Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter

Many traditional fermented foods and beverages in both eastern and western countries are produced with the addition of starter cultures. Daqu is the undefined starter used for Chinese liquor, which contributed many fermentation functional fungal and bacterial communities to liquor fermentation proce...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:International journal of food microbiology 2019-05, Vol.297, p.32-40
Hauptverfasser: Du, Hai, Wang, Xueshan, Zhang, Yuhang, Xu, Yan
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 40
container_issue
container_start_page 32
container_title International journal of food microbiology
container_volume 297
creator Du, Hai
Wang, Xueshan
Zhang, Yuhang
Xu, Yan
description Many traditional fermented foods and beverages in both eastern and western countries are produced with the addition of starter cultures. Daqu is the undefined starter used for Chinese liquor, which contributed many fermentation functional fungal and bacterial communities to liquor fermentation process. However, the sources of these microbial communities and how these microorganisms formed in Daqu are still unclear. In this study, high-throughput sequencing combined with microbial source tracking analysis were applied to analyze the sources of the microbial communities in Daqu. We found fungal communities in Daqu were mainly originated from Daqu making environments (mainly tools and indoor ground), including Saccharomycopsis fibuligera, Pichia kudriavzevii, Rhizopus oryzae, Sterigmatomyces elviae, Aspergillus flavus/oryzae, Hyphopichia burtonii and Lichtheimia corymbifera. Meanwhile, most of bacterial communities in Daqu were from raw materials, including Gammaproteobacteria, Alphaproteobacteria and Bacilli. During Daqu-making process, the abundance of Gammaproteobacteria and Alphaproteobacteria that were not beneficial to liquor fermentation declined, but the abundance of the fermentation functional yeasts and Bacilli increased. Moreover, network analysis showed the bacteria in Daqu might be the drivers for the microbial succession during the Daqu-making process. This study shows that the Daqu production technology is a good way to screen fermentation functional microorganisms from complex environmental microbial communities. •Raw materials were the main sources of bacteria in Daqu.•Daqu-making environment was the main source of fungi in Daqu.•Bacteria drove the microbial succession during Daqu-making process.
doi_str_mv 10.1016/j.ijfoodmicro.2019.02.020
format Article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2216900190</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0168160519300510</els_id><sourcerecordid>2216900190</sourcerecordid><originalsourceid>FETCH-LOGICAL-c508t-e58ff2a23b74042050dfca3c8cee534e6e488d3250febdd05043489af1bd881c3</originalsourceid><addsrcrecordid>eNqNkFtvGyEQhVHUKHYuf6Gi6vO6A-yu2cfKzaVSpL4kz4iFIWHlBRvWbvLvg-O06mOlkUYjvjNnOIR8YbBgwNpvw8IPLkY7epPiggPrFsBLwQmZM7nsKlG38InMCysr1kIzI-c5DwDQCAFnZCZALmWZ5kRfv2zWMfnwRKdnpH7caDNlGh1N-jcd9YTJ63WmOliKYe9TDCOGAxHeBe8n9D5OmvpAV88-YEb6Q293NE86FfklOXVlA1599AvyeHP9sLqr7n_d_lx9v69MA3KqsJHOcc1Fv6yh5tCAdUYLIw1iI2pssZbSCt6Aw97a8l6LWnbasd5KyYy4IF-PezcpbneYJzXEXQrFUnHO2g5KTFCo7kiVs3NO6NQm-VGnV8VAHcJVg_onXHUIVwEvddB-_nDY9SPav8o_aRZgdQSw_HPvMalsPAaD1ic0k7LR_4fNG_Mnkhk</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2216900190</pqid></control><display><type>article</type><title>Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals Complete</source><creator>Du, Hai ; Wang, Xueshan ; Zhang, Yuhang ; Xu, Yan</creator><creatorcontrib>Du, Hai ; Wang, Xueshan ; Zhang, Yuhang ; Xu, Yan</creatorcontrib><description>Many traditional fermented foods and beverages in both eastern and western countries are produced with the addition of starter cultures. Daqu is the undefined starter used for Chinese liquor, which contributed many fermentation functional fungal and bacterial communities to liquor fermentation process. However, the sources of these microbial communities and how these microorganisms formed in Daqu are still unclear. In this study, high-throughput sequencing combined with microbial source tracking analysis were applied to analyze the sources of the microbial communities in Daqu. We found fungal communities in Daqu were mainly originated from Daqu making environments (mainly tools and indoor ground), including Saccharomycopsis fibuligera, Pichia kudriavzevii, Rhizopus oryzae, Sterigmatomyces elviae, Aspergillus flavus/oryzae, Hyphopichia burtonii and Lichtheimia corymbifera. Meanwhile, most of bacterial communities in Daqu were from raw materials, including Gammaproteobacteria, Alphaproteobacteria and Bacilli. During Daqu-making process, the abundance of Gammaproteobacteria and Alphaproteobacteria that were not beneficial to liquor fermentation declined, but the abundance of the fermentation functional yeasts and Bacilli increased. Moreover, network analysis showed the bacteria in Daqu might be the drivers for the microbial succession during the Daqu-making process. This study shows that the Daqu production technology is a good way to screen fermentation functional microorganisms from complex environmental microbial communities. •Raw materials were the main sources of bacteria in Daqu.•Daqu-making environment was the main source of fungi in Daqu.•Bacteria drove the microbial succession during Daqu-making process.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2019.02.020</identifier><identifier>PMID: 30878005</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Abundance ; Alcoholic Beverages - microbiology ; Alphaproteobacteria ; Bacilli ; Bacteria ; Bacteria - genetics ; Bacterial Physiological Phenomena ; Beverages ; China ; Chinese Daqu starter ; Communities ; Environmental microbiota ; Fermentation ; Fermented food ; Food Microbiology ; Fungi ; Gammaproteobacteria ; High-Throughput Nucleotide Sequencing ; High-throughput sequencing ; Indoor environments ; Liquor ; Microbial activity ; Microbial source tracking ; Microbiota ; Microbiota - genetics ; Microbiota - physiology ; Microorganisms ; Network analysis ; Next-generation sequencing ; Raw materials ; Rhizopus oryzae ; Solid-state fermentation (SSF) ; Starter cultures ; Yeasts ; Yeasts - genetics ; Yeasts - physiology</subject><ispartof>International journal of food microbiology, 2019-05, Vol.297, p.32-40</ispartof><rights>2019 Elsevier B.V.</rights><rights>Copyright © 2019 Elsevier B.V. All rights reserved.</rights><rights>Copyright Elsevier BV May 16, 2019</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c508t-e58ff2a23b74042050dfca3c8cee534e6e488d3250febdd05043489af1bd881c3</citedby><cites>FETCH-LOGICAL-c508t-e58ff2a23b74042050dfca3c8cee534e6e488d3250febdd05043489af1bd881c3</cites><orcidid>0000-0002-4872-9816</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.020$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30878005$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Du, Hai</creatorcontrib><creatorcontrib>Wang, Xueshan</creatorcontrib><creatorcontrib>Zhang, Yuhang</creatorcontrib><creatorcontrib>Xu, Yan</creatorcontrib><title>Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Many traditional fermented foods and beverages in both eastern and western countries are produced with the addition of starter cultures. Daqu is the undefined starter used for Chinese liquor, which contributed many fermentation functional fungal and bacterial communities to liquor fermentation process. However, the sources of these microbial communities and how these microorganisms formed in Daqu are still unclear. In this study, high-throughput sequencing combined with microbial source tracking analysis were applied to analyze the sources of the microbial communities in Daqu. We found fungal communities in Daqu were mainly originated from Daqu making environments (mainly tools and indoor ground), including Saccharomycopsis fibuligera, Pichia kudriavzevii, Rhizopus oryzae, Sterigmatomyces elviae, Aspergillus flavus/oryzae, Hyphopichia burtonii and Lichtheimia corymbifera. Meanwhile, most of bacterial communities in Daqu were from raw materials, including Gammaproteobacteria, Alphaproteobacteria and Bacilli. During Daqu-making process, the abundance of Gammaproteobacteria and Alphaproteobacteria that were not beneficial to liquor fermentation declined, but the abundance of the fermentation functional yeasts and Bacilli increased. Moreover, network analysis showed the bacteria in Daqu might be the drivers for the microbial succession during the Daqu-making process. This study shows that the Daqu production technology is a good way to screen fermentation functional microorganisms from complex environmental microbial communities. •Raw materials were the main sources of bacteria in Daqu.•Daqu-making environment was the main source of fungi in Daqu.•Bacteria drove the microbial succession during Daqu-making process.</description><subject>Abundance</subject><subject>Alcoholic Beverages - microbiology</subject><subject>Alphaproteobacteria</subject><subject>Bacilli</subject><subject>Bacteria</subject><subject>Bacteria - genetics</subject><subject>Bacterial Physiological Phenomena</subject><subject>Beverages</subject><subject>China</subject><subject>Chinese Daqu starter</subject><subject>Communities</subject><subject>Environmental microbiota</subject><subject>Fermentation</subject><subject>Fermented food</subject><subject>Food Microbiology</subject><subject>Fungi</subject><subject>Gammaproteobacteria</subject><subject>High-Throughput Nucleotide Sequencing</subject><subject>High-throughput sequencing</subject><subject>Indoor environments</subject><subject>Liquor</subject><subject>Microbial activity</subject><subject>Microbial source tracking</subject><subject>Microbiota</subject><subject>Microbiota - genetics</subject><subject>Microbiota - physiology</subject><subject>Microorganisms</subject><subject>Network analysis</subject><subject>Next-generation sequencing</subject><subject>Raw materials</subject><subject>Rhizopus oryzae</subject><subject>Solid-state fermentation (SSF)</subject><subject>Starter cultures</subject><subject>Yeasts</subject><subject>Yeasts - genetics</subject><subject>Yeasts - physiology</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkFtvGyEQhVHUKHYuf6Gi6vO6A-yu2cfKzaVSpL4kz4iFIWHlBRvWbvLvg-O06mOlkUYjvjNnOIR8YbBgwNpvw8IPLkY7epPiggPrFsBLwQmZM7nsKlG38InMCysr1kIzI-c5DwDQCAFnZCZALmWZ5kRfv2zWMfnwRKdnpH7caDNlGh1N-jcd9YTJ63WmOliKYe9TDCOGAxHeBe8n9D5OmvpAV88-YEb6Q293NE86FfklOXVlA1599AvyeHP9sLqr7n_d_lx9v69MA3KqsJHOcc1Fv6yh5tCAdUYLIw1iI2pssZbSCt6Aw97a8l6LWnbasd5KyYy4IF-PezcpbneYJzXEXQrFUnHO2g5KTFCo7kiVs3NO6NQm-VGnV8VAHcJVg_onXHUIVwEvddB-_nDY9SPav8o_aRZgdQSw_HPvMalsPAaD1ic0k7LR_4fNG_Mnkhk</recordid><startdate>20190516</startdate><enddate>20190516</enddate><creator>Du, Hai</creator><creator>Wang, Xueshan</creator><creator>Zhang, Yuhang</creator><creator>Xu, Yan</creator><general>Elsevier B.V</general><general>Elsevier BV</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><orcidid>https://orcid.org/0000-0002-4872-9816</orcidid></search><sort><creationdate>20190516</creationdate><title>Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter</title><author>Du, Hai ; Wang, Xueshan ; Zhang, Yuhang ; Xu, Yan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c508t-e58ff2a23b74042050dfca3c8cee534e6e488d3250febdd05043489af1bd881c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Abundance</topic><topic>Alcoholic Beverages - microbiology</topic><topic>Alphaproteobacteria</topic><topic>Bacilli</topic><topic>Bacteria</topic><topic>Bacteria - genetics</topic><topic>Bacterial Physiological Phenomena</topic><topic>Beverages</topic><topic>China</topic><topic>Chinese Daqu starter</topic><topic>Communities</topic><topic>Environmental microbiota</topic><topic>Fermentation</topic><topic>Fermented food</topic><topic>Food Microbiology</topic><topic>Fungi</topic><topic>Gammaproteobacteria</topic><topic>High-Throughput Nucleotide Sequencing</topic><topic>High-throughput sequencing</topic><topic>Indoor environments</topic><topic>Liquor</topic><topic>Microbial activity</topic><topic>Microbial source tracking</topic><topic>Microbiota</topic><topic>Microbiota - genetics</topic><topic>Microbiota - physiology</topic><topic>Microorganisms</topic><topic>Network analysis</topic><topic>Next-generation sequencing</topic><topic>Raw materials</topic><topic>Rhizopus oryzae</topic><topic>Solid-state fermentation (SSF)</topic><topic>Starter cultures</topic><topic>Yeasts</topic><topic>Yeasts - genetics</topic><topic>Yeasts - physiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Du, Hai</creatorcontrib><creatorcontrib>Wang, Xueshan</creatorcontrib><creatorcontrib>Zhang, Yuhang</creatorcontrib><creatorcontrib>Xu, Yan</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Du, Hai</au><au>Wang, Xueshan</au><au>Zhang, Yuhang</au><au>Xu, Yan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2019-05-16</date><risdate>2019</risdate><volume>297</volume><spage>32</spage><epage>40</epage><pages>32-40</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><abstract>Many traditional fermented foods and beverages in both eastern and western countries are produced with the addition of starter cultures. Daqu is the undefined starter used for Chinese liquor, which contributed many fermentation functional fungal and bacterial communities to liquor fermentation process. However, the sources of these microbial communities and how these microorganisms formed in Daqu are still unclear. In this study, high-throughput sequencing combined with microbial source tracking analysis were applied to analyze the sources of the microbial communities in Daqu. We found fungal communities in Daqu were mainly originated from Daqu making environments (mainly tools and indoor ground), including Saccharomycopsis fibuligera, Pichia kudriavzevii, Rhizopus oryzae, Sterigmatomyces elviae, Aspergillus flavus/oryzae, Hyphopichia burtonii and Lichtheimia corymbifera. Meanwhile, most of bacterial communities in Daqu were from raw materials, including Gammaproteobacteria, Alphaproteobacteria and Bacilli. During Daqu-making process, the abundance of Gammaproteobacteria and Alphaproteobacteria that were not beneficial to liquor fermentation declined, but the abundance of the fermentation functional yeasts and Bacilli increased. Moreover, network analysis showed the bacteria in Daqu might be the drivers for the microbial succession during the Daqu-making process. This study shows that the Daqu production technology is a good way to screen fermentation functional microorganisms from complex environmental microbial communities. •Raw materials were the main sources of bacteria in Daqu.•Daqu-making environment was the main source of fungi in Daqu.•Bacteria drove the microbial succession during Daqu-making process.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>30878005</pmid><doi>10.1016/j.ijfoodmicro.2019.02.020</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-4872-9816</orcidid></addata></record>
fulltext fulltext
identifier ISSN: 0168-1605
ispartof International journal of food microbiology, 2019-05, Vol.297, p.32-40
issn 0168-1605
1879-3460
language eng
recordid cdi_proquest_journals_2216900190
source MEDLINE; Elsevier ScienceDirect Journals Complete
subjects Abundance
Alcoholic Beverages - microbiology
Alphaproteobacteria
Bacilli
Bacteria
Bacteria - genetics
Bacterial Physiological Phenomena
Beverages
China
Chinese Daqu starter
Communities
Environmental microbiota
Fermentation
Fermented food
Food Microbiology
Fungi
Gammaproteobacteria
High-Throughput Nucleotide Sequencing
High-throughput sequencing
Indoor environments
Liquor
Microbial activity
Microbial source tracking
Microbiota
Microbiota - genetics
Microbiota - physiology
Microorganisms
Network analysis
Next-generation sequencing
Raw materials
Rhizopus oryzae
Solid-state fermentation (SSF)
Starter cultures
Yeasts
Yeasts - genetics
Yeasts - physiology
title Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-24T13%3A23%3A27IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Exploring%20the%20impacts%20of%20raw%20materials%20and%20environments%20on%20the%20microbiota%20in%20Chinese%20Daqu%20starter&rft.jtitle=International%20journal%20of%20food%20microbiology&rft.au=Du,%20Hai&rft.date=2019-05-16&rft.volume=297&rft.spage=32&rft.epage=40&rft.pages=32-40&rft.issn=0168-1605&rft.eissn=1879-3460&rft_id=info:doi/10.1016/j.ijfoodmicro.2019.02.020&rft_dat=%3Cproquest_cross%3E2216900190%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2216900190&rft_id=info:pmid/30878005&rft_els_id=S0168160519300510&rfr_iscdi=true