Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods DOI Creative Commons
Jingya Fan,

Guanyi Qu,

Datao Wang

et al.

Foods, Journal Year: 2023, Volume and Issue: 12(15), P. 2892 - 2892

Published: July 29, 2023

Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of foods, including Chinese traditional produced through mixed-culture fermentation. Apart from reducing formation harmful compounds such as ethyl carbamate (EC) biogenic amines (BAs) during food fermentation, it is also difficult to precisely control regulate fermentation process based on environmental conditions alone, due complex microbiota an unclarified mechanism. In this review, key microorganisms involved in baijiu, soy sauce, vinegar production elaborated, relations between microbial composition aroma or quality discussed. This review focuses interpretation functions roles beneficial (functional) that participate discussion possibilities synergistic use functional improve safety foods. Conducting work toward isolation a challenge modern technology. Thus, methods mutagenesis strains summarized. Finally, limitations future prospects reviewed. provides overview applications with improvement sensory qualities

Language: Английский

Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu DOI Creative Commons
Wei Cheng, Xuefeng Chen,

Xijia Xue

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(2), P. 203 - 203

Published: Jan. 8, 2024

The microbial composition and volatile components of fermented grains (FG) pit mud (PM) are crucial for the quality flavor compound-flavor baijiu (CFB). physicochemical indices, culturable microorganisms, communities, FG PM were analyzed correlated in our research. Considering PM, amplicon sequencing was used to analyze community detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME). For FG, redundancy analysis correlation perfume Circos clarify correlations between dominant components. results showed that

Language: Английский

Citations

10
Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics DOI Creative Commons
Yang Yang,

Man-Si Niu,

Hui Yu

et al.

LWT, Journal Year: 2024, Volume and Issue: 197, P. 115916 - 115916

Published: Feb. 27, 2024

Temperature is a critical factor that influences the microbiota in Daqu, which provides essential enzymes for saccharification process Baijiu (Chinese liquor) production. However, relationship between temperature-adapted and properties of Daqu remains unclear. In this study, profile 23 major saccharifying 40 responsible genera was obtained from metagenomic data medium- high-temperature (MT- HT-Daqu). The pattern (65 °C) primarily affected potential by promoting Bacillales (fold-change: 0.25–0.75), whereas inhibiting Lactobacillales 3.80–5.60) Mucorales 5.65–7.09). Eurotiales only exhibited slight increase 1.01–1.24) to low-temperature (56 °C). Metaproteomic analysis further revealed notable contribution facilitating saccharification. Amylolytic were derived species (Byssochlamys spectabilis, Monascus purpureus, Rasamsonia emersonii, Thermomyces lanuginosus) one species, Lichtheimia romasa. Cellulolytic produced Thermoascus aurantiacus Paecilomyces sp. Among them, L. romasa principal contributor under pattern. Whereas, HT-Daqu, B. M. T. lanuginosus contributors, as susceptible higher temperatures. This study offers valuable guidance targeted optimization industrial

Language: Английский

Citations

9
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds DOI Creative Commons

Xiaomin Liu,

Yingchun Mu, X.L. Lv

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: 25, P. 102228 - 102228

Published: Jan. 1, 2025

Language: Английский

Citations

1
Mechanism of Enhancing Pyrazines in Daqu via Inoculating Bacillus licheniformis with Strains Specificity DOI Creative Commons
Qiuxiang Tang, Xiaoru Chen, Jun Huang

et al.

Foods, Journal Year: 2023, Volume and Issue: 12(2), P. 304 - 304

Published: Jan. 9, 2023

Despite the importance of pyrazines in Baijiu flavor, inoculating functional strains to increase contents pyrazine Daqu and how those interact with endogenic communities is not well characterized. The effects Bacillus licheniformis similar metabolic capacity on community structure were assessed complex system compared traditional Daqu. fortification strategy increased volatile metabolite content by 52.40% 655.99%. Meanwhile, results revealed that inoculated isolate J-49 was 2.35-7.41 times higher than J-41. Both isolates have almost same capability 2,3-butanediol, a key precursor pyrazine, pure cultured systems. Since membrane fatty acids contain unsaturated acids, it enhances response-ability withstand environmental pressure, resulting content. PICRUSt2 suggested related enzyme expression nitrogen metabolism significantly increasing, which led enrichment NH4+ 2,3-butanediol (which 615.89%). These based multi-dimensional approaches effect bacteria enhancement attribution Daqu, laid methodological foundation regulating microbial enhanced target products strains.

Language: Английский

Citations

22
Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu DOI Creative Commons
Tingting Ren, Wei Su, Yingchun Mu

et al.

Frontiers in Microbiology, Journal Year: 2023, Volume and Issue: 14

Published: March 1, 2023

The Chishui River basin is the main production area of sauce-flavor Baijiu. Due to particularity Baijiu technology, a large site workshops needs be built for brewing and storage. Therefore, used natural karst caves Guizhou province manufacture Baijiu, which has enriched connotation saved valuable land resources. In this study, fermentation grains in seven stages during Xiasha round cave-brewed (CBSB) were detected using combination physicochemical analysis, Headspace solid-phase microextraction gas chromatography-mass detection, Illumina HiSeq sequencing methods. results showed Unspecified_Leuconostocaceae, Weissella, Unspecified_Bacillaceae, Saccharomycopsis, Thermomyces, Unspecified_Phaffomycetaceae bacterial fungal genera stacking (SF). cellar (CF), Lactobacillus, Unspecified_Lactobacillaceae, Thermoactinomyces, Unspecified_Phaffomycetaceae, Wickerhamomyces genera. A total 72 volatiles fermented grains. Linear discriminant analysis Effect Size (LEfSe) identified 23 significantly different volatile metabolites process, including 7 esters, 6 alcohols, 4 acids, 3 phenols, 1 hydrocarbon, 2 other compounds. Redundancy was explore correlation between dominant microbial properties. Starch property affecting succession SF. Acidity, moisture, reducing sugar driving factors CF. Pearson coefficient revealed flavor substances. 18 associated with metabolites, Wickerhamomyces, Aspergillus shown play crucial roles metabolite synthesis. On basis, metabolic map established. This study provides theoretical basis quality control brewed lays foundation studying link formation microorganisms.

Language: Английский

Citations

22
Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu DOI
Jianli Zhou,

Xuanchen Li,

Shuaijinyi Li

et al.

The Science of The Total Environment, Journal Year: 2023, Volume and Issue: 912, P. 169010 - 169010

Published: Nov. 29, 2023

Language: Английский

Citations

20
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics DOI
Xin Li, Busheng Zhang, Wenxuan Li

et al.

Food Chemistry, Journal Year: 2023, Volume and Issue: 441, P. 138274 - 138274

Published: Dec. 31, 2023

Language: Английский

Citations

20
East meets west in alcoholic beverages: Flavor comparison, microbial metabolism and health effects DOI

Meng‐Wei Lin,

Bingyan Yang,

Mengqi Dai

et al.

Food Bioscience, Journal Year: 2023, Volume and Issue: 56, P. 103385 - 103385

Published: Nov. 23, 2023

Language: Английский

Citations

18
Molecular mechanism of LIP05 derived from Monascus purpureus YJX-8 for synthesizing fatty acid ethyl esters under aqueous phase DOI Creative Commons

Jingrong Zhao,

Youqiang Xu, Hongyun Lu

et al.

Frontiers in Microbiology, Journal Year: 2023, Volume and Issue: 13

Published: Jan. 12, 2023

Fatty acid ethyl esters are important flavor chemicals in strong-flavor Baijiu.

Language: Английский

Citations

17
Isolation, Identification, and Characterization of an Acid-Tolerant Pichia kudriavzevii and Exploration of Its Acetic Acid Tolerance Mechanism DOI Creative Commons
Ning Wang, Puyu Zhang,

Xiaoli Zhou

et al.

Fermentation, Journal Year: 2023, Volume and Issue: 9(6), P. 540 - 540

Published: June 2, 2023

Pichia kudriavzevii is one of the major non-Saccharomyces cerevisiae yeasts in Chinese baijiu brewing, which has shown a substantially higher tolerance to acid, heat, and ethanol. Exploring mechanism P. could have positive effect on artificially controlled production baijiu. In this study, an efficient acetic-acid-tolerant strain, Y2, was isolated from yellow water strong-flavored brewing waste, its molecular acetic acid investigated through comparative transcriptomic analysis. The strain Y2 tolerate 12 g/L acid. According Kyoto Encyclopedia Genes Genomes (KEGG) pathway enrichment analysis, differentially expressed genes (DEGs) were mainly enriched oxidative phosphorylation, citrate cycle, glycolysis/gluconeogenesis, carbon metabolism under low (AL group) high (AH concentrations However, DEG more profound AH group when compared control. Compared with AL group, expression related phosphorylation significantly upregulated, while terms TCA phosphoenolpyruvate carboxykinase upregulated both groups positively correlated This followed by synthase, isocitrate dehydrogenase, malate succinate dehydrogenase. These results illustrated possible regulating metabolism-related pathways provided basis for further investigation mechanism.

Language: Английский

Citations

17