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Xu S, Zhou H, Xu B, Liu W, Hu W, Xu Q, Hong J, Liu Y, Li X. Deciphering layer formation in Red Heart Qu: A comprehensive study of metabolite profile and microbial community influenced by raw materials and environmental factors. Food Chem 2024; 451:139377. [PMID: 38703722 DOI: 10.1016/j.foodchem.2024.139377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 03/18/2024] [Accepted: 04/13/2024] [Indexed: 05/06/2024]
Abstract
Environmental-origin microbiota significantly influences Red Heart Qu (RH_Qu) stratification, but their microbial migration and metabolic mechanisms remain unclear. Using high-throughput sequencing and metabolomics, we divided the stratification of RH_Qu into three temperature-based stages. Phase I features rising temperatures, causing microbial proliferation and a two-layer division. Phase II, characterized by peak temperatures, sees the establishment of thermotolerant species like Bacillus, Thermoactinomyces, Rhodococcus, and Thermoascus, forming four distinct layers and markedly altering metabolite profiles. The Huo Quan (HQ), developing from the Pi Zhang (PZ), is driven by the tyrosine-melanin pathway and increased MRPs (Maillard reaction products). The Hong Xin evolves from the Rang, associated with the phenylalanine-coumarin pathway and QCs (Quinone Compounds) production. Phase III involves the stabilization of the microbial and metabolic profile as temperatures decline. These findings enhance our understanding of RH_Qu stratification and offer guidance for quality control in its fermentation process.
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Affiliation(s)
- Shanshan Xu
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Hao Zhou
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Boyang Xu
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Wuyang Liu
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Weiqi Hu
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Qinxiang Xu
- Anhui Kouzi Brewery Co., Ltd., No.9 South Xiangshan Road, Huaibei City 235199, Anhui Province, People's Republic of China
| | - Jiong Hong
- School of Life Sciences, University of Science and Technology of China, No.443 Huangshan Road, Hefei 230026, Anhui Province, People's Republic of China
| | - Yongxin Liu
- Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, No.7 Pengfei Road, Shenzhen city 518120, Guangdong province, People's Republic of China.
| | - Xingjiang Li
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China.
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Shi G, Fang C, Xing S, Guo Y, Li X, Han X, Lin L, Zhang C. Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes. Food Res Int 2024; 187:114327. [PMID: 38763631 DOI: 10.1016/j.foodres.2024.114327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/31/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
Abstract
The mechanical process has a widely usage in large-scale high-temperature Daqu (HTD) enterprises, however, the quality of the mechanical HTD is gapped with the HTD by traditional process. Currently, the understanding of the mechanism behind this phenomenon is still over-constrained. To this end, the discrepancies in fermentation parameters, enzymatic characteristics, microbial assembly and succession patterns, metabolic phenotypes were compared between traditional HTD and mechanical HTD in this paper. The results showed that mechanical process altered the temperature ramping procedure, resulting in a delayed appearance of the peak temperature. This alteration shifted the assembly pattern of the initial bacterial community from determinism to stochasticity, while having no impact on the stochastic assembly pattern of the fungal community. Concurrently, mechanical pressing impeded the accumulation of arginase, tetramethylpyrazine, trimethylpyrazine, 2-methoxy-4-vinylphenol, and butyric acid, as the target dissimilarities in metabolism between traditional HTD and mechanical HTD. Pearson correlation analysis combined with the functional prediction further demonstrated that Bacillus, Virgibacillus, Oceanobacillus, Kroppenstedtia, Lactobacillus, and Monascus were mainly contributors to metabolic variances. The Redundancy analysis (RDA) of fermented environmental factors on functional ASVs indicated that high temperature, high acid and low moisture were key positive drivers on the microbial metabolism for the characteristic flavor in HTD. Based on these results, heterogeneous mechanisms between traditional HTD and mechanical HTD were explored, and controllable metabolism targets were as possible strategies to improve the quality of mechanical HTD.
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Affiliation(s)
- Gailing Shi
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Chao Fang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Shuang Xing
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Ying Guo
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Xin Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Xiao Han
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Liangcai Lin
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China.
| | - Cuiying Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China.
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Liu Y, Li H, Liu W, Ren K, Li X, Zhang Z, Huang R, Han S, Hou J, Pan C. Bioturbation analysis of microbial communities and flavor metabolism in a high-yielding cellulase Bacillus subtilis biofortified Daqu. Food Chem X 2024; 22:101382. [PMID: 38665634 PMCID: PMC11043814 DOI: 10.1016/j.fochx.2024.101382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 04/08/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
In this study, a fortified Daqu (FF Daqu) was prepared using high cellulase-producing Bacillus subtilis, and the effects of in situ fortification on the physicochemical properties, flavor, active microbial community and metabolism of Daqu were analyzed. The saccharification power, liquefaction power, and cellulase activity of the FF Daqu were significantly increased compared with that of the traditional Daqu (CT Daqu). The overall differences in flavor components and their contents were not significant, but the higher alcohols were lower in FF Daqu. The relative abundance of dominant active species in FF Daqu was 85.08% of the total active microbiota higher than 63.42% in CT Daqu, and the biomarkers were Paecilomyces variotii and Aspergillus cristatus, respectively. The enzymes related to starch and sucrose metabolic pathways were up-regulated and expressed in FF Daqu. In the laboratory level simulation of baijiu brewing, the yield of baijiu was increased by 3.36% using FF Daqu.
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Affiliation(s)
- Yanbo Liu
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
- Henan Province Brewing Special Grain Development and Application Engineering Research Center, Zhengzhou 450046, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
| | - Haideng Li
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Wenxi Liu
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
- Henan Province Brewing Special Grain Development and Application Engineering Research Center, Zhengzhou 450046, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
| | - Kejin Ren
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
- Henan Province Brewing Special Grain Development and Application Engineering Research Center, Zhengzhou 450046, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
| | - Xuehan Li
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
- Henan Province Brewing Special Grain Development and Application Engineering Research Center, Zhengzhou 450046, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
| | - Zhenke Zhang
- Henan Yangshao Distillery Co., Ltd., Mianchi 472400, China
| | - Runna Huang
- Henan Yangshao Distillery Co., Ltd., Mianchi 472400, China
| | - Suna Han
- Henan Yangshao Distillery Co., Ltd., Mianchi 472400, China
| | - Jianguang Hou
- Henan Yangshao Distillery Co., Ltd., Mianchi 472400, China
| | - Chunmei Pan
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
- Henan Province Brewing Special Grain Development and Application Engineering Research Center, Zhengzhou 450046, China
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
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Yang L, Fan W, Xu Y. Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu. Food Chem 2024; 438:137988. [PMID: 37979262 DOI: 10.1016/j.foodchem.2023.137988] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 11/06/2023] [Accepted: 11/11/2023] [Indexed: 11/20/2023]
Abstract
Even if fermented in the same qu-room, Daqu will form various microecologies. A gradual differentiation of microbial population niches was observed within different qu-layers, manifesting as variations in the abundance of dominant microorganisms including Bacillus, Saccharopolyspora, Weissella, Kroppenstedtia, Thermoascus, Thermomyces, Saccharomycopsis, and Rasamsonia. Moreover, distinctions were observed in the functional expression of microorganisms, including Aspergillus, Virgibacillus, Oceanobacillus, and Neurospora. The community in middle layer Daqu exhibited characteristics of high compactness and niche diversity, which facilitated efficient substrate utilization. During the initial phase, the upper Daqu community demonstrated heightened activity. However, in the middle and lower layers, fungi and bacteria respectively exhibited greater functional expression. The key environmental factors regulating the assembly of communities in the upper and middle layers were pH and temperature, respectively, and the lower was moisture and acidity. Notably, deterministic assembly exerted a stronger influence on fungi.
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Affiliation(s)
- Liang Yang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; Department of Brewing Engineering, Moutai Institute, Luban Ave, Renhuai 564507, Guizhou, China
| | - Wenlai Fan
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
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Liu Y, Wu J, Li H, Liu W, Zhang Z, Han S, Hou J, Pan C. Combined microbiome and metabolomics analysis of Taorong-type baijiu high-temperature Daqu and medium-temperature Daqu. PeerJ 2024; 12:e16621. [PMID: 38188181 PMCID: PMC10771096 DOI: 10.7717/peerj.16621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Accepted: 11/16/2023] [Indexed: 01/09/2024] Open
Abstract
Background Daqu is an essential starter for baijiu brewing in China. However, the microbial enrichment and metabolic characteristics of Daqu formed at different fermentation temperatures are still unclear. Methods High-throughput sequencing technology and the non-targeted metabolomics were used to compare the microbial communities and metabolites of Taorong-type high-temperature Daqu and middle-temperature Daqu. In this study, the relationship between microorganisms and metabolites was established. Results The study found that the composition and metabolites of the microbial community differed due to the difference in Daqu-making temperature. The bacterial diversity of Taorong-type high-temperature Daqu was higher than that of middle-temperature Daqu, while the fungal community diversity of Taorong-type middle-temperature Daqu was higher than that of high temperature Daqu. A total of 1,034 differential metabolites were screened from the two types of Daqu, and 76 metabolites with significant differences were detected (P < 0.001 and variable importance in projection (VIP) > 1.15). Tetraacetylethylenediamine is the metabolite with the largest differential fold among the 76 differential metabolites, which can be used as a potential marker metabolite of high-temperature Daqu. Conclusion This study helps elucidate the microbial assembly mechanisms and functional expression under different processing conditions through a further understanding of the composition and metabolic profile differences of different types of Daqu microflora in Taorong-type baijiu.
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Affiliation(s)
- Yanbo Liu
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Junyi Wu
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Haideng Li
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Wenxi Liu
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Zhenke Zhang
- Henan Yangshao Distillery Co., Ltd., Mianchi, China
| | - Suna Han
- Henan Yangshao Distillery Co., Ltd., Mianchi, China
| | | | - Chunmei Pan
- Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China
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Yang L, Chen J, Li Z, Gong L, Huang D, Luo H. Effect of lactic acid bacteria on the structure and potential function of the microbial community of Nongxiangxing Daqu. Biotechnol Lett 2023; 45:1183-1197. [PMID: 37436533 DOI: 10.1007/s10529-023-03408-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 05/11/2023] [Accepted: 06/13/2023] [Indexed: 07/13/2023]
Abstract
OBJECTIVES The microbial community structure of the saccharifying starter, Nongxiangxing Daqu(Daqu), is a crucial factor in determining Baijiu's quality. Lactic acid bacteria (LAB), are the dominant microorganisms in the Daqu. The present study investigated the effects of LAB on the microbial community structure and its contribution to microbial community function during the fermentation of Daqu. METHODS The effect of LAB on the structure and function of the microbial community of Daqu was investigated using high-throughput sequencing technology combined with multivariate statistical analysis. RESULTS LAB showed a significant stage-specific evolution pattern during Daqu fermentation. The LEfSe analysis and the random forest learning algorithm identified LAB as vital differential microorganisms during Daqu fermentation. The correlation co-occurrence network showed aggregation of LAB and Daqu microorganisms, indicating LAB's significant position in influencing the microbial community structure, and suggests that LAB showed negative correlations with Bacillus, Saccharopolyspora, and Thermoactinomyces but positive correlations with Issatchenkia, Candida, Acetobacter, and Gluconobacter. The predicted genes of LAB enriched 20 functional pathways during Daqu fermentation, including Biosynthesis of amino acids, Alanine, aspartate and glutamate metabolism, Valine, leucine and isoleucine biosynthesis and Starch and sucrose metabolism, which suggested that LAB had the functions of polysaccharide metabolism and amino acid biosynthesis. CONCLUSION LAB are important in determining the composition and function of Daqu microorganisms, and LAB are closely related to the production of nitrogenous flavor substances in Daqu. The study provides a foundation for further exploring the function of LAB and the regulation of Daqu quality.
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Affiliation(s)
- Lei Yang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China
| | - Jie Chen
- Yibin Nanxi Wine Co., Ltd., Yibin, 644000, China
| | - Zijian Li
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China
- Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, 644000, China
| | - Lijuan Gong
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China
| | - Dan Huang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China.
- Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, 644000, China.
| | - Huibo Luo
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China.
- Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, 644000, China.
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Xie X, Chen L, Chen T, Yang F, Wang Z, Hu Y, Lu J, Lu X, Li Q, Zhang X, Ma M, Wang L, Hu C, Xu G. Profiling and annotation of carbonyl compounds in Baijiu Daqu by chlorine isotope labeling-assisted ultrahigh-performance liquid chromatography-high resolution mass spectrometry. J Chromatogr A 2023; 1703:464110. [PMID: 37262933 DOI: 10.1016/j.chroma.2023.464110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/23/2023] [Accepted: 05/25/2023] [Indexed: 06/03/2023]
Abstract
Carbonyl compounds are among the most important flavor substances that affect the taste of Baijiu. However, high coverage analysis of carbonyl compounds is obstructed due to the poor ionization efficiency of these compounds. Here we report a chlorine isotope labeling-assisted ultrahigh-performance liquid chromatography-high resolution mass spectrometry-based method (CIL-UHPLCHRMS) for profiling and annotation of carbonyl compounds in sauce flavored-Baijiu Daqu. 4-Chloro-2-hydrazinylpyridine was demonstrated to be a good labeling reagent that could achieve highly sensitive profiling and high-coverage screening of carbonyl compounds in the absence of heavy isotope labeling reagents. In the analysis of eight carbonyl standards representing different carbonyl categories, l-(-)-fucose, 2-carboxybenzaldehyde, 2-hydroxyacetophenone and heptan-2-one could be ionized only after labeling and MS signals were significantly increased for other 4 standards with an enhancement factor ranging from 181-fold for 3-methoxysalicylaldehyde to 3141-fold for tridecan-2-one. The annotation was achieved based on multidimensional information including MS1, predicted tR, in silico MS/MS and manually annotated fragments. In total, 487 carbonyl compounds were detected in Baijiu Daqu, among which, 314 (64.5%) of them were positively or putatively identified. The outcome of the linearity (with a linear range of 2, 3 orders of magnitude), precision (less than 10%), and limit of detection (varied from 0.07 to 0.10 nM) indicated that the method was adequate for profiling carbonyl compounds in complex biological samples. The established method was successfully applied to study carbonyl compounds in Baijiu Daqu with different colors and different seasons. Taken collectively, the present work provides an effective, simple and economic strategy for comprehensive analysis of carbonyl compounds in complex matrix samples.
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Affiliation(s)
- Xiaoyu Xie
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China; Key Laboratory of Phytochemical R&D of Hunan Province, Hunan Normal University, Changsha 410081, China
| | - Liangqiang Chen
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China; Kweichow Moutai Group, Renhuai, Guizhou 564501, China
| | - Tiantian Chen
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Fan Yang
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China; Kweichow Moutai Group, Renhuai, Guizhou 564501, China
| | - Zixuan Wang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Yang Hu
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China; Kweichow Moutai Group, Renhuai, Guizhou 564501, China
| | - Jianjun Lu
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China; Kweichow Moutai Group, Renhuai, Guizhou 564501, China
| | - Xin Lu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China; Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China
| | - Qi Li
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China; Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China
| | - Xiuqiong Zhang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Ming Ma
- Key Laboratory of Phytochemical R&D of Hunan Province, Hunan Normal University, Changsha 410081, China
| | - Li Wang
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China; Kweichow Moutai Group, Renhuai, Guizhou 564501, China.
| | - Chunxiu Hu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China; Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China.
| | - Guowang Xu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China; Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China
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Jiang X, Peng Z, Zhu Q, Zheng T, Liu X, Yang J, Zhang J, Li J. Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu. Food Res Int 2023; 168:112686. [PMID: 37120185 DOI: 10.1016/j.foodres.2023.112686] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 02/23/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023]
Abstract
Medium-high temperature Daqu is a characteristic starter for Chinese strong-flavor Baijiu fermentation, and its final quality determines the character and type of Baijiu. Nonetheless, its formation is affected by the interaction of physical and chemical, environmental and microbial interaction, and the differences in seasonal fermentation performance emerge. Here, the differences in the two seasons' Daqu fermentation properties were revealed by the detection of the enzyme activity. The respective dominant enzyme in summer Daqu (SUD) was protease and amylase, while cellulase and glucoamylase in spring Daqu (SPD). The underlying causes of this phenomenon were then investigated through an evaluation of nonbiological variables and microbial community structure. A greater absolute number of microorganisms, particularly Thermoactinomyces, were created in the SPD as a result of the superior growth environment (higher water activity). Additionally, the correlation network and discriminant analysis hypothesized that the volatile organic compound (VOC) guaiacol, which had a different content between SUD and SPD, may be a contributing element to the microbial composition. In contrast to SUD, the enzyme system activity related to guaiacol production in SPD was significantly higher. To support this notion that the volatile flavor chemicals mediate microbial interactions in Daqu, the growth effect of guaiacol on several bacteria isolated from the Daqu was examined in both a contact and non-contact manner. This study emphasized that VOCs not only have the basic characteristics of flavor compounds but also have ecological significance. Because the strains' varied structures and enzyme activities affected how the microorganisms interacted, the VOCs produced in this way ultimately had a synergistic effect on the various effects of Daqu fermentation.
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Yu Y, Yu W, Jin Y. Peptidomics analysis of Jiang-Flavor Daqu from high-temperature fermentation to mature and in different preparation season. J Proteomics 2023; 273:104804. [PMID: 36587731 DOI: 10.1016/j.jprot.2022.104804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 11/23/2022] [Accepted: 12/15/2022] [Indexed: 12/31/2022]
Abstract
Jiang-Flavor Daqu (JFDQ) is a grain-type fermented starter for brewing Chinese liquor. Peptides, the metabolites of proteins in JFDQ, are important for the quality and flavor of JFDQ or even the liquor. The peptide variations in the progress of JFDQ preparation were investigated using RPLC-MS/MS. The JFDQ after high-temperature fermenting (HTF_SU) and after ripening (M_SU), as well as the mature JFDQ prepared in spring (M_SP) and in summer (M_SU), were compared respectively. These two groups were investigated from peptides, precursor proteins, abundance, interactions, and potential antimicrobial peptides (pAMPs). A total of 177, 158, and 262 peptides from HTF_SU, M_SP, and M_SU were identified, respectively. Significant differences (P < 0.01) in the abundance of shared peptides were found in different fermentation stage group (HTF_M), and stronger positive correlations were observed in different preparation season group (MSP_MSU). The interactions of the shared peptides in HTF_M and in MSP_MSU were investigated respectively. In addition, 8 pAMPs in HTF_SU, 5 in M_SP, and 22 in M_SU were predicted using CAMPR3, and their core functional regions were analyzed. This systematic study demonstrated the influences of fermentation stage and preparation season on the peptide profiles in JFDQ, which would provide theoretical guidance and be helpful for JFDQ production. SIGNIFICANCE: Peptidomics analysis showed that the peptide profiles of JFDQ varied in different fermentation stages and different preparation seasons, which mainly resulted from the peptides with high abundance, high interaction degrees, and potential antimicrobial activity, as well as the important precursor proteins such as glutens. This systematic study would benefit for the insufficiency of peptide research of JFDQ till now, and provide theoretical guidance for JFDQ production.
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Affiliation(s)
- Yang Yu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, China
| | - Wenhao Yu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, China
| | - Yan Jin
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, China.
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Xia Y, Luo H, Wu Z, Zhang W. Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation. Appl Microbiol Biotechnol 2022; 107:25-41. [DOI: 10.1007/s00253-022-12291-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 11/07/2022] [Accepted: 11/08/2022] [Indexed: 12/12/2022]
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11
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Kang J, Xue Y, Chen X, Han BZ. Integrated multi-omics approaches to understand microbiome assembly in Jiuqu, a mixed-culture starter. Compr Rev Food Sci Food Saf 2022; 21:4076-4107. [PMID: 36038529 DOI: 10.1111/1541-4337.13025] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 07/21/2022] [Accepted: 07/26/2022] [Indexed: 01/28/2023]
Abstract
The use of Jiuqu as a saccharifying and fermenting starter in the production of fermented foods is a very old biotechnological process that can be traced back to ancient times. Jiuqu harbors a hub of microbial communities, in which prokaryotes and eukaryotes cohabit, interact, and communicate. However, the spontaneous fermentation based on empirical processing hardly guarantees the stable assembly of the microbiome and a standardized quality of Jiuqu. This review describes the state of the art, limitations, and challenges towards the application of traditional and omics-based technology to study the Jiuqu microbiome and highlights the need for integrating meta-omics data. In addition, we review the varieties of Jiuqu and their production processes, with particular attention to factors shaping the microbiota of Jiuqu. Then, the potentials of integrated omics approaches used in Jiuqu research are examined in order to understand the assembly of the microbiome and improve the quality of the products. A variety of different approaches, including molecular and mass spectrometry-based techniques, have led to scientific advances in the analysis of the complex ecosystem of Jiuqu. To date, the extensive research on Jiuqu has mainly focused on the microbial community diversity, flavor profiles, and biochemical characteristics. An integrative approach to large-scale omics datasets and cultivated microbiota has great potential for understanding the interrelation of the Jiuqu microbiome. Further research on the Jiuqu microbiome may explain the inherent property of compositional stability and stable performance of a complex microbiota coping with environmental perturbations and provide important insights to reconstruct synthetic microbiota and develop modern intelligent manufacturing procedures for Jiuqu.
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Affiliation(s)
- Jiamu Kang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yansong Xue
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoxue Chen
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Bei-Zhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Zhu Q, Chen L, Peng Z, Zhang Q, Huang W, Yang F, Du G, Zhang J, Wang L. Analysis of environmental driving factors on Core Functional Community during Daqu fermentation. Food Res Int 2022; 157:111286. [PMID: 35761594 DOI: 10.1016/j.foodres.2022.111286] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 04/18/2022] [Accepted: 04/20/2022] [Indexed: 11/04/2022]
Abstract
Sauce-flavor Daqu determines the quality of Baijiu because its core functional community (CFC) can produce abundant enzymes and aroma. However, complex environmental factors make it difficult to accurately control the fermentation quality of Daqu. In this study, we constructed a functional gene database to identify CFC based on multi-omics technology and explore controllable environmental factors of CFC to improve the quality of Daqu. The results showed that the CFC is mainly composed of 7 bacterial and 4 fungal genera, including Kroppenstedtia, Thermoactinomyces, Bacillus, Acinetobacter, Brevibacterium, Saccharopolyspora, Ochrobactrum, Aspergillus, Byssochlamys, Thermoascus, and Thermomyces. Most of them are thermostable microorganisms that can provide the power of fermentation and saccharification (α-amylase, glucoamylase, and protease). In CFC, Acinetobacter and Saccharopolyspora were strongly positively correlated with typical flavor substances, while fungi were negatively correlated, particularly with furans. Therefore, the bacterial genera contributed more to the significant flavors. The CFC was significantly influenced by high temperature and total titrate acid based on RDA. In addition, high-temperature conditions were also strongly positively correlated with flavors that can be quickly produced at high temperatures, such as 2-Furancarboxaldehyde, 2-Furanmethanol, and Tetramethylpyrazine. As a controllable factor, the temperature can be adjusted to improve the quality of Daqu directionally, which will provide theoretical guidance for the production of high-quality Daqu.
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Affiliation(s)
- Qi Zhu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Liangqiang Chen
- Kweichow Moutai Distillery Co., Ltd., Renhuai, Guizhou 564501, China
| | - Zheng Peng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Qiaoling Zhang
- Kweichow Moutai Distillery Co., Ltd., Renhuai, Guizhou 564501, China
| | - Wanqiu Huang
- Kweichow Moutai Distillery Co., Ltd., Renhuai, Guizhou 564501, China
| | - Fan Yang
- Kweichow Moutai Distillery Co., Ltd., Renhuai, Guizhou 564501, China
| | - Guocheng Du
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Juan Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Li Wang
- Kweichow Moutai Group, Renhuai, Guizhou 564501, China.
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