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26. Bacteria‐induced amino acid metabolism involved in appearance characteristics of high‐temperature Daqu.

Author

Zhang, Yuandi, Shen, Yi, Niu, Jiao, Ding, Fang, Ren, Ying, Chen, Xiaoxue, and Han, Bei‐Zhong

Subjects
AMINO acid metabolism, GLUTAMIC acid, INDOLEACETIC acid, PANTOTHENIC acid, BACILLUS (Bacteria), RALSTONIA, TRYPTOPHAN, AMINO acids
Abstract

BACKGROUND: Significant changes occurd in Daqu bricks on the 15th day of incubation, and brick color (yellow, brown, or dark) is generally used as a standard for quality evaluation by experienced workers. This study aimed to explore the basis behind the phenomenon through multi‐omics studies. The physicochemical properties of different high‐temperature Daqu were compared. Furthermore, PacBio sequencing and the ultra‐high‐performance liquid chromatographic–Q‐exactive–mass spectrometric approach were employed to analyze the differences in the microbiome and metabolome among different Daqu samples. RESULTS: Bacillus was the biomarker of yellow Daqu, Thermoactinomyces and Thermoascus were the key genera in brown Daqu, and Burkholderiales, Sphingomonas, and Ralstonia were biomarkers in dark Daqu. The physicochemical characteristics (especially the color values) of different high‐temperature Daqu showed strong correlations with the bacterial alpha diversity and the relative abundance of dominant bacterial genera. Amino acid metabolism pathways including tryptophan metabolism, β‐alanine metabolism, and arginine biosynthesis were the key factors resulting in the characteristic differences where Bacillus, Burkholderia, Ralstonia, and Sphingomonas were pivotal bacterial genera. The relative abundance of Bacillus had a positive correlation with the content of 3‐hydroxykynurenamine, l‐glutamic acid, and pantothenic acid, while it showed a negative correlation with indoleacetic acid, l‐tryptophan, N‐acetylserotonin, l‐histidine, l‐aspartic acid, phosphatidylserine, 5‐methoxyindoleacetate, and L‐serine. Burkholderia, Ralstonia, and Sphingomonas had the opposite effects. CONCLUSION: Microbes play different roles in amino acid metabolism pathways, producing different metabolites, contributing to the differences in Daqu appearance and quality. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Published
2023
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34. Asian Foods

Author

Nout, M.J. Rob, Han, Bei-Zhong, Lee, Cherl-Ho, Bamforth, Charles W., book editor, and Ward, Robert E., book editor

Published
2014
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48. 1H NMR-based metabolomics approach for understanding the fermentation behaviour of Bacillus licheniformis

Author

Yan, Zheng, Zheng, Xiaowei, Han, Bei Zhong, Yan, Yin Zhuo, Zhang, Xin, and Chen, Jing Yu

Subjects
1H NMR, Fermentation, Food Microbiology, food and beverages, Bacillus licheniformis, Daqu, Metabolic profile, Levensmiddelenmicrobiologie
Abstract

Bacillus licheniformis has been found to be one of the persistent dominant microorganisms in Daqu, which is a traditional fermentation starter, and it has been used to intensify certain strains. To understand the impact of B. licheniformis on Daqu, the fermentation behaviour of B. licheniformis was studied using 1H NMR-based non-targeted analysis and principal component analysis. During the fermentation, 53 compounds were identified. Among them, seven compounds were largely consumed and 17 metabolites were largely accumulated. The macromolecular starch and cellulose were degraded by B. licheniformis, and then utilized to produce acetic acid, lactic acid, propionic acid, succinate acid, etc. Principal component analysis was carried out to study the variations of analytes during the fermentation. Samples collected at each time point could be clearly discriminated and the biomarkers of each time point were defined. A variety of biochemical compounds (such as acetate, ethanol, lactate, pyruvate, malate, maltose and sucrose) were changed during the fermentation of B. licheniformis. The results are useful to reveal how and why B. licheniformis becomes dominant in Daqu, and to reveal its impact on the aroma formation of Daqu and its derived products.

Published
2015

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