Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem
The quality and yield of the fresh Baijiu mainly depend on the activity of pit mud (PM) and the quality of Daqu. However, the cultivation of PM is a long-term process, and high-quality Daqu can change the community structure of fermented grain (FG) and accelerate the evolution of PM communities. The...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-06-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.939904/full |
| _version_ | 1811238041762660352 |
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| author | Fengjiao Mao Jun Huang Rongqing Zhou Rongqing Zhou Rongqing Zhou Hui Qin Suyi Zhang Xiaobo Cai Chuanfeng Qiu |
| author_facet | Fengjiao Mao Jun Huang Rongqing Zhou Rongqing Zhou Rongqing Zhou Hui Qin Suyi Zhang Xiaobo Cai Chuanfeng Qiu |
| author_sort | Fengjiao Mao |
| collection | DOAJ |
| description | The quality and yield of the fresh Baijiu mainly depend on the activity of pit mud (PM) and the quality of Daqu. However, the cultivation of PM is a long-term process, and high-quality Daqu can change the community structure of fermented grain (FG) and accelerate the evolution of PM communities. The present research aimed to investigate the four different types of Daqu on the FG-fermenting microbial community structure and metabolites and their interphase interactions with PM. These results show that Kroppenstedtia in the bacterial community of Taikong Daqu (TK) was positively correlated with ethyl caproate, which significantly increased the content of FG volatile metabolites, especially lipid components, and facilitated the accelerated evolution of Methanobacteriales and Methanosarcinales in PM. Bacillus has a high relative abundance in Qianghua Daqu (QH), which shows obvious advantages to improving the alcoholic strength of FG and contributing to increasing the abundance of Methanomicrobiales in PM. Qianghua and traditional-mixed Daqu (HH) have a similar bacterial composition to QH and a similar fungal composition to traditional Daqu (DZ), and thus also showed the advantage of increased yield, but the volatile flavor metabolites produced were not as dominant as DZ. β-diversity analysis showed that in TK fermentation systems, FG is more likely to domesticate the structure of PM microorganisms. These results indicated that the interaction between microbial communities in Baijiu fermentation niches was significantly influenced by different Daqu. It can not only enhance the key volatiles in FG but also accelerate the evolving direction of the community in PM. Daqu fortified by functional genera or microbiota can evolve a community structure more suitable for Baijiu fermentation. The microbiota composition and interaction between the communities in both Daqu and PM significantly impacts the yield and quality of the base liquor. |
| first_indexed | 2024-04-12T12:34:52Z |
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| id | doaj.art-0d5f1d95e7b145dcadb37013cccb9d84 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-12T12:34:52Z |
| publishDate | 2022-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-0d5f1d95e7b145dcadb37013cccb9d842022-12-22T03:32:56ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2022-06-011310.3389/fmicb.2022.939904939904Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing MicroecosystemFengjiao Mao0Jun Huang1Rongqing Zhou2Rongqing Zhou3Rongqing Zhou4Hui Qin5Suyi Zhang6Xiaobo Cai7Chuanfeng Qiu8College of Biomass Science and Engineering, Sichuan University, Chengdu, ChinaCollege of Biomass Science and Engineering, Sichuan University, Chengdu, ChinaCollege of Biomass Science and Engineering, Sichuan University, Chengdu, ChinaNational Engineering Laboratory of Clean Technology for Leather Manufacture, Sichuan University, Chengdu, ChinaNational Engineering Research Centre of Solid-State Brewing, Luzhou, ChinaLu Zhou Lao Jiao Co., Ltd., Luzhou, ChinaLu Zhou Lao Jiao Co., Ltd., Luzhou, ChinaLu Zhou Lao Jiao Co., Ltd., Luzhou, ChinaLu Zhou Lao Jiao Co., Ltd., Luzhou, ChinaThe quality and yield of the fresh Baijiu mainly depend on the activity of pit mud (PM) and the quality of Daqu. However, the cultivation of PM is a long-term process, and high-quality Daqu can change the community structure of fermented grain (FG) and accelerate the evolution of PM communities. The present research aimed to investigate the four different types of Daqu on the FG-fermenting microbial community structure and metabolites and their interphase interactions with PM. These results show that Kroppenstedtia in the bacterial community of Taikong Daqu (TK) was positively correlated with ethyl caproate, which significantly increased the content of FG volatile metabolites, especially lipid components, and facilitated the accelerated evolution of Methanobacteriales and Methanosarcinales in PM. Bacillus has a high relative abundance in Qianghua Daqu (QH), which shows obvious advantages to improving the alcoholic strength of FG and contributing to increasing the abundance of Methanomicrobiales in PM. Qianghua and traditional-mixed Daqu (HH) have a similar bacterial composition to QH and a similar fungal composition to traditional Daqu (DZ), and thus also showed the advantage of increased yield, but the volatile flavor metabolites produced were not as dominant as DZ. β-diversity analysis showed that in TK fermentation systems, FG is more likely to domesticate the structure of PM microorganisms. These results indicated that the interaction between microbial communities in Baijiu fermentation niches was significantly influenced by different Daqu. It can not only enhance the key volatiles in FG but also accelerate the evolving direction of the community in PM. Daqu fortified by functional genera or microbiota can evolve a community structure more suitable for Baijiu fermentation. The microbiota composition and interaction between the communities in both Daqu and PM significantly impacts the yield and quality of the base liquor.https://www.frontiersin.org/articles/10.3389/fmicb.2022.939904/fullNongxiang Baijiusimulated fermentationDaqupit mud domesticationmetabolites |
| spellingShingle | Fengjiao Mao Jun Huang Rongqing Zhou Rongqing Zhou Rongqing Zhou Hui Qin Suyi Zhang Xiaobo Cai Chuanfeng Qiu Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem Frontiers in Microbiology Nongxiang Baijiu simulated fermentation Daqu pit mud domestication metabolites |
| title | Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem |
| title_full | Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem |
| title_fullStr | Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem |
| title_full_unstemmed | Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem |
| title_short | Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem |
| title_sort | effects of different daqu on microbial community domestication and metabolites in nongxiang baijiu brewing microecosystem |
| topic | Nongxiang Baijiu simulated fermentation Daqu pit mud domestication metabolites |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.939904/full |
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