Microbial Diversity in Daqu during Production of Luzhou Flavored Liquor

Yang, Jian-Gang; Dou, Xiao; Han, Pei‐Jie; Bai, Feng‐Yan; Zhou, Jian; Zhang, Suyi; Qin, Hui; Ma, Yingying

doi:10.1094/asbcj-2017-2879-01

Cited by 32 publications

(38 citation statements)

References 10 publications

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“…Enterobacter have been found to produce lipase, which plays an important role in the formation of esters in Baijiu , by an ultra high‐throughput screening . A relatively strong correlation was found between saccharifying and liquefied enzyme activities and Enterobacter . Actinopolyspora , a newly identified species involved in Daqu and Baijiu production, been reported as a novel halophilic actinomycete isolated from soil and lake water and found to produce enzymes such as amylase, protease, gelatinase, lipase, DNase, cellulase, urease and phosphatase .…”

Section: Resultsmentioning

confidence: 99%

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Chen

et al. 2019

J. Inst. Brew.

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Daqu is a saccharifying and fermentation agent for Baijiu production. It provides ingredients, flavours or flavour precursors, microorganisms and enzymes that influence Baijiu quality and character. Here, a systematic investigation was performed on the physicochemical properties, volatile flavour compounds and microbial community structures of Chinese Guojing roasted sesame‐like flavour Daqu. The results show that the Daqu exhibited high saccharifying ability, but low liquefying and fermenting ability. Analysis by headspace solid‐phase microextraction gas chromatography–mass spectrometry showed that the Daqu and a simulated solid‐state fermentation sample contained 28 and 49 volatile components, including alcohols, esters, aldehydes, benzodiazepines, alkenes and nitrogen containing compounds. The main volatiles were aldehydes, esters and alcohols in Daqu, while the esters, alcohols and phenols were relatively higher in the solid‐state fermentation sample. With the microbial flora, Bacillus, Actinobacteria_norank, Thermoactinomyces, Enterobacteriaceae_norank, Enterobacter, Actinopolyspora, Kroppenstedtia, Pseudomonas and Sphingobium were the main prokaryotic microorganisms. The dominant fungi were Thermomucor, Trichocomaceae_Incertae Sedis, Absidia, Eurotiomycetes_Incertae Sedis, Mucorales_Incertae Sedis and Eurotiales_Incertae Sedis. By systematically characterising the physicochemical properties, flavour compounds and microorganisms in Daqu, this study increases the understanding of Daqu and provides information for improvements in Baijiu production and quality. © 2019 The Institute of Brewing & Distilling

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Section: Resultsmentioning

confidence: 99%

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Chen

et al. 2019

J. Inst. Brew.

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“…Koji is used as the saccharifying agent while in baijiu production Daqu is involved in both saccharifying and fermentation. The top temperature during Daqu production is used to differentiate the three main types of Baijiu with high‐temperature Daqu ( Maotai ), medium‐temperature Daqu ( Luzhou ) and low‐temperature Daqu ( Fen ) .…”

Section: Introductionmentioning

confidence: 99%

Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou- flavour liquor using second-generation sequencing technology

Yang

Dou

2018

J. Inst. Brew.

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The dominant microorganisms in Daqu were analysed using high‐throughput sequencing during fermentation. There were 16 dominant fungal species accounting for 90.8% of the total fungal abundance with Pichia kudriavzevii accounting for 43%. There were 18 dominant bacterial species accounting for 94% of the total bacterial abundance with Lactobacillus representing >50%. The succession pattern of the microbial populations showed that, prior to the top temperature, the microbial population was rich, consisting of Pichia (yeast), Aspergillus, Rhizopus (moulds), Weissella, Pediococcus and Lactobacillus (bacteria). During the top temperature phase, Thermoascus aurantiacus predominated. After this, in the final Daqu, the microflora were mainly yeasts (Pichia, Saccharomycetales) and the bacteria Lactobacillus, Bacillus, Weissella and Pediococcus. These results lay the foundation for further studies on functional microorganisms in the preparation and the mechanism of Daqu formation. © 2018 The Institute of Brewing & Distilling

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“…However, the function and classification of proteins were not studied in depth (Wu, Deng, He, & Zhou, 2016). In addition, the main microorganisms of mature daqu identified by metaproteomics were different from those identified by other omics; for example, Clostridium acetobutylicum , Saccharomyces cerevisiae , Schizosaccharomyces pombe , Agrobacterium tumefaciens , and Nitrobacter winogradskyi (first discovered in daqu through this method) are not the main microorganisms in medium temperature daqu (Yang et al., 2018; Zou, Zhao, & Luo, 2018). These results also reflect the differences and advantages of metaproteomics relative to other omics in functional microbial identification (Kleiner, 2019).…”

Section: Application Of Metaproteomics In Tffbmentioning

confidence: 99%

Metaproteomics insights into traditional fermented foods and beverages

Yang

Fan

2020

Comp Rev Food Sci Food Safe

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Traditional fermented foods and beverages (TFFB) are important dietary components. Multi‐omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi‐omics technology requires further integration to reveal the molecular nature of TFFB fermentation.

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Microbial Diversity in Daqu during Production of Luzhou Flavored Liquor

Cited by 32 publications

References 10 publications

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou- flavour liquor using second-generation sequencing technology

Metaproteomics insights into traditional fermented foods and beverages

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