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Taorong-type Baijiu starter: Analysis of fungal community and metabolic characteristics of middle-temperature Daqu and high-temperature Daqu.

التفاصيل البيبلوغرافية
العنوان: Taorong-type Baijiu starter: Analysis of fungal community and metabolic characteristics of middle-temperature Daqu and high-temperature Daqu.
المؤلفون: Liu Y; College of Food and Biological Engineering(Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China.; Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd., Mianchi, China.; School of Life Sciences, Henan University, Kaifeng, China.; Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China.; Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China., Li X; College of Food and Biological Engineering(Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China.; Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China.; Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China., Li H; College of Food and Biological Engineering(Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China.; College of Biological Engineering, Henan University of Technology, Zhengzhou, China., Zhang H; College of Food and Biological Engineering(Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China.; Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China.; Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China., Shen X; Henan Food Industry Science Research Institute Co., Ltd., Zhengzhou, China., Zhang L; School of Life Sciences, Henan University, Kaifeng, China., Han S; Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd., Mianchi, China., Pan C; College of Food and Biological Engineering(Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, China.; Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China.; Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, China.
المصدر: PloS one [PLoS One] 2022 Oct 04; Vol. 17 (10), pp. e0274881. Date of Electronic Publication: 2022 Oct 04 (Print Publication: 2022).
نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't
اللغة: English
بيانات الدورية: Publisher: Public Library of Science Country of Publication: United States NLM ID: 101285081 Publication Model: eCollection Cited Medium: Internet ISSN: 1932-6203 (Electronic) Linking ISSN: 19326203 NLM ISO Abbreviation: PLoS One Subsets: MEDLINE
أسماء مطبوعة: Original Publication: San Francisco, CA : Public Library of Science
مواضيع طبية MeSH: Mycobiome*, Alcoholic Beverages/analysis ; Bacteria ; Fermentation ; Pyrazines ; Temperature
مستخلص: To study the difference between the fungal community compositional and fragrance components in medium- and high-Temperature Taorong-type Baijiu Daqu. The microbial communities and fragrance components of Taorong-type Baijiu Daqu were analyzed using high-throughput sequencing (HTS) and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). With an abundance at the phylum and genus levels ≥0.01% as the threshold, 3 phyla, Mucoromycota, Ascomycota, and Basidiomycota, were found in both medium- and high-temperature Daqu, but their abundances differed. At the genus level, 15 and 13 genera were recognized. Rhizopus (72.40%) and Thermomyces (53.32%) accounted for the most significant proportions in medium-temperature and high-temperature Daqu, respectively. Medium-temperature Daqu and high-temperature Daqu were found to have 40 and 29 fragrance components, respectively and contained the highest proportions of pyrazines (53.12%) and acids (32.68%). Correlation analyses between microbes and fragrance components showed that Aspergillus, Hyphopichia, Trichosporon, Alternaria were all highly and positively correlated with pyrazines, but the dominant fungal communities were highly correlated with only a few individual acid compounds but not with acid compounds overall. The unique Daqu -making process and environment lead to these differences.
Competing Interests: The authors declare that they have no competing interests.
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المشرفين على المادة: 0 (Pyrazines)
تواريخ الأحداث: Date Created: 20221004 Date Completed: 20221006 Latest Revision: 20221012
رمز التحديث: 20231215
مُعرف محوري في PubMed: PMC9531834
DOI: 10.1371/journal.pone.0274881
PMID: 36194604
قاعدة البيانات: MEDLINE
الوصف
تدمد:1932-6203
DOI:10.1371/journal.pone.0274881