Biochemical characterisation and dominance of different hydrolases in different types of <i>Daqu</i> – a Chinese industrial fermentation starter

Liu, Jingjing; Chen, Jing Yu; Fan, Yu; Huang, Xiaoning; Han, Bei‐Zhong

doi:10.1002/jsfa.8445

Cited by 93 publications

(63 citation statements)

References 36 publications

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“…With increase in production and technological innovation, the production of Daqu has evolved from a simple artisanal process into a large scale industrial process . However, a lack of understanding of the characteristics of Daqu – which is limited to its physicochemical properties and sensory evaluation – causes variability between batches.…”

Section: Introductionmentioning

confidence: 99%

“…Accordingly, improved understanding of Daqu production by natural fermentation would enable better control of the process and assure the quality of the final product. To achieve this goal, the functional microorganisms that play important roles in Daqu formation must be controlled . Only once this has been achieved can the production of Daqu be transformed from an uncontrolled natural fermentation into a controlled industrial fermentation.…”

Section: Introductionmentioning

confidence: 99%

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Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Chen

et al. 2019

J. Inst. Brew.

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Daqu is a saccharifying and fermentation agent for Baijiu production. It provides ingredients, flavours or flavour precursors, microorganisms and enzymes that influence Baijiu quality and character. Here, a systematic investigation was performed on the physicochemical properties, volatile flavour compounds and microbial community structures of Chinese Guojing roasted sesame‐like flavour Daqu. The results show that the Daqu exhibited high saccharifying ability, but low liquefying and fermenting ability. Analysis by headspace solid‐phase microextraction gas chromatography–mass spectrometry showed that the Daqu and a simulated solid‐state fermentation sample contained 28 and 49 volatile components, including alcohols, esters, aldehydes, benzodiazepines, alkenes and nitrogen containing compounds. The main volatiles were aldehydes, esters and alcohols in Daqu, while the esters, alcohols and phenols were relatively higher in the solid‐state fermentation sample. With the microbial flora, Bacillus, Actinobacteria_norank, Thermoactinomyces, Enterobacteriaceae_norank, Enterobacter, Actinopolyspora, Kroppenstedtia, Pseudomonas and Sphingobium were the main prokaryotic microorganisms. The dominant fungi were Thermomucor, Trichocomaceae_Incertae Sedis, Absidia, Eurotiomycetes_Incertae Sedis, Mucorales_Incertae Sedis and Eurotiales_Incertae Sedis. By systematically characterising the physicochemical properties, flavour compounds and microorganisms in Daqu, this study increases the understanding of Daqu and provides information for improvements in Baijiu production and quality. © 2019 The Institute of Brewing & Distilling

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Chen

et al. 2019

J. Inst. Brew.

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“…Meanwhile, Azad Shah, Tokunaga, Kurihara, and Takahashi () reported that lipolysis and lipid oxidation are responsible for the thickness, mouthfulness, and continuity taste in migaki‐nishin, a dried fish product. To date, published studies have focused on proteins (Chou & Ling, ; Kaewkrod, Niamsiri, Likitwattanasade, & Lertsiri, ; Yong & Wood, ) and starch (Elfalleh, Sun, He, Kong, & Ma, ; Liu, Chen, Fan, Huang, & Han, ) degradation and umami peptides (Kim et al., ; Zhuang et al., ) of soy sauce. And the changes of lipid and its relationship with volatile compounds have been investigated during the koji fermentation of soy sauce (Feng et al., , ; Gao et al., ).…”

Section: Introductionmentioning

confidence: 99%

Changes in lipids distribution and fatty acid composition during soy sauce production

Zou

Zhu

et al. 2019

Food Science & Nutrition

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Distribution of lipids morphology and evolution of lipids during soy sauce production were studied. It was found that oil bodies fused and migrated to the outside of soybean cells after steamed, and further fused to cystidiums. And the model of soybean lipids distribution in soy sauce production was presented. Acid value increased to 34.4 mg KOH/g after koji fermentation, and it gradually decreased in the following fermentation. Linoleic acid (C18:2) decreased from 59.35% to 47.75% after 30 days of moromi fermentation. The contents of fatty acids from neutral lipids and free fatty acids increased to 20.98 and 13.47 mg/g, respectively, after moromi fermentation. Fatty acid of phospholipids increased to 8.34 mg/g during koji fermentation and reduced in the prior phase of moromi fermentation. The lipids model and analysis provide new insights into improving aroma of soy sauce and extraction lipids from soy sauce residue.

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“…Amylase is a major contributor to the liquefaction and saccharification processes of Daqu (Li et al ., ; Liu et al ., ). Therefore, amylase activity was used as a criterion to optimise the optimal ratio of inoculation.…”

Section: Resultsmentioning

confidence: 97%

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus, Saccharomycopsis and Absidia

Song

Tang

Liang

et al. 2019

Int J of Food Sci Tech

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Daqu, a saccharifying and fermenting agent for the production of Chinese vinegar and liquor, is manufactured through a spontaneous solid-state fermentation process (SSF). To investigate the influence of bioaugmentation with native microorganisms on Daqu SSF process, physicochemical properties, microbial biomass, volatile compounds and microbial communities were analysed in laboratory-scale Daqu. The results showed that the amylase activity of Daqu enhanced 6.35% AE 0.74% by inoculating Bacillus amyloliquefaciens, Saccharomycopsis fibuligera and Absidia corymbifera. Obviously higher microbial richness was found in the Daqu with bioaugmentation, although the microbial community structure remained relatively stable. Moreover, a total of twenty-two volatile compounds were detected in the mature Daqu. Slightly increase in the content of alcohols was found in the enhanced group by fungal inoculation, including ethanol (46.58 AE 1.36 mg kg À1 ), isobutanol (0.19 AE 0.04 mg kg À1 ) and isoamyl alcohol (1.55 AE 0.13 mg kg À1 ). This study demonstrated that bioaugmentation had a positive effect on the amylase activity, main volatile compounds and microbial community richness. Effect of bioaugmentation in Daqu J. Song et al. 2643 * Difference between this sample and the control group was significant (P < 0.05).

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Biochemical characterisation and dominance of different hydrolases in different types of Daqu – a Chinese industrial fermentation starter

Cited by 93 publications

References 36 publications

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Changes in lipids distribution and fatty acid composition during soy sauce production

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus, Saccharomycopsis and Absidia

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