Long-term batch brewing accumulates adaptive microbes, which comprehensively produce more flavorful Chinese liquors

Wang, Chuan-dong; Chen, Qi; Wang, Qian; Li, Cheng-hou; Leng, Yuan-yuan; Li, Shuguang; Zhou, Xiuwen; Han, Wenyuan; Li, Jungang; Zhang, Xinhong; Li, Yuezhong

doi:10.1016/j.foodres.2014.05.017

Cited by 46 publications

(43 citation statements)

References 46 publications

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“…Besides differences in numbers of samples and sequence depth, this detection may be attributed to the V4 variable region of the 16S rRNA gene used in this study, which displayed the highest number of correctly classified sequences compared to the numbers for other variable regions (33). Moreover, Firmicutes, Euryarchaeota, Bacteroidetes, Proteobacteria, and Actinobacteria have been identified as abundant phyla in FPMs (7,8,10), which was corroborated by our study.…”

Section: Discussionsupporting

confidence: 81%

“…Overall, FPM harbored a complex microbiota, because the high Shannon index (5.61 to 6.96) detected in highquality FPMs (data not shown) was comparable to that (5 to 7) in some soils at a sequencing depth of 4,000 to 9,000 reads (32). Compared to about 16 phyla detected in FPMs in previous studies (7,8), 33 phyla detected in this work might expand our understanding of the phylogenetic status of an enormous number of uncultured microbes in this ecosystem. Besides differences in numbers of samples and sequence depth, this detection may be attributed to the V4 variable region of the 16S rRNA gene used in this study, which displayed the highest number of correctly classified sequences compared to the numbers for other variable regions (33).…”

Section: Discussionmentioning

confidence: 70%

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Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

Ren

et al. 2016

Appl Environ Microbiol

150

139

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Fermentation pit mud, an important reservoir of diverse anaerobic microorganisms, is essential for Chinese strong-aroma liquor production. Pit mud quality, according to its sensory characteristics, can be divided into three grades: degraded, normal, and high quality. However, the relationship between pit mud microbial community and pit mud quality is poorly understood, as are microbial associations within the pit mud ecosystem. Here, microbial communities at these grades were compared using Illumina MiSeq sequencing of the variable region V4 of the 16S rRNA gene. Our results revealed that the pit mud microbial community was correlated with its quality and environmental factors. Species richness, biodiversity, and relative and/or absolute abundances of Clostridia, Clostridium kluyveri, Bacteroidia, and Methanobacteria significantly increased, with corresponding increases in levels of pH, NH 4 ؉ , and available phosphorus, from degraded to high-quality pit muds, while levels of Lactobacillus, dissolved organic carbon, and lactate significantly decreased, with normal samples in between. Furthermore, 271 pairs of significant and robust correlations (cooccurrence and negative) were identified from 76 genera using network analysis. Thirteen hubs of cooccurrence patterns, mainly under the Clostridia, Bacteroidia, Methanobacteria, and Methanomicrobia, may play important roles in pit mud ecosystem stability, which may be destroyed with rapidly increased levels of lactic acid bacteria (Lactobacillus, Pediococcus, and Streptococcus). This study may help clarify the relationships among microbial community, environmental conditions, and pit mud quality, allow the improvement of pit mud quality by using bioaugmentation and controlling environmental factors, and shed more light on the ecological rules guiding community assembly in pit mud. Chinese strong-aroma liquor (CSAL), a traditional alcoholic beverage, accounts for Ͼ70% of both national liquor industry production (12 billion liters) and sales volume ($80 billion) (1, 2). Its production is a typical recycling process using solid-state fermentation. In brief, fermented grains obtained from the last fermentation round are mixed with crushed raw materials (sorghum, wheat, corn, rice, and sticky rice) for distillation to give CSAL (3). After cooling, the steamed mixture is supplied with a 10 to 20% (wt/wt) Daqu starter. Next, the above-mentioned mixture is placed into a fermentation vessel (underground cuboid soil pit, 2 m wide by 3 m long by 2 m deep), sealed, and anaerobically fermented for about 60 days at 28 to 32°C (2). The inside walls of the pit are covered with fermentation pit mud (FPM), which is prepared initially by incubating the mixture of clay, spent grain, bean cake powder, and fermentation bacteria (e.g., Clostridium spp.) (2). After fermentation, the fermented grains taken out of the pit are distilled to give liquor after new raw materials are supplied, and then the mixture is applied to the next round of fermentation, as described above. It is widely believe...

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Section: Discussionsupporting

confidence: 81%

Section: Discussionmentioning

confidence: 70%

Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

Ren

et al. 2016

Appl Environ Microbiol

150

139

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“…1 lanes B, D, F and H), indicating that these species did not produce detectable caproic acid. Species of C. kluyveri, C. aminovalericum, C. celerecrescens and C. tepidiprofundi were only detected in ES enrichments, and confirmed their (except for C. kluyveri) inability or weak ability to produce caproic acid (Buckel et al, 1994;Slobodkina et al, 2008;Wang et al, 2014;Weimer and Stevenson, 2012). In conclusion, the PCR-DGGE approach confirmed that C. kluyveri was the main caproic acid-producing clostridia in all three distilleries.…”

Section: Direct Identification Of the Caproic Acid-producing Clostridsupporting

confidence: 56%

“…These microorganisms originate from the raw materials, Daqu (Wang et al, 2011;Wang and Xu, 2015) and the pit mud. Compared to the Daqu starter, pit mud mainly harbors a highly complex prokaryotic microbiota, with the main species belonging to the bacterial classes of Clostridia, Bacteroidia, Bacilli and two archaeal classes containing Methanobacteria and Methanomicrobia (Ding et al, 2013;Tao et al, 2014;Wang et al, 2014;Zheng et al, 2013). The microorganisms inhabiting the pit mud, especially the obligate anaerobic clostridia, synthesize important flavor compounds such as caproic acid and ethyl caproate that determine the quality of CSAL (Ding et al, 2013;Fan and Qian, 2006;Wang et al, 2014;Zheng et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Compared to the Daqu starter, pit mud mainly harbors a highly complex prokaryotic microbiota, with the main species belonging to the bacterial classes of Clostridia, Bacteroidia, Bacilli and two archaeal classes containing Methanobacteria and Methanomicrobia (Ding et al, 2013;Tao et al, 2014;Wang et al, 2014;Zheng et al, 2013). The microorganisms inhabiting the pit mud, especially the obligate anaerobic clostridia, synthesize important flavor compounds such as caproic acid and ethyl caproate that determine the quality of CSAL (Ding et al, 2013;Fan and Qian, 2006;Wang et al, 2014;Zheng et al, 2013). In particular, ethyl caproate, with an extremely low odor threshold value (ppb level) (Guth, 1997) and pineapple-like aroma, has been identified as a key flavor substance and is positively correlated with CSAL quality (Fan and Qian, 2006;Tao et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production

2015

International Journal of Food Microbiology

113

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Combining culture‐dependent and culture‐independent molecular methods for the isolation and purification of a potentially novel anaerobic species from pit mud in a Chinese liquor distillery

2016

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Strain S12–27–1‐3‐5 (a potentially novel anaerobic species) with a 16S rRNA sequence homology of <97% was isolated and purified from pit mud by combining culture‐dependent and culture‐independent molecular methods, such as cloning of 16S rRNA, amplified rRNA restriction analysis, and denaturing gradient gel electrophoresis (DGGE). Phylogenetic analysis of the 16S rRNA gene indicated that strain S12–27–1‐3‐5 was related to Aminobacterium mobile strain ILE‐3 DSM 12262T and Aminobacterium colombiense strain DSM 12261T (95 and 96% similarity value, respectively). The results verified that cloning of the 16S rRNA was efficient to identify whether a potentially new bacterial taxon existed in impure isolates and that the DGGE method was a powerful tool for screening the target bacteria and for identifying duplicate strains. Therefore, the application of the culture‐independent molecular methods for the isolation and purification of a potentially novel species was effective. Strain S12–27–1‐3‐5 (= DSM 27871 = JCM 19605 = CICC 10731T) was an anaerobic amino acid‐degrading bacterium. The results of fermentation experiments demonstrated that strain S12–27–1‐3‐5 produced volatile fatty acids (VFAs) and the presence of Methanosarcina barkeri enhanced the generation of VFAs, which contribute to the aroma composition of Chinese liquor. This work could enrich the species resources and promote the development and utilization of an uncultured species. Copyright © 2016 The Institute of Brewing & Distilling

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Long-term batch brewing accumulates adaptive microbes, which comprehensively produce more flavorful Chinese liquors

Cited by 46 publications

References 46 publications

Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production

Combining culture‐dependent and culture‐independent molecular methods for the isolation and purification of a potentially novel anaerobic species from pit mud in a Chinese liquor distillery

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