Biodegradation of phthalate esters by Pantoea dispersa BJQ0007 isolated from Baijiu

Xu, Youqiang; Zhao, Jingrong; Huang, Huiqin; Guo, Xiaoye; Li, Xiuting; Zou, Wei; Li, Weiwei; Zhang, Chengnan; Huang, Mingquan

doi:10.1016/j.jfca.2021.104201

Cited by 26 publications

(7 citation statements)

References 46 publications

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“…The Microorganisms are one of the deciding factors affecting baijiu quality (Jin et al, 2017;Wang et al, 2020Wang et al, , 2021. They not only metabolically synthesize flavor chemicals but also degrade some of the harmful chemicals in the raw materials, thus contributing greatly to the flavor and quality of the products (Xu Y. Q. et al, 2020;Xu et al, 2021aXu et al, , 2022a. A. niger was generally recognized as an important functional microorganism in baijiu manufacture (Wu et al, 2015).…”

Section: Methodsmentioning

confidence: 99%

Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism

Huang

et al. 2022

Front. Microbiol.

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Fatty acid ethyl esters are important flavor chemicals in strong-flavor baijiu. Microorganisms are the main contributors to ester synthesis during baijiu manufacture. However, the ester synthesis was unstable between batches. This was owing to a limited knowledge of the mechanisms for ester synthesis by microorganisms. In this work, a fatty acid ethyl ester synthesizing Aspergillus niger strain CGMCC (China General Microbiological Culture Collection) 3.4309 was identified. The conversion ratios of ethyl valerate, ethyl caproate, ethyl caprylate, and ethyl caprate were 7.87, 29.20, 94.80, and 85.20%, respectively, under the optimized conditions. A comparison of transcriptomes under the initial and optimized ester synthetic conditions indicated that 23 genes were upregulated in transcription level and encoded enzymes with potential abilities for ester synthesis. Eleven of the enzymes were expressed, and three of them, numbered An605, An1097, and An3131, showed the ability to catalyze fatty acid ethyl ester synthesis under aqueous phase, with capric acid as the preferred substrate. The possible enzymatic catalytic mechanism was proposed based on homology modeling and molecular docking. This study reported for the first time that A. niger showed the ability to efficiently catalyze the synthesis of short- and medium-chain fatty acid ethyl esters in aqueous phase, identified the key enzymes, and analyzed the basic enzymatic properties. This is helpful to promote the application of related microorganisms and enzyme resources in the baijiu industry.

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Section: Methodsmentioning

confidence: 99%

Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism

Huang

et al. 2022

Front. Microbiol.

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“…Baijiu has a history of thousands of years and plays an important role in traditional Chinese culture and people’s daily life [ 1 , 2 , 3 ]. The fermentation process of baijiu is generally carried out with single or mixed grains including rice [ 4 ], wheat, maize, and sorghum in an open or semi-open fermentation environment [ 5 ]. Baijiu ’s unique fermentation technique, ecological setting, and microecological structure all have a direct impact on its quality [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…Researchers found that the primary fungi in the fermented grain of sauce-flavor baijiu produced in the Guizhou region include Pichia , Saccharomyces , Thermoascus , and Wallemia , while those in the fermented grain of sauce-flavor baijiu produced in the Beijing region are Issatchenkia , Cryptococcus , Thermoascus, and Thermoyces [ 9 , 13 , 19 ]. The microorganisms in the fermented grains are deeply involved in the saccharification of raw materials, the degradation of harmful substances, ethanol production, and the formation of flavor substances [ 5 , 20 ]. Clarifying the differences in microbial community composition and their contribution to the characteristic flavor substances in the brewing process of sauce-flavor baijiu produced in different regions is the key to unraveling the formation process of flavor substances.…”

Section: Introductionmentioning

confidence: 99%

Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region

Li,

Zhang,

Wang

et al. 2024

Foods

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Sauce-flavor baijiu produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation remain unclear. The sauce-flavor baijiu brewing process involves several rounds of fermentation. In this study, we investigated the temporal distribution of microbial communities and flavor substances during the third round of sauce-flavor baijiu fermentation in the Beijing region, and we then compared and analyzed the differences of flavor substances and microorganisms in the fermented grains of sauce-flavor baijiu in the Beijing and Guizhou regions. It was found that 10 bacterial genera and 10 fungal genera were dominant in the fermented grains. The acidity of the fermented grains had a significant driving effect on the microbial community succession. A total of 81 volatile compounds were identified and quantified in the fermented grains, of which esters and alcohols were relatively abundant. The differences in 30 microbial community compositions and their resulting differences in terms of the fermentation parameters of fermented grains are responsible for the differences in the profiles of flavor compounds between sauce-flavor baijiu produced in the Beijing and Guizhou regions.

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“…In addition to metabolically synthesizing a variety of flavor compounds, the microbes in Daqu also break down some of the hazardous chemicals present in the raw materials. [7][8][9]. Therefore, Daqu plays an essential role in the manufacturing of sauce-flavored baijiu [10,11].…”

Section: Introductionmentioning

confidence: 99%

Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China

Pang

Hao

et al. 2023

Foods

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Daqu is a microbial-rich baijiu fermentation starter. The high-temperature Daqu plays an essential role in the manufacturing of sauce-flavored baijiu. However, few studies have focused on three kinds of high-temperature Daqu (white, yellow, and black Daqu) in northern China. In this study, the physicochemical indexes, volatile flavor compounds, and microbial characteristics of the three different colors of high-temperature Daqu in northern China were comparatively analyzed to reveal their potential functions. White Daqu (WQ) exhibited the highest liquefying power and starch, and black Daqu (BQ) showed the highest saccharifying and esterifying powers. A total of 96 volatile components were identified in the three types of Daqu, and the contents of the volatile components of yellow Daqu (YQ) were the highest. The microbial community structure analysis showed that Bacillus and Byssochlamys were dominant in BQ, Kroppenstedtia and Thermoascus were dominant in WQ, and Virgibacillus and Thermomyces dominated the YQ. The RDA analysis revealed the correlation between the dominant microorganisms and different physicochemical indexes. The Spearman correlation analysis indicated that Oceanobacillus, Saccharopolyspora, Staphylococcus, Pseudogracilibacillus, Byssochlamys, and Thermomyces showed positive correlations with part of the majority of the key volatile flavor compounds. This work provides a scientific basis for the actual production of different colors of high-temperature Daqu in the northern region of China for sauce-flavored baijiu.

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Biodegradation of phthalate esters by Pantoea dispersa BJQ0007 isolated from Baijiu

Cited by 26 publications

References 46 publications

Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism

Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism

Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region

Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China

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