Journal ArticleDOI
Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production.
Wei Qian,Wei Qian,Zhen-Ming Lu,Chai Lijuan,Xiaojuan Zhang,Qi Li,Wang Songtao,Cai-Hong Shen,Jin-Song Shi,Zhenghong Xu +9 more
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TLDR
Assays from an in vitro simulated fermentation further validated the roles of jiupei microbiota in acetic and lactic acid production, and these acids were subsequently metabolized to butyric and hexanoic acid by the pit mud microbiota.About:
This article is published in Food Research International.The article was published on 2021-09-01. It has received 47 citations till now. The article focuses on the topics: Fermentation.read more
Citations
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Adaptability of a Caproate-Producing Bacterium Contributes to Its Dominance in an Anaerobic Fermentation System.
Huilin Wang,Yang Gu,Weicheng Zhou,Dong Zhao,Qiao Zongwei,Zheng Jia,Gao Jiangjing,Xiang Chen,Cong Ren,Xu Yan +9 more
TL;DR: Wang et al. as mentioned in this paper examined pit mud samples across four Chinese strong aroma-type Baijiu-producing areas and found that a caproate-producing Caproicibacterium sp. was widely distributed in these distilleries, with relative abundance ranging from 1.4 to 35.5% and an average abundance of 11.4%.
Journal ArticleDOI
The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu
Wenchao Cai,Yu’ang Xue,Fengxian Tang,Yong Wang,Shao-Rong Yang,Wenhui Liu,Qiangchuan Hou,Xinquan Yang,Zhuang Guo,Chunhui Shan +9 more
TL;DR: Wang et al. as discussed by the authors investigated the spatial distribution characteristics of fungal communities and aroma in the pit mud for strong flavor Baijiu from Xinjiang, China, using Illumina MiSeq high-throughput sequencing and electronic nose technology.
Journal ArticleDOI
Nondestructive visualization and quantification of total acid and reducing sugar contents in fermented grains by combining spectral and color data through hyperspectral imaging.
TL;DR: In this article , the TAC and reducing sugar content (RSC) of fermented grains were quantified using hyperspectral imaging (HSI) and two combined algorithms were used to extract the characteristic wavelengths of TAC.
Journal ArticleDOI
Exploring the response patterns of strong-flavor baijiu brewing microecosystem to fortified Daqu under different pit ages.
Yu Mu,Jun Huang,Rongqing Zhou,Fengjiao Mao,Qianglin Pan,Su-wen Chen,Zhongming Lu,Liquan Du,Fei Xie +8 more
TL;DR: In this article , the influence of fortified Daqu on the metabolic profile, physicochemical parameters, and community diversity in Zaopei and pit mud was investigated by polyphase detecting approaches, and the results provided new insights into the production of high-quality strong-flavor baijiu and the aging of PM.
Journal ArticleDOI
Unraveling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a byproduct of Baijiu fermentation.
Jia-Mu Kang,Yuting Sun,Xiaoning Huang,Li Ye,Yuhong Chen,Xiao-Xue Chen,Xiao-Wei Zheng,Bei-Zhong Han +7 more
TL;DR: HuHuang et al. as mentioned in this paper comprehensively analyzed the commonalities and differences in physicochemical properties, microbial structures, metabolomes, flavor profiles, and antibacterial properties among sources of Huangshui.
References
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QIIME allows analysis of high-throughput community sequencing data.
J. Gregory Caporaso,Justin Kuczynski,Jesse Stombaugh,Kyle Bittinger,Frederic D. Bushman,Elizabeth K. Costello,Noah Fierer,Antonio Gonzalez Peña,Julia K. Goodrich,Jeffrey I. Gordon,Gavin A. Huttley,Scott T. Kelley,Dan Knights,Jeremy E. Koenig,Ruth E. Ley,Catherine A. Lozupone,Daniel McDonald,Brian D. Muegge,Meg Pirrung,Jens Reeder,Joel Sevinsky,Peter J. Turnbaugh,William A. Walters,Jeremy Widmann,Tanya Yatsunenko,Jesse R. Zaneveld,Rob Knight,Rob Knight +27 more
TL;DR: An overview of the analysis pipeline and links to raw data and processed output from the runs with and without denoising are provided.
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Naïve Bayesian Classifier for Rapid Assignment of rRNA Sequences into the New Bacterial Taxonomy
TL;DR: The RDP Classifier can rapidly and accurately classify bacterial 16S rRNA sequences into the new higher-order taxonomy proposed in Bergey's Taxonomic Outline of the Prokaryotes, and the majority of the classification errors appear to be due to anomalies in the current taxonomies.
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ITS primers with enhanced specificity for basidiomycetes--application to the identification of mycorrhizae and rusts.
M. Gardes,Thomas D. Bruns +1 more
TL;DR: In this paper, two taxon-selective primers for the internal transcribed spacer (ITS) region in the nuclear ribosomal repeat unit were proposed, which were intended to be specific to fungi and basidiomycetes, respectively.
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Predictive functional profiling of microbial communities using 16S rRNA marker gene sequences
Morgan G. I. Langille,Jesse R. Zaneveld,J. Gregory Caporaso,J. Gregory Caporaso,Daniel McDonald,Dan Knights,Joshua A Reyes,Jose C. Clemente,Deron E. Burkepile,Rebecca Vega Thurber,Rob Knight,Rob Knight,Robert G. Beiko,Curtis Huttenhower,Curtis Huttenhower +14 more
TL;DR: The results demonstrate that phylogeny and function are sufficiently linked that this 'predictive metagenomic' approach should provide useful insights into the thousands of uncultivated microbial communities for which only marker gene surveys are currently available.
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A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae.
Jinshui Zheng,Stijn Wittouck,Elisa Salvetti,Charles M. A. P. Franz,Hugh M. B. Harris,Paola Mattarelli,Paul W. O'Toole,Bruno Pot,Peter Vandamme,Jens Walter,Koichi Watanabe,Sander Wuyts,Giovanna E. Felis,Michael G. Gänzle,Michael G. Gänzle,Sarah Lebeer +15 more
TL;DR: This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences and proposed reclassification reflects the phylogenetic position of the micro-organisms, and groups lactobacilli into robust clades with shared ecological and metabolic properties.
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