Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor

Wu, Hechuan; Zhang, Suyi; Ma, Yingying; Zhou, Jian; Luo, Huibo; Yang, Jian-Gang

doi:10.1002/jib.388

Cited by 38 publications

(37 citation statements)

References 31 publications

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“…The extensive research is required to understand the isotopic depositions of phytoliths (Hart, 2016). Phytolith analysis of top soil helps in reconstructing paleological environments of various proxies (Wu et al, 2018). However, lack of standard procedures is the major stumbling block to exploit full potential of phytolith research in wider areas pertaining to development of reliable models in archeological studies (Zurro, García-Granero, Lancelotti, & Madella, 2016).…”

Section: Future Directionsmentioning

confidence: 99%

Distribution of phytoliths in plants: a review

Sharma

Kumar

2018

Geology, Ecology, and Landscapes

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Phytoliths are ergastic siliceous substances present abundantly within intercellular spaces as well as inside the cells of numerous plants. Being made up of silica, they are nondegradable and hence found preserved as microfossils in various substrata. This property of phytoliths extends its significance in the field of paleobotany, geology, and archaeology. Soil analysis for eking out phytoliths has been often exercised for reconstructing paleophytogeography of extinct grasslands. Plants accumulate silica and convert them into crystals when their concentration reaches certain maxima. Deciphering the types of phytoliths at historically rich sites, we can predict the culture of ancient farming. Finding such peerless opulence of phytoliths in paleobotany, the present review was designed to compile the data of phytoliths in various plants. The data compiled in this review will help researchers tracing the link between phytoliths and its source plant at the target sites.

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Section: Future Directionsmentioning

confidence: 99%

Distribution of phytoliths in plants: a review

Sharma

Kumar

2018

Geology, Ecology, and Landscapes

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“…The following measures may be taken to reduce ethyl lactate content in low temperature Daqu liquor (1). As mentioned previously, this includes identifying ways to inhibit or control the growth (41), (2). Coenzymes can be added to fermented grains of low temperature Daqu liquor (59), (3).…”

Section: Reducing the Adverse Effects Of Excessive Lactic Acid On Daqmentioning

confidence: 99%

“…Chinese liquor, vodka, rum, tequila, brandy and whiskey are the six distilled liquors in the world . Based on the use of saccharification fermentation starters, traditional Chinese liquor is classified into Xiaoqu and Daqu liquor . Daqu liquor is made using solid state fermentation, distillation (at atmospheric pressure), and aging, blending Daqu as the saccharification fermentation starter.…”

Section: Introductionmentioning

confidence: 99%

“…The following measures may be taken to decrease ethyl lactate content . Decreasing the amount of LAB, for instance, by increasing the Bacillus titre in fermented grains, which inhibits the growth of Lactococcus and Lactobacillus , . Adding coenzyme to the fermented grains before they are loaded into the pit or inhibiting the growth of LAB by adding fumaric acid (also known as fumarate or trans‐butenedioic acid) , Using microorganisms, such as Pichia pastoris , Naumovozyma , Geobacillus sp., and Aeribacillus , which can inhibit the synthesis of lactic acid .…”

Section: Introductionmentioning

confidence: 99%

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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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“…High‐throughput sequencing which can obtain abundant experimental data has been increasingly used to analyse and compare microbial communities (Li et al ; Wu et al ; Pang et al ). In this study, high‐throughput sequencing was utilized to investigate the microbial diversity and its dynamic changes in varying stages of Huafeng Dan Yaomu.…”

Section: Introductionmentioning

confidence: 99%

Microbial community succession and toxic alkaloids change during fermentation of Huafeng Dan Yaomu

Cao

Zhang

2020

Lett Appl Microbiol

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Fermentation is a traditional processing method that can impact the abundance of relevant components in Chinese herbal medicines. Huafeng Dan Yaomu was processed by fermentation. In this study, we investigated changes in toxic alkaloids using high‐performance liquid chromatography and analysed the changes in microbial communities during fermentation of Huafeng Dan Yaomu by Illumina MiSeq platform. The results indicated that highly toxic alkaloid compounds including aconitine, mesaconitine and hypaconitine were decreased, whereas benzoylmesaconine and benzoylhypaconitine were increased during fermentation. The dominant bacterial genera in the raw material (day 0) were Bacillus (58·38%), Enterobacter (16·05%), Enterococcus (4·10%) and others (11·48%). After 7 days of fermentation, Pediococcus predominated, increasing from 98·26 to 99·97%. The dominant fungal genera in the raw material (day 0) were Incertae_Sedis_incertae_sedis (45·36%), Eurotiales_unclassified (20·63%), Millerozyma (15·58%) and Saccharomycopsis (10·64%). After 7 days of fermentation, Saccharomycopsis was increased to 90·84%. After 14 days of fermentation, Pichia became the main fungal genera in the fermentation process. There were 16 bacterial genera and seven fungal genera that displayed significant correlation with toxic alkaloids. The dynamics of the microbiota and chemical compounds during fermentation of Huafeng Dan Yaomu were revealed, providing a foundation for further investigation of the effects of microbes on chemical compounds and insights into the manufacturing of Huafeng Dan Yaomu. Significance and Impact of the Study Huafeng Dan Yaomu is a unique fermentation‐based micro‐organism product. This study reveals that the change in toxic alkaloids during fermentation was related to micro‐organisms. The results of this study can be used to improve the Chinese herb medicine fermentation process, such as the selection of beneficial strains and their composition for modern fermentation. The results of this study may also provide new ideas for the processing of Traditional Chinese Medicine.

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Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor

Cited by 38 publications

References 31 publications

Distribution of phytoliths in plants: a review

Distribution of phytoliths in plants: a review

Lactic acid bacteria in the brewing of traditional Daqu liquor

Microbial community succession and toxic alkaloids change during fermentation of Huafeng Dan Yaomu

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