Uncovering acid resistance genes in lactic acid bacteria and impact of non-viable bacteria on bacterial community during Chinese strong-flavor baijiu fermentation

Li, Xinyue; Tan, Guangxun; Chen, Ping; Cai, Kaiyun; Dong, Weiwei; Peng, Nan; Zhao, Siming

doi:10.1016/j.foodres.2023.112741

Cited by 10 publications

(5 citation statements)

References 37 publications

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“…By the time fermentation finished, the bacterial microbiota had belonged to AT and comprised three genera: Lactobacillus , with RA > 95%, which agreed with the result reported by the previous study [ 44 ], dominated, followed by Aneurinibacillus ( Figure 5 A). The bacterial microbiota belonging to RT involved 41 genera: Kroppenstedtia and Bacillus dominated in DZ-FG 60d and both MC-FG 60d and FC-FG 60d , respectively ( Figure 5 B).…”

Section: Resultssupporting

confidence: 90%

“…(Figure 4C), while the RT of the fungal microbiota involved 35 genera, in which Millerozyma, Penicillium, and Geomyce dominated in DZ-FG0d and unidentified fungi were predominant in both MC-FG0d and FC-FG0d (Figure 4D). By the time fermentation finished, the bacterial microbiota had belonged to AT and comprised three genera: Lactobacillus, with RA > 95%, which agreed with the result reported by the previous study [44], dominated, followed by Aneurinibacillus (Figure 5A). The bacterial microbiota belonging to RT involved 41 genera: Kroppenstedtia and Bacillus dominated in DZ-FG60d and both MC-FG60d and FC-FG60d, respectively (Figure 5B).…”

Section: Distribution Of Abundant and Rare Microbial Taxasupporting

confidence: 90%

“…Utilizing CAZy annotation, the composition of the enzymes related to carbohydrate metabolism was investigated ( Figure 7 B). These results revealed that the RA of expressed glycoside hydrolases (GH) and glycosyl transferases (GT) was the highest [ 44 ], and carbohydrate-binding modules (CBM) and carbohydrate esterases (CE) also showed relatively high abundance. GH enzymes catalyze the hydrolysis of glycosidic bonds to break down complex sugars and polysaccharides [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

“…GH enzymes catalyze the hydrolysis of glycosidic bonds to break down complex sugars and polysaccharides [ 46 ]. GT enzymes played a crucial role in polysaccharide synthesis or glycosylation processes [ 47 ] and were instrumental in the Embden–Meyerhof–Parnas (EMP) pathway and the hexose monophosphate (HMP) pathway, facilitating the use of glucose for lactic acid production [ 44 ]. In MC-FG 60d , a lower RA of GH was observed, whereas GT exhibited a higher RA, correlating with its increased starch content and reduced sugar content.…”

Section: Resultsmentioning

confidence: 99%

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Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains

Wan,

Huang,

Tang

et al. 2024

Foods

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Elevating the flavor profile of strong flavors Baijiu has always been a focal point in the industry, and pit mud (PM) serves as a crucial flavor contributor in the fermentation process of the fermented grains (FG). This study investigated the influence of wheat flour and bran (MC and FC) as PM culture enrichment media on the microbiota and metabolites of FG, aiming to inform strategies for improving strong-flavor Baijiu flavor. Results showed that adding PM cultures to FG significantly altered its properties: FC enhanced starch degradation to 51.46% and elevated reducing sugar content to 1.60%, while MC increased acidity to 2.11 mmol/10 g. PM cultures also elevated FG’s ester content, with increases of 0.36 times for MC-FG60d and 1.48 times for FC-FG60d compared to controls, and ethyl hexanoate rising by 0.91 times and 1.39 times, respectively. Microbial analysis revealed that Lactobacillus constituted over 95% of the Abundant bacteria community, with Kroppenstedtia or Bacillus being predominant among Rare bacteria. Abundant fungi included Rasamsonia, Pichia, and Thermomyces, while Rare fungi consisted of Rhizopus and Malassezia. Metagenomic analysis revealed bacterial dominance, primarily consisting of Lactobacillus and Acetilactobacillus (98.80–99.40%), with metabolic function predictions highlighting genes related to metabolism, especially in MC-FG60d. Predictions from PICRUSt2 suggested control over starch, cellulose degradation, and the TCA cycle by fungal subgroups, while Abundant fungi and bacteria regulated ethanol and lactic acid production. This study highlights the importance of PM cultures in the fermentation process of FG, which is significant for brewing high-quality, strong-flavor Baijiu.

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Section: Resultssupporting

confidence: 90%

Section: Distribution Of Abundant and Rare Microbial Taxasupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains

Wan,

Huang,

Tang

et al. 2024

Foods

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“…Their metabolic activities were notably influenced by factors within the fermentation milieu, such as oxygen availability and ethanol concentration. Meanwhile, they enzymatically generate lactic acid, thereby reducing the pH of the fermentation milieu and imposing acid stress on other microorganisms [ 49 ]. In our study, we observed a higher relative abundance of Lactobacillus and Pediococcus in the DT15 group compared to the DV15 group.…”

Section: Discussionmentioning

confidence: 99%

Selective Elucidation of Living Microbial Communities in Fermented Grains of Chinese Baijiu: Development of a Technique Integrating Propidium Monoazide Probe Pretreatment and Amplicon Sequencing

Bo,

Zhang,

Zong

et al. 2024

Foods

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The fermentation process of Chinese Baijiu’s fermented grains involves the intricate succession and metabolism of microbial communities, collectively shaping the Baijiu’s quality. Understanding the composition and succession of these living microbial communities within fermented grains is crucial for comprehending fermentation and flavor formation mechanisms. However, conducting high-throughput analysis of living microbial communities within the complex microbial system of fermented grains poses significant challenges. Thus, this study addressed this challenge by devising a high-throughput analysis framework using light-flavor Baijiu as a model. This framework combined propidium monoazide (PMA) pretreatment technology with amplicon sequencing techniques. Optimal PMA treatment parameters, including a concentration of 50 μM and incubation in darkness for 5 min followed by an exposure incubation period of 5 min, were identified. Utilizing this protocol, viable microorganism biomass ranging from 8.71 × 106 to 1.47 × 108 copies/μL was successfully detected in fermented grain samples. Subsequent amplicon sequencing analysis revealed distinct microbial community structures between untreated and PMA-treated groups, with notable differences in relative abundance compositions, particularly in dominant species such as Lactobacillus, Bacillus, Pediococcus, Saccharomycopsis, Issatchenkia and Pichia, as identified by LEfSe analysis. The results of this study confirmed the efficacy of PMA-amplicon sequencing technology for analyzing living microbial communities in fermented grains and furnished a methodological framework for investigating living microbial communities in diverse traditional fermented foods. This technical framework holds considerable significance for advancing our understanding of the fermentation mechanisms intrinsic to traditional fermented foods.

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Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus

Li,

Du,

Chen

et al. 2024

Food Bioscience

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Uncovering acid resistance genes in lactic acid bacteria and impact of non-viable bacteria on bacterial community during Chinese strong-flavor baijiu fermentation

Cited by 10 publications

References 37 publications

Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains

Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains

Selective Elucidation of Living Microbial Communities in Fermented Grains of Chinese Baijiu: Development of a Technique Integrating Propidium Monoazide Probe Pretreatment and Amplicon Sequencing

Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus

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