Effects of Seasons and Daqu- making Process on the Microbial Community Structure and Metabolites of Bran Cuqu

ZHOU Nan; HUANG Jun; WEN Ping; HE Pei; LIU Jitang; ZHOU Rongqing

doi:10.13386/j.issn1002-0306.2021050223

Volume 43 Issue 1

Dec. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(1): 155-162. > DOI: 10.13386/j.issn1002-0306.2021050223

ZHOU Nan, HUANG Jun, WEN Ping, et al. Effects of Seasons and Daqu- making Process on the Microbial Community Structure and Metabolites of Bran Cuqu[J]. Science and Technology of Food Industry, 2022, 43(1): 155−162. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050223.

Citation:

PDF (2916 KB)

Effects of Seasons and Daqu- making Process on the Microbial Community Structure and Metabolites of Bran Cuqu

1.
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
2.
Sichuan Langzhou Vinegar Co., Ltd., Nanchong 637455, China

More Information

Received Date: May 26, 2021
Available Online: November 04, 2021

Graphical Abstract

Abstract

Abstract

In the present study, the effects of the seasons and technique on the microbial community and metabolites of traditional bran Cuqu were investigated by the Illumina MiSeq platform and chromatography technology, respectively. These results showed that both significantly impacted the community diversities and metabolic constituents. The abundances of the fungal and bacterial community in Cuqu manufactured in spring (L1) and summer (L2) were higher than those in the other two seasons, i.e., autumn (L3) and winter (L4). Besides, the fungal community structure of spring-Cuqu was similar to that of summer-Cuqu, so was the volatile profile displayed. Of them, Aspergillus in the L type of Cuqu was dominant and its abundance in L1 Cuqu was 70.74%. Moreover, the liquefying and saccharifying activity of L1 Cuqu were the highest among these samples. The liquefying activity, saccharifying activity, and total organic acid content of L1 Cuqu were significantly higher than those of Q Cuqu. Besides, there were significant differences in microbial community structures between them. The enzymes related to the biosynthesis of phenethyl alcohol in Q Cuqu showed a higher expression level than those in L1. The results of this study might provide a theoretical foundation for the optimization of the production process and scientific management of Cuqu.
- Cuqu,
- season,
- microbial community,
- metabolite,
- Daqu- making process

FullText(HTML)

References (31)

References

[1]	ZHANG L Q, HUANG J, ZHOU R Q, et al. Evaluating the feasibility of fermentation starter inoculated with Bacillus amyloliquefaciens for improving acetoin and tetramethylpyrazine in Baoning bran vinegar[J]. International Journal of Food Microbiology,2017,255:42−50. doi: 10.1016/j.ijfoodmicro.2017.05.021
[2]	侯召华, 宁浩然, 聂帅, 等. 国内外酒曲研究进展[J]. 特产研究,2013(3):72−76. [HOU Z H, NING H R, NIE S, et al. Research progress in wine starter in the world[J]. Special Wild Economic Animal and Plant Research,2013(3):72−76. doi: 10.3969/j.issn.1001-4721.2013.03.023
[3]	LI P, LIN W F, LIU X, et al. Environmental factors affecting microbiota dynamics during traditional solid-state fermentation of Chinese Daqu starter[J]. Frontiers in Microbiology,2016,7:1237.
[4]	DU H, WANG X S, ZHANG Y H, et al. Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter[J]. International Journal of Food Microbiology,2019,297:32−40. doi: 10.1016/j.ijfoodmicro.2019.02.020
[5]	车路萍, 任志强, 郑若欣, 等. 基于PLFA分析中温和高温大曲及其曲房空气微生物群落相关性[J]. 食品工业科技,2020,41(5):124−129. [CHE L P, RENG Z Q, ZHENG R X, et al. Analysis of correlation between microbial communities in medium and high temperature Daqu and the workshop air based on PLFA technology[J]. Science and Technology of Food Industry,2020,41(5):124−129.
[6]	FU G M, DENG M F, CHEN Y, et al. Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te-flavor baijiu Daqu produced in different seasons[J]. Journal of the Science of Food and Agriculture, 2021.
[7]	朱文优, 聂尧, 徐岩. 不同季节大曲生产过程中真菌群落结构的演变[J]. 食品与机械,2017,33(10):16−22. [ZHU W Y, NIE Y, XU Y. Deep sequencing reveals fungal community evolution in the production of Daqu fermented different seasons[J]. Food and Mechinery,2017,33(10):16−22.
[8]	姚霞, 明红梅, 周健, 等. 泸型大曲冬夏两季培菌期微生态的比较研究[J]. 食品研究与开发,2015,36(3):134−137. [YAO X, MING H M, ZHOU J, et al. Comparative research of the microbial ecology in the Luzhou Daqu during cultivation in winter and summer[J]. Food Research and Development,2015,36(3):134−137. doi: 10.3969/j.issn.1005-6521.2015.03.034
[9]	HAN X L, JIA S R, ZHANG W J. Analysis of Daqu produced in different seasons[J]. Journal of the Institute of Brewing,2016,122(3):397−402. doi: 10.1002/jib.336
[10]	HAO F, TAN Y W, LV X B, et al. Microbial community succession and its environment driving factors during initial fermentation of Maotai-flavor Baijiu[J]. Frontiers in Microbiology,2021:12.
[11]	ZHU Y P, ZHANG F F, ZHANG C N, et al. Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation[J]. Scientific Reports, 2018, 8(1).
[12]	ZHANG Q, FU C X, ZHAO C M, et al. Monitoring microbial succession and metabolic activity during manual and mechanical solid-state fermentation of Chinese cereal vinegar[J]. LWT,2020,133:109868. doi: 10.1016/j.lwt.2020.109868
[13]	QI Q, HUANG J, ZHOU R Q, et al. Characterizing microbial community and metabolites of Cantonese soy sauce[J]. Food Bioscience,2021,40:100872. doi: 10.1016/j.fbio.2020.100872
[14]	HE G Q, HUANG J, ZHOU R Q, et al. Effect of fortified Daqu on the microbial community and flavor in Chinese strong-flavor liquor brewing process[J]. Frontiers in Microbiology,2019,10:56. doi: 10.3389/fmicb.2019.00056
[15]	ZHANG L Q, ZHOU R Q, CUI R Y, et al. Characterizing soy sauce Moromi manufactured by high-salt dilute-state and low-salt solid-state fermentation using multiphase analyzing methods[J]. Journal of Food Science,2016,81(11):C2639−C2646. doi: 10.1111/1750-3841.13516
[16]	WANG S L, XIONG W, WANG Y Q, et al. Temperature-induced annual variation in microbial community changes and resulting metabolome shifts in a controlled fermentation system[J]. mSystems,2020,5(4):e520−e555.
[17]	YOKOBE T, HYODO F, TOKUCHI N. Seasonal effects on microbial community structure and nitrogen dynamics in temperate forest soil[J]. Forests,2018,9(3):153. doi: 10.3390/f9030153
[18]	SILES J A, CAJTHAML T, MINERBI S, et al. Effect of altitude and season on microbial activity, abundance and community structure in Alpine forest soils[J]. FEMS Microbiology Ecology,2016,92(3):w8. doi: 10.1093/femsec/fiw008
[19]	YAN S B, CHEN X S, GUANG J Q. Bacterial and fungal diversity in the traditional Chinese strong flavour liquor Daqu[J]. Journal of the Institute of Brewing,2019,125(4):443−452. doi: 10.1002/jib.574
[20]	李兵, 张超, 王玉霞, 等. 白酒大曲功能微生物与酶系研究进展[J]. 中国酿造,2019,38(6):7−12. [LI B, ZHANG C, WANG Y X, et al. Research progress on functional microbes and enzymes in Daqu of Baijiu[J]. China Brewing,2019,38(6):7−12. doi: 10.11882/j.issn.0254-5071.2019.06.002
[21]	TANG Q X, HE G Q, HUANG J, et al. Characterizing relationship of microbial diversity and metabolite in Sichuan Xiaoqu[J]. Front Microbiol,2019,10:696. doi: 10.3389/fmicb.2019.00696
[22]	LI X R, MA E B, YAN L Z, et al. Bacterial and fungal diversity in the starter production process of Fen liquor, a traditional Chinese liquor[J]. Journal of Microbiology,2013,51(4):430−438. doi: 10.1007/s12275-013-2640-9
[23]	WANG X, DU H, XU Y. Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor[J]. International Journal of Food Microbiology,2017,244:27−35. doi: 10.1016/j.ijfoodmicro.2016.12.018
[24]	ZHAO Q, YANG J, ZHANG K, et al. Lactic acid bacteria in the brewing of traditional Daqu liquor[J]. Journal of the Institute of Brewing,2020,126(1):14−23. doi: 10.1002/jib.593
[25]	ZHU M, CHEN Z, LUO H, et al. Study of the phase characteristics of Sichuan bran vinegar fermentation based on flavor compounds and core bacteria[J]. Journal of the American Society of Brewing Chemists,2021,79(2):201−211. doi: 10.1080/03610470.2020.1794738
[26]	余永建, 邓晓阳, 陆震鸣, 等. 高效液相色谱法定量分析固态发酵食醋中有机酸的方法优化[J]. 食品科学,2014,35(4):55−59. [YU Y J, DENG X Y, LU Z M, et al. An optimized method for the analysis of organic acids in solid-state fermented vinegars by high performance liquid chromatography[J]. Food Science,2014,35(4):55−59.
[27]	LU Z, XU W, YU N, et al. Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction[J]. International Journal of Food Science & Technology,2011,46(7):1508−1514.
[28]	纪凤娣, 鲁绯, 陶汇源, 等. 基于液相色谱的镇江香醋及其相关产品中四甲基吡嗪的分析方法[J]. 食品科学,2019,40(22):293−298. [JI F D, LU F, TAO H Y, et al. Determination of tetramethylpyrazine in Zhenjiang balsamic vinegar and related products by ultra-high performance liquid chromatography and high performance liquid chromatography[J]. Food Science,2019,40(22):293−298. doi: 10.7506/spkx1002-6630-20190104-049
[29]	范梦蝶, 王天泽, 杜文斌, 等. 山西老陈醋晾晒前、后挥发性香味物质比较分析[J]. 中国食品学报,2019,19(12):229−242. [FAN M D, WANG T Z, DU W B, et al. Comparison of volatile flavor compounds in Shanxi aged vinegar before and after aging[J]. Journal of Chinese Institute of Food Science and Technology,2019,19(12):229−242.
[30]	HUANG X, FAN Y, LU T, et al. Composition and metabolic functions of the microbiome in fermented grain during light-flavor Baijiu fermentation[J]. Microorganisms,2020,8(9):1281. doi: 10.3390/microorganisms8091281
[31]	WANG Y, ZHANG Z, LU X, et al. Genetic engineering of an industrial yeast Candida glycerinogenes for efficient production of 2-phenylethanol[J]. Applied Microbiology and Biotechnology,2020,104(24):10481−10491. doi: 10.1007/s00253-020-10991-4

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	赵志程，赵巍，张爱霞，刘敬科，生庆海，李朋亮. 脂质热解形成的挥发性成分及途径研究进展. 粮食与油脂. 2024(08): 12-18 .
2.	刘颖，黄小波. 食品中活泼羰基化合物研究进展. 中外食品工业. 2024(11): 43-45 .