Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter

Fan, Yu; Huang, Xiaoning; Chen, Jing Yu; Han, Bei‐Zhong

doi:10.3389/fmicb.2020.00138

Cited by 59 publications

(27 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Subsequently, 8 mL supernatant from the samples, and 2.0 g sodium chloride were placed into a 20 ml vial. This process was repeated with all three (triplicate) samples (Fan Y. et al, 2020). The volatile compounds were extracted with SPME fiber at 50 • C for 50 min.…”

Section: Analysis Of Volatile Flavors By Hs-spme-gc-msmentioning

confidence: 99%

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

Zhang

Shen²,

Wei³

et al. 2021

Front. Microbiol.

View full text Add to dashboard Cite

Wheat-originated microbes play an important role in shaping the quality of high-temperature Daqu which is commonly used as a starter for producing sauce-flavor Baijiu. However, the shifts of microbiota from raw material to fresh Daqu and then to mature Daqu remain unclear. Hence, in the present study, the inner and outer of fresh and mature Daqu were collected to explore the correlation between microbiota and metabolites as well as the source of the microbiota in Daqu. Results indicated that the activities of amylase and protease between the inner and outer of fresh Daqu varied significantly while both parts became similar after maturation. The predominant bacteria shifted from Saccharopolyspora (outer) and Staphylococcus (inner) to Kroppenstedtia (both outer and inner), while the predominant fungi shifted from Thermoascus (both outer and inner) to Byssochlamys (outer) and Fusarium (inner). A combining analysis of headspace solid-phase micro extraction-gas chromatography-mass spectrometry, headspace gas chromatography-ion mobility spectrometry, and nuclear magnetic resonance was employed to detect the metabolites. The network analysis was conducted to perform the relationships between microbes and metabolites. The results showed that the bacteria, especially Saccharopolyspora, Bacillus, and Acinetobacter, had a strong correlation with the productions of esters, amino acids and their derivatives, and sugars and their derivatives, while most fungi such as Thermoascus, were negatively correlated with the phenylalanine, trimethylamine n-oxide, and isovalerate. SourceTracker analysis indicated that wheat was the important source of the Daqu microbiota, especially, the microorganisms in the inner of Daqu might be the drivers of the microbial succession during maturation. This study provided a comprehensive exploration to understand the microbial sources and shifts in high-temperature Daqu during maturation.

show abstract

Section: Analysis Of Volatile Flavors By Hs-spme-gc-msmentioning

confidence: 99%

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

Zhang

Shen²,

Wei³

et al. 2021

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…These enzymes are mainly produced by some specific microorganisms, such as Aspergillus , Rhizopus , Bacillus , LactoBacillus , Wickerhamomyces , and Saccharomycoposis ( Liu and Sun, 2018 ; Li et al, 2020 ). The interaction between microbes, microorganisms, and the environment in the manufacturing process of Daqu making eventually forms a Daqu microbial group that is involved in the subsequent Baijiu brewing ( Chen et al, 2020 ; Fan et al, 2020 ). Previous research found that the proportion of bacteria and fungi from Daqu was 81.5% and 79.2% respectively, in the fermented grain ( Wang P. et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu

et al. 2021

View full text Add to dashboard Cite

Daqu is an important saccharifying and fermenting agent. It provides various microorganisms and enzymes for the fermentation of Baijiu and plays a vital role in the formation of Baijiu flavor. However, it is difficult to obtain information on microbial growth and metabolism in time for Daqu production. Therefore, the “Qu Xiang” obtained by smelling is an important index in the traditional production process to evaluate the microbial fermentation in the process of Daqu-making, “Qu Xiang” mainly represents the volatile flavor compounds in Daqu. The microbial diversity and volatile metabolites on 0, 6, 16, and 29 days of the fermentation process were measured using high-throughput sequencing and gas chromatography–mass spectrometry. Significant differences were found in the composition of the microbial community. Pseudomonas, Weissella, Bacillus, and Pelomonas were the main bacterial genera. Alternaria, Rhizopus, and Pichia are the main fungal genera. A total of 32 differential volatile metabolites were detected in samples at four time points using differential metabolic analysis. The correspondence of prevailing microorganisms with differential metabolites distinguished by Spearman correlation and two-way orthogonal partial least square analysis show that Saccharopolyspora exhibited a significant connection for the 12 differential metabolites. A significant positive correlation was observed between Rhizomucor and 13 different metabolites. These findings further understanding of the metabolism of microorganisms in Daqu fermentation and also help to control the microorganisms in the Daqu-making process, to obtain more stable Baijiu products.

show abstract

“…The physiological events during the cell proliferation and the biofilm maturation of mixed-species communities are complex (Fan et al, 2020). One common interaction among microorganisms in mixed-species biofilms is the competition for nutrient acquisition and space occupation.…”

Section: Microbial Interactions In Mixed-species Biofilmsmentioning

confidence: 99%

“…A biofilm represents a syntrophic microbial community in which microbes adhere to each other and to a biotic or abiotic surface (Scholtz et al, 2015). Biofilms are usually formed by a variety of microorganisms, and mixed-species biofilms can cause persistent infections in medicine, drinking water pollution in water reservoirs, and food spoilage in the industry (Sun et al, 2018;Fan et al, 2020;Tan et al, 2020). Approximately 60-80% of microbial infections are associated with mixedspecies biofilms (Tytgat et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Fighting Mixed-Species Microbial Biofilms With Cold Atmospheric Plasma

et al. 2020

View full text Add to dashboard Cite

Most biofilms in nature are formed by multiple microbial species, and such mixedspecies biofilms represent the actual lifestyles of microbes, including bacteria, fungi, viruses (phages), and/or protozoa. Microorganisms cooperate and compete in mixedspecies biofilms. Mixed-species biofilm formation and environmental resistance are major threats to water supply, food industry, and human health. The methods commonly used for microbial eradication, such as antibiotic or disinfectant treatments, are often ineffective for mixed-species biofilm consortia due to their physical matrix barrier and physiological interactions. For the last decade, an increasing number of investigations have been devoted to the usage of cold atmospheric plasma (CAP), which is produced by dielectric barrier discharges or plasma jets to prevent or eliminate microbial biofilms. Here, we summarized the production of CAP, the inactivation of microorganisms upon CAP treatment, and the microbial factors affecting the efficacy of CAP procedure. The applications of CAP as antibiotic alternative strategies for fighting mixed-species biofilms were also addressed.

show abstract

Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter

Cited by 59 publications

References 49 publications

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu

Fighting Mixed-Species Microbial Biofilms With Cold Atmospheric Plasma

Contact Info

Product

Resources

About