دورية أكاديمية
Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu.
| العنوان: | Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu. |
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| المؤلفون: | Wang H; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: 563006960@qq.com., Wang Y; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: 1127507106@qq.com., Ruan Y; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: 1935367169@qq.com., Ma D; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: ddanma@163.com., Wang H; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: 2841237119@qq.com., Yang S; Jing Brand Co., Ltd, HuangShi, HuBei 435100, China. Electronic address: 01097@jingpai.com., Lyu L; Jing Brand Co., Ltd, HuangShi, HuBei 435100, China. Electronic address: 05167@jingpai.com., Yang F; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: 498781914@qq.com., Wu X; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: wuxiaole@tust.edu.cn., Chen Y; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: yfchen@tust.edu.cn. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2024 May; Vol. 183, pp. 114196. Date of Electronic Publication: 2024 Mar 07. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Fermentation* , Microbiota* , Bacteria*/classification , Bacteria*/metabolism , Bacteria*/genetics , Bacteria*/isolation & purification , Food Microbiology*, Fungi/genetics ; Fungi/classification ; Fungi/metabolism ; Fungi/isolation & purification ; Alcoholic Beverages/microbiology ; High-Throughput Nucleotide Sequencing ; Taste ; Flavoring Agents/metabolism |
| مستخلص: | Baijiu production has relied on natural inoculated Qu as a starter culture, causing the unstable microbiota of fermentation grains, which resulted in inconsistent product quality across batches. Therefore, revealing the core microbes and constructing a synthetic microbiota during the fermentation process was extremely important for stabilizing product quality. In this study, the succession of the microbial community was analyzed by high-throughput sequencing technology, and ten core microbes of Xiaoqu light-aroma Baijiu were obtained by mathematical statistics, including Acetobacter, Bacillus, Lactobacillus, Weissella, Pichia,Rhizopus, Wickerhamomyces, Issatchenkia, Saccharomyces, and Kazachstania. Model verification showed that the core microbiota significantly affected the composition of non-core microbiota (P < 0.01) and key flavor-producing enzymes (R > 0.8, P < 0.01), thus significantly affecting the flavor of base Baijiu. Simulated fermentation validated that the core microbiota can reproduce the fermentation process and quality of Xiaoqu light-aroma Baijiu. The succession of bacteria was mainly regulated by acidity and ethanol, while the fungi, especially non-Saccharomyces cerevisiae, were mainly regulated by the initial dominant bacteria (Acetobacter, Bacillus, and Weissella). This study will play an important role in the transformation of Xiaoqu light-aroma Baijiu fermentation from natural fermentation to controlled fermentation and the identification of core microbes in other fermented foods. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Co-occurrence network; Core microbes; Flavor; Synthetic microbiota; Xiaoqu light-aroma Baijiu |
| تواريخ الأحداث: | Date Created: 20240517 Date Completed: 20240517 Latest Revision: 20240517 |
| رمز التحديث: | 20240518 |
| DOI: | 10.1016/j.foodres.2024.114196 |
| PMID: | 38760131 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2024.114196 |