Exploring the response patterns of strong-flavor baijiu brewing microecosystem to fortified Daqu under different pit ages

Mu, Yu; Huang, Jun; Zhou, Rongqing; Mao, Fengjiao; Pan, Qianglin; Chen, Suqi; Lu, Zhongming; Du, Liquan; Xie, Fei

doi:10.1016/j.foodres.2022.111062

Cited by 29 publications

(20 citation statements)

References 52 publications

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“…The total number of microbes in the two APMs was similar, while the archaea number in the FPM was significantly higher than that in the CPM, and the eubacteria number was the opposite ( Figure 1 and Table S2 ). The abundance and diversity of archaea can be used to evaluate the quality and age of the PM as few archaea usually inhabit the new PM [ 3 , 8 , 20 ]. Acetotrophic Methanosarcinales was the predominant archaea in both the APMs and was more abundant in FPM.…”

Section: Resultsmentioning

confidence: 99%

“…Trace 1300-TSQ 9000 GC-MS (Thermo Scientific, Waltham, MA, USA) equipped with a VF-WAX-MS capillary column (30.0 m × 0.25 mm × 0.25 μm, Agilent, Santa Clara, CA, USA) was applied to detect the volatile flavors of the PM [ 20 ]. Briefly, 1.00 g APM and 20 μL methyl octanoate (internal standard, 0.0079 g/100 mL) were accurately added to a 20 mL headspace bottle, and a 50/30 μm DVB/CAR/PDMS fiber (2 cm, Supelco, Bellefonte, PA, USA) was used to extract volatile flavors at 60 °C for 50 min, and then, the extraction head was removed and inserted into the inlet and desorbed for 5 min.…”

Section: Methodsmentioning

confidence: 99%

“…For example, the contents of hexanoic acid and ethyl hexanoate in Zaopei and fresh Baijiu were increased by regulating the interactions among the functional consortia when the fortified Daqu (FD) inoculated with Bacillus was used [ 17 , 18 ]. Meanwhile, it was also conducive to enhancing the abundance of hexanoic acid-producing bacteria and methanogenic archaea in PM after continuous use in multiple batches [ 19 , 20 ]. This might be related to the antagonism between Bacillus and Lactobacillus frequently observed in Baijiu brewing micro-ecosystems [ 21 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud

Huang

Zhou

et al. 2022

Foods

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Daqu provides functional microbiota and various nutrients for artificial pit mud (APM) cultivation. However, little is known about whether its attributes affect the microbiome and metabolome of APM. Here, two types of APM were manufactured by adding fortified Daqu (FD) and conventional Daqu (CD); they were comprehensively compared by polyphasic detection methods after being used for two years. The results showed that FD altered the prokaryotic communities rather than the fungal ones, resulting in increased archaea and Clostridium_sensu_stricto_12 and decreased eubacteria and Lactobacillus. Correlation analysis suggested that these variations in community structure promoted the formation of hexanoic acid, butyric acid, and the corresponding ethyl esters, whereas they inhibited that of lactic acid and ethyl lactate and thus improved the flavor quality of the APM. Notably, pH was the main driving factor for the bacterial community variation, and the total acid mediated the balance between the stochastic and the deterministic processes. Furthermore, the results of the network analysis and PICRUSt2 indicated that FD also enhanced the modularity and robustness of the co-occurrence network and the abundance of enzymes related to hexanoic acid and butyric acid production. Our study highlights the importance of Daqu attributes in APM cultivation, which are of great significance for the production of high-quality strong-flavor Baijiu.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud

Huang

Zhou

et al. 2022

Foods

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“…Starch and reduction sugar content was measured by the method described by Wu ( Wu et al, 2013 ). The ethanol content of the fermented grains was determined by an alcoholmeter after distillation and the content of total ester was measured via the titrimetric method after saponification ( Mu et al, 2022 ). The 5-g samples were diluted with 20 mL, 9.00 mM of H 2 SO 4 , ultrasonically treated at indoor temperature for 60 min, and then centrifuged at 4°C and 12000 × g for 15 min.…”

Section: Methodsmentioning

confidence: 99%

“…Chimeric sequences and low-quality sequences including reading length less than 150 bp, mean base quality score less than 20, and mononucleotide repeats over 8 bp were filtered out. Finally, Silva (Release 13.8 3 ) and UNITE (Release 8.0 4 ) databases were applied to classify each sequence of 16S and ITS genes, respectively ( Mu et al, 2022 ).…”

Section: Methodsmentioning

confidence: 99%

Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem

et al. 2022

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The quality and yield of the fresh Baijiu mainly depend on the activity of pit mud (PM) and the quality of Daqu. However, the cultivation of PM is a long-term process, and high-quality Daqu can change the community structure of fermented grain (FG) and accelerate the evolution of PM communities. The present research aimed to investigate the four different types of Daqu on the FG-fermenting microbial community structure and metabolites and their interphase interactions with PM. These results show that Kroppenstedtia in the bacterial community of Taikong Daqu (TK) was positively correlated with ethyl caproate, which significantly increased the content of FG volatile metabolites, especially lipid components, and facilitated the accelerated evolution of Methanobacteriales and Methanosarcinales in PM. Bacillus has a high relative abundance in Qianghua Daqu (QH), which shows obvious advantages to improving the alcoholic strength of FG and contributing to increasing the abundance of Methanomicrobiales in PM. Qianghua and traditional-mixed Daqu (HH) have a similar bacterial composition to QH and a similar fungal composition to traditional Daqu (DZ), and thus also showed the advantage of increased yield, but the volatile flavor metabolites produced were not as dominant as DZ. β-diversity analysis showed that in TK fermentation systems, FG is more likely to domesticate the structure of PM microorganisms. These results indicated that the interaction between microbial communities in Baijiu fermentation niches was significantly influenced by different Daqu. It can not only enhance the key volatiles in FG but also accelerate the evolving direction of the community in PM. Daqu fortified by functional genera or microbiota can evolve a community structure more suitable for Baijiu fermentation. The microbiota composition and interaction between the communities in both Daqu and PM significantly impacts the yield and quality of the base liquor.

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The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation

Dan,

Song,

Xiang

et al. 2024

J Sci Food Agric

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BackgroundBaijiu brewing is a complex and multifaceted multimicrobial co‐fermentation process, in which various microorganisms interact to form an interdependent micro‐ecosystem, subsequently influencing metabolic activities and compound production. Among these microorganisms, Bacillus, an important bacterial genus in the liquor brewing process, remains unclear in its role in shaping the brewing microbial community and its functional metabolism.ResultsThe baijiu fermentation system was constructed using B. subtilis JP1 isolated from native jiupei (grain mixture) combined with daqu (a saccharifying agent) and huangshui (a fermentation byproduct). Based on high‐throughput amplicon sequencing analysis, it was evident that B. subtilis JP1 significantly influences bacterial microbial diversity and fungal community structure in baijiu fermentation. Of these, Aspergillus and Monascus emerge as the most markedly altered microbial genera in the jiupei community. Based on co‐occurrence networks and bidirectional orthogonal partial least squares (O2PLS) discriminant analysis models, it was demonstrated that the addition of B. subtilis JP1 intensified microbial interactions in jiupei fermentation, consequently enhancing the production of volatile flavor compounds such as Heptanoic acid, Butyl hexanoate, and 3‐Methylthiopropanol in jiupei.ConclusionB. subtilis JP1 significantly alters the microbial community structure of jiupei, enhancing aroma formation during fermentation. These findings will contribute to a broader application in solid‐state fermentation.This article is protected by copyright. All rights reserved.

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Exploring the response patterns of strong-flavor baijiu brewing microecosystem to fortified Daqu under different pit ages

Cited by 29 publications

References 52 publications

Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud

Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud

Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem

The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation

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