A DGGE Marker‐Mediated Fast Monitoring of Bacterial Diversity and Comprehensive Identification of High‐Temperature Daqu Starter

Shanqimuge,; Liang, Hui-zhen; Zhang, Changxia; Shao, Chunfu; Peng, Xiaopei; Liang, Liquan; Su, Jing; Li, Changwen

doi:10.1111/1750-3841.12903

Cited by 14 publications

(9 citation statements)

References 16 publications

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“…Wuling Daqu, Deshan Daqu, and Niulanshan Daqu belong to hightemperature, medium-temperature and low-temperature Daqu, respectively, while Baisha Daqu has a fermentation temperature between medium temperature and high temperature. The specific temperature during Daqu production may result in distinct compositions of microbes (Shanqimuge et al 2015). The results of this study (cluster analysis of PCR-DGGE and Biolog results) agree with this suggestion.…”

supporting

confidence: 88%

Assessing the Microbial Communities in Four Different Daqus by Using PCR-DGGE, PLFA, and Biolog Analyses

Ling

Tong

et al. 2020

Polish Journal of Microbiology

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Daqu made from raw wheat, barley or pea is used as an inoculum for the fermentation of Chinese Baijiu. In this study, the microbial communities of four different types of Daqus (sauce-flavor Wuling Daqu, sauce and strong-flavor Baisha Daqu, strong-flavor Deshan Daqu, and light-flavor Niulanshan Daqu) were analyzed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), phospholipid fatty acid (PLFA) analysis, and Biolog EcoPlates analysis (Biolog). Clear differences were seen between the microbial communities of the four Daqus. PCR-DGGE showed differences in the number and brightness of bands between the Daqus, indicating the presence of unique bacterial species in Deshan Daqu, Wuling Daqu, and Niulanshan Daqu. Lactobacillus sanfranciscensis, Bacillus thermoamylovorans, and some unclassified bacteria were unique to Wuling Daqu, Deshan Daqu, and Niulanshan Daqu, respectively. Moreover, some bacterial species were observed in all four Daqus. A total of 26 PLFAs between C12 to C20 were detected from the four Daqus by PLFA analysis. Wuling Daqu had the highest total and fungal biomasses, Baisha Daqu had the highest bacterial biomass, and Niulanshan Daqu had the highest ratio of fungal biomass to bacterial biomass. The Biolog results indicated differences in the carbon source use and mode of the four Daqus, and also demonstrated that each Daqu had varying abilities to utilize different types of carbon sources. The cluster analysis of the three methods showed that the microbial communities of the four Daqus were different. This study also demonstrates the applicability of the three analytical methods in the evaluating of the microbial communities of Daqus.

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supporting

confidence: 88%

Assessing the Microbial Communities in Four Different Daqus by Using PCR-DGGE, PLFA, and Biolog Analyses

Ling

Tong

et al. 2020

Polish Journal of Microbiology

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“…The counts of spore-forming bacteria and molds in both parts of MT- Daqu increased rapidly in the first 9 days during the Peijun stage and then decreased slowly from 9 days to 17 days at the Dinghuo stage, thereafter increasing gradually or remaining stable until the end of fermentation. In the Peijun and Dinghuo stages, thermotolerant spore-forming bacteria, such as Bacillus , and filamentous fungi, such as Aspergillus , Rhizopus , Rhizomucor , and Amylomyces , survived and were commonly involved in solid-state fermentation with increasing temperature and decreasing moisture and increasing environmental relative humidity ( Supplementary Figure 2 ; Li P. et al, 2015 ; Shanqimuge et al, 2015 ; Yan et al, 2019 ). This finding was confirmed by the changes in the total aerobic bacteria in MDI.…”

Section: Discussionmentioning

confidence: 99%

Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage

et al. 2022

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Medium-temperature Daqu (MT-Daqu), a saccharification-fermentation agent and aroma-producing agent, is used to produce Chinese strong-flavor Baijiu. Many related studies have been published; however, less is known about microbial community and quality properties inside and outside the MT-Daqu from fermentation to storage. Here, along with determining the physicochemical index, the microbial community of MT-Daqu was investigated using both culture-dependent and culture-independent methods during 31 days of fermentation and 4 months of storage. Volatile compounds of mature MT-Daqu were analyzed using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). The results indicated obvious variation in the microbial community due to the changes in environmental conditions, and the physicochemical indices shifted from fluctuations in the fermentation period to relative stability after storage for 3 months. Moreover, the microbial counts and physicochemical indices of the inner layers of MT-Daqu differed from those of the outer layers. The dominant communities, including the bacterial phyla Firmicutes, Proteobacteria, and Actinobacteria and the fungal phyla Ascomycota and Mucoromycota, showed different abundances in the two parts of the mature MT-Daqu, and different microbial communities were enriched in both parts. Additionally, pyrazines and alcohols were the most abundant volatile aroma compounds in the mature MT-Daqu.

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“…lactis were detected during Daqu brick moulding throughout fermentation and in the finished Daqu. Shanqimuge et al rapidly monitored bacterial diversity using DGGE, and analysed high temperature Daqu samples. Accordingly, L. fermentum , L. panis , and L. pontis were the dominant bacteria during the first stage of high temperature Daqu fermentation.…”

Section: Introductionmentioning

confidence: 99%

Lactic acid bacteria in the brewing of traditional Daqu liquor

et al. 2019

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Lactic acid bacteria and their metabolites play important roles in defining Chinese liquor flavour. Currently, the role of lactic acid bacteria in liquor brewing remains unclear. This review discusses the role of lactic acid bacteria in fermentation of different types of Daqu and fermented grains. It focuses on the interaction between these bacteria and other microorganisms during liquor brewing, and analyses its effect on liquor flavour and quality. In addition, the roles of Lactobacillus in reducing the amount of unfavourable ingredients in liquor and the succession law of lactic acid bacteria during the fermentation of three Daqu liquors were also studied. Finally, the methods aimed at reducing lactic acid production and improving liquor quality are discussed. Overall, the review highlights the significance of lactic acid bacteria for brewing Daqu liquor. Nevertheless, further studies are required to clarify the role and mechanism of action of lactic acid bacteria during liquor fermentation. © 2019 The Institute of Brewing & Distilling

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A DGGE Marker‐Mediated Fast Monitoring of Bacterial Diversity and Comprehensive Identification of High‐Temperature Daqu Starter

Cited by 14 publications

References 16 publications

Assessing the Microbial Communities in Four Different Daqus by Using PCR-DGGE, PLFA, and Biolog Analyses

Assessing the Microbial Communities in Four Different Daqus by Using PCR-DGGE, PLFA, and Biolog Analyses

Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage

Lactic acid bacteria in the brewing of traditional Daqu liquor

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