Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

Liu, Chongchong; Feng, Shengbao; Wu, Qun; Huang, Heqiang; Chen, Zhanxiu; Li, Shanwen; Xu, Yan

doi:10.3389/fmicb.2019.01520

Cited by 48 publications

(22 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The volatile flavors were analyzed by HS-SPME-GC-MS. The pre-treatment of HS-SPME-GC-MS was carried out as described below: 2.0 g sample was mixed with 8.0 mL Milli-Q water and subjected to ultrasonic treatment for 30 min (Liu et al, 2019;Pang et al, 2020). This was carried out in triplicates.…”

Section: Analysis Of Volatile Flavors By Hs-spme-gc-msmentioning

confidence: 99%

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

Zhang

Shen²,

Wei³

et al. 2021

Front. Microbiol.

View full text Add to dashboard Cite

Wheat-originated microbes play an important role in shaping the quality of high-temperature Daqu which is commonly used as a starter for producing sauce-flavor Baijiu. However, the shifts of microbiota from raw material to fresh Daqu and then to mature Daqu remain unclear. Hence, in the present study, the inner and outer of fresh and mature Daqu were collected to explore the correlation between microbiota and metabolites as well as the source of the microbiota in Daqu. Results indicated that the activities of amylase and protease between the inner and outer of fresh Daqu varied significantly while both parts became similar after maturation. The predominant bacteria shifted from Saccharopolyspora (outer) and Staphylococcus (inner) to Kroppenstedtia (both outer and inner), while the predominant fungi shifted from Thermoascus (both outer and inner) to Byssochlamys (outer) and Fusarium (inner). A combining analysis of headspace solid-phase micro extraction-gas chromatography-mass spectrometry, headspace gas chromatography-ion mobility spectrometry, and nuclear magnetic resonance was employed to detect the metabolites. The network analysis was conducted to perform the relationships between microbes and metabolites. The results showed that the bacteria, especially Saccharopolyspora, Bacillus, and Acinetobacter, had a strong correlation with the productions of esters, amino acids and their derivatives, and sugars and their derivatives, while most fungi such as Thermoascus, were negatively correlated with the phenylalanine, trimethylamine n-oxide, and isovalerate. SourceTracker analysis indicated that wheat was the important source of the Daqu microbiota, especially, the microorganisms in the inner of Daqu might be the drivers of the microbial succession during maturation. This study provided a comprehensive exploration to understand the microbial sources and shifts in high-temperature Daqu during maturation.

show abstract

Section: Analysis Of Volatile Flavors By Hs-spme-gc-msmentioning

confidence: 99%

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

Zhang

Shen²,

Wei³

et al. 2021

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…The qPCR was performed on a real-time PCR system (Applied Biosystems, Foster City, CA) with a mixture of 0.4 μl (20 μM) of primers, 10.0 μl of SYBR green supermix (SYBR Premix Ex Taq II; TaKaRa, Shanghai, China), 1.0 μl of DNA templates, and 8.2 μl of double-distilled water (ddH 2 O) ( 38 ). The PCR program was as follows: preheating at 98°C for 10 min, 40 cycles at 98°C for 30 s and 60°C for 30 s, and an increase of 0.5°C every 5 s from 72°C to 95°C for the melting-curve analysis to confirm the amplification specificity ( 39 ).…”

Section: Methodsmentioning

confidence: 99%

Gradient Internal Standard Method for Absolute Quantification of Microbial Amplicon Sequencing Data

Wang

Han

et al. 2021

mSystems

Self Cite

View full text Add to dashboard Cite

High-throughput amplicon sequencing is a critical tool for studying microbiota; however, it results only in relative abundance data. Thus, changes in absolute abundance of microbiota cannot be determined, which hinders further microbiology research. We have therefore established a gradient internal standard absolute quantification (GIS-AQ) method to overcome this issue, which can simultaneously obtain the absolute abundances of bacteria and fungi. Deviations from the quantitative equations of microbes and internal standards were eliminated through calibration. Compared with traditional quantitative real-time PCR and microscopy quantifications, this method is reliable (R2average = 0.998; P < 0.001) and accurate (Pinternals versus microscopy > 0.05). The GIS-AQ method can be adapted to any amplicon primer choice (e.g., 336F/806R and ITS3/ITS4), rendering it applicable to ecosystem studies including food, soil, and water samples. Crucially, when using solid-state fermentation samples from various temporal dimensions, the results obtained from the relative and absolute abundance are different. The absolute abundance can be used to study the difference in communities between different samples, and the GIS-AQ method allows this to be done rapidly. Therefore, combining the absolute abundance with relative abundance can accurately reflect the microbiota composition. IMPORTANCE To solve the problem of amplicon sequencing cannot discern the microbiota absolute abundance, we proposed a gradient internal standard absolute quantification method. We used Chinese liquor fermentation as a model system to demonstrate the reliability and accuracy of the method. By comparing the relative and absolute abundances of microbiota in various temporal dimensions, we found dynamic changes in the absolute abundance of communities under various temporal dimensions from the relative abundance. Based on its design principle, this method can be widely applied to different ecosystems. Therefore, we believe that the GIS-AQ method can play an immeasurably useful role in microbiological research.

show abstract

“…Standard curves of bacterial and fungal biomasses in moromi were created through plotting the C T values of different concentrations of Bacillus pumilus's 16S rRNA gene and Candida zeylanoides's ITS gene. The StepOnePlus instrument (Applied Biosystems, Foster, CA, USA) was used for the qPCR experiment [24,30].…”

Section: Quantitative Real-time Pcr (Qpcr)mentioning

confidence: 99%

Functional Microbiota for Polypeptide Degradation during Hypertonic Moromi-Fermentation of Pixian Broad Bean Paste

Zhang

Bao

Chen³

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

Traditional fermented bean pastes are indispensable seasonings in many East Asian countries. They are produced via hypertonic solutions by spontaneous fermentation. Functional, unknown microbiota carry great risks for food safety and stable quality. Thus, analysis and subsequent utilization of functional microbiota will be a good strategy to resolve these problems. During bean fermentation, the microbial functions were divided into two stages, including first stage-raw material (polypeptide) degradation and second stage-amino acid catabolism. In this study, we aimed to analyze the functional microbiota of first stage. Omics-studies, including high-throughput sequencing, correlation analysis and extracellular proteome, were used to generate candidate functional microbes for polypeptide degradation in this study. Then, we cultured the candidate functional microbes. After the batch fermentation and enzymatic analysis, we found three strains secreted peptidase and resulted amino acid accumulation, involving Aspergillus niger, Candida zeylanoides and Bacillus licheniformis. Thus, A. niger, C. zeylanoides and B. licheniformis conducted the functional microbiota for polypeptide degrading during hypertonic moromi fermentation. This study supplies a strategy for functional microbiota analysis. In addition, this is the first report that C. zeylanoides can secrete proteome and produce amino acids from polypeptide.

show abstract

Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

Cited by 48 publications

References 60 publications

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

Gradient Internal Standard Method for Absolute Quantification of Microbial Amplicon Sequencing Data

Functional Microbiota for Polypeptide Degradation during Hypertonic Moromi-Fermentation of Pixian Broad Bean Paste

Contact Info

Product

Resources

About