In:
Frontiers in Microbiology, Frontiers Media SA, Vol. 13 ( 2023-1-9)
Abstract:
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.
Type of Medium:
Online Resource
ISSN:
1664-302X
DOI:
10.3389/fmicb.2022.1098268
DOI:
10.3389/fmicb.2022.1098268.s001
DOI:
10.3389/fmicb.2022.1098268.s002
DOI:
10.3389/fmicb.2022.1098268.s003
DOI:
10.3389/fmicb.2022.1098268.s004
DOI:
10.3389/fmicb.2022.1098268.s005
DOI:
10.3389/fmicb.2022.1098268.s006
DOI:
10.3389/fmicb.2022.1098268.s007
DOI:
10.3389/fmicb.2022.1098268.s008
Language:
Unknown
Publisher:
Frontiers Media SA
Publication Date:
2023
detail.hit.zdb_id:
2587354-4
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