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Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters

INTRODUCTION: Daqu, the Chinese liquor fermentation starter, contains complex microbial communities that are important for the yield, quality, and unique flavor of produced liquor. However, the composition and metabolism of microbial communities in the different types of high-temperature Daqu (i.e.,...

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Autores principales: Zhao, Jinzhi, Yang, Yi, Chen, Liangqiang, Zheng, Jianxujie, Lv, Xibin, Li, Dandan, Fang, Ziyu, Shen, Chengpin, Mallawaarachchi, Vijini, Lin, Yu, Yu, Shaoning, Yang, Fan, Wang, Li, Qiao, Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9868298/
https://www.ncbi.nlm.nih.gov/pubmed/36699582
http://dx.doi.org/10.3389/fmicb.2022.1098268
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author Zhao, Jinzhi
Yang, Yi
Chen, Liangqiang
Zheng, Jianxujie
Lv, Xibin
Li, Dandan
Fang, Ziyu
Shen, Chengpin
Mallawaarachchi, Vijini
Lin, Yu
Yu, Shaoning
Yang, Fan
Wang, Li
Qiao, Liang
author_facet Zhao, Jinzhi
Yang, Yi
Chen, Liangqiang
Zheng, Jianxujie
Lv, Xibin
Li, Dandan
Fang, Ziyu
Shen, Chengpin
Mallawaarachchi, Vijini
Lin, Yu
Yu, Shaoning
Yang, Fan
Wang, Li
Qiao, Liang
author_sort Zhao, Jinzhi
collection PubMed
description INTRODUCTION: Daqu, the Chinese liquor fermentation starter, contains complex microbial communities that are important for the yield, quality, and unique flavor of produced liquor. However, the composition and metabolism of microbial communities in the different types of high-temperature Daqu (i.e., white, yellow, and black Daqu) have not been well understood. METHODS: Herein, we used quantitative metaproteomics based on data-independent acquisition (DIA) mass spectrometry to analyze a total of 90 samples of white, yellow, and black Daqu collected in spring, summer, and autumn, revealing the taxonomic and metabolic profiles of different types of Daqu across seasons. RESULTS: Taxonomic composition differences were explored across types of Daqu and seasons, where the under-fermented white Daqu showed the higher microbial diversity and seasonal stability. It was demonstrated that yellow Daqu had higher abundance of saccharifying enzymes for raw material degradation. In addition, considerable seasonal variation of microbial protein abundance was discovered in the over-fermented black Daqu, suggesting elevated carbohydrate and amino acid metabolism in autumn black Daqu. DISCUSSION: We expect that this study will facilitate the understanding of the key microbes and their metabolism in the traditional fermentation process of Chinese liquor production.
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spelling pubmed-98682982023-01-24 Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters Zhao, Jinzhi Yang, Yi Chen, Liangqiang Zheng, Jianxujie Lv, Xibin Li, Dandan Fang, Ziyu Shen, Chengpin Mallawaarachchi, Vijini Lin, Yu Yu, Shaoning Yang, Fan Wang, Li Qiao, Liang Front Microbiol Microbiology INTRODUCTION: Daqu, the Chinese liquor fermentation starter, contains complex microbial communities that are important for the yield, quality, and unique flavor of produced liquor. However, the composition and metabolism of microbial communities in the different types of high-temperature Daqu (i.e., white, yellow, and black Daqu) have not been well understood. METHODS: Herein, we used quantitative metaproteomics based on data-independent acquisition (DIA) mass spectrometry to analyze a total of 90 samples of white, yellow, and black Daqu collected in spring, summer, and autumn, revealing the taxonomic and metabolic profiles of different types of Daqu across seasons. RESULTS: Taxonomic composition differences were explored across types of Daqu and seasons, where the under-fermented white Daqu showed the higher microbial diversity and seasonal stability. It was demonstrated that yellow Daqu had higher abundance of saccharifying enzymes for raw material degradation. In addition, considerable seasonal variation of microbial protein abundance was discovered in the over-fermented black Daqu, suggesting elevated carbohydrate and amino acid metabolism in autumn black Daqu. DISCUSSION: We expect that this study will facilitate the understanding of the key microbes and their metabolism in the traditional fermentation process of Chinese liquor production. Frontiers Media S.A. 2023-01-09 /pmc/articles/PMC9868298/ /pubmed/36699582 http://dx.doi.org/10.3389/fmicb.2022.1098268 Text en Copyright © 2023 Zhao, Yang, Chen, Zheng, Lv, Li, Fang, Shen, Mallawaarachchi, Lin, Yu, Yang, Wang and Qiao. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Zhao, Jinzhi
Yang, Yi
Chen, Liangqiang
Zheng, Jianxujie
Lv, Xibin
Li, Dandan
Fang, Ziyu
Shen, Chengpin
Mallawaarachchi, Vijini
Lin, Yu
Yu, Shaoning
Yang, Fan
Wang, Li
Qiao, Liang
Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters
title Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters
title_full Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters
title_fullStr Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters
title_full_unstemmed Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters
title_short Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters
title_sort quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in chinese liquor fermentation starters
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9868298/
https://www.ncbi.nlm.nih.gov/pubmed/36699582
http://dx.doi.org/10.3389/fmicb.2022.1098268
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