Characterizing the microbial community constructure and the metabolites among different colour Moutai Daqu.

Food Chemistry X, Год журнала: 2025, Номер unknown, С. 102223 - 102223

Опубликована: Янв. 1, 2025

Язык: Английский

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Unraveling the microbial community and succession during the maturation of Chinese cereal vinegar Daqu and their relationships with flavor formation

Food Research International, Год журнала: 2025, Номер 203, С. 115851 - 115851

Опубликована: Янв. 27, 2025

Язык: Английский

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Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu

Process Biochemistry, Год журнала: 2024, Номер unknown

Опубликована: Сен. 1, 2024

Язык: Английский

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Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu

Frontiers in Microbiology, Год журнала: 2024, Номер 15

Опубликована: Июль 8, 2024

Introduction Fengxiangxing Huairang Daqu (FHD) is one of the major types in China. However, relationship between microbial community structure at different stages, changes sensory characteristics, fermentation volatiles, most critical process point, and quality formation FHD not clear. Methods Based on microscopic characterization, PacBio SMRT sequencing, HS-SPME-GC-MS volatile metabolite analysis revealed dynamics Qupi. Results The results showed that 12th day culture was highlighting significant differences structure, flavor substances. Bacillus licheniformis (43.25%), Saccharopolyspora rectivirgula (35.05%), Thermoascus aurantiacus (76.51%), Aspergillus amstelodami (10.81%), Saccharomycopsis fibuligera (8.88%) were dominant species FHD. S. , A. T. associated with snow-white color epidermis, yellow interior, gray-white color, respectively. abundance B. positively esterifying power liquefying correlated saccharifying related to fermenting A total 248 volatiles detected Qupi, mainly including alcohols, esters, aldehydes, ketones. Of them, eleven had a effect such as 1-butanol-3-methyl-, hydrazinecarboxamide, ethanol, phenylethyl alcohol, ethyl acetate, 2-octanone, 1-octen-3-ol, formic acid-hexyl ester, (E)-2-octen-1-ol, hexanoate, 2(3H)-furanone-dihydro-5-pentyl-. aromatic compounds, phenols acids, hydrocarbons Discussion These indicate important theoretical basis technical support for controllable adjustment stable control quality, precise, effective, large-scale guidance production.

Язык: Английский

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Exploring the impact mechanisms on different mechanized airing approaches during second round heap fermentation of sauce-flavor Baijiu: From physicochemical parameters, microbial diversity to volatile flavor compounds

Food Research International, Год журнала: 2024, Номер 199, С. 115359 - 115359

Опубликована: Ноя. 26, 2024

Язык: Английский

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Bacillus that produces TTMP enhances the total ester content in Baijiu through biofortification

Food Microbiology, Год журнала: 2025, Номер 128, С. 104735 - 104735

Опубликована: Янв. 22, 2025

Язык: Английский

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Deciphering the fungal symphony: unveiling the fungal dynamics during the fermentation of traditional Chinese strong-flavor Daqu

Frontiers in Microbiology, Год журнала: 2025, Номер 16

Опубликована: Янв. 24, 2025

Daqu , a starter culture rich in microorganisms like bacteria and fungi, is central to vinification liquor brewing, yet fungal contributions are often understudied. In this study, we used Illumina MiSeq sequencing investigate the succession of community during Chinese strong-flavor fermentation. The results showed that alpha beta diversity were significantly different dominant phyla genera Ascomycota Saccharomycopsis respectively. Co-occurrence network analysis identified 10 keystone species fermentation, displaying positive correlations (99.64%) dominated network. redundancy moisture has most significant influence on community. Concurrently, robust association was observed between environmental parameters such as acidity moisture. These findings not only elucidated intricate dynamics interplays among fungi but also pinpointed primary drivers its fermentation process. Ultimately, research presented novel perspectives for enhancing quality precision production by shedding light role maintaining stability their adaptive responses stimuli.

Язык: Английский

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The family Thermoactinomycetaceae: an emerging microbial resource with high application value

Frontiers in Microbiology, Год журнала: 2025, Номер 16

Опубликована: Янв. 28, 2025

In recent years, interest has increased in the use of microorganisms to obtain additional valuable resources for green and sustainable development. Preliminary functional analyses have indicated that members family Thermoactinomycetaceae good application potential production novel specific enzymes, high-value bioactive compounds, secondary metabolites promotion efficient biomass conversion. Therefore, they can be considered a new class microbial with potentially high value. However, lack culture culture-independent techniques coupled uncertain taxonomic status , made exploring these applications challenging. This paper reviews distribution characteristics properties providing detailed interpretation value this group proposing set systematic resource development strategies based on combination culture-dependent exploit its applications.

Язык: Английский

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Traceability between microbial community and environmental microbial Community in Maotai-flavor Daqu

Food Chemistry X, Год журнала: 2025, Номер 27, С. 102321 - 102321

Опубликована: Фев. 27, 2025

Maotai-flavor Daqu is an indispensable and important fermentative saccharifying agent in the production of Chinese sauce-flavored baijiu. The diversity complexity its microbial community has a decisive impact on quality flavor However, although some studies have provided preliminary analysis composition Daqu, specific influence environmental microbes process, as well origin formation mechanism community, are still not clear. In addition, process open natural fermentation process. Microorganisms from environment can enter through various pathways such air, soil, raw materials, thereby affecting structure. To investigate source microorganisms air was collected inside outside room, soil external environment, wheat, rice straw, at different stages. High-throughput sequencing used to detect bacteria fungi all samples. Finally, with periods target for tracing other samples objects tracing, Source Tracker employed conduct Daqu. results showed that richness decreased gradually inside. structure quite samples, contribution small. Qu wheat straw made great findings this study show materials affect change microflora determined by both materials.

Язык: Английский

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Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu

Foods, Год журнала: 2025, Номер 14(6), С. 924 - 924

Опубликована: Март 8, 2025

Even within the same round of stacked fermentation, variations among production workshops can significantly influence microbial communities and physicochemical parameters. In this study, fermented grains from fourth sauce-flavor Baijiu were utilized to explore impact spatial on fermentation. High-throughput sequencing technology was employed comprehensively analyze community composition its dynamic changes during cycle fermentation in across different workshops. Our results revealed that predominant genera both included Saccharomycetales, Thermomyces, Monascus, Ascomycota, Kroppenstedtia, Bacillus, Virgibacillus. Differences factors process led distinct successions Key drivers dominant succession, such as glucose, starch, ethanol, temperature, identified types contents significant flavor substances are related complex role community. Acetic acid is most substance workshops, content acetic affects synthesis ethyl ester substances, which has correlation with regulation fungal communities, especially Saccharomycetales. These findings provide valuable insights into brewing mechanisms offer guidance for formulating more refined control strategies optimize liquor-making process.

Язык: Английский

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