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Pan F, Qiu S, Lv Y, Li D. Exploring the controllability of the Baijiu fermentation process with microbiota orientation. Food Res Int 2023; 173:113249. [PMID: 37803561 DOI: 10.1016/j.foodres.2023.113249] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 10/08/2023]
Abstract
Product quality and stability improvement is important for development of the Baijiu industry. Generally, Baijiu brewing is carried out in a spontaneous fermentation system mediated by microbiota. Thus, complexity and instability are major features. Due to the insufficient understanding of the mechanism for producing Baijiu, the precise control of the fermentation progress has still not been realized, ultimately affecting product quality and stability. The flavor of Baijiu is the most important factor in determining its quality and is formed by microbiota under the driving force of various physicochemical parameters, such as moisture, acidity, and temperature. Therefore, exploring the association among microbiota (core), physicochemical factors (reference) and flavor compounds (target) has become a key point to clarify the formation mechanism for the flavor quality of Baijiu. Daqu fermentation and liquor fermentation are the two major stages of Baijiu brewing. Daqu, distillers' grains, and pit mud, as the most important fermentation substrates of the microbiota respectively, provide a large number of functional microorganisms related to the flavor components. To this end, we reviewed the relevant research progress of microbiota diversity in different fermentation substrates and the interaction mechanisms among microbiota, physicochemical parameters, and flavor components in this paper. Moreover, a research hypothesis of precise control of the Baijiu fermentation process by building fermentation models based on this is proposed. The key point for this idea is the identification of core microbiota closely associated with the formation of key flavor components by multi-omics technology and the acquisition of culturable strains. With this foundation, fermentation models suitable for different brewing environments will be established by constructing synthetic microbiota, designing mathematical models, and determining key fermentation model parameters. The ultimate goal will be to effectively improve the quality and stability of Baijiu products through model regulation.
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Affiliation(s)
- Fengshuang Pan
- Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Shuyi Qiu
- Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yiyi Lv
- Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Dounan Li
- Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Liquor Making Biological Technology and Application of key laboratory of Sichuan Province, Yibin 644000, China.
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2
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Han PJ, Luo LJ, Han Y, Song L, Zhen P, Han DY, Wei YH, Zhou X, Wen Z, Qiu JZ, Bai FY. Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation. Foods 2023; 12:2936. [PMID: 37569205 PMCID: PMC10418397 DOI: 10.3390/foods12152936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 07/28/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
Daqu is a traditional starter for Baijiu fermentation and is produced by spontaneous fermentation of ground and moistened barley or wheat. The quality of Daqu is traditionally evaluated based on physicochemical and subjective sensory parameters without microbiological analysis. Here, we compared the physicochemical characteristics of qualified (QD) and inferior (ID) Daqu, their microbial communities based on plate counting and PacBio SMRT sequencing of rRNA gene libraries, and their impacts on Baijiu fermentation. The results showed that the glucoamylase and α-amylase activities of QD were significantly higher than those of ID. The counts of yeasts and relative abundances of functional microbes, especially the amylolytic bacterium Bacillus licheniformis and fungi Saccharomycopsis fibuligera and Lichtheimia ramosa, were significantly higher in QD than in ID. The laboratory-scale Baijiu fermentation tests showed that the relative abundances of the amylolytic microbes were higher in the QD than the ID fermentation set, resulting in more efficient fermentation, as indicated by more weight loss and higher moisture content in the former. Consequently, more glycerol, acetic acid, ethanol, and other volatile compounds were produced in the QD than in the ID fermentation set. The results suggest that Daqu quality is determined by, and can be evaluated based on, its microbial community.
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Affiliation(s)
- Pei-Jie Han
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Lu-Jun Luo
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Ying Han
- Technology Center, Shanxi Xinghuacun Fen Wine Factory Co., Ltd., Fenyang 032205, China
| | - Liang Song
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Pan Zhen
- Technology Center, Shanxi Xinghuacun Fen Wine Factory Co., Ltd., Fenyang 032205, China
| | - Da-Yong Han
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Yu-Hua Wei
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Xin Zhou
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Zhang Wen
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
| | - Jun-Zhi Qiu
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Feng-Yan Bai
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (L.-J.L.)
- College of Life Science, University of Chinese Academy of Sciences, Beijing 100049, China
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Wu J, Chen R, Li X, Fu Z, Xian C, Zhao W, Zhao C, Wu X. Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose. Front Nutr 2023; 10:1132527. [PMID: 36960200 PMCID: PMC10028209 DOI: 10.3389/fnut.2023.1132527] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Accepted: 02/14/2023] [Indexed: 03/09/2023] Open
Abstract
In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor's quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were analyzed to investigate the relationship between the quality and the key compounds in SSAB. In this study, samples were evaluated by the sensory and further analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) coupled with electronic nose (E-nose). First, by sensory evaluation, the sauce, floral and fruity, fermented aromas and taste indicators (softness, fullness, harmony, purity and persistence) were positively correlated with the quality grade of the base liquor. The E-nose could distinguish the different quality grades of base liquor well. Second, differential compounds were identified via untargeted metabolome based on the HS-SPME-GC-MS. 16 common differential compounds were shared in the base liquor from different fermentation rounds, including 11 esters, 1 alcohol, 2 aldehydes and 2 ketones. It was found that the higher the quality grade of the base liquor, the richer the content of aromatics, alcohols, aldehydes and ketones. The principal component analysis (PCA) biplots of the differential compounds in the different quality grades of base liquor indicated that the superior-grade base liquor has a strong fruity aroma. By correlation analysis of the differential compounds and sensors responses of E-nose, furfuryl ethyl ether, butanoic acid ethyl ester, isopentyl hexanoate, nonanoic acid ethyl ester and 3-methyl-1-butanol had a significant effect on the response intensity of E-nose sensors. In the present study, the key differential compounds between the different quality grades of base liquor were identified, and the sensory differences between the base liquor were digitized.
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Affiliation(s)
- Junhai Wu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, China
| | - Renyuan Chen
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Xiaobo Li
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Zheyang Fu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, China
| | - Chun Xian
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Wenwu Zhao
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Cheng Zhao
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Xinying Wu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, China
- *Correspondence: Xinying Wu,
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Zeng J, Huang W, Tian X, Hu X, Wu Z. Brewer’s spent grain fermentation improves its soluble sugar and protein as well as enzymatic activities using Bacillus velezensis. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.10.016] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kłosowski G, Mikulski D, Pielech-Przybylska K. Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean. Biomolecules 2021; 11:1736. [PMID: 34827734 PMCID: PMC8615529 DOI: 10.3390/biom11111736] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/11/2021] [Accepted: 11/18/2021] [Indexed: 11/25/2022] Open
Abstract
Pyrazines are organic compounds with a varied, intense aroma of roasted nuts, occasionally with hints of baked potatoes, almonds, and others. As a result, they are used in the food industry as food flavorings. Biosynthesis of pyrazines using microorganisms in environmentally friendly conditions is an alternative to chemical synthesis. However, screening is required to isolate efficient producer strains for efficient biosynthesis of this compound. The study's goal was to assess the ability of Bacillus subtilis cultures isolated from natto (fermented soybeans) to biosynthesize a broad range of alkylpyrazines. B. subtilis isolated cultures were found to be capable of producing 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and 2,3,5,6-tetramethylpyrazine. As a result of the screening, two cultures of B. subtilis capable of producing alkylpyrazines were isolated. At a total concentration of 3261 µg/L, the BcP4 strain primarily produced 2-methylpyrazine (690 µg/L), 2,3-dimethylpyrazine (680 µg/L), and 2,6-dimethylpyrazine (1891 µg/L). At a total concentration of 558 mg/L, the BcP21 strain produced 2,5-dimethylpyrazine (4.5 mg/L), 2,3,5-trimethylpyrazine (52.6 mg/L), and 2,3,5,6-tetramethylpyrazine (501.1 mg/L). The results show that different B. subtilis strains are predisposed to produce different alkylpyrazines.
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Affiliation(s)
- Grzegorz Kłosowski
- Department of Biotechnology, Faculty of Biological Sciences, Kazimierz Wielki University, 85-671 Bydgoszcz, Poland;
| | - Dawid Mikulski
- Department of Biotechnology, Faculty of Biological Sciences, Kazimierz Wielki University, 85-671 Bydgoszcz, Poland;
| | - Katarzyna Pielech-Przybylska
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-530 Lodz, Poland;
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Jiang X, Hu X, Huang H, Tian J, Bu Y, Huang D, Luo H. Detecting total acid content quickly and accurately by combining hyperspectral imaging and an optimized algorithm method. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13844] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Xinna Jiang
- School of Mechanical Engineering Sichuan University of Science and Engineering Zigong China
| | - Xinjun Hu
- School of Mechanical Engineering Sichuan University of Science and Engineering Zigong China
| | - Haoping Huang
- School of Mechanical Engineering Sichuan University of Science and Engineering Zigong China
| | - Jianping Tian
- School of Mechanical Engineering Sichuan University of Science and Engineering Zigong China
| | - Youhua Bu
- School of Mechanical Engineering Sichuan University of Science and Engineering Zigong China
| | - Dan Huang
- College of Bioengineering Sichuan University of Science and Engineering Zigong China
| | - Huibo Luo
- College of Bioengineering Sichuan University of Science and Engineering Zigong China
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Huang H, Hu X, Tian J, Jiang X, Luo H, Huang D. Rapid detection of the reducing sugar and amino acid nitrogen contents of Daqu based on hyperspectral imaging. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103970] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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8
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Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.011] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Du R, Liu J, Jiang J, Wang Y, Ji X, Yang N, Wu Q, Xu Y. Construction of a synthetic microbial community for the biosynthesis of volatile sulfur compound by multi-module division of labor. Food Chem 2021; 347:129036. [PMID: 33508589 DOI: 10.1016/j.foodchem.2021.129036] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 01/03/2021] [Accepted: 01/04/2021] [Indexed: 12/22/2022]
Abstract
3-(Methylthio)-1-propanol, reminiscent of cauliflower and cooked vegetable aroma, is an important sulfur compound in Baijiu. It is important to develop a method to increase 3-(methylthio)-1-propanol content to improve flavor quality of products. In this study, a synthetic microbial community was employed to enhance the content of 3-(methylthio)-1-propanol by multi-module division of labor approach. Firstly, the synthetic pathway of 3-(methylthio)-1-propanol was reconstructed and classified into three modules. Later, the hyper producers in each module were isolated and negative interaction between the members was relieved. Finally, a synthetic microbial community was constructed using three species containing one hyper producer from each module. Furthermore, the transcription characteristics of the species in each module were validated by metatranscriptomic analysis. The constructed synthetic microbial community can be used to biosynthesize 3-(methylthio)-1-propanol for Baijiu. This work provided a novel and workable strategy to design synthetic microbial community to enhance the flavor feature of other fermented foods.
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Affiliation(s)
- Rubing Du
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jun Liu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Key Laboratory of Development and Application of Rural Renewable Energy, Ministry of Agriculture, Biogas Institute of Ministry of Agriculture, Chengdu 610041, China
| | - Jian Jiang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Yuqiao Wang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xueao Ji
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Na Yang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Qun Wu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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Huang H, Hu X, Tian J, Chen P, Huang D. Multigranularity cascade forest algorithm based on hyperspectral imaging to detect moisture content in Daqu. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13633] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Haoping Huang
- School of Mechanical Engineering Sichuan University of Science and Engineering Zigong China
| | - Xinjun Hu
- School of Mechanical Engineering Sichuan University of Science and Engineering Zigong China
| | - Jianping Tian
- School of Mechanical Engineering Sichuan University of Science and Engineering Zigong China
| | - Ping Chen
- School of Mechanical Engineering Sichuan University of Science and Engineering Zigong China
| | - Dan Huang
- College of Bioengineering Sichuan University of Science and Engineering Zigong China
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