Composition and function of viruses in sauce-flavor baijiu fermentation

Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

“…The Bacteroidetes genera, Prevotella , was linked with the families Myoviridae and Herelleviridae , which indicated that there were some phages related to more than one genus of bacteria in fermented dairy products. Together, these results showed that these bacteriophages may mainly infected the core bacteria involved in dairy-flavor fermentation ( Du et al, 2023 ).…”

“…There is growing evidence that bacteriophages in fermented foods can directly affect the flavor and quality through their interactions with fermenting bacteria ( White et al, 2022 , Du et al, 2023 ). Previous studies have also indicated that the aroma from volatile acids such as acetic and propionic acids in starter cultures may be lost because of the destruction of aroma bacteria by specific phage strains ( Ortiz, de, van, van, van, & Mahony, 2023 ).…”

“…S3 A). At level 2, carbohydrate metabolism was enriched in dairy and vegetable microbes (10.4 % and 5.5 %, respectively), suggesting that microbial communities, including both bacteria and bacteriophages, affected saccharification during dairy and vegetable fermentation ( Du et al, 2023 ). This was followed by amino acid metabolism (4.4 % and 2.5 %, respectively), which are significant nutrients and flavor precursors in food fermentation that provide nitrogen sources for the growth of microbiota and contribute to the flavor of the food fermentation process ( Cordente, Schmidt, Beltran, Torija, & Curtin, 2019 ).…”

“…4 H). Previous studies have shown that Bacillus licheniformis is the main functional bacteria responsible for saccharification and flavor production during Baijiu fermentation ( Du et al, 2023 ). Based on the our results, Lactobacillus and Lactococcus were closely related to the GHs and GTs subfamilies, suggesting that these fermented dairy and vegetable microbes may play an important role in the formation of unique flavor substances through the GHs- and GT-mediated degradation of polysaccharides and insoluble dietary fiber, especially those in the Lactobacillus and Lactococcus genera.…”

Bioturbation analysis of microbial communities and flavor metabolism in a high-yielding cellulase Bacillus subtilis biofortified Daqu

“…Viruses have been detected in both fortified and traditional Daqu, with Pisuviricota being one of the active dominant phyla in fortified dacquoise. Viruses are widely present in dacquoise and are involved in the decomposition of complex polysaccharides during fermentation, with critical effects on microbial community and metabolism ( Du et al, 2023 ; Kang et al, 2022 ).…”