Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

Zheng, Xiaowei; Zheng, Yan; Nout, M.J.R.; Smid, Eddy J.; Zwietering, Marcel H.; Boekhout, Teun; Han, Jian-Shu; Han, Bei‐Zhong

doi:10.1016/j.ijfoodmicro.2014.05.008

Cited by 110 publications

(65 citation statements)

References 13 publications

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“…S6a in the supplemental material). These results were consistent with previous studies on fen-daqu fermentation process (42). LAB play a key role in flavor formation during cereal starter fermentation (43).…”

Section: Discussionsupporting

confidence: 93%

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

Pan

Liang

Lin

et al. 2015

Appl Environ Microbiol

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Traditional Chinese solid-state fermented cereal starters contain highly complex microbial communities and enzymes. Very little is known, however, about the microbial dynamics related to environmental conditions, and cellulolytic communities have never been proposed to exist during cereal starter fermentation. In this study, we performed Illumina MiSeq sequencing combined with PCR-denaturing gradient gel electrophoresis to investigate microbiota, coupled with clone library construction to trace cellulolytic communities in both fermentation stages. A succession of microbial assemblages was observed during the fermentation of starters. Lactobacillales and Saccharomycetales dominated the initial stages, with a continuous decline in relative abundance. However, thermotolerant and drought-resistant Bacillales, Eurotiales, and Mucorales were considerably accelerated during the heating stages, and these organisms dominated until the end of fermentation. Enterobacteriales were consistently ubiquitous throughout the process. For the cellulolytic communities, only the genera Sanguibacter, Beutenbergia, Agrobacterium, and Erwinia dominated the initial fermentation stages. In contrast, stages at high incubation temperature induced the appearance and dominance of Bacillus, Aspergillus, and Mucor. The enzymatic dynamics of amylase and glucoamylase also showed a similar trend, with the activities clearly increased in the first 7 days and subsequently decreased until the end of fermentation. Furthermore, ␤-glucosidase activity continuously and significantly increased during the fermentation process. Evidently, cellulolytic potential can adapt to environmental conditions by changes in the community structure during the fermentation of starters.C ereal grains are the major source of dietary nutrients worldwide. Humans have been domesticating principal "founder crops" (1) from time immemorial and fermenting their produce with the development of fermentation techniques. Generally, cereal food fermentation processes have been driven by metabolically active microorganisms and enzymes, which are oriented from raw materials, autochthonous starter cultures, or the processing surrounding environment (2) and are responsible for the degradation of polysaccharides and the release of fermentable sugars from grains. Starch is the most abundant form of "storage device" for glucose in plants. For starch utilization, microorganisms require an appropriate combination of amylolytic enzymes, including ␣-/␤-amylase and glucoamylase to depolymerize starch polymer to oligosaccharides and smaller sugars during cereal food fermentation, ␣-amylase to hydrolyze linkages in the interior of starch in a random fashion and release linear and branched oligosaccharides, and ␤-amylase and glucoamylase to attack the substrate from the nonreducing end and produce small and well-defined oligosaccharides such as maltose and glucose (3). Traditionally, the production of fermented food is based mainly on the addition of starter cultures (4). Various types of starter c...

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Section: Discussionsupporting

confidence: 93%

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

Pan

Liang

Lin

et al. 2015

Appl Environ Microbiol

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“…Although Aspergillus did decline during fermentation, from a maximum of 91.48% on day 3 to 48.26% on day 15, Aspergillus oryzae remained a major genus throughout fermentation, indicating a high tolerance to the dry, high salt and high temperature conditions of the second step. Lichtheimia gradually declined in abundance during koji making, but increased during fermentation, from 12.26% on day 1 to 51.05% on day 15, suggesting this genus was adapted to the harsh environment, and indicating a key role in douchi fermentation [56], consistent with previous studies [60,61]. Burgess et al .…”

Section: Resultssupporting

confidence: 85%

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

Yang

2016

PLoS ONE

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Douchi is a type of Chinese traditional fermented food that is an important source of protein and is used in flavouring ingredients. The end product is affected by the microbial community present during fermentation, but exactly how microbes influence the fermentation process remains poorly understood. We used an Illumina MiSeq approach to investigate bacterial and fungal community diversity during both douchi-koji making and fermentation. A total of 181,443 high quality bacterial 16S rRNA sequences and 221,059 high quality fungal internal transcribed spacer reads were used for taxonomic classification, revealing eight bacterial and three fungal phyla. Firmicutes, Actinobacteria and Proteobacteria were the dominant bacterial phyla, while Ascomycota and Zygomycota were the dominant fungal phyla. At the genus level, Staphylococcus and Weissella were the dominant bacteria, while Aspergillus and Lichtheimia were the dominant fungi. Principal coordinate analysis showed structural separation between the composition of bacteria in koji making and fermentation. However, multivariate analysis of variance based on unweighted UniFrac distances did identify distinct differences (p <0.05), and redundancy analysis identified two key genera that are largely responsible for the differences in bacterial composition between the two steps. Staphylococcus was enriched in koji making, while Corynebacterium was enriched in fermentation. This is the first investigation to integrate douchi fermentation and koji making and fermentation processes through this technological approach. The results provide insight into the microbiome of the douchi fermentation process, and reveal a structural separation that may be stratified by the environment during the production of this traditional fermented food.

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“…Microbial community compositions have been examined for different fermented products such as Daqu , cheonggukjang and Botrytized wine based on gene sequence analysis. However, this information is lacking for the high‐temperature Daqu processing.…”

Section: Discussionmentioning

confidence: 99%

“…In this study, Bacillus , Thermomyces and Actinobacteria dominated during the entire period of Daqu fermentation. Bacillus has been previously reported as the most represented bacteria in various types of Daqu , playing an important role in Daqu production and liquor brewing . Various Bacillus strains have been reported to secrete hydrolases, such as amylases, proteases and glucanases that hydrolyse macromolecular components of cereal grains, especially in starch saccharification .…”

Section: Discussionmentioning

confidence: 99%

Changes in microbial community during fermentation of high-temperature Daqu used in the production of Chinese ‘Baiyunbian’ liquor

Dun

et al. 2017

J. Inst. Brew.

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Daqu is a fermentation starter used in the production of Chinese liquor. The present study investigated changes in the microbial community during the fermentation of Baiyunbian high‐temperature Daqu during a cycle time of 140 days. Two methods were used, a culture‐dependent method (viable cell counting) and a culture‐independent method (high‐throughput sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer region). It was found that thermotolerant microorganisms such as Bacillus, Thermomyces and Actinobacteria were dominant in all stages of Daqu fermentation, especially during the high‐temperature period of days 7–38. In the initial 110 days of fermentation, operational taxonomic units and number of bacteria were higher than those of fungi, but the opposite was observed towards the end of fermentation (day 140). In mature Daqu, the predominant bacterial species were Bacillus and unclassified Thermoactinomycetaceae, followed by Thermoactinomyces, Kroppenstedtia and Saccharopolyspora; the predominant fungi were Aspergillus, unclassified Trichocomaceae, Thermomyces, Rhizopus, Monascus and Candida, among others. It is possible that the addition of mother Daqu, temperature and storage time played critical roles in the microbial composition of Daqu. Collectively, the above findings provide important information that can be used to optimize conditions for large‐scale production of Daqu. Copyright © 2017 The Institute of Brewing & Distilling

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Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

Cited by 110 publications

References 13 publications

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

Changes in microbial community during fermentation of high-temperature Daqu used in the production of Chinese ‘Baiyunbian’ liquor

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