Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor

Jinzhi Zhao; Jinzhi Zhao; Yi Yang; Yi Yang; Mengjing Teng; Jianxujie Zheng; Bing Wang; Vijini Mallawaarachchi; Vijini Mallawaarachchi; Yu Lin; Ziyu Fang; Chengpin Shen; Shaoning Yu; Fan Yang; Liang Qiao; Li Wang

doi:10.3389/fnut.2023.1139836

Frontiers in Nutrition (Jun 2023)

Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor

Jinzhi Zhao,
Jinzhi Zhao,
Yi Yang,
Yi Yang,
Mengjing Teng,
Jianxujie Zheng,
Bing Wang,
Vijini Mallawaarachchi,
Vijini Mallawaarachchi,
Yu Lin,
Ziyu Fang,
Chengpin Shen,
Shaoning Yu,
Fan Yang,
Liang Qiao,
Li Wang

Affiliations

Jinzhi Zhao: Kweichow Moutai Group, Renhuai, Guizhou, China
Jinzhi Zhao: Department of Chemistry, Fudan University, Shanghai, China
Yi Yang: Department of Chemistry, Fudan University, Shanghai, China
Yi Yang: ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, China
Mengjing Teng: Kweichow Moutai Group, Renhuai, Guizhou, China
Jianxujie Zheng: Department of Chemistry, Fudan University, Shanghai, China
Bing Wang: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Vijini Mallawaarachchi: College of Engineering and Computer Science, The Australian National University, Canberra, ACT, Australia
Vijini Mallawaarachchi: Flinders Accelerator for Microbiome Exploration, Flinders University, Bedford Park, SA, Australia
Yu Lin: College of Engineering and Computer Science, The Australian National University, Canberra, ACT, Australia
Ziyu Fang: Department of Chemistry and Chemical Biology, Rensselaer Polytechnic Institute, Troy, NY, United States
Chengpin Shen: Shanghai Omicsolution Co., Ltd, Shanghai, China
Shaoning Yu: Zhejiang Provincial Key Laboratory of Advanced Mass Spectrometry and Molecular Analysis, Institute of Mass Spectrometry, School of Material Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang, China
Fan Yang: Kweichow Moutai Group, Renhuai, Guizhou, China
Liang Qiao: Department of Chemistry, Fudan University, Shanghai, China
Li Wang: Kweichow Moutai Group, Renhuai, Guizhou, China

DOI: https://doi.org/10.3389/fnut.2023.1139836
Journal volume & issue: Vol. 10

Abstract

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IntroductionThe special flavor and fragrance of Chinese liquor are closely related to microorganisms in the fermentation starter Daqu. The changes of microbial community can affect the stability of liquor yield and quality.MethodsIn this study, we used data-independent acquisition mass spectrometry (DIA-MS) for cohort study of the microbial communities of a total of 42 Daqu samples in six production cycles at different times of a year. The DIA MS data were searched against a protein database constructed by metagenomic sequencing.ResultsThe microbial composition and its changes across production cycles were revealed. Functional analysis of the differential proteins was carried out and the metabolic pathways related to the differential proteins were explored. These metabolic pathways were related to the saccharification process in liquor fermentation and the synthesis of secondary metabolites to form the unique flavor and aroma in the Chinese liquor.DiscussionWe expect that the metaproteome profiling of Daqu from different production cycles will serve as a guide for the control of fermentation process of Chinese liquor in the future.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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