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

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

doi:10.3389/fnut.2023.1139836

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

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

College of Science and Engineering

Research output: Contribution to journal › Article › peer-review

10 Citations (Scopus)

125 Downloads (Pure)

Abstract

Introduction: The 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.

Methods: In 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.

Results: The 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.

Discussion: We 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.

Original language	English
Article number	1139836
Number of pages	11
Journal	Frontiers in Nutrition
Volume	10
DOIs	https://doi.org/10.3389/fnut.2023.1139836
Publication status	Published - 1 Jun 2023

Keywords

Chinese liquor
Daqu
data-independent acquisition
fermentation
microbial community
quantitative metaproteomics
saccharification

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10.3389/fnut.2023.1139836Licence: CC BY

Final published versionFinal published version, 5.19 MBLicence: CC BY

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

abstract = "Introduction: The 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. Methods: In 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. Results: The 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. Discussion: We 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.",

keywords = "Chinese liquor, Daqu, data-independent acquisition, fermentation, microbial community, quantitative metaproteomics, saccharification",

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

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doi = "10.3389/fnut.2023.1139836",

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T1 - Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor

AU - Zhao, Jinzhi

AU - Yang, Yi

AU - Teng, Mengjing

AU - Zheng, Jianxujie

AU - Wang, Bing

AU - Mallawaarachchi, Vijini

AU - Lin, Yu

AU - Fang, Ziyu

AU - Shen, Chengpin

AU - Yu, Shaoning

AU - Yang, Fan

AU - Qiao, Liang

AU - Wang, Li

PY - 2023/6/1

Y1 - 2023/6/1

N2 - Introduction: The 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. Methods: In 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. Results: The 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. Discussion: We 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.

AB - Introduction: The 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. Methods: In 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. Results: The 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. Discussion: We 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.

KW - Chinese liquor

KW - Daqu

KW - data-independent acquisition

KW - fermentation

KW - microbial community

KW - quantitative metaproteomics

KW - saccharification

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DO - 10.3389/fnut.2023.1139836

M3 - Article

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JO - Frontiers in Nutrition

JF - Frontiers in Nutrition

M1 - 1139836

ER -

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

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