scholarly journals Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

2021 ◽  
Vol 110 ◽  
pp. 321-331
Author(s):  
Qun Wu ◽  
Yang Zhu ◽  
Cheng Fang ◽  
Rene H. Wijffels ◽  
Yan Xu
Keyword(s):  
Chinese Liquor ◽  
Food Fermentation

scholarly journals Chinese Liquor Fermentation: Identification of Key Flavor-Producing Lactobacillus spp. by Quantitative Profiling with Indigenous Internal Standards

2020 ◽  
Vol 86 (12) ◽  
Author(s):  
Rubing Du ◽  
Qun Wu ◽  
Yan Xu
Keyword(s):  
Bacterial Community ◽  
Amplicon Sequencing ◽  
Flavor Compounds ◽  
Absolute Abundance ◽  
Internal Standards ◽  
Chinese Liquor ◽  
Content Type ◽  
Food Fermentation ◽  
Novel Strategy ◽  
Microbiome Profiling

ABSTRACT Identifying the functional microbes in spontaneous food fermentation is important for improving food quality. To identify the key flavor producers in Chinese liquor fermentation, we propose a novel quantitative microbiome profiling method that uses indigenous internal standards to normalize high-throughput amplicon sequencing results. We screened Lactobacillus acetotolerans and Lactobacillus jinshani as indigenous internal standards based on their high distribution frequencies and relative abundances. After determining the absolute abundance of indigenous internal standards using quantitative PCR with species-specific primers, the liquor-fermented bacterial community and its dynamics were better characterized by internal standards normalization. Based on quantitative microbiome profiling, we identified that Lactobacillus was a key flavor producer correlated with eight flavor compounds. Metatranscriptomic analysis indicated that Lactobacillus was active in transcribing genes involving the biosynthesis of flavor compounds and their precursors. This work has developed a novel and extensible absolute quantification method for microbiota that will alleviate concerns in the statistical analyses based on relative microbiome profiling, and shed insights into the function of Lactobacillus in food fermentation. It can potentially be applied to other microbial ecology studies. IMPORTANCE In this study, we developed a novel strategy using indigenous internal standards to normalize the high-throughput amplicon sequencing results. We chose two Lactobacillus species as indigenous internal standards and characterized the absolute abundance of the bacterial community. Further, we identified Lactobacillus as the key flavor producer using quantitative microbiome profiling combined with multivariate statistics and metatranscriptomic analysis. This work developed a novel strategy for absolute quantitative abundance analysis of microbiota and expanded our understanding of the role of Lactobacillus in food fermentation.

Self-adhesive PMIA membranes with virus-like silica immobilized lipase for efficient biological aging of Chinese liquor

2021 ◽  
Vol 621 ◽  
pp. 118990
Author(s):  
Zhen Chen ◽  
Huan-Yin Xie ◽  
Gui-E Chen ◽  
Sun-Jie Xu ◽  
Zhen-Liang Xu ◽  
...  
Keyword(s):  
Immobilized Lipase ◽  
Biological Aging ◽  
Chinese Liquor

Aminipila luticellarii sp. nov., an anaerobic bacterium isolated from the pit mud of strong aromatic Chinese liquor, and emended description of the genus Aminipila

2021 ◽  
Vol 71 (10) ◽  
Author(s):  
Zhixian Wei ◽  
Shichun Ma ◽  
Rui Chen ◽  
Weidong Wu ◽  
Hui Fan ◽  
...  
Keyword(s):  
Anaerobic Bacterium ◽  
Sequence Similarity ◽  
Rrna Gene ◽  
Chinese Liquor ◽  
Content Type ◽  
Link Type ◽  
Physiological And Biochemical Characteristics ◽  
Gene Sequence Analysis ◽  
Pit Mud ◽  
Strong Aromatic Chinese Liquor

A novel mesophilic, aerotolerant anaerobic bacterium, designated JN-18T, was isolated from the pit mud of a strong aromatic Chinese liquor. According to a 16S rRNA gene sequence analysis, it had the highest sequence similarity to Aminipila butyrica DSM 103574T (95.69%). The G+C content of its genomic DNA was 43.39 mol%. The cells were Gram-stain-negative, slightly curved rods with flagella. Optimum growth was observed at 37 °C, pH 6.5 and without extra addition of NaCl. Strain JN-18Tutilized amino acids (l-alanine, l-arginine, l-asparagine, l-lysine, l-methionine, l-serine and l-threonine), malate and pyruvate, and used l-arginine and l-lysine to produce acetate, butyrate, H2, and CO2. The major cellular fatty acids of strain JN-18T were C14:0, C16:0 DMA and C18:1 cis-9 DMA. The carbohydrate composition of the cell wall predominantly included galactose, glucose and rhamnose. Based on its phylogenetic, phenotypic, physiological and biochemical characteristics, strain JN-18T was classified as a representative of a novel species within the genus Aminipila , for which the name Aminipila luticellarii sp. nov. is proposed. The type strain is JN-18T (=CCAM 412T=JCM 39126T).

scholarly journals A Combined Model To Predict the Functionality of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494

2003 ◽  
Vol 69 (2) ◽  
pp. 1093-1099 ◽  
Author(s):  
Frédéric Leroy ◽  
Luc De Vuyst
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Lactobacillus Sakei ◽  
Predictive Microbiology ◽  
Bacteriocin Activity ◽  
Combined Model ◽  
Food Fermentation ◽  
Dissociation Degree ◽  
Industrial Use

ABSTRACT The use of bacteriocin-producing lactic acid bacteria for improved food fermentation processes seems promising. However, lack of fundamental knowledge about the functionality of bacteriocin-producing strains under food fermentation conditions hampers their industrial use. Predictive microbiology or a mathematical estimation of microbial behavior in food ecosystems may help to overcome this problem. In this study, a combined model was developed that was able to estimate, from a given initial situation of temperature, pH, and nutrient availability, the growth and self-inhibition dynamics of a bacteriocin-producing Lactobacillus sakei CTC 494 culture in (modified) MRS broth. Moreover, the drop in pH induced by lactic acid production and the bacteriocin activity toward Listeria as an indicator organism were modeled. Self-inhibition was due to the depletion of nutrients as well as to the production of lactic acid. Lactic acid production resulted in a pH drop, an accumulation of toxic undissociated lactic acid molecules, and a shift in the dissociation degree of the growth-inhibiting buffer components. The model was validated experimentally.

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