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

Zou, Wei; Zhao, Chao; Luo, Huibo

doi:10.3389/fmicb.2018.00671

Cited by 159 publications

(112 citation statements)

References 101 publications

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“…The abundance of Firmicutes in the bacterial community of yellow water and pit mud occupied an absolute dominance, which was consistent with the reported viewpoints in other literature [6,28], but the abundance ratio was different. In this study, the abundance of Firmicutes in yellow water and pit mud was more than 90%, which was much higher than other bacteria.…”

Section: Discussionsupporting

confidence: 92%

Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor

Gao

Zhang

2020

Foods

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As the main by-product of Chinese strong-flavor liquor, yellow water plays an important role in the formation of flavor components. Yellow water from different fermentation periods (30th day, 45th day, 60th day) was selected to analyze the aroma components by Headspace solid phase micro-extraction Gas Chromatography–Mass Spectrometry, and the microorganism community was evaluated by high-throughput sequencing technology and bioinformatics analysis of DNA. As the fermentation time was prolonged, the main flavor components significantly increased, and the amount of the common microbial population between yellow water and pit mud increased gradually. Among the common microorganisms, Lactobacillus accounted for the largest proportion, at about 56.96%. The microbes in the yellow water mainly belonged to Firmicutes. The abundance of Bacilli (the main bacteria) gradually decreased with time, at 87.60% at the 30th day down to 68.87% at the 60th day, but Clostridia gradually increased from 10.29% to 27.48%. At the genus level, some microbes increased significantly from the 30th day to 60th day, such as Caproiciproducens, which increased from 2.65% to 6.30%, and Sedimentibacter, increasing from 0.47% to 2.49%. RDA analysis indicated that the main aroma components were positively correlated with Clostridia and negatively correlated with Bacilli.

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Section: Discussionsupporting

confidence: 92%

Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor

Gao

Zhang

2020

Foods

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“…The fermentation involves numerous microbes originating from pit mud and a saccharifying and fermenting agent called daqu (6,7). Microbes in the pit mud produce various small-molecule organic acids (e.g., caproic, butyric, acetic, and lactic acids) that are the key precursors of flavor esters, which largely determine the quality of SFB (1,8,9). The starting material for making the pit mud is fresh soil.…”

mentioning

confidence: 99%

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

et al. 2020

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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.

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“…Besides, the minor metals Ag, As, Ba, Be, Cd, Cr, Cu, Li, Mn, Ni, Pb, Sr, Ti, Zn, La, Pr, Nd, Sm, Eu, and Gd were analyzed by ICP‐MS, which is more sensitive, but limited to samples with low total dissolved solids content (Martin, Watling, & Lee, ; Šelih, Šala, & Drgan, ). Fresh SFB had little amounts of metals because most of metals remained in Zaopei after distillation (Li et al, ; Zou et al, ). However, some metals were dissolved out from containers during storage.…”

Section: Resultsmentioning

confidence: 99%

“…Sorghum or a mixture of corn, rice, glutinous rice, and wheat are mostly used as raw materials for SFB production, and daqu is used as the saccharifying and fermentative agent. Fermentation is carried out in a mud pit (Xu et al, ; Zou, Zhao, & Luo, ). As a result, SFB is rich in volatile compounds, including esters, acids, alcohols, aldehydes, ketones, pyrazines, furans, phenols, aromatics, and sulfides (Liu & Sun, ; Wang, Fan, & Xu, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage

Huang

Zeng

Liu³

et al. 2020

Food Science & Nutrition

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Storage is essential in improving the quality of strong-flavor baijiu (SFB). Here, we investigated the release behaviors of metals from containers into SFB and their effects on the evolution of aroma compounds during storage. Twenty-six metals were identified in SFB samples. The concentrations of Na, K, Ca, Mg, Al, and Fe obviously increased after storing in pottery jar, whereas those of Fe and Cu greatly increased after storing in stainless-steel vessel. The volatility of most esters, alcohols, ketone, furan, and aldehyde decreased, whereas that of most acids increased after adding the metal ions into fresh SFB. The fluorescence intensity of SFB decreased with increased aging time in pottery jar, whereas the fluorescence intensity of acids was quenched with adding Fe 3+ and Cu 2+ . All these results suggested that some metals released from containers had binding affinities with acids, thereby reducing SFB organoleptic stimulation by forming metal-aroma compound complexes during storage. K E Y W O R D S aroma compounds, metals, storage, strong-flavor baijiu | 1905 HUANG et Al.affect the taste and smell of baijiu. Xiong, Xiang, and Zhao (2013) reported that Ca, Fe, Mg, and Cu released from pottery jar into baijiu improved the soft mellow and harmonious mouthfeel. However, the relationship between metals and flavor compounds of SFB, which is closely related to SFB quality, remains unclear because the flavor compounds are too complex. Metals play an important role in modulating sensory attributes S U PP O RTI N G I N FO R M ATI O NAdditional supporting information may be found online in the Supporting Information section. Effects of metals released in strong-flavor baijiu on the evolution of aroma compounds during storage. Food Sci

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

Cited by 159 publications

References 101 publications

Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor

Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor

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

Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage

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