Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-flavor liquor, using DGGE and Illumina MiSeq sequencing

Liu, Maoke; Tang, Yuming; Zhao, Ke; Liu, Ying; Guo, Xiaojiao; Dao-qun, Ren; Yao, Wei; Tian, Xiaoli; Gu, Yunfu; Yi, Bin; Zhang, Xiaoping

doi:10.1016/j.foodres.2016.11.037

Cited by 63 publications

(40 citation statements)

References 45 publications

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“…Among the various categories of fungal strains, those belonging to the order Saccharomycetales were found to be the most dominant ( Zhang L. et al, 2015 ). Pichia, Wickerhamomyces, Saccharomyces , and Galactomyces were found to constitute a major portion of the core fungal strains isolated from different PM samples ( Zheng et al, 2013 , 2015 ; Ding et al, 2015 ; Li et al, 2017 ; Liu M. et al, 2017 ). In addition, Kluyveromyces ( Zheng et al, 2013 ), Zygosaccharomyces, Geotrichum ( Ding et al, 2015 ), Saccharomycopsis, Issatchenkia ( Li et al, 2017 ), and Debaryomyces ( Liu M. et al, 2017 ) were also detected.…”

Section: Microbial Diversity Revealed By Culture-independent Methodsmentioning

confidence: 99%

“…Pichia, Wickerhamomyces, Saccharomyces , and Galactomyces were found to constitute a major portion of the core fungal strains isolated from different PM samples ( Zheng et al, 2013 , 2015 ; Ding et al, 2015 ; Li et al, 2017 ; Liu M. et al, 2017 ). In addition, Kluyveromyces ( Zheng et al, 2013 ), Zygosaccharomyces, Geotrichum ( Ding et al, 2015 ), Saccharomycopsis, Issatchenkia ( Li et al, 2017 ), and Debaryomyces ( Liu M. et al, 2017 ) were also detected. Aspergillus is another fungal genus that was categorized as the chief constituent of the fungal diversity of PMs ( Ding et al, 2015 ; Zheng et al, 2015 ; Liu M. et al, 2017 ).…”

Section: Microbial Diversity Revealed By Culture-independent Methodsmentioning

confidence: 99%

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Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review

2018

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Strong flavor baijiu (SFB), also called Luzhou-flavor liquor, is the most popular Chinese baijiu. It is manufactured via solid fermentation, with daqu as the starter. Microbial diversity of the SFB ecosystem and the synergistic effects of the enzymes and compounds produced by them are responsible for the special flavor and mouthfeel of SFB. The present review covers research studies focused on microbial community analysis of the SFB ecosystem, including the culturable microorganisms, their metabolic functions, microbial community diversity and their interactions. The review specifically emphasizes on the most recently conducted culture-independent analysis of SFB microbial community diversity. Furthermore, the possible application of systems biology approaches for elucidating the molecular mechanisms of SFB production were also reviewed and prospected.

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Section: Microbial Diversity Revealed By Culture-independent Methodsmentioning

confidence: 99%

Section: Microbial Diversity Revealed By Culture-independent Methodsmentioning

confidence: 99%

Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review

2018

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“…Indeed, extensive research has been conducted to unravel the composition and dynamics of the microbial communities associated with Chinese rice wine (Lv et al, 2012;Tang et al, 2019). Most of these studies have been based on traditional molecular methods such as culture-dependent methods and culture-independent polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis techniques (Lv et al, 2015(Lv et al, , 2017Liu et al, 2017). However, these methods have certain limitations in comprehensively reflecting the actual microbial diversity in a sample due to their low flux and low sensitivity.…”

Section: Introductionmentioning

confidence: 99%

Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters

Jiang

et al. 2020

Front. Microbiol.

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Black glutinous rice wine (BGRW) is a traditional Chinese rice wine that is brewed using multiple strains. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Accordingly, the main goal of this study was to determine the microbial communities and major metabolites of different traditional fermentation starters. Anshun (AS) starter and Xingyi (XY) starter were used for BGRW to provide insight into their potential contributions to the variation in flavor and aroma. High-throughput sequencing of the microbial community using the Illumina MiSeq platform revealed significant differences during fermentation between the two starter groups. Pediococcus, Leuconostoc, and Bacillus were the dominant bacterial genera in the AS group, whereas Leuconostoc, Pediococcus, and Gluconobacter were the dominant genera in the XY group. In addition, Rhizopus, Saccharomyces, and Saccharomycopsis were the predominant fungal genera detected in both samples. The major metabolites in the two groups were identified by high-performance liquid chromatography and headspace-solid-phase microextraction gas chromatographymass spectrometry. A total of seven organic acids along with 47 (AS) and 43 (XY) volatile metabolites were detected, among which lactic acid was the primary organic acid, and esters were the largest group in both types of wine. Principal components analysis further revealed significant differences in the dynamic succession of metabolites between the two samples. Correlation analysis showed that 22 and 17 microorganisms were strongly correlated with the production of major metabolites in AS and XY, respectively. Among them, Pediococcus, Leuconostoc, Lactobacillus, Lactococcus, and Streptococcus were shown to play crucial roles in metabolite synthesis. Overall, this study can provide a valuable resource for the further development and utilization of starters to improve the aromatic quality of BGRW.

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“…On the other hand, the compositions of different food ingredients are different. Forasmuch, the microbial diversity and composition in different fermented foods are different from each other (Liu et al., ; Mao, Wei, Teng, Huang, & Xia, ). Each of the naturally fermented foods which contain a number of sources of microbial resources worth exploring is a rich repository of microorganisms (Chen, Chen, & Lei, ).…”

Section: Introductionmentioning

confidence: 99%

Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da‐jiang

Zhang

Xie

et al. 2018

Journal of Food Science

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The study illustrated metaproteome of microbiota in traditional fermented soybean paste, da-jiang, by sodium dodecyl sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). A method of extracting metaproteome from microbiota in da-jiang was attempted. The findings help to understand the fermentation of da-jiang and improve the quality and safety of da-jiang in fermented industry.

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Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-flavor liquor, using DGGE and Illumina MiSeq sequencing

Cited by 63 publications

References 45 publications

Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review

Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review

Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters

Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da‐jiang

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