Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics
Baobaoqu (BBQ) is a traditional fermenting power, which is widely applied in Nong-flavor Baijiu brewing. There are two different types of BBQ (premium BBQ and normal BBQ) used in industrial manufacture, but the reasons for the significant differences between two kinds of BBQ have not been clearly il...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-12-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1062547/full |
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| author | Qingmei Zhang Qingmei Zhang Qingmei Zhang Guocheng Du Guocheng Du Guocheng Du Guocheng Du Guocheng Du Jian Chen Jian Chen Jian Chen Jian Chen Jianghua Li Jianghua Li Jianghua Li Jianghua Li Zongwei Qiao Jia Zheng Dong Zhao Xinrui Zhao Xinrui Zhao Xinrui Zhao Xinrui Zhao |
| author_facet | Qingmei Zhang Qingmei Zhang Qingmei Zhang Guocheng Du Guocheng Du Guocheng Du Guocheng Du Guocheng Du Jian Chen Jian Chen Jian Chen Jian Chen Jianghua Li Jianghua Li Jianghua Li Jianghua Li Zongwei Qiao Jia Zheng Dong Zhao Xinrui Zhao Xinrui Zhao Xinrui Zhao Xinrui Zhao |
| author_sort | Qingmei Zhang |
| collection | DOAJ |
| description | Baobaoqu (BBQ) is a traditional fermenting power, which is widely applied in Nong-flavor Baijiu brewing. There are two different types of BBQ (premium BBQ and normal BBQ) used in industrial manufacture, but the reasons for the significant differences between two kinds of BBQ have not been clearly illuminated. In this study, the combination of metagenomics and metabolomics was performed to compare the differences in the composition of microbial communities and the components of flavors between premium BBQ and normal BBQ. The results showed that the glycosidase-producing microorganisms are the biomarkers of premium BBQ, contributing a better ability of carbon source utilization than normal BBQ. In addition, several important flavors (ethyl hexanoate, phenylethanol, ethyl acetate) were rich in normal BBQ, which have a significant positive correlation with the biomarkers (Lactobacillus and Pichia kudriavzevii) of normal BBQ. It suggests that the microbial community has an advantage in utilizing raw materials in premium BBQ, while the community was inclined to form flavors in normal BBQ. The differences between two types of BBQ at the microbial and flavor level have theoretical and practical guiding significance in the application of premium and normal BBQ and in the further improvements of taste and quality of Baijiu. |
| first_indexed | 2024-04-11T15:17:28Z |
| format | Article |
| id | doaj.art-aeb43ddf83f142bd9330d4ed8bf9e508 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-11T15:17:28Z |
| publishDate | 2022-12-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-aeb43ddf83f142bd9330d4ed8bf9e5082022-12-22T04:16:27ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2022-12-011310.3389/fmicb.2022.10625471062547Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomicsQingmei Zhang0Qingmei Zhang1Qingmei Zhang2Guocheng Du3Guocheng Du4Guocheng Du5Guocheng Du6Guocheng Du7Jian Chen8Jian Chen9Jian Chen10Jian Chen11Jianghua Li12Jianghua Li13Jianghua Li14Jianghua Li15Zongwei Qiao16Jia Zheng17Dong Zhao18Xinrui Zhao19Xinrui Zhao20Xinrui Zhao21Xinrui Zhao22Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, ChinaScience Center for Future Foods, Jiangnan University, Wuxi, Jiangsu, ChinaWuliangye Yibin Co., Ltd., Yibin, Sichuan, ChinaKey Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, ChinaScience Center for Future Foods, Jiangnan University, Wuxi, Jiangsu, ChinaKey Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu, ChinaJiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, Jiangsu, ChinaEngineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, Jiangsu, ChinaKey Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, ChinaScience Center for Future Foods, Jiangnan University, Wuxi, Jiangsu, ChinaJiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, Jiangsu, ChinaEngineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, Jiangsu, ChinaKey Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, ChinaScience Center for Future Foods, Jiangnan University, Wuxi, Jiangsu, ChinaJiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, Jiangsu, ChinaEngineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, Jiangsu, ChinaWuliangye Yibin Co., Ltd., Yibin, Sichuan, ChinaWuliangye Yibin Co., Ltd., Yibin, Sichuan, ChinaWuliangye Yibin Co., Ltd., Yibin, Sichuan, ChinaKey Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, ChinaScience Center for Future Foods, Jiangnan University, Wuxi, Jiangsu, ChinaJiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, Jiangsu, ChinaEngineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, Jiangsu, ChinaBaobaoqu (BBQ) is a traditional fermenting power, which is widely applied in Nong-flavor Baijiu brewing. There are two different types of BBQ (premium BBQ and normal BBQ) used in industrial manufacture, but the reasons for the significant differences between two kinds of BBQ have not been clearly illuminated. In this study, the combination of metagenomics and metabolomics was performed to compare the differences in the composition of microbial communities and the components of flavors between premium BBQ and normal BBQ. The results showed that the glycosidase-producing microorganisms are the biomarkers of premium BBQ, contributing a better ability of carbon source utilization than normal BBQ. In addition, several important flavors (ethyl hexanoate, phenylethanol, ethyl acetate) were rich in normal BBQ, which have a significant positive correlation with the biomarkers (Lactobacillus and Pichia kudriavzevii) of normal BBQ. It suggests that the microbial community has an advantage in utilizing raw materials in premium BBQ, while the community was inclined to form flavors in normal BBQ. The differences between two types of BBQ at the microbial and flavor level have theoretical and practical guiding significance in the application of premium and normal BBQ and in the further improvements of taste and quality of Baijiu.https://www.frontiersin.org/articles/10.3389/fmicb.2022.1062547/fullBaobaoquNong-flavor Baijiumetagenomicsmetabolomicsbiomarkerflavor |
| spellingShingle | Qingmei Zhang Qingmei Zhang Qingmei Zhang Guocheng Du Guocheng Du Guocheng Du Guocheng Du Guocheng Du Jian Chen Jian Chen Jian Chen Jian Chen Jianghua Li Jianghua Li Jianghua Li Jianghua Li Zongwei Qiao Jia Zheng Dong Zhao Xinrui Zhao Xinrui Zhao Xinrui Zhao Xinrui Zhao Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics Frontiers in Microbiology Baobaoqu Nong-flavor Baijiu metagenomics metabolomics biomarker flavor |
| title | Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics |
| title_full | Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics |
| title_fullStr | Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics |
| title_full_unstemmed | Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics |
| title_short | Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics |
| title_sort | systematic analysis of baobaoqu fermentation starter for wuliangye baijiu by the combination of metagenomics and metabolomics |
| topic | Baobaoqu Nong-flavor Baijiu metagenomics metabolomics biomarker flavor |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1062547/full |
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