Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu

Bacterial communities that enrich in high-temperature Daqu are important for the Chinese maotai-flavor liquor brewing process. However, the bacterial communities in three different types of high-temperature Daqu (white Daqu, black Daqu, and yellow Daqu) are still undercharacterized. In this study, the bacterial diversity of three different types of high-temperature Daqu was investigated using Illumina MiSeq high-throughput sequencing. The bacterial community of high-temperature Daqu is mainly composed of thermophilic bacteria, and seven bacterial phyla along with 262 bacterial genera were identified in all 30 high-temperature Daqu samples. Firmicutes, Actinobacteria, Proteobacteria, and Acidobacteria were the dominant bacterial phyla in high-temperature Daqu samples, while Thermoactinomyces, Staphylococcus, Lentibacillus, Bacillus, Kroppenstedtia, Saccharopolyspora, Streptomyces, and Brevibacterium were the dominant bacterial genera. The bacterial community structure of three different types of high-temperature Daqu was significantly different (p < .05). In addition, the results of microbiome phenotype prediction by BugBase and bacterial functional potential prediction using PICRUSt show that bacteria from different types of high-temperature Daqu have similar functions as well as phenotypes, and bacteria in high-temperature Daqu have vigorous metabolism in the transport and decomposition of amino acids and carbohydrates. These results offer a reference for the comprehensive understanding of bacterial diversity of high-temperature Daqu.

Analysis of microbial diversity and functional differences in different types of high-temperature Daqu.

Doenjang, a traditional Korean soybean paste consisting of fermented meju has been consumed for centuries as a protein source. In this study, the physicochemical factors and microbial communities of samples prepared from four batches of meju and doenjang were investigated to identify the factors that affect the food quality. The water content and salt concentration were higher in doenjang than in meju, and the acidity and amino-type nitrogen varied depending on the batch. After fermentation of doenjang, the pH, salt concentration, and amino-type nitrogen increased in all batches. Enterococcus and Bacillus were present in all meju samples, whereas Enterococcus, Tetragenococcus, and Bacillus were present in all doenjang samples. The dominant fungi in meju and doenjang was Aspergillus. The abundance of certain fungi, such as Debaryomyces, Candida, Mucor, and Gibberella, varied batch to batch. The amino-type nitrogen, which determines the quality of doenjang, was correlated with the relative abundance of Aspergillus in doenjang prior to fermentation. In addition, these strains had a negative correlation with the salt concentration. This study has elucidated the composition of microbial communities in meju and doenjang, which may lead to improved quality in the production of fermented food.

High-throughput sequencing of the microbial community associated with the physicochemical properties of meju (dried fermented soybean) and doenjang (traditional Korean fermented soybean paste)

Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu.

Multidimensional profiling indicates the shifts and functionality of wheat-origin microbiota during high-temperature Daqu incubation.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.592

High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor

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High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor