Combining culture‐dependent and culture‐independent molecular methods for the isolation and purification of a potentially novel anaerobic species from pit mud in a Chinese liquor distillery

Liu, Chaolan; Huang, Dan; Zhang, Wenxue

doi:10.1002/jib.380

Cited by 5 publications

(4 citation statements)

References 46 publications

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“…Therefore, pre-enrichment cultivation before pure cultivation may help revive the abundance of some unculturable microorganisms. Chao Lan Liu et al [84] designed an enrichment system to enrich microorganisms from Baijiu cellar mud, and the enrichment system DSMZ 827 was designed based on the growth conditions of a dominant bacterium, Petrimonas sulfuriphila BN3, found in the pit mud. The composition of the enrichment medium was retrieved from the Microbial Culture Collection Database of the DSMZ (German Collection of Microorganisms and Cell Cultures) (https://www.dsmz.de/collection/catalogue, accessed on 22 January 2023), which recommends specific culture media based on microbial species.…”

Section: Optimization Of Cultivation Methods and Culture Mediamentioning

confidence: 99%

Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods

Wang

Hao

Ren

2023

Foods

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Traditional Chinese fermented foods are diverse and loved by people for their rich nutrition and unique flavors. In the fermentation processes of these foods, the microorganisms in the fermentation systems play a crucial role in determining the flavor and quality. Currently, some microorganisms in the fermentation systems of traditional Chinese fermented foods are in a state of being unculturable or difficult to culture, which hinders the comprehensive analysis and resource development of the microbial communities in the fermentation systems. This article provides an overview of the uncultured microorganisms in the natural environment, in the fermentation systems of traditional Chinese fermented foods, and the research methods for studying such microorganisms. It also discusses the prospects of utilizing the uncultured microorganisms in the fermentation systems of traditional Chinese fermented foods. The aim is to gain a comprehensive understanding of the microbial diversity and uncultured microorganisms in the fermentation systems of traditional Chinese fermented foods in order to better exploit and utilize these microorganisms and promote the development of traditional Chinese fermented foods.

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Section: Optimization Of Cultivation Methods and Culture Mediamentioning

confidence: 99%

Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods

Wang

Hao

Ren

2023

Foods

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“…At present, the enhanced application of caproic acid bacteria mainly focuses on three aspects: aging of pit mud, maintenance of pit mud and enhanced fermentation [7,8,9]; At present, most wineries adopt caproic acid bacteria compound liquid prepared by single addition of caproic acid bacteria, combined fermentation of pure bacteria and mixed bacteria or enrichment culture of pit mud, which has no significant effect or unstable quality in actual production. How to effectively prepare multi-bacterial compound system is a difficult point in the development of caproic acid bacteria.…”

Section: Introductionmentioning

confidence: 99%

Study on Enhancement of Acid Production by Combination Fermentation of Caproic Acid-producing Bacteria and Lactic Acid-producing Bacteria

Xia,

Ye,

2024

AJST

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A new caproic acid bacteria 20-5 (Caproicibacterium sp.) was newly screened in the laboratory, and several high-quality lactic acid bacteria A2-3 ( Sporolactobacillus fermentans ), GCB-3 ( Pediococcus acidilactici ), KR-4 ( Lactiplantibacillus plantarum ), LY-5 ( Levilactobacillus brevis ), B2-1 ( Lactiplantibacillus plantarum ) were used for exploratory compound fermentation experiments. The compound fermentation was a caproic acid bacteria (20-5) alone plus four lactic acid bacteria ( A2-3, GCB-3, KR-4, LY-5, B2-1 ), the experimental ratio was set up four groups of compound ratio of 1 : 2,1 : 1,5 : 1,10 : 1. The optimum ratio of 20-5 to B2-1 was 10 : 1, and the total acid yield reached 26.75 g / L. The best caproic acid production capacity after compounding was the 10: 1 group of 20-5 and B2-1, and the caproic acid yield was 7.22 g / L. The average lactic acid content in the fermentation broth was 4.52 g / L after compounding. After compounding, the acid production of the 1 : 1 and 5 : 1 groups of 20-5 : A2-3 and the 10 : 1 group of 20-5 : B2-1 increased compared with that of single bacteria. In the other compound groups, the acid production capacity decreased after the compound operation, and the lactic acid production generally decreased, but the caproic acid production increased, indicating that caproic acid bacteria can use lactic acid as a carbon source for fermentation and acid production activities, so that caproic acid bacteria can produce caproic acid.

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“…Some studies have determined the microbial community information of pit mud based on 16S rRNA gene information then designed corresponding media for key microorganisms screening [ 10 ]. Also, there were studies on screening new species from pit mud based on 16S rRNA gene information [ 11 ]. Even some studies according to the prediction function of 16S rRNA gene diversity analysis predicted the species origin of key genes, then GRPWREC tool of KOMODO database was used to predict the screening medium based on the 16S rRNA gene information of microorganisms, and finally the key gene expression strains were screened [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing

Zhou

Xia

Zhao

et al. 2022

Foods

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Luzhou-flavor baijiu (LFB) is brewed by the combined action of various microorganisms, and its flavor is affected by the microbial community and the genes they express, but which genes are the key ones during LFB brewing is less clear. Based on our previous studies the genes ME2 and adhE were identified as key genes, but which role they play was also unknown. In this study functional microorganisms were screened based on the key genes ME2 and adhE, and they were identified to be Rummeliibacillus suwonensis, Clostridium tyrobutyricum and Lactobacillus buchneri. Then simulated fermentation experiments were carried out with the functional microorganisms, and during the fermentation process expression of the key genes and the amounts of the main flavors were detected to analyze the role of the key genes. The results showed that the key gene ME2 was significantly positively correlated with the contents of the main acids, however the key gene adhE and the formation of the main esters in the LFB brewing process was a significant positive correlation. This study verified the two key genes ME2 and adhE complement each other in the LFB brewing process, playing an important role in promoting the formation of flavor substances, and are very beneficial to improve the quality of LFB.

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Combining culture‐dependent and culture‐independent molecular methods for the isolation and purification of a potentially novel anaerobic species from pit mud in a Chinese liquor distillery

Cited by 5 publications

References 46 publications

Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods

Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods

Study on Enhancement of Acid Production by Combination Fermentation of Caproic Acid-producing Bacteria and Lactic Acid-producing Bacteria

Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing

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