Dynamic changes in the bacterial community in Moutai liquor fermentation process characterized by deep sequencing
Wang Li,Yayu Wang,Wang Diqiang,Jin Xu,Fan Yang,Guang Liu,Dongya Zhang,Qiang Feng,Liang Xiao,Wenbin Xue,Jing Guo,Yuzhen Li,Tao Jin +12 more
TLDR
In this paper, the bacterial communities of the three key phases from Moutai liquor production were profiled with the Illumina sequencing platform, and a total of 54 bacterial families were detected and the microbial structure showed clear differences among samples.Abstract:
Microbes are the major producers of alcohol and aromatic compounds in alcohol beverages. It is believed that, in addition to production techniques and grains, different micro-ingredient compositions yield variations in aromas and tastes. The bacterial communities of the three key phases from Moutai liquor production were profiled with the Illumina sequencing platform. A total of 54 bacterial families were detected and the microbial structure showed clear differences among samples. In the starter-making phase, Leuconostocaceae and Enterococcaceae dominated the shaping stage, and Bacillaceae dominated the mature starter and ripening stages. In the latter two phases, Bacillaceae and Lactobacillales dominated in the early stage of stack fermentation and the anaerobic stage of pit fermentation, respectively. Most of the important microbes (approximately 26 families) might have originated from the starter and greatly affected the bacterial structure of the samples during the early stages of stack fermentation. Production techniques and environmental factors, such as temperature and oxygen, also shaped the unique bacterial composition during different phases. Copyright © 2015 The Institute of Brewing & Distillingread more
Citations
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Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation
TL;DR: The environmental microbiota was an important source of fermentation microbiota and could drive both microbial succession and metabolic profiles during liquor fermentation, showing that the environmental microbiota influences the quality of fermented foods and beverages, especially for Chinese liquors.
Journal ArticleDOI
Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor
Xueshan Wang,Hai Du,Yan Xu +2 more
TL;DR: In this study, prokaryotic communities in fermented grain, pit mud and Daqu were identified via next generation sequencing of the V4 region of 16S rRNA gene and principal-coordinate analysis indicated that Daqu had stronger influence on the prokARYotic communitiesIn fermented grain at the prophase of fermentation, but pit mud influenced the fermented grain continuously during the whole fermentation process.
Journal ArticleDOI
Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu
TL;DR: In this review, the Da-qu production and fermentation processes for Maotai-flavor liquor are briefly described along with the flavoring constituents of Maotian baijiu that have been recently reported.
Journal ArticleDOI
Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters.
Shu Heng Gan,Fan Yang,Sunil Kumar Sahu,Ru Ye Luo,Shui Lin Liao,Heyu Wang,Tao Jin,Wang Li,Pengfan Zhang,Xin Liu,Jin Xu,Jing Xu,Yayu Wang,Huan Liu +13 more
TL;DR: The features of Moutai starter microbial communities in different phases are revealed and understanding of the relationships between microbiota and functional properties of the starters is improved.
Journal ArticleDOI
Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process.
TL;DR: Changing the initial temperature led to differences in microbial succession rates and volatile flavors in the sauce-flavor Baijiu fermentation process, valuable for exploring quality control and management strategies in the spontaneous fermentation process.
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