The active synergetic microbiota with Aspergillus as the core dominates the metabolic network of ester synthesis in medium-high temperature Daqu

Wang, Yan; Song, Qisheng; Zhao, Yajiao; Xia, Yu; Zhang, Rui; Ran, Mao-Fang; Wu, Zhengyun; Zhang, Wenxue

doi:10.1016/j.fm.2023.104336

Cited by 12 publications

(3 citation statements)

References 37 publications

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“…Thermomyces is also believed to be closely related to the formation of esterifying compounds in Daqu [24]. The study of Wang et al showed that Aspergillus was able to promote the synthesis of esterification during Daqu production [25]. In summary, we found that the fungal genera influence the physicochemical properties of Daqu by secreting and producing various enzymes.…”

Section: Physicochemical Properties Of Daqu From Different Originsmentioning

confidence: 50%

“…He demonstrated that there was a positive correlation between the formation of esters and Aspergillus in Daqu [35]. Wang further elucidated that Aspergillus is involved in the metabolic network of ester synthesis in medium-and high-temperature Daqu by producing abundant esters [25]. In addition, ethyl caprylate was positively correlated with Issatchenkia (R = 0.519, p < 0.05).…”

Section: Volatile Organic Compounds Of Daqu From Different Originsmentioning

confidence: 95%

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Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas

Li,

Yan,

Zou

et al. 2024

Foods

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Strong-flavor Daqu, as a fermentation agent, plays a significant role in shaping the quality of strong-flavor baijius, and fungal species in Daqu are important factors affecting the quality of Daqu. Therefore, we selected strong-flavor Daqu from seven different origins to study the fungal composition and the effects of the fungal composition on the physicochemical properties and volatile organic compounds (VOCs). It was found that the fungal composition influences the physicochemical properties of Daqu. Specifically, there was a positive link between Rhizomucor, Rhizopus, Thermomyces, and liquefying activity and a positive correlation between Aspergillus and fermenting activity. Furthermore, the relationships between esterifying activity and Thermomyces, Rhizomucor, Aspergillus, Pichia, and Saccharomycopsis were found to be positive. The VOCs in Daqu were affected by Aspergillus, Issatchenkia, Pichia, and Thermoascus. Issatchenkia was significantly positively correlated with benzeneethanol as well as Aspergillus and pentadecanoic acid ethyl ester, ethyl myristate. Pichia and Thermoascus were significantly negatively correlated with benzaldehyde and 2-furaldehyde. This study deepens our understanding of the relationship between VOCs, the physicochemical properties with microbial communities, and reference significance for the production of better-quality strong-flavor Daqu.

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Section: Physicochemical Properties Of Daqu From Different Originsmentioning

confidence: 50%

Section: Volatile Organic Compounds Of Daqu From Different Originsmentioning

confidence: 95%

Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas

Li,

Yan,

Zou

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…With the continuous advancement of microbiomics and statistical analysis tools, precise identification of core microbiota from the complex brewing microecology is gradually becoming a reality. The core microbiota is a collection of microorganisms that can maintain a certain amount of biomass during the fermentation stage, and at the same time are closely related to the production of flavor substances, the physicochemical properties of carriers, and other microorganisms [ 7 , 11 , 39 ]. The core microbiota is defined based on several conditions and requires the use of statistical tools such as Pearson/Spearman correlation coefficients, microbial covariance network analysis, and partial least squares regression.…”

Section: Microbiota Regulation Of Baijiu Based On Functional Strains ...mentioning

confidence: 99%

Strategies and Challenges of Microbiota Regulation in Baijiu Brewing

Zhang,

Liu,

et al. 2024

Foods

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The traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in fluctuations in Baijiu quality. The microbiota plays a crucial role in determining the quality of Baijiu. Analyzing the driving effect of technology and raw materials on microorganisms. Elucidating the source of core microorganisms and interactions between microorganisms, and finally utilizing single or multiple microorganisms to regulate and intensify the Baijiu fermentation process is an important way to achieve high efficiency and stability in the production of Baijiu. This paper provides a systematic review of the composition and sources of microbiota at different brewing stages. It also analyzes the relationship between raw materials, brewing processes, and brewing microbiota, as well as the steps involved in the implementation of brewing microbiota regulation strategies. In addition, this paper considers the feasibility of using Baijiu flavor as a guide for Baijiu brewing regulation by synthesizing the microbiota, and the challenges involved. This paper is a guide for flavor regulation and quality assurance of Baijiu and also suggests new research directions for regulatory strategies for other fermented foods.

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The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation

Dan,

Song,

Xiang

et al. 2024

J Sci Food Agric

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BackgroundBaijiu brewing is a complex and multifaceted multimicrobial co‐fermentation process, in which various microorganisms interact to form an interdependent micro‐ecosystem, subsequently influencing metabolic activities and compound production. Among these microorganisms, Bacillus, an important bacterial genus in the liquor brewing process, remains unclear in its role in shaping the brewing microbial community and its functional metabolism.ResultsThe baijiu fermentation system was constructed using B. subtilis JP1 isolated from native jiupei (grain mixture) combined with daqu (a saccharifying agent) and huangshui (a fermentation byproduct). Based on high‐throughput amplicon sequencing analysis, it was evident that B. subtilis JP1 significantly influences bacterial microbial diversity and fungal community structure in baijiu fermentation. Of these, Aspergillus and Monascus emerge as the most markedly altered microbial genera in the jiupei community. Based on co‐occurrence networks and bidirectional orthogonal partial least squares (O2PLS) discriminant analysis models, it was demonstrated that the addition of B. subtilis JP1 intensified microbial interactions in jiupei fermentation, consequently enhancing the production of volatile flavor compounds such as Heptanoic acid, Butyl hexanoate, and 3‐Methylthiopropanol in jiupei.ConclusionB. subtilis JP1 significantly alters the microbial community structure of jiupei, enhancing aroma formation during fermentation. These findings will contribute to a broader application in solid‐state fermentation.This article is protected by copyright. All rights reserved.

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The active synergetic microbiota with Aspergillus as the core dominates the metabolic network of ester synthesis in medium-high temperature Daqu

Cited by 12 publications

References 37 publications

Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas

Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas

Strategies and Challenges of Microbiota Regulation in Baijiu Brewing

The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation

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