Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

doi:10.3389/fmicb.2019.00472

CORC > 成都生物研究所 > 中国科学院成都生物研究所 > 食品安全与环境治理领域 > 应用与环境微生物研究

	Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics
	Yi, Zhuolin 1,2,3; Jin, Yanling 2,3; Xiao, Yao 4; Chen, Lanchai 2,3,5; Tan, Li 2,3; Du, Anping 2,3; He, Kaize 2,3; Liu, Dayu 1; Luo, Huibo 6; Fang, Yang 2,3
刊名	FRONTIERS IN MICROBIOLOGY
	2019
卷号	10 页码:472
关键词	flavor generation Chinese baijiu metatranscriptomics Jiang-flavor daqu saccharification high temperature stage degradation of aromatic compounds
ISSN号	1664-302X
DOI	10.3389/fmicb.2019.00472
产权排序	2
文献子类	Article
英文摘要	Jiang-flavor (JF) daqu is a liquor starter used for production of JF baijiu, a well-known distilled liquor in China. Although a high temperature stage (70 degrees C) is necessary for qualifying JF daqu, little is known regarding its active microbial community and functional enzymes, along with its role in generating flavor precursors for JF baijiu aroma. In this investigation, based on metatranscriptomics, fungi, such as Aspergillus and Penicillium, were identified as the most active microbial members and 230 carbohydrate-active enzymes were identified as potential saccharifying enzymes at 70 degrees C of JF daqu. Notably, most of enzymes in identified carbohydrate and energy pathways showed lower expression levels at 70 degrees C of JF daqu than those at the high temperature stage (62 degrees C) of Nong-flavor (NF) daqu, indicating lowering capacities of saccharification and fermentation by high temperature stage. Moreover, many enzymes, especially those related to the degradation of aromatic compounds, were only detected with low expression levels at 70 degrees C of JF daqu albeit not at 62 degrees C of NF daqu, indicating enhancing capacities of generating special trace aroma compounds in JF daqu by high temperature stage. Additionally, most of enzymes related to those capacities were highly expressed at 70 degrees C by fungal genus of Aspergillus, Coccidioides, Paracoccidioides, Penicillium, and Rasamsonia. Therefore, this study not only sheds light on the crucial functions of high temperature stage but also paves the way to improve the quality of JF baijiu and provide active community and functional enzymes for other fermentation industries.
学科主题	Microbiology
URL标识	查看原文
WOS关键词	MICROBIAL COMMUNITY ; FERMENTATION ; DEGRADATION ; FUNGAL ; BACILLUS ; CULTURE ; TOOL ; TEA
WOS研究方向	Microbiology
语种	英语
出版者	FRONTIERS MEDIA SA
WOS记录号	WOS:000460970600001
内容类型	期刊论文
源URL	[http://210.75.237.14/handle/351003/31018]
专题	环境治理与食品安全领域_应用与环境微生物研究
作者单位	1.Chengdu Univ, Coll Pharm & Biol Engn, Chengdu, Sichuan, Peoples R China; 2.Environm Microbiol Key Lab Sichuan Prov, Chengdu, Sichuan, Peoples R China; 3.Chinese Acad Sci, Chengdu Inst Biol, Key Lab Environm & Appl Microbiol, Chengdu, Sichuan, Peoples R China; 4.Sichuan Univ Sci & Engn, Analyt & Testing Ctr, Zigong, Peoples R China; 5.Sichuan Univ, Coll Life Sci, Key Lab Bioresources & Ecoenvironm, Minist Educ, Chengdu, Sichuan, Peoples R China; 6.Sichuan Univ Sci & Engn, Bioengn Coll, Zigong, Peoples R China
推荐引用方式 GB/T 7714	Yi, Zhuolin,Jin, Yanling,Xiao, Yao,et al. Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics[J]. FRONTIERS IN MICROBIOLOGY,2019,10:472.
APA	Yi, Zhuolin.,Jin, Yanling.,Xiao, Yao.,Chen, Lanchai.,Tan, Li.,...&Zhao, Hai.(2019).Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics.FRONTIERS IN MICROBIOLOGY,10,472.
MLA	Yi, Zhuolin,et al."Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics".FRONTIERS IN MICROBIOLOGY 10(2019):472.