Thermoflavimicrobium daqui sp. nov., a thermophilic microbe isolated from Moutai-flavour Daqu

Li, Dounan; Huang, Wei; Qiu, Shuyi

doi:10.1099/ijsem.0.003528

Cited by 13 publications

(3 citation statements)

References 31 publications

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“…This proximity explains the presence of bacteria that can be found in brackish conditions. Additionally, the presence of genera adapted to high temperatures such as Thermoflavimicrobium , Geobacillus , Thermobacillus , Bacillus , Clostridium , and Thermoactinomyces (Supplementary File 1 ) is in agreement with the high temperatures recorded in this geographical location (annual mean temperature 26.6 °C, with highs above 40 °C) [ 38 , 39 ].…”

Section: Discussionsupporting

confidence: 77%

Metagenomic Analysis of Rhizospheric Bacterial Community of Citrus Trees Expressing Phloem-Directed Antimicrobials

Núñez-Muñoz,

Sánchez-García,

Calderón-Pérez

et al. 2024

Microb Ecol

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Huanglongbing, also known as citrus greening, is currently the most devastating citrus disease with limited success in prevention and mitigation. A promising strategy for Huanglongbing control is the use of antimicrobials fused to a carrier protein (phloem protein of 16 kDa or PP16) that targets vascular tissues. This study investigated the effects of genetically modified citrus trees expressing Citrus sinensis PP16 (CsPP16) fused to human lysozyme and β-defensin-2 on the soil microbiome diversity using 16S amplicon analysis. The results indicated that there were no significant alterations in alpha diversity, beta diversity, phylogenetic diversity, differential abundance, or functional prediction between the antimicrobial phloem-overexpressing plants and the control group, suggesting minimal impact on microbial community structure. However, microbiota diversity analysis revealed distinct bacterial assemblages between the rhizosphere soil and root environments. This study helps to understand the ecological implications of crops expressing phloem-targeted antimicrobials for vascular disease management, with minimal impact on soil microbiota.

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Section: Discussionsupporting

confidence: 77%

Metagenomic Analysis of Rhizospheric Bacterial Community of Citrus Trees Expressing Phloem-Directed Antimicrobials

Núñez-Muñoz,

Sánchez-García,

Calderón-Pérez

et al. 2024

Microb Ecol

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“…Daqu is a saccharifying and fermenting agent, which has a significant effect on the flavor of Chinese Baijiu (Zheng et al, 2011 ). The microbes in Danquan Baijiu brewing primarily originates from high-temperature Daqu (HTD) which is responsible for saccharification and fermentation processes (Yang et al, 2018 ; Li et al, 2019 ). For Danquan Baijiu, HTD is made from wheat and old Daqu, then subjected to shaping, fermenting, and ripening, which involves numerous microbes and enzymes (Wang et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Analysis of Bacterial Diversity in Different Types of Daqu and Fermented Grains From Danquan Distillery

Shang

Zhang

et al. 2022

Front. Microbiol.

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Bacterial communities in high-temperature Daqu and fermented grains are important for brewing Jiang-flavor Baijiu such as Danquan Baijiu. Daqu is a saccharifying and fermenting agent, which has a significant impact on the flavor of Baijiu. However, bacterial communities in three different types of samples from the Danquan distillery (dqjq_ck, dqjqcp, and dqjp3) were still unclear, which limited further development of Danquan Baijiu. “dqjq_ck” and “dqjqcp” indicate high-temperature Daqu at days 45 and 135, respectively. “dqjp3” indicates fermented grains. In this study, the bacterial communities of three samples were analyzed by Illumina Miseq high-throughput sequencing. The bacterial communities of three samples primarily composed of thermophilic bacteria and bacteria with stress resistance. The most abundant species in dqjq_ck, dqjqcp, and dqjp3 were Comamonas, Bacillus, and unclassified Lactobacillales, respectively. The main bacteria included Bacillus, Comamonas, Myroides, Paenibacillus, Acetobacter, Kroppenstedtia, Staphylococcus, Saccharopolyspora, Planifilum, Lactobacillus, Acinetobacter, Oceanobacillus, Enterococcus, Thermoactinomyces, Lactococcus, Streptomyces, Saccharomonospora, Tepidimicrobium, Anaerosalibacter, unclassified_Lactobacillales, unclassified_Thermoactinomycetaceae_1, unclassified_Bacillaceae_2, unclassified_Bacillales, unclassified_Microbacteriaceae, unclassified_Rhodobacteraceae, unclassified_Actinopolysporineae, and unclassified_Flavobacteriaceae in three samples (percentage was more than 1% in one of three samples). In our study, the succession of microbiota in three samples representing three important stages of Danquan Baijiu brewing was revealed. This article lays a good foundation for understanding the fermentation mechanism and screening some excellent indigenous bacteria to improve the quality of Danquan Baijiu in future.

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“…Daqu is a saccharifying and fermenting agent, which has a significant effect on the flavor of Chinese Baijiu (Zheng et al, 2011). The microbes in Danquan Baijiu brewing primarily originates from high-temperature Daqu (HTD) which is responsible for saccharification and fermentation processes (Yang et al, 2018;Li et al, 2019). For Danquan Baijiu, HTD is made from wheat and old Daqu, then subjected to shaping, fermenting, and ripening, which involves numerous microbes and enzymes (Wang et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Table_2.XLS

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Thermoflavimicrobium daqui sp. nov., a thermophilic microbe isolated from Moutai-flavour Daqu

Cited by 13 publications

References 31 publications

Metagenomic Analysis of Rhizospheric Bacterial Community of Citrus Trees Expressing Phloem-Directed Antimicrobials

Metagenomic Analysis of Rhizospheric Bacterial Community of Citrus Trees Expressing Phloem-Directed Antimicrobials

Analysis of Bacterial Diversity in Different Types of Daqu and Fermented Grains From Danquan Distillery

Table_2.XLS

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