Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters
IntroductionDaqu, the Chinese liquor fermentation starter, contains complex microbial communities that are important for the yield, quality, and unique flavor of produced liquor. However, the composition and metabolism of microbial communities in the different types of high-temperature Daqu (i.e., w...
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| Format: | Article |
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Frontiers Media S.A.
2023-01-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1098268/full |
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| author | Jinzhi Zhao Yi Yang Liangqiang Chen Jianxujie Zheng Xibin Lv Dandan Li Ziyu Fang Chengpin Shen Vijini Mallawaarachchi Yu Lin Shaoning Yu Fan Yang Li Wang Liang Qiao |
| author_facet | Jinzhi Zhao Yi Yang Liangqiang Chen Jianxujie Zheng Xibin Lv Dandan Li Ziyu Fang Chengpin Shen Vijini Mallawaarachchi Yu Lin Shaoning Yu Fan Yang Li Wang Liang Qiao |
| author_sort | Jinzhi Zhao |
| collection | DOAJ |
| description | IntroductionDaqu, the Chinese liquor fermentation starter, contains complex microbial communities that are important for the yield, quality, and unique flavor of produced liquor. However, the composition and metabolism of microbial communities in the different types of high-temperature Daqu (i.e., white, yellow, and black Daqu) have not been well understood.MethodsHerein, we used quantitative metaproteomics based on data-independent acquisition (DIA) mass spectrometry to analyze a total of 90 samples of white, yellow, and black Daqu collected in spring, summer, and autumn, revealing the taxonomic and metabolic profiles of different types of Daqu across seasons.ResultsTaxonomic composition differences were explored across types of Daqu and seasons, where the under-fermented white Daqu showed the higher microbial diversity and seasonal stability. It was demonstrated that yellow Daqu had higher abundance of saccharifying enzymes for raw material degradation. In addition, considerable seasonal variation of microbial protein abundance was discovered in the over-fermented black Daqu, suggesting elevated carbohydrate and amino acid metabolism in autumn black Daqu.DiscussionWe expect that this study will facilitate the understanding of the key microbes and their metabolism in the traditional fermentation process of Chinese liquor production. |
| first_indexed | 2024-04-11T00:07:20Z |
| format | Article |
| id | doaj.art-161a6c3452444d77b2f6ed7a4d30c75d |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-11T00:07:20Z |
| publishDate | 2023-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-161a6c3452444d77b2f6ed7a4d30c75d2023-01-09T09:20:14ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2023-01-011310.3389/fmicb.2022.10982681098268Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation startersJinzhi Zhao0Yi Yang1Liangqiang Chen2Jianxujie Zheng3Xibin Lv4Dandan Li5Ziyu Fang6Chengpin Shen7Vijini Mallawaarachchi8Yu Lin9Shaoning Yu10Fan Yang11Li Wang12Liang Qiao13Department of Chemistry and Shanghai Stomatological Hospital, Fudan University, Shanghai, ChinaDepartment of Chemistry and Shanghai Stomatological Hospital, Fudan University, Shanghai, ChinaKweichow Moutai Group, Renhuai, Guizhou, ChinaDepartment of Chemistry and Shanghai Stomatological Hospital, Fudan University, Shanghai, ChinaKweichow Moutai Group, Renhuai, Guizhou, ChinaDepartment of Chemistry and Shanghai Stomatological Hospital, Fudan University, Shanghai, ChinaDepartment of Chemistry and Chemical Biology, Rensselaer Polytechnic Institute, Troy, NY, United StatesShanghai Omicsolution Co., Ltd., Shanghai, ChinaCollege of Engineering and Computer Science, The Australian National University, Canberra, ACT, AustraliaCollege of Engineering and Computer Science, The Australian National University, Canberra, ACT, AustraliaZhejiang Provincial Key Laboratory of Advanced Mass Spectrometry and Molecular Analysis, Institute of Mass Spectrometry, School of Material Science and Chemical Engineering, Ningbo University, Ningbo, ChinaKweichow Moutai Group, Renhuai, Guizhou, ChinaKweichow Moutai Group, Renhuai, Guizhou, ChinaDepartment of Chemistry and Shanghai Stomatological Hospital, Fudan University, Shanghai, ChinaIntroductionDaqu, the Chinese liquor fermentation starter, contains complex microbial communities that are important for the yield, quality, and unique flavor of produced liquor. However, the composition and metabolism of microbial communities in the different types of high-temperature Daqu (i.e., white, yellow, and black Daqu) have not been well understood.MethodsHerein, we used quantitative metaproteomics based on data-independent acquisition (DIA) mass spectrometry to analyze a total of 90 samples of white, yellow, and black Daqu collected in spring, summer, and autumn, revealing the taxonomic and metabolic profiles of different types of Daqu across seasons.ResultsTaxonomic composition differences were explored across types of Daqu and seasons, where the under-fermented white Daqu showed the higher microbial diversity and seasonal stability. It was demonstrated that yellow Daqu had higher abundance of saccharifying enzymes for raw material degradation. In addition, considerable seasonal variation of microbial protein abundance was discovered in the over-fermented black Daqu, suggesting elevated carbohydrate and amino acid metabolism in autumn black Daqu.DiscussionWe expect that this study will facilitate the understanding of the key microbes and their metabolism in the traditional fermentation process of Chinese liquor production.https://www.frontiersin.org/articles/10.3389/fmicb.2022.1098268/fullDaquChinese liquormicrobial communityquantitative metaproteomicsdata-independent acquisition |
| spellingShingle | Jinzhi Zhao Yi Yang Liangqiang Chen Jianxujie Zheng Xibin Lv Dandan Li Ziyu Fang Chengpin Shen Vijini Mallawaarachchi Yu Lin Shaoning Yu Fan Yang Li Wang Liang Qiao Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters Frontiers in Microbiology Daqu Chinese liquor microbial community quantitative metaproteomics data-independent acquisition |
| title | Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters |
| title_full | Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters |
| title_fullStr | Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters |
| title_full_unstemmed | Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters |
| title_short | Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters |
| title_sort | quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in chinese liquor fermentation starters |
| topic | Daqu Chinese liquor microbial community quantitative metaproteomics data-independent acquisition |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1098268/full |
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