Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

Yi, Zhuolin; Jin, Yanling; Xiao, Yao; Chen, Lanchai; Li, Tan; Du, Anping; He, Kai; Liu, Dayu; Luo, Huibo; Fang, Yang; Zhao, Hai

doi:10.3389/fmicb.2019.00472

Cited by 59 publications

(35 citation statements)

References 69 publications

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“…Ethanol, acidity, temperature, and other indicators were positively correlated with the microbial community during pit fermentation process. In the pit fermentation period, microorganisms metabolize to produce alcohol and lactic acid (Yi et al, 2019). Ethanol, acidity, and temperature were the main driving factors for microbial succession in the process of pit fermentation.…”

Section: Driving Factors Of Heap Fermentation and Pit Fermentation Processmentioning

confidence: 99%

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Hao¹,

Tan

Lv³

et al. 2021

Front. Microbiol.

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The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In this paper, high-throughput sequencing was used to reveal the dominant microorganisms and the evolution process of microbial community structure in the initial fermentation of Maotai-flavor Baijiu. The correlation analysis was carried out for the relationship between physicochemical factors and fermented microbes. The results showed that microorganisms were obviously enriched and the diversity of bacteria and fungi showed a downward trend during the heap fermentation process of Maotai-flavor Baijiu. However, the diversity of fungi in the pit fermentation process increased. Generally, Lactobacillus, Pichia, and Saccharomyces were the dominant microorganisms in the initial fermentation of Maotai-flavor Baijiu. According to the redundancy analysis, we found that reducing sugar was the key driving factor for microbial succession in the heap fermentation, while acidity, alcohol, and temperature were the main driving forces in pit fermentation. This study revealed the microbial succession and its related environmental factors in the initial fermentation of Maotai-flavor Baijiu, which will enrich our knowledge of the mechanism of solid-state liquor fermentation.

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Section: Driving Factors Of Heap Fermentation and Pit Fermentation Processmentioning

confidence: 99%

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Hao¹,

Tan

Lv³

et al. 2021

Front. Microbiol.

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“…With the temperature increase during Daqu production, most of the thermophilic yeasts and moulds in Daqu are eliminated. The microflora of Daqu form a microbial community structure dominated by high temperature bacteria . Tracking the microbial community structure and dynamic succession law of sesame flavour liquor in high temperature Daqu will provide a scientific basis for the correlation between the formation of sesame flavour liquor and its brewing microorganisms.…”

Section: Discussionmentioning

confidence: 99%

“…Daqu is the spontaneous solid state cereal fermentation used for saccharification and starter cultures in Chinese liquor production. It contains a large number of microorganisms and enzymes and plays a vital role in the traditional liquor brewing process . Microbes in Daqu play essential roles in the production of alcohol, the degradation of biopolymers and the formation of aromatic compounds .…”

Section: Introductionmentioning

confidence: 99%

High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor

Xie

et al. 2019

J. Inst. Brew.

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Sesame flavour liquor is a traditional Chinese distilled spirit with fruity, sweaty, roasted sesame and floral aromas. High temperature Daqu production is one of the key processes in the formation of sesame flavour liquor. The composition and changes in the microbial community during the making of Daqu have a significant impact on the quality of Daqu liquor. In this study, microbial diversity based on high throughput sequencing technology was used to reveal the bacterial community structure and succession law in the four critical stages of high temperature Daqu production. The results show that Firmicutes had a significant advantage (76.7%‐98.2%) in the four stages as Proteobacteria and Actinobacteria reached peak values in the first and second periods, and decreased in the later periods. At the genus level, Kroppenstedtia, Lactobacillus, Weissella, Lentibacillus, Bacillus and Saccharopolyspora were detected as the main bacterial groups in the high temperature Daqu of Chinese sesame flavour liquor. The abundance of Lactobacillus and Weissella was greater than that of other microbes in the Daqu entry period. During the first Daqu flipping, the number of bacterial genera reached a peak in the production process. Then, the bacterial diversity continued to decrease until the last period, while Kroppenstedtia, Saccharopolyspora and Lentibacillus adapted to the high temperature environment and accumulated during the second Daqu flipping and the Daqu exit. This research used high throughput sequencing technology to reveal, for the first time, the bacterial composition and dynamic succession in high temperature Daqu production of Chinese sesame flavour liquor. This work will contribute to a deeper understanding of the correlation between the formation of flavour substances in sesame flavour liquor and the microorganisms used in its production. © 2019 The Institute of Brewing & Distilling

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“…In addition, diffused daqu significantly decreased the metabolism of these types of bacterial saccharifying enzymes; thus volumetric weight has been inferred to be an important factor driving saccharifying microorganisms (Wang et al., 2018a, 2020a). In view of the important role of daqu in baijiu fermentation, it is urgently necessary to explore the mechanisms of temperature, ecosystem, and other factors in the formation of different quality daqu at the level of the metaproteome (Wolfe & Dutton, 2015; Yi et al., 2019).…”

Section: Application Of Metaproteomics In Tffbmentioning

confidence: 99%

Metaproteomics insights into traditional fermented foods and beverages

Yang

Fan

2020

Comp Rev Food Sci Food Safe

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Traditional fermented foods and beverages (TFFB) are important dietary components. Multi‐omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi‐omics technology requires further integration to reveal the molecular nature of TFFB fermentation.

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Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

Cited by 59 publications

References 69 publications

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor

Metaproteomics insights into traditional fermented foods and beverages

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