LWT,
Год журнала:
2024,
Номер
197, С. 115916 - 115916
Опубликована: Фев. 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
Frontiers in Microbiology,
Год журнала:
2024,
Номер
14
Опубликована: Янв. 9, 2024
Baijiu
is
one
of
the
six
primary
distilled
spirits
in
world.
It
produced
through
solid-state
fermentation
grains
open
environment,
so
high-quality
brewing
largely
depends
on
terrior.
Environmental
microbes
are
most
important
factors
affecting
quality,
quantity,
and
flavors
.
As
atmosphere
a
pool
transport
pathway
for
from
ambient
environment
to
ecosystems,
we
explored
functional
five
regions.
The
regions
fell
into
two
topographical
types,
namely,
plain
river-valley.
In
total,
41
were
identified
rich
(relative
abundance
>0.1%)
at
least
regions,
such
as
fungi
Aspergillus,
Candida,
Cladosporium,
Debaryomyces,
Penicillium,
Pichia,
Rhizopus,
Saccharomyces,
Wickerhamomyces
bacteria
Acetobacter,
Bacillus,
Clostridium,
Enterobacter,
Lactobacillus,
Methanosarcina,
Methanobacterium,
Methanobrevibacter,
Pseudomonas
However,
some
(e.g.,
Clostridia,
Gluconacetobacter,
Weissella
)
Dekkera,
Eurotium,
Issatchenkia
,
Mucor,
Phoma
not
or
detected
atmosphere.
Airborne
microbiomes
Phylogenetic
Diversity
(PD)
index
significantly
different
between
main
season
(winter)
summer
break
each
region,
except
region.
winter,
airborne
among
almost
all
relative
bacterial
function
region
increased
winter.
abundances
fungal
yeast
higher
winter
but
river-valley
sum,
our
results
suggested
that:
(1)
was
sole
source
(2)
might
be
quite
they
could
share
major
functions
related
brewing.
Food Chemistry,
Год журнала:
2025,
Номер
474, С. 143079 - 143079
Опубликована: Фев. 1, 2025
As
the
primary
raw
material
for
Baijiu
brewing,
sorghum
variety
exerts
an
intricate
influence
on
taste
profile
of
strong-flavor
Baijiu.
However,
how
comprehensively
affects
flavor
formation
through
fermentation
by
microorganisms
and
metabolites
remains
largely
unknown.
Using
16S&ITS
rRNA
gene
sequencing
non-targeted
metabolomics,
in
this
study
we
analyzed
changes
microbial
communities
during
a
glutinous
non-glutinous
variety.
The
results
showed
that
these
varieties
significantly
affected
diversity
community
structure,
their
interactions,
among
which,
there
were
particularly
complex
interactions
bacterial
communities,
while
effects
"functional
differentiation"
"community
aggregation"
fungal
prominent.
Furthermore,
three
nine
genera
identified
as
core
related
to
glycerophospholipids
fermentation,
led
change
ester
content,
ultimately
improving
quality.
These
findings
provide
reference
selection
brewing
materials.
Current Research in Food Science,
Год журнала:
2025,
Номер
10, С. 101008 - 101008
Опубликована: Янв. 1, 2025
Ethyl
acetate,
a
characteristic
flavor
compound
in
light-flavor
Baijiu
(LFB),
plays
pivotal
role
defining
its
sensory
profile.
Insufficient
concentrations
fermented
grains
may
diminish
the
quality
of
Baijiu.
Indigenous
microbial
bioaugmentation
has
proven
effective
improving
by
reshaping
community
and
modulating
metabolism
within
fermentation
ecosystems.
This
study
investigated
effects
Jiuqu
fortified
with
an
indigenous
Saccharomycopsis
fibuligera
Y162
on
community,
physicochemical
parameters,
volatile
profiles
throughout
LFB.
Results
demonstrated
significant
increase
ethyl
acetate
content
both
original
grains,
alongside
pronounced
fungal
restructuring.
PacBio
single-molecule
real-time
(SMRT)
sequencing
analysis
showed
that
Lactobacillus
helveticus,
Rhizopus
sp.,
Saccharomyces
cerevisiae,
Issatchenkia
orientalis
became
dominant
species
at
end
fermentation.
Correlation
network
revealed
was
significantly
related
(P
<
0.05,
|ρ|
>
0.7)
to
I.
sp.
(the
main
biomarkers),
which
driven
functional
S.
fibuligera.
Mantel
test
further
highlighted
acidity,
temperature,
moisture
as
critical
environmental
factors
influencing
0.7).
To
summarize,
biofortification
exhibited
positive
enhancing
typical
metabolites
structure
These
findings
imply
strains
have
great
application
potential
Frontiers in Microbiology,
Год журнала:
2023,
Номер
14
Опубликована: Март 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.
Foods,
Год журнала:
2023,
Номер
12(2), С. 304 - 304
Опубликована: Янв. 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.
