Correlation Analysis between Bacterial Taxa and Physicochemical Indexes of High-temperature Daqu in Lanling Wine

ZHANG Kai; HUANG Weijing; XIANG Xujun; GUAN Guikun; LIU Yu; GUO Zhuang; WANG Yurong

doi:10.13386/j.issn1002-0306.2023080310

Volume 45 Issue 19

Sep. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(19): 124-132. > DOI: 10.13386/j.issn1002-0306.2023080310

ZHANG Kai, HUANG Weijing, XIANG Xujun, et al. Correlation Analysis between Bacterial Taxa and Physicochemical Indexes of High-temperature Daqu in Lanling Wine[J]. Science and Technology of Food Industry, 2024, 45(19): 124−132. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080310.

Citation:

PDF (1722 KB)

Correlation Analysis between Bacterial Taxa and Physicochemical Indexes of High-temperature Daqu in Lanling Wine

ZHANG Kai^{1, 2,},
HUANG Weijing^{1, 2},
XIANG Xujun^{1, 2},
GUAN Guikun³,
LIU Yu³,
GUO Zhuang^{1, 2},
WANG Yurong^{1, 2, ,}

1.
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China
2.
Xiangyang Jiangxiang Baijiu Solid State Fermentation Enterprise-School Joint Innovation Center,Xiangyang 441053, China
3.
Shandong Lanling Meijiu Co., Ltd., Lanling 277731, China

More Information

Received Date: September 03, 2023
Available Online: August 04, 2024

Graphical Abstract

Abstract

Abstract

In order to analyze the high-temperature Daqu bacterial taxa and their physicochemical properties in Linyi area, Shandong Province, Illumina MiSeq high-throughput sequencing technology and pure culture technology were used to analyze the bacterial taxa of high-temperature Daqu in Lanling wine, and then the physicochemical indexes were determined by conventional detection methods in this study. Finally, the correlation between bacterial taxa and physicochemical indexes in Daqu was explored. The results showed that the main genera of bacteria in Daqu were Kroppenstedtia, Thermoactinomyces, Saccharopolyspora, Staphylococcus, Rhodococcus, Weissella and Bacillus, et al. Bacillus subtilis, Bacillus licheniformis and Bacillus coagulans were cultureable dominant bacterial isolates. There was a large difference in saccharification, esterification, alcoholization and liquefaction between the 15 parts of high-temperature Daqu. Kroppenstedtia, Staphylococcus, Leucobacter, Rhodococcus and Weissella were significantly positively correlated with esterification, fermentation, alcoholization, esterification and liquefaction (P<0.05). Thus, there are a large number of core bacterial taxa in high-temperature Daqu in Lanling wine, and there is a significant correlation between various bacterial genera and physicochemical indexes, which further provides a reference for the improvement and enhancement of the quality of high-temperature Daqu in this area.
- high-temperature Daqu,
- high-throughput sequencing technology,
- bacterial taxa,
- physicochemical indexs,
- correlation

FullText(HTML)

References (30)

References

[1]	DU H, WANG X, ZHANG Y, 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(5):32−40.
[2]	王颖, 邱勇, 王隆, 等. 不同产区酱香型高温大曲黑、白、黄曲的理化、挥发性成分差异性分析[J]. 中国调味品,2022,47(6):155−159. [WANG Y, QIU Y, WANG L, et al. Analysis on the differences of physicochemical indexes and volatile components of black, white and yellow Koji at high temperature with Maotai flavor in different production areas[J]. China Condiment,2022,47(6):155−159.] doi: 10.3969/j.issn.1000-9973.2022.06.029 WANG Y, QIU Y, WANG L, et al. Analysis on the differences of physicochemical indexes and volatile components of black, white and yellow Koji at high temperature with Maotai flavor in different production areas[J]. China Condiment, 2022, 47（6）: 155−159. doi: 10.3969/j.issn.1000-9973.2022.06.029
[3]	XIE M, LÜ F, MA G, et al. High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor[J]. Journal of the Institute of Brewing,2020,126(1):98−104. doi: 10.1002/jib.592
[4]	YANG J G, DOU X, MA Y Y. Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou-flavour liquor using second-generation sequencing technology[J]. Journal of the Institute of Brewing,2018,124(4):498−507. doi: 10.1002/jib.528
[5]	LIU Y, LI X, LI H, et al. Taorong-type Baijiu starter:Analysis of fungal community and metabolic characteristics of middle-temperature Daqu and high-temperature Daqu[J]. PLoS One,2022,17(10):e0274881. doi: 10.1371/journal.pone.0274881
[6]	CAI W, WANG Y, NI H, et al. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu[J]. Food Research International,2021,150(12):110734.
[7]	何猛超, 任义平, 熊林, 等. 茅台地区不同高温大曲微生物群落结构解析[J]. 中国酿造,2022,41(6):51−57. [HE M C, REN Y P, XIONG L, et al. Microbial community structure of different high-temperature Daqu in Maotai area[J]. China Brewing,2022,41(6):51−57.] doi: 10.11882/j.issn.0254-5071.2022.06.009 HE M C, REN Y P, XIONG L, et al. Microbial community structure of different high-temperature Daqu in Maotai area[J]. China Brewing, 2022, 41（6）: 51−57. doi: 10.11882/j.issn.0254-5071.2022.06.009
[8]	WANG Y, CAI W, WANG W, et al. Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu[J]. Food Science & Nutrition,2021,9(2):1003−1016.
[9]	LIU P, ZHANG L, DU X, et al. Dynamic analysis of physicochemical and biochemical indices and microbial communities of light-flavor Daqu during storage[J]. Journal of the American Society of Brewing Chemists,2019,77(4):287−294. doi: 10.1080/03610470.2019.1629238
[10]	WEI Z G, ZHANG X D, CAO M, et al. Comparison of methods for picking the operational taxonomic units from amplicon sequences[J]. Frontiers in Microbiology,2021,12(3):644012.
[11]	MIODUCHOWSKA M, NITKIEWICZ B, ROSZKOWSKA M, et al. Taxonomic classification of the bacterial endosymbiont Wolbachia based on next-generation sequencing:Is there molecular evidence for its presence in tardigrades?[J]. Genome,2021,64(10):951−958. doi: 10.1139/gen-2020-0036
[12]	BRANDT M I, TROUCHE B, QUINTRIC L, et al. Bioinformatic pipelines combining denoising and clustering tools allow for more comprehensive prokaryotic and eukaryotic metabarcoding[J]. Molecular Ecology Resources,2021,21(6):1904−1921. doi: 10.1111/1755-0998.13398
[13]	ROBESON M S, O’ROURKE D R, KAEHLER B D, et al. RESCRIPt:Reproducible sequence taxonomy reference database management[J]. PLoS Computational Biology,2021,17(11):e1009581. doi: 10.1371/journal.pcbi.1009581
[14]	倪慧, 王强, 魏冰倩, 等. 恩施市泡萝卜中乳酸菌的分离鉴定及其对品质的影响[J]. 食品工业科技,2019,40(17):64−68,78. [NI H, WANG Q, WEI B Q, et al. Isolation and identification of lactic acid bacteria from pickled radish in Enshi and its effects on quality[J]. Science and Technology of Food Industry,2019,40(17):64−68,78.] NI H, WANG Q, WEI B Q, et al. Isolation and identification of lactic acid bacteria from pickled radish in Enshi and its effects on quality[J]. Science and Technology of Food Industry, 2019, 40（17）: 64−68,78.
[15]	RIZVI N B, ALEEM S, KHAN M R, et al. Quantitative estimation of protein in sprouts of Vigna radiate (Mung Beans), Lens culinaris (Lentils), and Cicer arietinum (Chickpeas) by Kjeldahl and Lowry methods[J]. Molecules,2022,27(3):814. doi: 10.3390/molecules27030814
[16]	孙羊羊, 尹亚格, 吴雨甍, 等. 基于高通量测序技术分析天津高温大曲微生物菌群多样性[J]. 中国酿造,2023,42(5):28−34. [SUN Y Y, YIN Y G, WU Y M, et al. Analysis of microbial community diversity of Tianjin high-temperature Daqu based on high-throughput sequencing technology[J]. China Brewing,2023,42(5):28−34.] SUN Y Y, YIN Y G, WU Y M, et al. Analysis of microbial community diversity of Tianjin high-temperature Daqu based on high-throughput sequencing technology[J]. China Brewing, 2023, 42（5）: 28−34.
[17]	何猛超, 罗家顺, 罗轲, 等. 基于高通量技术对比分析南洲大曲与茅台大曲的细菌多样性[J]. 酿酒科技,2022,43(10):17−21. [HE M C, LUO J S, LUO K, et al. Comparative analysis of bacterial diversity between Nanzhou Daqu and Maotai Daqu based on high-throughput sequencing[J]. Liquor-Making Science & Technology,2022,43(10):17−21.] HE M C, LUO J S, LUO K, et al. Comparative analysis of bacterial diversity between Nanzhou Daqu and Maotai Daqu based on high-throughput sequencing[J]. Liquor-Making Science & Technology, 2022, 43（10）: 17−21.
[18]	GAN S H, YANG F, SAHU S K, et al. Deciphering the composition and functional profile of the microbial communities in Chinese Moutai liquor starters[J]. Frontiers in Microbiology,2019,10(7):1540.
[19]	DENG L, MAO X, LIU D, et al. Comparative analysis of physicochemical properties and microbial composition in high-temperature Daqu with different colors[J]. Frontiers in Microbiology,2020,11(11):588117.
[20]	胡宝东, 王晓丹, 王婧, 等. 酱香型大曲生产工艺与大曲品质的关系研究[J]. 食品工业,2016,37(2):260−264. [HU B D, WANG X D, WANG J, et al. Relationship between production technology of Maotai-flavor Daqu and its quality[J]. The Food Industry,2016,37(2):260−264.] HU B D, WANG X D, WANG J, et al. Relationship between production technology of Maotai-flavor Daqu and its quality[J]. The Food Industry, 2016, 37（2）: 260−264.
[21]	周金虎, 李良, 方尚玲, 等. 窖泥中高产愈创木酚类功能菌的筛选与鉴定[J]. 食品与发酵工业,2019,45(3):64−70. [ZHOU J H, LI L, FANG S L, et al. Screening and identification of functional boateria with high yield guaiacol in the mud[J]. Food and Fermentation Industries,2019,45(3):64−70.] ZHOU J H, LI L, FANG S L, et al. Screening and identification of functional boateria with high yield guaiacol in the mud[J]. Food and Fermentation Industries, 2019, 45（3）: 64−70.
[22]	LIU P, MIAO L. Multiple batches of fermentation promote the formation of functional microbiota in Chinese miscellaneous-flavor Baijiu fermentation[J]. Frontiers in Microbiology,2020,11(1):75.
[23]	母应春, 姜丽, 苏伟. 应用Illumina高通量测序技术分析3种酒曲中微生物多样性[J]. 食品科学,2019,40(14):115−122. [MU Y C, JIANG L, SU W. Analysis of microbial diversity in three rice wine Kojis by Illumina high-throughput sequencing[J]. Food Science,2019,40(14):115−122.] doi: 10.7506/spkx1002-6630-20181030-359 MU Y C, JIANG L, SU W. Analysis of microbial diversity in three rice wine Kojis by Illumina high-throughput sequencing[J]. Food Science, 2019, 40（14）: 115−122. doi: 10.7506/spkx1002-6630-20181030-359
[24]	WU X, JING R, CHEN W, et al. High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristics[J]. 3 Biotech,2020,10(11):1−11.
[25]	曹敬华, 李恬心, 刘雄锋, 等. 不同工艺高温大曲的理化指标变化趋势研究[J]. 食品科技,2023,48(3):102−109. [CAO J H, LI T X, LIU X F, et al. The changing trend of physical and chemical indexes of high-temperature Daqu with different processes[J]. Food Science and Technology,2023,48(3):102−109.] CAO J H, LI T X, LIU X F, et al. The changing trend of physical and chemical indexes of high-temperature Daqu with different processes[J]. Food Science and Technology, 2023, 48（3）: 102−109.
[26]	张芮, 刘文虎, 张立强, 等. 基于宏基因组学解析高温大曲微生物群落与功能的异质性[J]. 酿酒科技,2023,44(5):70−77. [ZHANG R, LIU W H, ZHANG L Q, et al. Analysis of microbial community and functional heterogeneity of high-temperature Daqu based on metagenomics[J]. Liquor-Making Science & Technology,2023,44(5):70−77.] ZHANG R, LIU W H, ZHANG L Q, et al. Analysis of microbial community and functional heterogeneity of high-temperature Daqu based on metagenomics[J]. Liquor-Making Science & Technology, 2023, 44（5）: 70−77.
[27]	周斐成, 吴生文, 朱庆圣, 等. 特香型大曲发酵过程中曲块不同部位理化指标及主要酶系动态分析[J]. 中国酿造,2019,38(4):58−64. [ZHOU F C, WU S W, ZHU Q S, et al. Physicochemical indexes and dynamic analysis of main enzymes in different layers of Te-flavor Daqu during fermentation process[J]. China Brewing,2019,38(4):58−64.] doi: 10.11882/j.issn.0254-5071.2019.04.012 ZHOU F C, WU S W, ZHU Q S, et al. Physicochemical indexes and dynamic analysis of main enzymes in different layers of Te-flavor Daqu during fermentation process[J]. China Brewing, 2019, 38（4）: 58−64. doi: 10.11882/j.issn.0254-5071.2019.04.012
[28]	彭璐, 明红梅, 董异, 等. 不同曲层中高温大曲质量差异性研究[J]. 食品与发酵工业,2020,46(3):58−64. [PENG L, MING H M, DONG Y, et al. Study on the quality of medium-high temperature Daqu in different curved layers[J]. Food and Fermentation Industries,2020,46(3):58−64.] PENG L, MING H M, DONG Y, et al. Study on the quality of medium-high temperature Daqu in different curved layers[J]. Food and Fermentation Industries, 2020, 46（3）: 58−64.
[29]	张艳, 曹丹, 孟勤燕, 等. 凤型大曲储藏期不同部位理化指标及微生物群落演替规律分析[J]. 酿酒科技,2022,43(12):57−64. [ZHANG Y, CAO D, MENG Q Y, et al. Analysis of physicochemical indexes and microbial community succession of Fengxiang Daqu during storage period[J]. Liquor-Making Science & Technology,2022,43(12):57−64.] ZHANG Y, CAO D, MENG Q Y, et al. Analysis of physicochemical indexes and microbial community succession of Fengxiang Daqu during storage period[J]. Liquor-Making Science & Technology, 2022, 43（12）: 57−64.
[30]	WU X, JIANG Q, WANG Z, et al. Diversity, enzyme production and antibacterial activity of Bacillus strains isolated from sesame-flavored liquor Daqu[J]. Archives of Microbiology,2021,203(9):5831−5839. doi: 10.1007/s00203-021-02552-8