Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu

Liu, Maoke; Tang, Yuming; Guo, Xiaojiao; Zhao, Ke; Tian, Xiaoli; Liu, Ying; Yao, Wei; Deng, Bo; Dao-qun, Ren; Zhu, Xiaoping

doi:10.1016/j.foodres.2017.09.075

Cited by 96 publications

(70 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Interestingly, compared with communities identified in natural mature pit mud (10,28), the abundances of methanogens were very low in our study. For example, the average abundance of Methanobrevibacter was 1.94 to 14.34% in natural mature pit mud samples (10, 28) but less than 0.05% in our APM samples.…”

Section: Discussioncontrasting

confidence: 69%

“…SFB flavor compounds. Flavor compounds in SFB samples were extracted as described previously (48) and quantified using a Clarus 500 gas chromatograph (PerkinElmer, Waltham, MA) equipped with flame ionization detectors (FIDs) and a 50-m by 0.25-mm by 0.2-m CP-Wax 57 CB column (Agilent, Santa Clara, CA) as described previously (28). The compounds were quantitated by comparison with the internal standards 2-methyl-2-butanol, pentyl acetate, and 2-ethylbutyric acid (Sigma-Aldrich, Shanghai, China).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production

et al. 2020

Self Cite

View full text Add to dashboard Cite

The Chinese alcoholic beverage strong-flavor baijiu (SFB) gets its characteristic flavor during fermentation in cellars lined with pit mud. Microbes in the pit mud produce key precursors of flavor esters. The maturation time of natural pit mud of over 20 years has promoted attempts to produce artificial pit mud (APM) with a shorter maturation time. However, knowledge about the molecular basis of APM microbial dynamics and associated functional variation during SFB brewing is limited, and the role of this variability in high-quality SFB production remains poorly understood. We studied APM maturation in new cellars until the fourth brewing batch using 16S rRNA gene amplicon sequencing, quantitative PCR, metaproteomics, and metabolomics techniques. A total of 36 prokaryotic classes and 195 genera were detected. Bacilli and Clostridia dominated consistently, and the relative abundance of Bacilli decreased along with the APM maturation. Even though both amplicon sequencing and quantitative PCR showed increased abundance of Clostridia, the levels of most of the Clostridium proteins were similar in both the first- and fourth-batch APM samples. Six genera correlated with eight or more major flavor compounds in SFB samples. Functional prediction suggested that the prokaryotic communities in the fourth-batch APM samples were actively engaged in organic acid metabolism, and the detected higher concentrations of proteins and metabolites in the corresponding metabolic pathways supported the prediction. This multi-omics approach captured changes in the abundances of specific microbial species, proteins, and metabolites during APM maturation, which are of great significance for the optimization of APM culture technique. IMPORTANCE Strong-flavor baijiu (SFB) accounts for more than 70% of all Chinese liquor production. In the Chinese baijiu brewing industry, artificial pit mud (APM) has been widely used since the 1960s to construct fermentation cellars for production of high-quality SFB. To gain insights at the systems level into the mechanisms driving APM prokaryotic taxonomic and functional dynamics and into how this variation is connected with high-quality SFB production, we performed the first combined metagenomic, metaproteomic, and metabolomic analyses of this brewing microecosystem. Together, the multi-omics approach enabled us to develop a more complete picture of the changing metabolic processes occurring in APM microbial communities during high-quality SFB production, which will be helpful for further optimization of APM culture technique and improvement of SFB quality.

show abstract

Section: Discussioncontrasting

confidence: 69%

Section: Methodsmentioning

confidence: 99%

Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…Moreover, several uncultured Clostridium sp. were identified in PCR‐DGGE (Ding et al., , ; Ding, Wu, Huang, & Zhou, ; Zheng et al., ) and sequencing (Liu et al., ; Ma et al., ), and Liu et al. () demonstrated that the class Clostridia presented the highest proportion of novel OTUs (operational taxonomic units) in the pit mud ecosystem.…”

Section: Diversity Of Clostridium In Sfb Ecosystemmentioning

confidence: 99%

“…were identified in PCR‐DGGE (Ding et al., , ; Ding, Wu, Huang, & Zhou, ; Zheng et al., ) and sequencing (Liu et al., ; Ma et al., ), and Liu et al. () demonstrated that the class Clostridia presented the highest proportion of novel OTUs (operational taxonomic units) in the pit mud ecosystem. In addition, C. bowmanii , C. butyricum , C. ljungdahlii , C. perfringens , and C. tetani were identified as the most abundant Clostridium in 2 pits of the Luzhou Laotian Group by 16S rDNA sequencing (Zheng et al., ).…”

Section: Diversity Of Clostridium In Sfb Ecosystemmentioning

confidence: 99%

“…The final SFB product contains more than 1300 flavor components (Yao et al., ), resulting in characteristics of fragrant flavor, soft mouthfeel, and endless aftertaste (Zheng & Han, ). The flavor compounds are produced by the synergistic effect of microorganisms in the SFB ecosystem (Liu et al., ; Tao et al., ). The main flavor compound of SFB is ethyl caproate, other representative compounds are ethyl lactate, ethyl acetate, and ethyl butanoate (Zheng & Han, ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review

Zou

Zhang

2018

Journal of Food Science

View full text Add to dashboard Cite

Strong flavor baijiu (SFB) accounts for more than 70% of total yield of Chinese baijiu, which exists for hundreds of years. Clostridium is common in SFB ecosystem and identified to be one of main contributors of flavor compounds in SFB. Study on the Clostridium from SFB ecosystem is not only helpful for the understanding of flavor compounds formation mechanism, but also the improvement of SFB quality. This study focuses on the current researches on the Clostridium species in SFB ecosystem, including the species diversity, physiological and metabolic features, and applications.

show abstract

The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production

Jiang

Wang

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

Wuliangye‐flavor liquor (WLFL), a specific Chinese traditional liquor, one of the major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Free amino acids (FAAs), as major health factors, are considered to be primarily derive from the hydrolysis of protein from the Zaopeis (ZPs) by microbial populations during fermentation. Here, we investigated the changes of microbial communities in ZPs and FAAs in raw liquor (RL) directly related ZPs from different ages of WLFL fermentation pits by phospholipid fatty acid fingerprint (PLFA) and high performance liquid chromatography method. Results indicated that the total PLFAs of 20‐ and 50‐year ZPs were significantly higher ( p < .05) than 1‐ and 5‐year ZPs. Gram‐positive bacteria (G + ), anaerobic bacteria, and fungi were dominant in the ZPs. Furthermore, the total of FAAs content was highly increased ( p < .05) in RLs of aged fermentation pit (20‐ and 50‐year, 24.86–30.23 mg/g, 28.73–37.15 mg/g) compared with young (1‐ and 5‐year, 20.97–26.46 mg/g, 17.83–28.70 mg/g), while, the different ages of RLs could be distinguished according to 9 biomarkers of FAAs (Variable importance in projection, VIP >1; p < .05), including tyrosine, aspartic acid, leucine, glutamic acid, citrulline, alanine, proline, glycine, and valine. Particularly, the biomarkers of FAAs were positively correlated with gram‐negative bacteria (G − ) and fungi, but negatively correlated with G + . This is the first report to uncover the microbial communities in zaopeis , free amino acids in RL, and their correlations for Wuliangye‐flavor raw liquor production.

show abstract

Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu

Cited by 96 publications

References 41 publications

Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production

Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production

Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review

The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production

Contact Info

Product

Resources

About