisms. In addition, a comprehensive analysis incorporating environmental factors and microbial interactions was conducted to explore their combined effects on methanol production. Methanol was predominantly produced during pit fermentation, with the most significant increase observed within the first seven days. Microorganisms such as Pichia kudriavzevii, Byssochlamys spectabilis, Penicillium, and Aspergillus played a regulatory role in methanol content during the first seven days through their involvement in butyrate and methane metabolic pathways and pectin degradation modules. During Baijiu production, various types of molds and yeasts participate in methanol production. Differences in their abundance within fermentation cycles may contribute to variations in methanol content between stages. Lactobacillus accumulated abundantly in the first seven days in each stage, suppressing methanol-metabolizing microorganisms. In addition, the increased acidity resulting from Lactobacillus metabolism may indirectly promote methanol generation.

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“…As a major utilizer of polysaccharides and other nutrients during fermentation, Lichtheimia primarily converts starch into glucose, thereby contributing to substrate and energy supply during jiupei fermentation. 62 Cladosporium exhibited a significant negative correlation with pH and starch. As a dominant microorganism in the early stages of jiupei fermentation, 63 Cladosporium is closely associated with fermentation components.…”

Section: (C))mentioning

confidence: 90%

The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation

Dan,

Song,

Xiang

et al. 2024

J Sci Food Agric

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BackgroundBaijiu brewing is a complex and multifaceted multimicrobial co‐fermentation process, in which various microorganisms interact to form an interdependent micro‐ecosystem, subsequently influencing metabolic activities and compound production. Among these microorganisms, Bacillus, an important bacterial genus in the liquor brewing process, remains unclear in its role in shaping the brewing microbial community and its functional metabolism.ResultsThe baijiu fermentation system was constructed using B. subtilis JP1 isolated from native jiupei (grain mixture) combined with daqu (a saccharifying agent) and huangshui (a fermentation byproduct). Based on high‐throughput amplicon sequencing analysis, it was evident that B. subtilis JP1 significantly influences bacterial microbial diversity and fungal community structure in baijiu fermentation. Of these, Aspergillus and Monascus emerge as the most markedly altered microbial genera in the jiupei community. Based on co‐occurrence networks and bidirectional orthogonal partial least squares (O2PLS) discriminant analysis models, it was demonstrated that the addition of B. subtilis JP1 intensified microbial interactions in jiupei fermentation, consequently enhancing the production of volatile flavor compounds such as Heptanoic acid, Butyl hexanoate, and 3‐Methylthiopropanol in jiupei.ConclusionB. subtilis JP1 significantly alters the microbial community structure of jiupei, enhancing aroma formation during fermentation. These findings will contribute to a broader application in solid‐state fermentation.This article is protected by copyright. All rights reserved.

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Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu

Cited by 19 publications

References 59 publications

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

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

Multi-Omics Analysis of the Co-Regulation of Wood Alcohol Accumulation in Baijiu Fermentation

The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation

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