Interphase microbial community characteristics in the fermentation cellar of Chinese Luzhou-flavor liquor determined by PLFA and DGGE profiles

Ding, Xiaofei; Wu, Chongde; Huang, Jun; Zhou, Rongqing

doi:10.1016/j.foodres.2015.03.018

Cited by 52 publications

(44 citation statements)

References 42 publications

(33 reference statements)

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“…Moreover, several uncultured Clostridium sp. were identified in PCR‐DGGE (Ding et al., , ; Ding, Wu, Huang, & Zhou, ; Zheng et al., ) and sequencing (Liu et al., ; Ma et al., ), and Liu et al. () demonstrated that the class Clostridia presented the highest proportion of novel OTUs (operational taxonomic units) in the pit mud ecosystem.…”

Section: Diversity Of Clostridium In Sfb Ecosystemmentioning

confidence: 99%

“…In addition, C. bowmanii , C. butyricum , C. ljungdahlii , C. perfringens , and C. tetani were identified as the most abundant Clostridium in 2 pits of the Luzhou Laotian Group by 16S rDNA sequencing (Zheng et al., ). Moreover, Clostridium was also found in Zaopei, daqu, and huangshui using culture independent methods (Ding et al., ; Sun et al., ; Tao et al., ; Wang, Du, & Xu, ; Zhang et al., ).…”

Section: Diversity Of Clostridium In Sfb Ecosystemmentioning

confidence: 99%

“…For example, C. ljungdahlii was able to cometabolize CO 2 and H 2 to acetate and ethanol, which can be used for the production of butyrate and caproic acid by C. kluyveri (Richter, Molitor, Diender, Sousa, & Angenent, ). Another synergistic interaction is the interspecies hydrogen transfer (Thauer, Kaster, Seedorf, Buckel, & Hedderich, ), as the existence of many hydrogen producing Clostridium bacteria and methanogenic archaea in the SFB ecosystem (Ding et al., , , ; Hu et al., ; Li et al., ; Luo et al., ; Tao et al., ; Wu, Ding, Huang, & Zhou, ; Zheng et al., ). Interspecies hydrogen transfer between Clostridium and methanogenic archaea is beneficial to maintain the stability of the community and niches and also for the forming of many valuable metabolites (Hu et al., ).…”

Section: Interspecies Interactionsmentioning

confidence: 99%

“…Other studies revealed that C. kluyveri was in highly co‐occurrence with the Methanobacteria class (Hu et al., ) . Methanobacterium is one of the predominant genera found in different pit muds (Ding et al., , , ; Hu et al., ; Li et al., ; Luo et al., ; Tao et al., ; Wu et al., ; Zheng et al., ) and Zaopei (Li et al., ; Sun et al., ). In addition, C. tyrobutyricum isolated from pit mud did not produce caproic acid in monoculture, but the yield of caproic acid reached 1.8 g/L when it was cocultured with Bacillus (unpublished data).…”

Section: Interspecies Interactionsmentioning

confidence: 99%

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Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review

Zou

Zhang

2018

Journal of Food Science

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Strong flavor baijiu (SFB) accounts for more than 70% of total yield of Chinese baijiu, which exists for hundreds of years. Clostridium is common in SFB ecosystem and identified to be one of main contributors of flavor compounds in SFB. Study on the Clostridium from SFB ecosystem is not only helpful for the understanding of flavor compounds formation mechanism, but also the improvement of SFB quality. This study focuses on the current researches on the Clostridium species in SFB ecosystem, including the species diversity, physiological and metabolic features, and applications.

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Section: Diversity Of Clostridium In Sfb Ecosystemmentioning

confidence: 99%

Section: Diversity Of Clostridium In Sfb Ecosystemmentioning

confidence: 99%

Section: Interspecies Interactionsmentioning

confidence: 99%

Section: Interspecies Interactionsmentioning

confidence: 99%

See 2 more Smart Citations

Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review

Zou

Zhang

2018

Journal of Food Science

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“…In recent years, a highly sensitive and quantitative technique, the high‐throughput sequencing of 16S rDNA, has emerged. Nevertheless, the earlier polymerase chain reaction‐denaturing gradient gel electrophoresis (PCR‐DGGE) method, which is much simpler, quicker, and cheaper than high‐throughput sequencing, continues to be a valid tool in the analysis of microbial diversity (Aquilanti et al., ; Delgado et al., ; Ding, Wu, Huang, & Zhou, ; Garofalo et al. ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Bacterial Microbiota in Tilapia Fillets Under Different Storage Temperatures

Duan

Xing-zhi

Xiao

et al. 2019

Journal of Food Science

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This paper investigates the bacterial microbiota in tilapia fillets under cold (4 °C), iced (0 °C), and superchilled (–3 °C) storage conditions. At 4 °C, at least seven species/strains of Pseudomonas were detected in the fillets, five of which were dominant either at a certain stage or throughout the entire storage period. Shewanella was less dominant than Pseudomonas at 4 °C, while Serratia became dominant after 6 days storage at 4 °C. The microbiota in fillets stored at 0 and –3 °C were very similar and rarely changed during storage, yet differed greatly from the microbiota at 4 °C. Only two Pseudomonas species/strains grew at 0 and –3 °C, one of which was the most dominant. A Vibrionimonas sp. not found at 4 °C was found to be the second most dominant species at 0 and –3 °C. Shewanella and Psychrobacter were also present at 0 and –3 °C but were the minor genera. The most dominant strains at –3, 0, and 4 °C were separately isolated and subjected to full length 16S rDNA sequencing, which demonstrated that they were identical and were Pseudomonas fluorescens. The changes of the total bacterial count and TVBN value of the fillets inoculated with the isolated P. fluorescens were very similar to those of fillets with natural microbiota. This implies that P. fluorescens is the most important spoiler of tilapia fillets at –3, 0, or 4 °C. Practical Application This research shows that fewer species of bacteria survive at 0 and –3 °C than those at 4 °C, while among these bacteria, the most important spoiler is P. fluorescens. This may provide some clues to extend the shelf life of tilapia fillets by taking some inhibitory measures targeted at P. fluorescens in the future.

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The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production

Jiang

Wang

et al. 2022

Food Science & Nutrition

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Wuliangye‐flavor liquor (WLFL), a specific Chinese traditional liquor, one of the major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Free amino acids (FAAs), as major health factors, are considered to be primarily derive from the hydrolysis of protein from the Zaopeis (ZPs) by microbial populations during fermentation. Here, we investigated the changes of microbial communities in ZPs and FAAs in raw liquor (RL) directly related ZPs from different ages of WLFL fermentation pits by phospholipid fatty acid fingerprint (PLFA) and high performance liquid chromatography method. Results indicated that the total PLFAs of 20‐ and 50‐year ZPs were significantly higher ( p < .05) than 1‐ and 5‐year ZPs. Gram‐positive bacteria (G + ), anaerobic bacteria, and fungi were dominant in the ZPs. Furthermore, the total of FAAs content was highly increased ( p < .05) in RLs of aged fermentation pit (20‐ and 50‐year, 24.86–30.23 mg/g, 28.73–37.15 mg/g) compared with young (1‐ and 5‐year, 20.97–26.46 mg/g, 17.83–28.70 mg/g), while, the different ages of RLs could be distinguished according to 9 biomarkers of FAAs (Variable importance in projection, VIP >1; p < .05), including tyrosine, aspartic acid, leucine, glutamic acid, citrulline, alanine, proline, glycine, and valine. Particularly, the biomarkers of FAAs were positively correlated with gram‐negative bacteria (G − ) and fungi, but negatively correlated with G + . This is the first report to uncover the microbial communities in zaopeis , free amino acids in RL, and their correlations for Wuliangye‐flavor raw liquor production.

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Interphase microbial community characteristics in the fermentation cellar of Chinese Luzhou-flavor liquor determined by PLFA and DGGE profiles

Cited by 52 publications

References 42 publications

Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review

Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review

Characterization of Bacterial Microbiota in Tilapia Fillets Under Different Storage Temperatures

The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production

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