Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum
The quality and composition of strong-flavor Baijiu (SFB), a type of Chinese liquor, depends on the variety of sorghum used in fermentation. However, comprehensive in situ studies measuring the effects sorghum varieties on the fermentation are lacking and the underlying microbial mechanisms remains...
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| Veröffentlicht in: | International journal of food microbiology 2023-07, Vol.397, p.110212-110212, Article 110212 |
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| container_title | International journal of food microbiology |
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| creator | Liu, Mao-Ke Tang, Yu-Ming Liu, Cheng-Yuan Tian, Xin-Hui Zhang, Ji-Wei Fan, Xiao-Li Jiang, Kai-Feng Ni, Xian-Lin Zhang, Xin-Yu |
| description | The quality and composition of strong-flavor Baijiu (SFB), a type of Chinese liquor, depends on the variety of sorghum used in fermentation. However, comprehensive in situ studies measuring the effects sorghum varieties on the fermentation are lacking and the underlying microbial mechanisms remains poorly understood. We studied the in situ fermentation of SFB by using metagenomic, metaproteomic, and metabolomic techniques across four sorghum varieties. Sensory characteristics were best for SFB made from glutinous variety Luzhouhong, followed by glutinous hybrid Jinnuoliang and Jinuoliang, and those made with non-glutinous Dongzajiao. In agreement with sensory evaluations, the volatile composition of SFB samples differed between sorghum varieties (P |
| doi_str_mv | 10.1016/j.ijfoodmicro.2023.110212 |
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•Baijiu fermentation was performed using different sorghum varieties.•Microbial succession affected volatile formation differently in sorghum varieties.•Bacteria caused more differences in communities and functions than fungi.•Sorghum variety and fermentation time interact to affect volatiles and bacteria.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2023.110212</identifier><identifier>PMID: 37084618</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Alcoholic Beverages - microbiology ; Bacteria - genetics ; Bacteria - metabolism ; Carbohydrate Metabolism ; Chinese liquor ; Edible Grain ; Fermentation ; Metabolomics ; Metaproteomics ; Microbial community ; Sorghum ; Zaopei</subject><ispartof>International journal of food microbiology, 2023-07, Vol.397, p.110212-110212, Article 110212</ispartof><rights>2023 Elsevier B.V.</rights><rights>Copyright © 2023 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c377t-4a6c9fcdff00325ec2d2f7631e87931dfdbd9306948278a91058555d96420b753</citedby><cites>FETCH-LOGICAL-c377t-4a6c9fcdff00325ec2d2f7631e87931dfdbd9306948278a91058555d96420b753</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2023.110212$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37084618$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Liu, Mao-Ke</creatorcontrib><creatorcontrib>Tang, Yu-Ming</creatorcontrib><creatorcontrib>Liu, Cheng-Yuan</creatorcontrib><creatorcontrib>Tian, Xin-Hui</creatorcontrib><creatorcontrib>Zhang, Ji-Wei</creatorcontrib><creatorcontrib>Fan, Xiao-Li</creatorcontrib><creatorcontrib>Jiang, Kai-Feng</creatorcontrib><creatorcontrib>Ni, Xian-Lin</creatorcontrib><creatorcontrib>Zhang, Xin-Yu</creatorcontrib><title>Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>The quality and composition of strong-flavor Baijiu (SFB), a type of Chinese liquor, depends on the variety of sorghum used in fermentation. However, comprehensive in situ studies measuring the effects sorghum varieties on the fermentation are lacking and the underlying microbial mechanisms remains poorly understood. We studied the in situ fermentation of SFB by using metagenomic, metaproteomic, and metabolomic techniques across four sorghum varieties. Sensory characteristics were best for SFB made from glutinous variety Luzhouhong, followed by glutinous hybrid Jinnuoliang and Jinuoliang, and those made with non-glutinous Dongzajiao. In agreement with sensory evaluations, the volatile composition of SFB samples differed between sorghum varieties (P < 0.05). Fermentation of different sorghum varieties varied in microbial diversity, structure, volatile compounds, and physicochemical properties (pH, temperature, starch, reducing sugar, and moisture) (P < 0.05), with most changes occurring within the first 21 days. Additionally, the microbial interactions and their relationship with volatiles, as well as the physicochemical factors that govern microbial succession, differed between varieties of sorghum. The number of physicochemical factors affecting bacterial communities outweighed those affecting fungal communities, suggesting that bacteria were less resilient to the brewing conditions. This correlates with the finding that bacteria play a major role in the differences in microbial communities and metabolic functions during fermentation with the different varieties of sorghum. Metagenomic function analysis revealed differences in amino acid and carbohydrate metabolism between sorghum varieties throughout most of the brewing process. Metaproteomics further indicated most differential proteins were found in these two pathways, related to differences in volatiles between sorghum varieties of Baijiu and originating from Lactobacillus. These results provide insight into the microbial principles underlying Baijiu production and can be used to improve the quality of Baijiu by selecting the appropriate raw materials and optimizing fermentation parameters.
•Baijiu fermentation was performed using different sorghum varieties.•Microbial succession affected volatile formation differently in sorghum varieties.•Bacteria caused more differences in communities and functions than fungi.•Sorghum variety and fermentation time interact to affect volatiles and bacteria.</description><subject>Alcoholic Beverages - microbiology</subject><subject>Bacteria - genetics</subject><subject>Bacteria - metabolism</subject><subject>Carbohydrate Metabolism</subject><subject>Chinese liquor</subject><subject>Edible Grain</subject><subject>Fermentation</subject><subject>Metabolomics</subject><subject>Metaproteomics</subject><subject>Microbial community</subject><subject>Sorghum</subject><subject>Zaopei</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkUFv1DAQhS0EotvCX0DmxiXL2I4T5wirApUqcQGultce7zpK4sVOVuqdH463KYgjp5FG33tPM4-Qtwy2DFjzvt-G3sfoxmBT3HLgYssYcMafkQ1TbVeJuoHnZFNYVbEG5BW5zrkHACkEvCRXogVVN0xtyK8fJgUzhzjRMNFHw32IQzwEawZ6xBlTPOCEYX64ALtjmDAjzXOK06HygznHRD-a0IeFekwjTvPq5svexyXRhKdUJI_7M9JzycM5YKbR0xzT4biMr8gLb4aMr5_mDfn-6fbb7kt1__Xz3e7DfWVF285VbRrbeeu8BxBcouWO-7YRDMvNgjnv9q4T0HS14q0yHQOppJSua2oO-1aKG_Ju9T2l-HPBPOsxZIvDYCaMS9ZcgQQhagUF7Va0PCTnhF6fUhhNetAM9KUE3et_StCXEvRaQtG-eYpZ9iO6v8o_Xy_AbgWwHHsOmHS2ASeLLiS0s3Yx_EfMb7bRoXc</recordid><startdate>20230716</startdate><enddate>20230716</enddate><creator>Liu, Mao-Ke</creator><creator>Tang, Yu-Ming</creator><creator>Liu, Cheng-Yuan</creator><creator>Tian, Xin-Hui</creator><creator>Zhang, Ji-Wei</creator><creator>Fan, Xiao-Li</creator><creator>Jiang, Kai-Feng</creator><creator>Ni, Xian-Lin</creator><creator>Zhang, Xin-Yu</creator><general>Elsevier B.V</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>7X8</scope></search><sort><creationdate>20230716</creationdate><title>Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum</title><author>Liu, Mao-Ke ; Tang, Yu-Ming ; Liu, Cheng-Yuan ; Tian, Xin-Hui ; Zhang, Ji-Wei ; Fan, Xiao-Li ; Jiang, Kai-Feng ; Ni, Xian-Lin ; Zhang, Xin-Yu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c377t-4a6c9fcdff00325ec2d2f7631e87931dfdbd9306948278a91058555d96420b753</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Alcoholic Beverages - microbiology</topic><topic>Bacteria - genetics</topic><topic>Bacteria - metabolism</topic><topic>Carbohydrate Metabolism</topic><topic>Chinese liquor</topic><topic>Edible Grain</topic><topic>Fermentation</topic><topic>Metabolomics</topic><topic>Metaproteomics</topic><topic>Microbial community</topic><topic>Sorghum</topic><topic>Zaopei</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Liu, Mao-Ke</creatorcontrib><creatorcontrib>Tang, Yu-Ming</creatorcontrib><creatorcontrib>Liu, Cheng-Yuan</creatorcontrib><creatorcontrib>Tian, Xin-Hui</creatorcontrib><creatorcontrib>Zhang, Ji-Wei</creatorcontrib><creatorcontrib>Fan, Xiao-Li</creatorcontrib><creatorcontrib>Jiang, Kai-Feng</creatorcontrib><creatorcontrib>Ni, Xian-Lin</creatorcontrib><creatorcontrib>Zhang, Xin-Yu</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Liu, Mao-Ke</au><au>Tang, Yu-Ming</au><au>Liu, Cheng-Yuan</au><au>Tian, Xin-Hui</au><au>Zhang, Ji-Wei</au><au>Fan, Xiao-Li</au><au>Jiang, Kai-Feng</au><au>Ni, Xian-Lin</au><au>Zhang, Xin-Yu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2023-07-16</date><risdate>2023</risdate><volume>397</volume><spage>110212</spage><epage>110212</epage><pages>110212-110212</pages><artnum>110212</artnum><issn>0168-1605</issn><eissn>1879-3460</eissn><abstract>The quality and composition of strong-flavor Baijiu (SFB), a type of Chinese liquor, depends on the variety of sorghum used in fermentation. However, comprehensive in situ studies measuring the effects sorghum varieties on the fermentation are lacking and the underlying microbial mechanisms remains poorly understood. We studied the in situ fermentation of SFB by using metagenomic, metaproteomic, and metabolomic techniques across four sorghum varieties. Sensory characteristics were best for SFB made from glutinous variety Luzhouhong, followed by glutinous hybrid Jinnuoliang and Jinuoliang, and those made with non-glutinous Dongzajiao. In agreement with sensory evaluations, the volatile composition of SFB samples differed between sorghum varieties (P < 0.05). Fermentation of different sorghum varieties varied in microbial diversity, structure, volatile compounds, and physicochemical properties (pH, temperature, starch, reducing sugar, and moisture) (P < 0.05), with most changes occurring within the first 21 days. Additionally, the microbial interactions and their relationship with volatiles, as well as the physicochemical factors that govern microbial succession, differed between varieties of sorghum. The number of physicochemical factors affecting bacterial communities outweighed those affecting fungal communities, suggesting that bacteria were less resilient to the brewing conditions. This correlates with the finding that bacteria play a major role in the differences in microbial communities and metabolic functions during fermentation with the different varieties of sorghum. Metagenomic function analysis revealed differences in amino acid and carbohydrate metabolism between sorghum varieties throughout most of the brewing process. Metaproteomics further indicated most differential proteins were found in these two pathways, related to differences in volatiles between sorghum varieties of Baijiu and originating from Lactobacillus. These results provide insight into the microbial principles underlying Baijiu production and can be used to improve the quality of Baijiu by selecting the appropriate raw materials and optimizing fermentation parameters.
•Baijiu fermentation was performed using different sorghum varieties.•Microbial succession affected volatile formation differently in sorghum varieties.•Bacteria caused more differences in communities and functions than fungi.•Sorghum variety and fermentation time interact to affect volatiles and bacteria.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>37084618</pmid><doi>10.1016/j.ijfoodmicro.2023.110212</doi><tpages>1</tpages></addata></record> |
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| subjects | Alcoholic Beverages - microbiology Bacteria - genetics Bacteria - metabolism Carbohydrate Metabolism Chinese liquor Edible Grain Fermentation Metabolomics Metaproteomics Microbial community Sorghum Zaopei |
| title | Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum |
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