Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations
Abstract Identification of the core functional microorganisms in food fermentations is necessary to understand the ecological and functional processes for making those foods. Wheat qu, which provides liquefaction and saccharifying power, and affects the flavor quality, is a key ingredient in ancient...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2023-09-01
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| Series: | npj Biofilms and Microbiomes |
| Online Access: | https://doi.org/10.1038/s41522-023-00432-1 |
| _version_ | 1797453691620425728 |
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| author | Shuangping Liu Zhi-Feng Zhang Jieqi Mao Zhilei Zhou Jing Zhang Caihong Shen Songtao Wang Maria L. Marco Jian Mao |
| author_facet | Shuangping Liu Zhi-Feng Zhang Jieqi Mao Zhilei Zhou Jing Zhang Caihong Shen Songtao Wang Maria L. Marco Jian Mao |
| author_sort | Shuangping Liu |
| collection | DOAJ |
| description | Abstract Identification of the core functional microorganisms in food fermentations is necessary to understand the ecological and functional processes for making those foods. Wheat qu, which provides liquefaction and saccharifying power, and affects the flavor quality, is a key ingredient in ancient alcoholic huangjiu fermentation, while core microbiota of them still remains indistinct. In this study, metagenomics, metabolomics, microbial isolation and co-fermentation were used to investigate huangjiu. Although Aspergillus is usually regarded as core microorganism in wheat qu to initiate huangjiu fermentations, our metagenomic analysis showed that bacteria Saccharopolyspora are predominant in wheat qu and responsible for breakdown of starch and cellulose. Metabolic network and correlation analysis showed that Saccharopolyspora rectivirgula, Saccharopolyspora erythraea, and Saccharopolyspora hirsuta made the greatest contributions to huangjiu’s metabolites, consisting of alcohols (phenylethanol, isoamylol and isobutanol), esters, amino acids (Pro, Arg, Glu and Ala) and organic acids (lactate, tartrate, acetate and citrate). S. hirsuta J2 isolated from wheat qu had the highest amylase, glucoamylase and protease activities. Co-fermentations of S. hirsuta J2 with S. cerevisiae HJ resulted in a higher fermentation rate and alcohol content, and huangjiu flavors were more similar to that of traditional huangjiu compared to co-fermentations of Aspergillus or Lactiplantibacillus with S. cerevisiae HJ. Genome of S. hirsuta J2 contained genes encoding biogenic amine degradation enzymes. By S. hirsuta J2 inoculation, biogenic amine content was reduced by 45%, 43% and 62% in huangjiu, sausage and soy sauce, respectively. These findings show the utility of Saccharopolyspora as a key functional organism in fermented food products. |
| first_indexed | 2024-03-09T15:26:17Z |
| format | Article |
| id | doaj.art-604b74ff6f1e475ebab70885847a6263 |
| institution | Directory Open Access Journal |
| issn | 2055-5008 |
| language | English |
| last_indexed | 2024-03-09T15:26:17Z |
| publishDate | 2023-09-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Biofilms and Microbiomes |
| spelling | doaj.art-604b74ff6f1e475ebab70885847a62632023-11-26T12:29:57ZengNature Portfolionpj Biofilms and Microbiomes2055-50082023-09-019111110.1038/s41522-023-00432-1Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentationsShuangping Liu0Zhi-Feng Zhang1Jieqi Mao2Zhilei Zhou3Jing Zhang4Caihong Shen5Songtao Wang6Maria L. Marco7Jian Mao8National Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan UniversitySouthern Marine Science and Engineering Guangdong Laboratory (Guangzhou)Department of Food Science and Technology, National University of SingaporeNational Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan UniversityNational Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan UniversityNational Engineering Research Center of Solid-State BrewingNational Engineering Research Center of Solid-State BrewingDepartment of Food Science and Technology, University of CaliforniaNational Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan UniversityAbstract Identification of the core functional microorganisms in food fermentations is necessary to understand the ecological and functional processes for making those foods. Wheat qu, which provides liquefaction and saccharifying power, and affects the flavor quality, is a key ingredient in ancient alcoholic huangjiu fermentation, while core microbiota of them still remains indistinct. In this study, metagenomics, metabolomics, microbial isolation and co-fermentation were used to investigate huangjiu. Although Aspergillus is usually regarded as core microorganism in wheat qu to initiate huangjiu fermentations, our metagenomic analysis showed that bacteria Saccharopolyspora are predominant in wheat qu and responsible for breakdown of starch and cellulose. Metabolic network and correlation analysis showed that Saccharopolyspora rectivirgula, Saccharopolyspora erythraea, and Saccharopolyspora hirsuta made the greatest contributions to huangjiu’s metabolites, consisting of alcohols (phenylethanol, isoamylol and isobutanol), esters, amino acids (Pro, Arg, Glu and Ala) and organic acids (lactate, tartrate, acetate and citrate). S. hirsuta J2 isolated from wheat qu had the highest amylase, glucoamylase and protease activities. Co-fermentations of S. hirsuta J2 with S. cerevisiae HJ resulted in a higher fermentation rate and alcohol content, and huangjiu flavors were more similar to that of traditional huangjiu compared to co-fermentations of Aspergillus or Lactiplantibacillus with S. cerevisiae HJ. Genome of S. hirsuta J2 contained genes encoding biogenic amine degradation enzymes. By S. hirsuta J2 inoculation, biogenic amine content was reduced by 45%, 43% and 62% in huangjiu, sausage and soy sauce, respectively. These findings show the utility of Saccharopolyspora as a key functional organism in fermented food products.https://doi.org/10.1038/s41522-023-00432-1 |
| spellingShingle | Shuangping Liu Zhi-Feng Zhang Jieqi Mao Zhilei Zhou Jing Zhang Caihong Shen Songtao Wang Maria L. Marco Jian Mao Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations npj Biofilms and Microbiomes |
| title | Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations |
| title_full | Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations |
| title_fullStr | Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations |
| title_full_unstemmed | Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations |
| title_short | Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations |
| title_sort | integrated meta omics approaches reveal saccharopolyspora as the core functional genus in huangjiu fermentations |
| url | https://doi.org/10.1038/s41522-023-00432-1 |
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