Bioturbation analysis of microbial communities and flavor metabolism in a high-yielding cellulase Bacillus subtilis biofortified Daqu

Yanbo Liu; Haideng Li; Wenxi Liu; Kejin Ren; Xuehan Li; Zhenke Zhang; Runna Huang; Suna Han; Jianguang Hou; Chunmei Pan

Food Chemistry: X (Jun 2024)

Bioturbation analysis of microbial communities and flavor metabolism in a high-yielding cellulase Bacillus subtilis biofortified Daqu

Yanbo Liu,
Haideng Li,
Wenxi Liu,
Kejin Ren,
Xuehan Li,
Zhenke Zhang,
Runna Huang,
Suna Han,
Jianguang Hou,
Chunmei Pan

Affiliations

Yanbo Liu: College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; Henan Province Brewing Special Grain Development and Application Engineering Research Center, Zhengzhou 450046, China; Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
Haideng Li: College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
Wenxi Liu: College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; Henan Province Brewing Special Grain Development and Application Engineering Research Center, Zhengzhou 450046, China; Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
Kejin Ren: College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; Henan Province Brewing Special Grain Development and Application Engineering Research Center, Zhengzhou 450046, China; Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
Xuehan Li: College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; Henan Province Brewing Special Grain Development and Application Engineering Research Center, Zhengzhou 450046, China; Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
Zhenke Zhang: Henan Yangshao Distillery Co., Ltd., Mianchi 472400, China
Runna Huang: Henan Yangshao Distillery Co., Ltd., Mianchi 472400, China
Suna Han: Henan Yangshao Distillery Co., Ltd., Mianchi 472400, China
Jianguang Hou: Henan Yangshao Distillery Co., Ltd., Mianchi 472400, China
Chunmei Pan: College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; Henan Province Brewing Special Grain Development and Application Engineering Research Center, Zhengzhou 450046, China; Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; Corresponding author at: College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.

Journal volume & issue: Vol. 22
p. 101382

Abstract

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In this study, a fortified Daqu (FF Daqu) was prepared using high cellulase-producing Bacillus subtilis, and the effects of in situ fortification on the physicochemical properties, flavor, active microbial community and metabolism of Daqu were analyzed. The saccharification power, liquefaction power, and cellulase activity of the FF Daqu were significantly increased compared with that of the traditional Daqu (CT Daqu). The overall differences in flavor components and their contents were not significant, but the higher alcohols were lower in FF Daqu. The relative abundance of dominant active species in FF Daqu was 85.08% of the total active microbiota higher than 63.42% in CT Daqu, and the biomarkers were Paecilomyces variotii and Aspergillus cristatus, respectively. The enzymes related to starch and sucrose metabolic pathways were up-regulated and expressed in FF Daqu. In the laboratory level simulation of baijiu brewing, the yield of baijiu was increased by 3.36% using FF Daqu.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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