Chinese Baijiu: The Perfect Works of Microorganisms

Tu, Wenying; Cao, Xiaonian; Cheng, Jie; Li, Lijiao; Zhang, Ting; Wu, Qian; Xiang, Peng; Shen, Caihong; Li, Qiang

doi:10.3389/fmicb.2022.919044

Cited by 93 publications

(49 citation statements)

References 135 publications

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“…With the development of sequencing technology, researchers can obtain the genetic sequences of various species and types of genomes, including the nuclear genome, chloroplast genome, and mitochondrial genome ( Chakraborty et al, 2020 ; Bao et al, 2022 ; Tu et al, 2022 ; Bao et al, 2023 ). In the process of analyzing the genetic information of species, researchers have found that the probability of synonymous codons of different species being used is not always equal.…”

Section: Discussionmentioning

confidence: 99%

Analysis of synonymous codon usage patterns in mitochondrial genomes of nine Amanita species

Luo

Sha

et al. 2023

Front. Microbiol.

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IntroductionCodon basis is a common and complex natural phenomenon observed in many kinds of organisms.MethodsIn the present study, we analyzed the base bias of 12 mitochondrial core protein-coding genes (PCGs) shared by nine Amanita species.ResultsThe results showed that the codons of all Amanita species tended to end in A/T, demonstrating the preference of mitochondrial codons of Amanita species for a preference for this codon. In addition, we detected the correlation between codon base composition and the codon adaptation index (CAI), codon bias index (CBI), and frequency of optimal codons (FOP) indices, indicating the influence of base composition on codon bias. The average effective number of codons (ENC) of mitochondrial core PCGs of Amanita is 30.81, which is <35, demonstrating the strong codon preference of mitochondrial core PCGs of Amanita. The neutrality plot analysis and PR2-Bias plot analysis further demonstrated that natural selection plays an important role in Amanita codon bias. In addition, we obtained 5–10 optimal codons (ΔRSCU > 0.08 and RSCU > 1) in nine Amanita species, and GCA and AUU were the most widely used optimal codons. Based on the combined mitochondrial sequence and RSCU value, we deduced the genetic relationship between different Amanita species and found large variations between them.DiscussionThis study promoted the understanding of synonymous codon usage characteristics and evolution of this important fungal group.

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Section: Discussionmentioning

confidence: 99%

Analysis of synonymous codon usage patterns in mitochondrial genomes of nine Amanita species

Luo

Sha

et al. 2023

Front. Microbiol.

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“…These original yeasts were further categorized into 12 species by blasting against the NCBI database, including S. cerevisiae , W. anomalus , Saccharomycopsis fibuligera , P. kudriavzevii , Pichia manshurica , Hyphopichia burtonii , Clavispora lusitaniae , Candida apicola , and Meyerozyma guilliermondii . Pichia , W. anomalus , and S. cerevisiae were identified as the predominant species of yeasts in light-flavor Baijiu , which could synthesize alcohols and esters that contributed to the flavor of light-flavor Baijiu ( Tu et al, 2022 ). Pichia , W. anomalus , and S. cerevisiae and accounted for 28.57, 20, and 14.29% of the yeast population, respectively, in this study.…”

Section: Resultsmentioning

confidence: 99%

Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology

Tang¹,

Lin²,

Jiang³

et al. 2022

Front. Microbiol.

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As a C13-norisoprenoid aroma substance, β-damascenone is a highly important aromatic compound and an active constituent. The purpose of this study was to investigate the change law of β-damascenone during the light-flavor Baijiu brewing process, and screen the indigenous microbial strains that produce this compound and optimize fermentation parameters for improving β-damascenone production using a statistical approach. In this project, Wickerhamomyces anomalus YWB-1 exhibited the highest producing activity of β-damascenone. Fermentation conditions were optimized for β-damascenone production using a one-factor-at-a-time (OFAT) approach. A Plackett-Burman design was subsequently adopted to assess the effects of initial pH, incubation temperature, inoculum size, fermentation period, and original Brix degree. Analysis of variance (ANOVA) showed that the correlation coefficient (R2) of the executive model was 0.9795, and this value was significant (p < 0.05). Three significant variables were optimized at three different coded levels using a Box-Behnken design (BBD) of response surface methodology (RSM). Here, 7.25 μg/L β-damascenone was obtained under the following optimum conditions: initial pH of 3.31, original Brix degree of 10.53%, and fermentation period of 52.13 h. The yield was increased 3.02-fold compared with that obtained under unoptimized conditions. This information is conducive to the control of flavor production by regulating variable parameters in Baijiu fermentation.

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“…will further coordinate and balance, thus enhancing the quality of Baijiu and lowering its pungency. Generally, the aging process of Baijiu is predominantly dark, and the storage time is up to 2–5 years [ 27 , 28 , 29 , 30 ]. In order to shorten the aging time of Baijiu, the distillery has innovated a new aging technique based on practical experience.…”

Section: Introductionmentioning

confidence: 99%

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Chen

Huang

et al. 2023

Foods

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Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an important trace component in Baijiu and is attributed to making a contribution to the quality of Baijiu, but its distribution in Baijiu has not been clear, and its influence mechanisms on Baijiu quality have not been systematically studied. Therefore, the distribution of LCFAEEs for Baijiu in different years (2014, 2015, 2018, and 2022), different grades (premium, excellent, and level 1; note: here Baijiu grade classification was based on Chinese standard (GB/T 10781) and enterprise classification standard), and different sun exposure times (0, 6, 12, 20, 30, and 50 days) was uncovered. Thus, in this study, the effect of LCFAEEs on the quality of Baijiu was comprehensively and objectively proven by combining modern flavor sensomics and multicomponent chemometrics. The results showed that with the increase in Baijiu storage time, the concentration of LCFAEEs increased significantly in Baijiu (4.38–196.95 mg/L, p < 0.05). The concentration of LCFAEEs in level 1 Baijiu was significantly higher than that in excellent and premium Baijiu (the concentration ranges of ET, EP, EO, E9, E912, and E91215 were: 0.27–2.31 mg/L, 0.75–47.41 mg/L, 0.93–1.80 mg/L, 0.98–12.87 mg/L, 1.01–27.08 mg/L, and 1.00–1.75 mg/L, respectively, p < 0.05). With the increase in sun exposure time, the concentration of LCFAEEs in the Baijiu first increased significantly and then decreased significantly (4.38–5.95 mg/L, p < 0.05). As the flavor sensomics showed, the concentrations of LCFAEEs in Baijiu bodies were significantly correlated with the Baijiu taste sense (inlet taste, aroma sensation in the mouth), as well as with the evaluation after drinking (maintaining taste) (p < 0.05, r > 0.7). Based on the above, LCFAEEs are critical factors for Baijiu flavor thus, it is essential to explore a suitable concentration of LCFAEEs in Baijiu to make Baijiu’s quality more ideal.

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Chinese Baijiu: The Perfect Works of Microorganisms

Cited by 93 publications

References 135 publications

Analysis of synonymous codon usage patterns in mitochondrial genomes of nine Amanita species

Analysis of synonymous codon usage patterns in mitochondrial genomes of nine Amanita species

Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

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