Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu

Ma, Shi-Yuan; Luo, Huibo; Zhao, Dong; Qiao, Zongwei; Zheng, Jia; An, Mingzhe; Huang, Dan

doi:10.1016/j.biortech.2021.126549

Cited by 92 publications

(49 citation statements)

References 39 publications

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“…Furthermore, most genera of lactic acid-producing bacteria such as Lactobacillales could produce antibiotics such as bacteriocin, tetracycline, erythromycin, aminoglycoside, and vancomycin (Wu et al, 2017 ; Anisimova and Yarullina, 2019 ; Campedelli et al, 2019 ; Todorov et al, 2019 ; Arellano et al, 2020 ; Colautti et al, 2022 ). Lactobacillales and Acetobacter were found to affect the biomarkers through producing organic acids and bacteriocins and advance the occurrence of microbial community succession (Ma et al, 2022 ). In summary, Lactobacillales played an important role in flavor formation, microorganism antagonism, and microbial community succession.…”

Section: Discussionmentioning

confidence: 99%

“…This research will be helpful for regulating microbes via controlling processing parameters in spontaneous fermentation such as Daqu fermentation (Ban et al, 2022 ). The microbial community succession (MCS) was driven by environmental factors such as temperature, humidity, CO 2 , O 2 , acidity, and moisture during fermentation of Nongxiangxing Daqu, and each environmental factor drove the occurrence of MCS by different mechanisms (Ma et al, 2022 ). The primary driving factors of MCS were acidity, moisture, and temperature for fermentation of Nongxiangxing Daqu (Ma et al, 2022 ).…”

Section: Discussionmentioning

confidence: 99%

“…The microbial community succession (MCS) was driven by environmental factors such as temperature, humidity, CO 2 , O 2 , acidity, and moisture during fermentation of Nongxiangxing Daqu, and each environmental factor drove the occurrence of MCS by different mechanisms (Ma et al, 2022 ). The primary driving factors of MCS were acidity, moisture, and temperature for fermentation of Nongxiangxing Daqu (Ma et al, 2022 ). In our study, the fermentation temperature and humidity of dqjq_ck and dqjqcp were 65–70°C/80–90% and about 40°C/natural humidity, respectively.…”

Section: Discussionmentioning

confidence: 99%

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Analysis of Bacterial Diversity in Different Types of Daqu and Fermented Grains From Danquan Distillery

Shang

Zhang

et al. 2022

Front. Microbiol.

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Bacterial communities in high-temperature Daqu and fermented grains are important for brewing Jiang-flavor Baijiu such as Danquan Baijiu. Daqu is a saccharifying and fermenting agent, which has a significant impact on the flavor of Baijiu. However, bacterial communities in three different types of samples from the Danquan distillery (dqjq_ck, dqjqcp, and dqjp3) were still unclear, which limited further development of Danquan Baijiu. “dqjq_ck” and “dqjqcp” indicate high-temperature Daqu at days 45 and 135, respectively. “dqjp3” indicates fermented grains. In this study, the bacterial communities of three samples were analyzed by Illumina Miseq high-throughput sequencing. The bacterial communities of three samples primarily composed of thermophilic bacteria and bacteria with stress resistance. The most abundant species in dqjq_ck, dqjqcp, and dqjp3 were Comamonas, Bacillus, and unclassified Lactobacillales, respectively. The main bacteria included Bacillus, Comamonas, Myroides, Paenibacillus, Acetobacter, Kroppenstedtia, Staphylococcus, Saccharopolyspora, Planifilum, Lactobacillus, Acinetobacter, Oceanobacillus, Enterococcus, Thermoactinomyces, Lactococcus, Streptomyces, Saccharomonospora, Tepidimicrobium, Anaerosalibacter, unclassified_Lactobacillales, unclassified_Thermoactinomycetaceae_1, unclassified_Bacillaceae_2, unclassified_Bacillales, unclassified_Microbacteriaceae, unclassified_Rhodobacteraceae, unclassified_Actinopolysporineae, and unclassified_Flavobacteriaceae in three samples (percentage was more than 1% in one of three samples). In our study, the succession of microbiota in three samples representing three important stages of Danquan Baijiu brewing was revealed. This article lays a good foundation for understanding the fermentation mechanism and screening some excellent indigenous bacteria to improve the quality of Danquan Baijiu in future.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Analysis of Bacterial Diversity in Different Types of Daqu and Fermented Grains From Danquan Distillery

Shang

Zhang

et al. 2022

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…Furthermore, most genera of lactic acid-producing bacteria such as Lactobacillales could produce antibiotics such as bacteriocin, tetracycline, erythromycin, aminoglycoside, and vancomycin (Wu et al, 2017;Anisimova and Yarullina, 2019;Campedelli et al, 2019;Todorov et al, 2019;Arellano et al, 2020;Colautti et al, 2022). Lactobacillales and Acetobacter were found to affect the biomarkers through producing organic acids and bacteriocins and advance the occurrence of microbial community succession (Ma et al, 2022). In summary, Lactobacillales played an important role in flavor formation, microorganism antagonism, and microbial community succession.…”

Section: Discussionmentioning

confidence: 97%

“…This research will be helpful for regulating microbes via controlling processing parameters in spontaneous fermentation such as Daqu fermentation (Ban et al, 2022). The microbial community succession (MCS) was driven by environmental factors such as temperature, humidity, CO 2 , O 2 , acidity, and moisture during fermentation of Nongxiangxing Daqu, and each environmental factor drove the occurrence of MCS by different mechanisms (Ma et al, 2022). The primary driving factors of MCS were acidity, moisture, and temperature for fermentation of Nongxiangxing Daqu (Ma et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

Table_1.XLS

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Difference of microbial community and gene composition with saccharification function between Chinese nongxiangxing daqu and jiangxiangxing daqu

Xia

Zhou

et al. 2022

J Sci Food Agric

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BACKGROUND: The saccharification function of daqu is usually characterized by two indicators: saccharification power and liquefaction power. Daqu provides diverse microbial saccharifying enzymes for hydrolyzing carbohydrate in Baijiu fermenting grain. Obviously, the composition of microbial communities and enzymatic genes in different types of daqu cultured at varied temperatures is different. However, these differences in saccharification function are not fully understood. RESULTS:The findings suggested that the saccharification power and liquefaction power of jiangxiangxing daqu were lower than those of nongxiangxing daqu throughout the production process. We employed metagenomics to find evidence that a mode of multiple saccharifying enzymes involving amylase, cellulase and hemicellulase originating from various microbes exists in daqu. Moreover, a totality of 541 related differential genes were obtained, some of which, annotated to genera of Aspergillus, Lactobacillus and Weissella, were significantly enriched (P < 0.05) in nongxiangxing daqu, while others, annotated to thermophilic genera of Virgibacillus, Bacillus, Kroppenstedtia and Saccharopolyspora, showed a higher relative abundance in jiangxiangxing daqu (P < 0.05).CONCLUSION: Various microbial communities of daqu showed diverse saccharification capacity during cultivation of different parameters. These findings are helpful in comprehending the saccharification functional genes of daqu.

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Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu

Cited by 92 publications

References 39 publications

Analysis of Bacterial Diversity in Different Types of Daqu and Fermented Grains From Danquan Distillery

Analysis of Bacterial Diversity in Different Types of Daqu and Fermented Grains From Danquan Distillery

Table_1.XLS

Difference of microbial community and gene composition with saccharification function between Chinese nongxiangxing daqu and jiangxiangxing daqu

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