Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor

被引：6

作者：

Zhao, Jinzhi ^{[1
,2
]}

Yang, Yi ^{[2
,3
]}

Teng, Mengjing ^{[1
]}

Zheng, Jianxujie ^{[2
]}

Wang, Bing ^{[4
]}

Mallawaarachchi, Vijini ^{[5
,6
]}

Lin, Yu ^{[5
]}

Fang, Ziyu ^{[7
]}

Shen, Chengpin ^{[8
]}

Yu, Shaoning ^{[9
]}

Yang, Fan ^{[1
]}

Qiao, Liang ^{[2
]}

Wang, Li ^{[1
]}

机构：

[1] Kweichow Moutai Grp, Renhuai, Guizhou, Peoples R China

[2] Fudan Univ, Dept Chem, Shanghai, Peoples R China

[3] Zhejiang Univ, ZJU Hangzhou Global Sci & Technol Innovat Ctr, Hangzhou, Peoples R China

[4] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China

[5] Australian Natl Univ, Coll Engn & Comp Sci, Canberra, ACT, Australia

[6] Flinders Univ S Australia, Flinders Accelerator Microbiome Explorat, Bedford Pk, SA, Australia

[7] Rensselaer Polytech Inst, Dept Chem & Chem Biol, Troy, NY USA

[8] Shanghai Omicsolut Co Ltd, Shanghai, Peoples R China

[9] Ningbo Univ, Inst Mass Spectrometry, Sch Mat Sci & Chem Engn, Zhejiang Prov Key Lab Adv Mass Spectrometry & Mol, Ningbo, Zhejiang, Peoples R China

来源：

FRONTIERS IN NUTRITION | 2023年 / 10卷

基金：

中国国家自然科学基金;

关键词：

Daqu; Chinese liquor; microbial community; quantitative metaproteomics; data-independent acquisition; fermentation; saccharification; SOLID-STATE FERMENTATION; MICROORGANISMS; IDENTIFICATION; ACQUISITION; DIVERSITY;

D O I：

10.3389/fnut.2023.1139836

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

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.

引用

页数：11

共 50 条

[11] Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China
Jiang, Qianer
Wu, Xianyu
Xu, Youqiang
Zhang, Yali
Wang, Zhishan
Shen, Liye
Yang, Wenjun
Sun, Jinyuan
Liu, Yang
3 BIOTECH, 2021, 11 (05)
[12] Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China
Qianer Jiang
Xianyu Wu
Youqiang Xu
Yali Zhang
Zhishan Wang
Liye Shen
Wenjun Yang
Jinyuan Sun
Yang Liu
3 Biotech, 2021, 11
[13] Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation
Wang, Xueshan
Du, Hai
Zhang, Yan
Xu, Yan
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2018, 84 (04)
[14] Comparison of microbial community and metabolites in spontaneous fermentation of two types Daqu starter for traditional Chinese vinegar production
Tang, Hanlan
Liang, Hebin
Song, Jiankun
Lin, Weifeng
Luo, Lixin
JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 2019, 128 (03) : 307 - 315
[15] Metaproteomics analysis of the functional insights into microbial communities of combined hydrogen and methane production by anaerobic fermentation from reed straw
Jia, Xuan
Xi, Bei-Dou
Li, Ming-Xiao
Yang, Yang
Wang, Yong
PLOS ONE, 2017, 12 (08):
[16] Characterization of Microbial Community Composition in the Fermentation Starter (Daqu) Reveals a Distinct Dominant Species Combination Potentially Contributing to the Flavor of Chinese Gujingtribute Liquor
Zhang, Hui-min
He, Hong-kui
Cao, Run-jie
Liu, Lei
Tang, Zhi-hui
Li, An-jun
Zhang, Zhi-zhou
PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOMEDICAL AND BIOLOGICAL ENGINEERING 2017 (BBE 2017), 2017, 4 : 183 - 190
[17] Bacterial communities during the process of high-temperature Daqu production of roasted sesame-like flavour liquor
Su, Yao
Yang, Liu
Hui, Li
Ge Yuan-Yuan
Zhang Ming-Juan
Xin Chun-Hui
Ling, Xu
Chi, Cheng
JOURNAL OF THE INSTITUTE OF BREWING, 2015, 121 (03) : 440 - 448
[18] The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine)
Zheng, Siman
Zhang, Wendi
Ren, Qing
Wu, Jihong
Zhang, Jinglin
Wang, Bowen
Meng, Nan
Li, Jinchen
Huang, Mingquan
FOODS, 2023, 12 (14)
[19] Microbial succession and metabolite changes during the fermentation of Chinese light aroma-style liquor
Wang, Haiyan
Xu, Yan
JOURNAL OF THE INSTITUTE OF BREWING, 2019, 125 (01) : 162 - 170
[20] Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions
Zou, Jing
Chen, Xiaohui
Wang, Chenyu
Liu, Yang
Li, Miao
Pan, Xinyuan
Chang, Xuedong
FOODS, 2023, 12 (15)

← 1 2 3 4 5 →