Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor
IntroductionThe special flavor and fragrance of Chinese liquor are closely related to microorganisms in the fermentation starter Daqu. The changes of microbial community can affect the stability of liquor yield and quality.MethodsIn this study, we used data-independent acquisition mass spectrometry...
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Frontiers Media S.A.
2023-06-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1139836/full |
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| author | Jinzhi Zhao Jinzhi Zhao Yi Yang Yi Yang Mengjing Teng Jianxujie Zheng Bing Wang Vijini Mallawaarachchi Vijini Mallawaarachchi Yu Lin Ziyu Fang Chengpin Shen Shaoning Yu Fan Yang Liang Qiao Li Wang |
| author_facet | Jinzhi Zhao Jinzhi Zhao Yi Yang Yi Yang Mengjing Teng Jianxujie Zheng Bing Wang Vijini Mallawaarachchi Vijini Mallawaarachchi Yu Lin Ziyu Fang Chengpin Shen Shaoning Yu Fan Yang Liang Qiao Li Wang |
| author_sort | Jinzhi Zhao |
| collection | DOAJ |
| description | IntroductionThe special flavor and fragrance of Chinese liquor are closely related to microorganisms in the fermentation starter Daqu. The changes of microbial community can affect the stability of liquor yield and quality.MethodsIn this study, we used data-independent acquisition mass spectrometry (DIA-MS) for cohort study of the microbial communities of a total of 42 Daqu samples in six production cycles at different times of a year. The DIA MS data were searched against a protein database constructed by metagenomic sequencing.ResultsThe microbial composition and its changes across production cycles were revealed. Functional analysis of the differential proteins was carried out and the metabolic pathways related to the differential proteins were explored. These metabolic pathways were related to the saccharification process in liquor fermentation and the synthesis of secondary metabolites to form the unique flavor and aroma in the Chinese liquor.DiscussionWe expect that the metaproteome profiling of Daqu from different production cycles will serve as a guide for the control of fermentation process of Chinese liquor in the future. |
| first_indexed | 2024-03-13T08:06:02Z |
| format | Article |
| id | doaj.art-2ef2a02a0a1a4e679993dd3fecb9c16b |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-03-13T08:06:02Z |
| publishDate | 2023-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-2ef2a02a0a1a4e679993dd3fecb9c16b2023-06-01T04:43:33ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-06-011010.3389/fnut.2023.11398361139836Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquorJinzhi Zhao0Jinzhi Zhao1Yi Yang2Yi Yang3Mengjing Teng4Jianxujie Zheng5Bing Wang6Vijini Mallawaarachchi7Vijini Mallawaarachchi8Yu Lin9Ziyu Fang10Chengpin Shen11Shaoning Yu12Fan Yang13Liang Qiao14Li Wang15Kweichow Moutai Group, Renhuai, Guizhou, ChinaDepartment of Chemistry, Fudan University, Shanghai, ChinaDepartment of Chemistry, Fudan University, Shanghai, ChinaZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, ChinaKweichow Moutai Group, Renhuai, Guizhou, ChinaDepartment of Chemistry, Fudan University, Shanghai, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, ChinaCollege of Engineering and Computer Science, The Australian National University, Canberra, ACT, AustraliaFlinders Accelerator for Microbiome Exploration, Flinders University, Bedford Park, SA, AustraliaCollege of Engineering and Computer Science, The Australian National University, Canberra, ACT, AustraliaDepartment of Chemistry and Chemical Biology, Rensselaer Polytechnic Institute, Troy, NY, United StatesShanghai Omicsolution Co., Ltd, Shanghai, ChinaZhejiang Provincial Key Laboratory of Advanced Mass Spectrometry and Molecular Analysis, Institute of Mass Spectrometry, School of Material Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang, ChinaKweichow Moutai Group, Renhuai, Guizhou, ChinaDepartment of Chemistry, Fudan University, Shanghai, ChinaKweichow Moutai Group, Renhuai, Guizhou, ChinaIntroductionThe special flavor and fragrance of Chinese liquor are closely related to microorganisms in the fermentation starter Daqu. The changes of microbial community can affect the stability of liquor yield and quality.MethodsIn this study, we used data-independent acquisition mass spectrometry (DIA-MS) for cohort study of the microbial communities of a total of 42 Daqu samples in six production cycles at different times of a year. The DIA MS data were searched against a protein database constructed by metagenomic sequencing.ResultsThe microbial composition and its changes across production cycles were revealed. Functional analysis of the differential proteins was carried out and the metabolic pathways related to the differential proteins were explored. These metabolic pathways were related to the saccharification process in liquor fermentation and the synthesis of secondary metabolites to form the unique flavor and aroma in the Chinese liquor.DiscussionWe expect that the metaproteome profiling of Daqu from different production cycles will serve as a guide for the control of fermentation process of Chinese liquor in the future.https://www.frontiersin.org/articles/10.3389/fnut.2023.1139836/fullDaquChinese liquormicrobial communityquantitative metaproteomicsdata-independent acquisitionfermentation |
| spellingShingle | Jinzhi Zhao Jinzhi Zhao Yi Yang Yi Yang Mengjing Teng Jianxujie Zheng Bing Wang Vijini Mallawaarachchi Vijini Mallawaarachchi Yu Lin Ziyu Fang Chengpin Shen Shaoning Yu Fan Yang Liang Qiao Li Wang Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor Frontiers in Nutrition Daqu Chinese liquor microbial community quantitative metaproteomics data-independent acquisition fermentation |
| title | Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor |
| title_full | Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor |
| title_fullStr | Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor |
| title_full_unstemmed | Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor |
| title_short | Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor |
| title_sort | metaproteomics profiling of the microbial communities in fermentation starters daqu during multi round production of chinese liquor |
| topic | Daqu Chinese liquor microbial community quantitative metaproteomics data-independent acquisition fermentation |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1139836/full |
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