High-temperature Daqu of different colors from the Zibo region of China: Analysis of microbial community structure, physicochemical characteristics, and enzymatic activities DOI

Mengjun Cui,

Qiangchuan Hou, Yurong Wang

и другие.

Research Square (Research Square), Год журнала: 2024, Номер unknown

Опубликована: Сен. 18, 2024

Abstract In this study, PacBio SMRT sequencing technology was employed to analyze the microbial community structure of high-temperature Daqu (HTD) different colors. Subsequently, physicochemical characteristics and enzymatic activities types HTD were measured, correlation these factors with communities analyzed. Compared White HTD, Black had a significantly higher density, hardness, water content, activity, etc (P < 0.05). Sequencing analysis revealed that key bacterial fungal groups in Kroppenstedtia sanguinis Thermoascus crustaceus, an average relative abundance 42.97% 67.32%, respectively. Meanwhile, dominated by bacterium Weissella confusa fungus aurantiacus, which 18.23% 35.55%, Co-occurrence network showed stability. α- β-diversity analyses significant differences structures Finally, demonstrated relationship between microorganisms stronger HTD. These results offer scientific basis for standardization production.

Язык: Английский

Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation DOI Creative Commons
Weiwei Dong,

Xiang Yu,

L L Wang

и другие.

Frontiers in Microbiology, Год журнала: 2024, Номер 15

Опубликована: Янв. 24, 2024

This study investigated the microbial community in three-color sauce-flavor Daqu (black, yellow, and white) throughout their maturation processes, together with physicochemical factors, culturable microbes, flavor components, fermenting vitalities. Results from high-throughput sequencing revealed distinct diversity, more pronounced variations bacterial than fungal community. Firmicutes Ascomycota emerged as most dominant phyla, respectively, during maturation. Genus-level analysis identified Kroppenstedia , Virgibacillus Bacillus bacteria black yellow white severally, while Thermoascus was shared core fungi for these . Physicochemical particularly acidity, were found to exert a significant impact on Kroppenstedtia key influencing color formation of Furthermore, correlations between microbes compounds highlighted role quality. Molds ( Aspergillus Rhizomucor Rhizopus ), excepting played crucial pyrazine compounds. Consequently, this offers innovative insights into perspectives formation, establishing groundwork future mechanized production quality control baijiu.

Язык: Английский

Процитировано

17
Machine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor Baijiu DOI Creative Commons
Shuai Li,

Yueran Han,

Ming Yan

и другие.

Foods, Год журнала: 2025, Номер 14(2), С. 245 - 245

Опубликована: Янв. 14, 2025

Stacking fermentation is critical in sauce-flavor Baijiu production, but winter production often sees abnormal fermentations, like Waistline and Sub-Temp fermentation, affecting yield quality. This study used three machine learning models (Logistic Regression, KNN, Random Forest) combined with multi-omics (metagenomics flavoromics) to develop a classification model for fermentation. SHAP analysis identified 13 Fermentation 9 microbial biomarkers, along 12 flavor biomarkers. Komagataeibacter Gluconacetobacter are key normal while Ligilactobacillus Lactobacillus cases. Excessive acid ester markers caused unbalanced aromas fermentations. Additionally, ecological reveal the bacterial community assembly fermentations was influenced by stochastic factors, fungal deterministic factors. RDA shows that moisture significantly drove Differential gene KEGG pathway enrichment identify metabolic pathways markers. provides theoretical basis regulating stacking ensuring

Язык: Английский

Процитировано

2
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes DOI

Gailing Shi,

Chao Fang, Shuang Xing

и другие.

Food Research International, Год журнала: 2024, Номер 187, С. 114327 - 114327

Опубликована: Апрель 19, 2024

Язык: Английский

Процитировано

13
Unveiling the metabolic heterogeneity and formation mechanism in Chinese typical Daqu based on Qu-omics DOI
Yu Mu,

Shangjie Yao,

Ying Huang

и другие.

Food Research International, Год журнала: 2025, Номер 202, С. 115735 - 115735

Опубликована: Янв. 16, 2025

Язык: Английский

Процитировано

1
Elucidating the physicochemical parameters, bacterial community structure, and correlation characteristics of medium-high temperature Daqu DOI
Lei Yan, Wenchao Cai, Yurong Wang

и другие.

Food Bioscience, Год журнала: 2024, Номер 58, С. 103679 - 103679

Опубликована: Фев. 2, 2024

Язык: Английский

Процитировано

8
Revealing the comprehensive effect of mechanization on sauce-flavor Daqu through high-throughput sequencing and multi-dimensional metabolite profiling DOI
Yu Mu, Ying Huang, Dong Li

и другие.

Food Research International, Год журнала: 2024, Номер 191, С. 114645 - 114645

Опубликована: Июнь 15, 2024

Язык: Английский

Процитировано

6
Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection DOI Creative Commons

Yuchen Gao,

Qiang Yang, Guangyuan Jin

и другие.

Foods, Год журнала: 2024, Номер 13(2), С. 232 - 232

Опубликована: Янв. 11, 2024

Solid-state distillation is a distinctive process for extracting the baijiu aroma compounds that determine flavor character of baijiu. In this study, changes in various chemical properties three classical Jiangxiangxing fermented grain processes were analyzed. The instantaneous distillates quantified and correlation analyzes conducted. results showed effect was greater than differences between grains. Eleven representative selected to develop kinetic models describing two opposing changes. For regulation compounds, their recovery rates calculated using model. A comprehensive comparison characteristic other at different cut-off values revealed optimum rate 2,3,5,6-tetramethylpyrazine 14.53% 3.9 19.8 min. selection regulate proposed.

Язык: Английский

Процитировано

5
Mucorpepsin from Rhizomucor pusillus relates the quality of medium-temperature Daqu DOI

Runjie Cao,

Yesheng Ma,

Qingwu Zhou

и другие.

Food Bioscience, Год журнала: 2024, Номер 59, С. 104027 - 104027

Опубликована: Апрель 9, 2024

Язык: Английский

Процитировано

5
Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area DOI Creative Commons

Dongying Ge,

Wenchao Cai, Zhuang Guo

и другие.

Heliyon, Год журнала: 2024, Номер 10(11), С. e31718 - e31718

Опубликована: Май 22, 2024

To compare the effects of differences in Daqu making technology and production regions on bacterial composition physicochemical properties high-temperature (HTD), this study analyzed community structure three colors HTD Qingzhou area measured their quality. At same time, a comparative analysis was conducted Xiangyang regions. The results revealed that exhibited diverse dominated by Lentibacillus, Scopulibacillus, Staphylococcus. black displayed lowest richness (P<0.05) relatively unique microbial structure. Significant variations were observed qualities HTD. Notably, white demonstrated higher moisture ash content, saccharification liquor-producing power. Yellow amino nitrogen protein water activity, acidity, starch content. variation Bacillus, Limosilactobacillus, Weissella distributions across different primarily contributed to these findings. From samples area, Bacillus (61.90%) lactic acid bacteria (17.46%) being predominant cultivable communities. Cluster identified significant communities among from various areas. It can enhance understanding quality offer insights for optimizing Maotai-flavor Baijiu

Язык: Английский

Процитировано

5
Biotechnological Approaches for Targeted Strain Screening and Enhancement of Daqu for Quality Baijiu Production DOI

Akhtiar Ali,

Yanfang Wu,

Weiwei Li

и другие.

Food Bioscience, Год журнала: 2024, Номер 61, С. 104885 - 104885

Опубликована: Авг. 6, 2024

Язык: Английский

Процитировано

5