Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome

Chen, Cong; Hong-yuan, Yang; Liu, Jie; Luo, Huibo; Zou, Wei

doi:10.3390/foods11223551

Cited by 9 publications

(4 citation statements)

References 82 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It has been proved that there are abundant microorganism resources in Daqu and the brewing process (Xu et al, 2017;Wang D. Q. et al, 2019;Chen et al, 2022). The traditional dependent culture method mainly takes the characteristic flavor substances and process links of different flavor types as the guiding ideology to separate and screen the culturable microorganisms in the samples and study their functional characteristics (Zou et al, 2018).…”

Section: Traditional Culture-dependent Screening Of Functional Microo...mentioning

confidence: 99%

“…Mold in the process of fermentation of the Daqu produces protease, lipase, glycosylase, cellulase, and other rich and diverse enzyme system, with the ability of aldolization, esterification, etc., and the growth of mycelium is conducive to water volatilization and material utilization in the heart of the Daqu and has a vital role in the maturation of the Daqu fermentation (Li et al, 2019;Tang et al, 2022). Actinomyces have a variety of metabolic activities, including hydrolysis of starch, cellulose, protein, and pectin in raw grains, and the production of various secondary metabolites (Chen et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application

Liu

et al. 2023

Front. Microbiol.

View full text Add to dashboard Cite

Daqu is a saccharifying and fermenting starter in the production of Chinese Baijiu; its quality directly affects the quality of Baijiu. The production of Daqu is highly environment-dependent, and after long-term natural domestication, it is rich in a wide variety of microorganisms with a stable composition, which provide complex and diverse enzymes and flavor (precursor) substances and microbiota for Jiupei (Fermented grains) fermentation. However, inoculation with a relatively stable microbial community can lead to a certain upper limit or deficiencies of the physicochemical properties (e.g., saccharification capacity, esterification capacity) of the Daqu and affect the functional expression and aroma formation of the Daqu. Targeted improvement of this problem can be proposed by selecting functional microorganisms to fortify the production of Daqu. This review introduced the isolation, screening, identification and functional characteristics of culture-dependent functional microorganisms in Baijiu-brewing, the core functional microbiota community of Daqu, and the related research progress of functional microorganisms fortified Daqu, and summarized the fortifying strategies of functional microorganisms, aiming to further deepen the application of functional microorganisms fortification in Daqu fermentation and provide ideas for the flavor regulation and quality control of Baijiu.

show abstract

Section: Traditional Culture-dependent Screening Of Functional Microo...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application

Liu

et al. 2023

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…In the process of Daqu fermentation, molds produce protease, lipase, saccharifying enzyme, cellulase and other rich and diverse enzyme systems, which have the ability of aldehyde and esterification, and can grow mycelium, which is conducive to water volatilization and substance utilization of Qu core, and plays a crucial role in the maturation process of Daqu fermentation [33] . Actinomyces have various metabolic activities, including hydrolyzing starch, cellulose, protein and pectin in raw grains, and producing various secondary metabolites [34] . The main functional microorganisms in Daqu play an important role in liquor flavor quality.…”

Section: Function Of Daqu Microbial Communitymentioning

confidence: 99%

Research Progress on Influencing Factors of Microbial Community Succession during Fermentation of Nongxiangxingdaqu

2023

IJNDES

View full text Add to dashboard Cite

As a saccharation starter culture for liquor fermentation, Daqu is prepared and produced in an open environment. The microorganisms in Daqu mainly come from raw materials and production environment. In the process of Daqu production, environmental conditions such as humidity and temperature in the Qu chamber are changed by repeatedly opening and closing doors and Windows and removing straw curtains to affect the succession and community composition of Daqu microbial community. In this way, the changes of fermentation environment can be adjusted to promote the growth and metabolism of beneficial microorganisms and gradually form Daqu unique microorganisms. This paper reviews the research progress of Daqu microbial community, including Daqu microbial community, the influence of environmental factors on microbial community, and the interaction between microbial communities.

show abstract

“…This liquor is typically made through solid-state fermentation of different grains in open and multi-micro coexistence environmental conditions. Based on its different production processes and flavor characteristics, baijiu can be divided into four basic aroma types: Nongxiangxing, Jiangxiangxing, Qingxiangxing, and Mixiangxing, as well as into eight aroma types derived from the basic aroma types (Jianxiangxing, Fuyuxiangxing, Texiangxing, Fengxiangxing, Dongxiangxing, Chixiangxing, Zhimaxiangxing, and Laobaiganxiangxing) ( Chen et al, 2022 ; Tong et al, 2021 ). Among these types, the annual output of Nongxiangxing baijiu is >70% of China’s baijiu market.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the differences in physicochemical properties, volatile compounds, and microbial community structure of pit mud in different time spaces

Han,

Gong,

Ren

et al. 2024

PeerJ

View full text Add to dashboard Cite

Pit mud (PM) is among the key factors determining the quality of Nongxiangxing baijiu, a Chinese liquor. Microorganisms present inside PM are crucial for the unique taste and flavor of this liquor. In this study, headspace solid-phase microextraction was used in combination with gas chromatography and high-throughput sequencing to determine the volatile compounds and microbial community structure of 10- and 40-year PM samples from different spaces. The basic physicochemical properties of the PM were also determined. LEfSe and RDA were used to systematically study the PM in different time spaces. The physicochemical properties and ester content of the 40-year PM were higher than those of the 10-year PM, but the spatial distribution of the two years PM samples exhibited no consistency, except in terms of pH, available phosphorus content, and ester content. In all samples, 29 phyla, 276 families, and 540 genera of bacteria, including four dominant phyla and 20 dominant genera, as well as eight phyla, 24 families, and 34 genera of archaea, including four dominant phyla and seven dominant genera, were identified. The LEfSe analysis yielded 18 differential bacteria and five differential archaea. According to the RDA, the physicochemical properties and ethyl caproate, ethyl octanoate, hexanoic acid, and octanoic acid positively correlated with the differential microorganisms of the 40-year PM, whereas negatively correlated with the differential microorganisms of the 10-year PM. Thus, we inferred that Caproiciproducens, norank_f__Caloramatoraceae, and Methanobrevibacter play a dominant and indispensable role in the PM. This study systematically unveils the differences that affect the quality of PM in different time spaces and offers a theoretical basis for improving the declining PM, promoting PM aging, maintaining cellars, and cultivating an artificial PM at a later stage.

show abstract

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome

Cited by 9 publications

References 82 publications

Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application

Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application

Research Progress on Influencing Factors of Microbial Community Succession during Fermentation of Nongxiangxingdaqu

Analysis of the differences in physicochemical properties, volatile compounds, and microbial community structure of pit mud in different time spaces

Contact Info

Product

Resources

About