Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation
This study investigated the microbial community in three-color sauce-flavor Daqu (black, yellow, and white) throughout their maturation processes, together with their physicochemical factors, culturable microbes, flavor components, and fermenting vitalities. Results from high-throughput sequencing r...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-01-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2024.1345772/full |
| _version_ | 1797347624162951168 |
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| author | Weiwei Dong Weiwei Dong Xiang Yu Luyao Wang Menglin Zou Jiyuan Ma Jun Liu Yanli Feng Shumiao Zhao Qiang Yang Yuanliang Hu Shenxi Chen |
| author_facet | Weiwei Dong Weiwei Dong Xiang Yu Luyao Wang Menglin Zou Jiyuan Ma Jun Liu Yanli Feng Shumiao Zhao Qiang Yang Yuanliang Hu Shenxi Chen |
| author_sort | Weiwei Dong |
| collection | DOAJ |
| description | This study investigated the microbial community in three-color sauce-flavor Daqu (black, yellow, and white) throughout their maturation processes, together with their physicochemical factors, culturable microbes, flavor components, and fermenting vitalities. Results from high-throughput sequencing revealed distinct microbial diversity, with more pronounced variations in bacterial community than in fungal community. Firmicutes and Ascomycota emerged as the most dominant bacterial and fungal phyla, respectively, during maturation. Genus-level analysis identified Kroppenstedia, Virgibacillus, and Bacillus as dominant bacteria in black Daqu, yellow Daqu, and white Daqu, severally, while Thermoascus was shared as the core dominant fungi for these Daqu. Physicochemical factors, particularly acidity, were found to exert a significant impact on microbial community. Kroppenstedtia was the key bacteria influencing the color formation of these Daqu. Furthermore, correlations between dominant microbes and flavor compounds highlighted their role in Daqu quality. Molds (Aspergillus, Rhizomucor, and Rhizopus), excepting Bacillus, played a crucial role in the formation of pyrazine compounds. Consequently, this study offers innovative insights into the microbial perspectives on color and pyrazine formation, establishing a groundwork for future mechanized Daqu production and quality control of sauce-flavor baijiu. |
| first_indexed | 2024-03-08T11:50:28Z |
| format | Article |
| id | doaj.art-7d8657345de8442f99d7a95f84a39155 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-03-08T11:50:28Z |
| publishDate | 2024-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-7d8657345de8442f99d7a95f84a391552024-01-24T10:42:05ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2024-01-011510.3389/fmicb.2024.13457721345772Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturationWeiwei Dong0Weiwei Dong1Xiang Yu2Luyao Wang3Menglin Zou4Jiyuan Ma5Jun Liu6Yanli Feng7Shumiao Zhao8Qiang Yang9Yuanliang Hu10Shenxi Chen11Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, ChinaHubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Co., Ltd., Daye, ChinaHubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, ChinaHubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, ChinaHubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, ChinaHubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, ChinaHubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, ChinaHubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, ChinaState Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan, ChinaHubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Co., Ltd., Daye, ChinaHubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, ChinaHubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Co., Ltd., Daye, ChinaThis study investigated the microbial community in three-color sauce-flavor Daqu (black, yellow, and white) throughout their maturation processes, together with their physicochemical factors, culturable microbes, flavor components, and fermenting vitalities. Results from high-throughput sequencing revealed distinct microbial diversity, with more pronounced variations in bacterial community than in fungal community. Firmicutes and Ascomycota emerged as the most dominant bacterial and fungal phyla, respectively, during maturation. Genus-level analysis identified Kroppenstedia, Virgibacillus, and Bacillus as dominant bacteria in black Daqu, yellow Daqu, and white Daqu, severally, while Thermoascus was shared as the core dominant fungi for these Daqu. Physicochemical factors, particularly acidity, were found to exert a significant impact on microbial community. Kroppenstedtia was the key bacteria influencing the color formation of these Daqu. Furthermore, correlations between dominant microbes and flavor compounds highlighted their role in Daqu quality. Molds (Aspergillus, Rhizomucor, and Rhizopus), excepting Bacillus, played a crucial role in the formation of pyrazine compounds. Consequently, this study offers innovative insights into the microbial perspectives on color and pyrazine formation, establishing a groundwork for future mechanized Daqu production and quality control of sauce-flavor baijiu.https://www.frontiersin.org/articles/10.3389/fmicb.2024.1345772/fullDaqu maturationmicrobial communityKroppenstedtiacolor formationpyrazines |
| spellingShingle | Weiwei Dong Weiwei Dong Xiang Yu Luyao Wang Menglin Zou Jiyuan Ma Jun Liu Yanli Feng Shumiao Zhao Qiang Yang Yuanliang Hu Shenxi Chen Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation Frontiers in Microbiology Daqu maturation microbial community Kroppenstedtia color formation pyrazines |
| title | Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation |
| title_full | Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation |
| title_fullStr | Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation |
| title_full_unstemmed | Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation |
| title_short | Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation |
| title_sort | unveiling the microbiota of sauce flavor daqu and its relationships with flavors and color during maturation |
| topic | Daqu maturation microbial community Kroppenstedtia color formation pyrazines |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2024.1345772/full |
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