Advanced search
Publication Cover
CyTA - Journal of Food Volume 21, 2023 - Issue 1
Submit an article Journal homepage
1,245
Views
3
CrossRef citations to date
0
Altmetric
Research Article

Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China

Wei Chenga School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China;b Technology Center of Enterprise, Jinzhongzi Distillery Co. Ltd, FuYang, ChinaView further author information
,
Xuefeng Chena School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China;c Office of Management, Shaanxi Research Institute of Agricultural Product Processing Technology, Xi’an, ChinaCorrespondence[email protected]
View further author information
,
Huawei Zengd School of Life Sciences, Huaibei Normal University, Huaibei, ChinaORCID Iconhttps://orcid.org/0000-0002-4492-0891View further author information
ORCID Icon &
Xijia Xueb Technology Center of Enterprise, Jinzhongzi Distillery Co. Ltd, FuYang, ChinaView further author information
Pages 82-92 | Received 13 May 2022, Accepted 22 Dec 2022, Published online: 10 Jan 2023

References

  • Bokulich, N. A., Subramanian, S., Faith, J. J., Gevers, D., Gordon, J. I., Knight, R., Mills, D. A., & Caporaso, J. G. (2013). Quality-filtering vastly improves diversity estimates from illumina amplicon sequencing. Nature Methods, 10(1), 57–59. https://doi.org/10.1038/nmeth.2276
  • Caporaso, J. G., Kuczynski, J., Stombaugh, J., Bittinger, K., Bushman, F. D., Costello, E. K., Fierer, N., Pea, A. G., Goodrich, J. K., Gordon, J. I., Huttley, G. A., Kelley, S. T., Knights, D., Koenig, J. E., Ley, R. E., Lozupone, C. A., McDonald, D., Muegge, B. D., Pirrung, M., & Knight, R. (2010). QIIME allows analysis of high-throughput community sequencing data. Nature Methods, 7(5), 335–336. https://doi.org/10.1038/nmeth.f.303
  • Chen, Y. R., Li, K. M., Liu, T., Li, R. Y., Fu, G. M., Wan, Y., & Zheng, F. P. (2021). Analysis of difference in microbial community and physicochemical indices between surface and central parts of Chinese special-flavor Baijiu Daqu. Frontiers in Microbiology, 11, 3340–3349. https://doi.org/10.3389/fmicb.2020.592421
  • Chen, B., Wu, Q., & Xu, Y. (2014). Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor. International Journal of Food Microbiology, 179, 80–84. https://doi.org/10.1016/j.ijfoodmicro.2014.03.011
  • de Lipthay, J. R., Enzinger, C., Johnsen, K., Aamand, J., & Sørensen, S. J. (2004). Impact of DNA extraction method on bacterial community composition measured by denaturing gradient gel electrophoresis. Soil Biology & Biochemistry, 36(10), 1607–1614. https://doi.org/10.1016/j.soilbio.2004.03.011
  • Fan, G. S., Fu, Z. L., Teng, C., Liu, P. X., Wu, Q. H., Rahman, M. K. R., & Li, X. T. (2020). Effects of aging on the quality of roasted sesame-like flavor Daqu. BMC microbiology, 20(1), 1–16. https://doi.org/10.1186/s12866-020-01745-3
  • Fan, G. S., Fu, Z. L., Teng, C., Wu, Q. H., Liu, P. X., Yang, R., Minhazul, K. A. H., & Li, X. T. (2019). Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu. International Journal of Food Properties, 22(1), 1205–1222. https://doi.org/10.1080/10942912.2019.1635154
  • Fan, G. S., Sun, B. G., Fu, Z. L., Xia, Y. Q., Huang, M. Q., Xu, C. Y., & Li, X. T. (2018). Analysis of physicochemical indices, volatile flavor components, and microbial community of a light-flavor Daqu. Journal of the American Society of Brewing Chemists, 76(3), 209–218. https://doi.org/10.1080/03610470.2018.1424402
  • Fu, W. H., Rao, H., Tian, Y., & Xue, W. T. (2020). Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens. LWT-Food Science and Technology, 117, 108669–108677. https://doi.org/10.1016/j.lwt.2019.108669
  • He, G. Q., Huang, J., Zhou, R. Q., Wu, C. D., & Jin, Y. (2019). Effect of fortified Daqu on the microbial community and flavor in Chinese strong-flavor liquor brewing process. Frontiers in Microbiology, 10, 56–62. https://doi.org/10.3389/fmicb.2019.00056
  • He, M. W., Jin, Y., Zhou, R. Q., Zhao, D., Zheng, J., & Wu, C. D. (2022). Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation. Food Research International, 10, 111559–111567. https://doi.org/10.1016/j.foodres.2022.111559
  • Li, P., Lin, W. F., Liu, X., Wang, X. W., Gan, X., Luo, L. X., & Lin, W. T. (2017). Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis. Food Microbiology, 61, 83–92. https://doi.org/10.1016/j.fm.2016.09.004
  • Liu, P. L., Xiong, X. M., Wang, S., & Miao, L. H. (2017). Population dynamics and metabolite analysis of yeasts involved in a Chinese miscellaneous-flavor liquor fermentation. Annals of Microbiology, 67(8), 553–565. https://doi.org/10.1007/s13213-017-1286-y
  • Liu, P. H., Zhang, L. H., Du, X. W., Zhao, J. L., Gao, G., & Zhang, X. H. (2019). Dynamic analysis of physicochemical and biochemical indices and microbial communities of light-flavor Daqu during storage. Journal of the American Society of Brewing Chemists, 77(4), 287–294. https://doi.org/10.1080/03610470.2019.1629238
  • Li, S., Yang, Q., Tang, B., & Chen, A. (2018). Improvement of enzymatic properties of Rhizopus oryzae α-amylase by site-saturation mutagenesis of histidine 286. Enzyme and Microbial Technology, 117, 96–102. https://doi.org/10.1016/j.enzmictec.2018.06.012
  • Long, K., Zhao, Z. K., Ma, Y. Y., & Yang, J. G. (2013). Progresses of researches on Rhizopus for liquor-making. Modern Food Science and Technology, 29(2), 443–447. https://doi.org/10.13982/j.mfst.1673-9078.2013.02.043
  • Ma, S. Y., Luo, H. B., Zhao, D., Qiao, Z. W., Zheng, J., An, M. Z., & Huang, D. (2022). Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing Daqu. Bioresource Technology, 345, 126549–126558. https://doi.org/10.1016/j.biortech.2021.126549
  • Mao, J. J., Liu, X. L., Gao, T., Gu, S. B., Wu, Y., Zhao, L. N., Ma, J. L., Li, X., & Zhang, J. (2022). Unraveling the correlations between bacterial diversity, physicochemical properties and bacterial community succession during the fermentation of traditional Chinese strong-flavor Daqu. LWT - Food Science and Technology, 154, 112764–112773. https://doi.org/10.1016/j.lwt.2021.112764
  • McDonald, D., Price, M. N., Goodrich, J., Nawrocki, E. P., DeSantis, T. Z., Probst, A., Andersen, G. L., Knight, R., & Hugenholtz, P. (2012). An improved Greengenes taxonomy with explicit ranks for ecological and evolutionary analyses of bacteria and archaea. The ISME Journal, 6(3), 610–618. https://doi.org/10.1038/ismej.2011.139
  • Nilsson, R. H., Larsson, K. H., Taylor, A. F. S., Bengtsson-Palme, J., Jeppesen, T. S., Schigel, D., Kennedy, P., Picard, K., Glöckner, F. O., Tedersoo, L., Saar, I., Kõljalg, U., & Abarenkov, K. (2019). The UNITE database for molecular identification of fungi: Handling dark taxa and parallel taxonomic classifications. Nucleic Acids Aesearch, 47(D1), D259–264. https://doi.org/10.1093/nar/gky1022
  • Pu, S. C., Zhang, Y., Lu, N., Shi, C., & Yan, S. B. (2021). Yeasts from Chinese strong flavour Daqu samples: Isolation and evaluation of their potential for fortified Daqu production. AMB Express, 11(1), 1–12. https://doi.org/10.1186/s13568-021-01337-y
  • QB, People’s Republic of China Professional Standard. (2011). General methods of analysis for Daqu (QB/T 4257-2011). In China (Ed.), Ministry of Industry and Information Technology of the People’s Republic of China QB/T 4257-2011 (p. 1–9). China Light Industry Press Ltd.
  • Thomas, S. B., Schmidt, F., & Matias, R. (2015). Limits to robustness and reproducibility in the demarcation of operational taxonomic units. Environmental microbiology, 17(5), 1689–1706. https://doi.org/10.1111/1462-2920.12610
  • Wang, X. D., Ban, S. D., Hu, B. D., Qiu, S. Y., & Zhou, H. X. (2017). Bacterial diversity of Moutai‐flavour Daqu based on high‐throughput sequencing method. Journal of the Institute of Brewing, 123(1), 138–143. https://doi.org/10.1002/jib.391
  • Wang, X. D., Ban, S. D., & Qiu, S. Y. (2017). Analysis of the mould microbiome and exogenous enzyme production in Moutai‐flavor Daqu. Journal of the Institute of Brewing, 124(1), 91–99. https://doi.org/10.1002/jib.467
  • Wang, Y., Sheng, H. F., He, Y., Wu, J. Y., Jiang, Y. X., Tam, N. F. Y., & Zhou, H. W. (2012). Comparison of the levels of bacterial diversity in freshwater, intertidal wetland, and marine sediments by using millions of illumina tags. Applied and Environmental Microbiology, 78(23), 8264–8271. https://doi.org/10.1128/AEM.01821-12
  • Wang, Z., Su, Z. X., Yang, Q., Liu, Y. C., Lin, B., Chen, S. X., & Yang, H. (2020). Characterizing relationship of microbial community in Xiaoqu and volatiles of light-aroma-type Xiaoqu Baijiu. Food Science and Technology Research, 26(6), 749–758. https://doi.org/10.3136/fstr.26.749
  • Wang, J., Zhong, Q. P., Yang, Y. Y., Li, H. R., Wang, L., Tong, Y. G., Fang, X., & Liao, Z. L. (2018). Comparison of bacterial diversity between two traditional starters and the round-koji-maker starter for traditional cantonese chi-flavor liquor brewing. Frontiers in Microbiology, 9, 1053–1063. https://doi.org/10.3389/fmicb.2018.01053
  • Xie, M. W., Lv, F. X., Ma, G. X., Farooq, A., Li, H. H., Du, Y., & Liu, Y. (2020). High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor. Journal of the Institute of Brewing, 126(1), 98–104. https://doi.org/10.1002/jib.592
  • Xu, Y. Q., Zhao, J. R., Liu, X., Zhang, C. S., Zhao, Z. G., Li, X. T., & Sun, B. G. (2022). Flavour mystery of Chinese traditional fermented Baijiu: The great contribution of ester compounds. Food Chemistry, 369, 1–9. https://doi.org/10.1016/j.foodchem.2021.130920
  • Yang, J. G., Dou, X., Han, P. J., Bai, F. Y., Zhou, J., Zhang, S. Y., Qin, H., & Ma, Y. Y. (2017). Microbial diversity in Daqu during production of luzhou flavored liquor. Journal of the American Society of Brewing Chemists, 75(2), 136–144. https://doi.org/10.1094/ASBCJ-2017-2879-01
  • Zeng, H. W., Jiang, X. J., Wang, Z. Q., Zeng, X., Xin, B. Y., Wang, Y. J., Zhang, X. X., Yang, H. L., Qiao, J., Dong, R. Y., Huang, M. Q., & Zhang, J. L. (2021). Environmental and physicochemical characterization and fungal community of two batches of Chinese Luzhou-Flavored Daqu. Journal of the American Society of Brewing Chemists, 1–8. https://doi.org/10.1080/03610470.2021.1968230
  • Zhang, H. M. (2017). Study on the microbial community structure of Gujing tribute wine and its correlation with main flavor compounds. Harbin Institute of Technology.
  • Zhang, L. Q., Wu, C. D., Ding, X. F., Zheng, J., & Zhou, R. Q. (2014). Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE. World Journal of Microbiology & Biotechnology, 30(12), 3055–3063. https://doi.org/10.1007/s11274-014-1732-y
  • Zhao, J. S., Zheng, J., Zhou, R. Q., & Shi, B. (2012). Microbial community structure of pit mud in a Chinese strong aromatic liquor fermentation pit. Journal of the Institute of Brewing, 118(4), 356–360. https://doi.org/10.1002/jib.52
  • Zheng, X. W., & Han, B. Z. (2016). Baijiu (白酒), Chinese liquor: History, classification and manufactures. Journal of Ethnic Foods, 3(1), 19–25. https://doi.org/10.1016/j.jef.2016.03.001
  • Zheng, X. W., Tabrizi, M. R., Nout, M. R., & Han, B. Z. (2011). Daqu-a traditional Chinese liquor fermentation starter. Journal of the Institute of Brewing, 117(1), 82–90. https://doi.org/10.1002/j.2050-0416.2011.tb00447.x
  • Zou, W., Zhao, C. Q., & Luo, H. B. (2018). Diversity and function of microbial community in Chinese strong-flavor Baijiu ecosystem: A review. Frontiers in Microbiology, 9, 671–680. https://doi.org/10.3389/fmicb.2018.00671
  • Zuo, Q. C., Huang, Y. G., & Guo, M. (2020). Evaluation of bacterial diversity during fermentation process: A comparison between handmade and machine-made high-temperature Daqu of Maotai-flavor liquor. Annals of Microbiology, 70(1), 1–10. https://doi.org/10.1186/s13213-020-01598-1

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.