title: Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making.
abstract: Chinese liquor is produced from spontaneous fermentation starter (Daqu) that provides the microbes, enzymes and flavors for liquor fermentation. To improve the flavor character of Daqu, we inoculated Bacillus licheniformis and studied the effect of this strain on the community structure and metabolic profile in Daqu fermentation. The microbial relative abundance changed after the inoculation, including the increase in Bacillus, Clavispora and Aspergillus, and the decrease in Pichia, Saccharomycopsis and some other genera. This variation was also confirmed by pure culture and coculture experiments. Seventy-three metabolites were identified during Daqu fermentation process. After inoculation, the average content of aromatic compounds were significantly enriched from 0.37mg/kg to 0.90mg/kg, and the average content of pyrazines significantly increased from 0.35mg/kg to 5.71mg/kg. The increase in pyrazines was positively associated with the metabolism of the inoculated Bacillus and the native genus Clavispora, because they produced much more pyrazines in their cocultures. Whereas the increase in aromatic compounds might be related to the change of in situ metabolic activity of several native genera, in particular, Aspergillus produced more aromatic compounds in cocultures with B. licheniformis. It indicated that the inoculation of B. licheniformis altered the flavor character of Daqu by both its own metabolic activity and the variation of in situ metabolic activity. Moreover, B. licheniformis inoculation influenced the enzyme activity of Daqu, including the significant increase in amylase activity (from 1.3gstarch/g/h to 1.7gstarch/g/h), and the significant decrease in glucoamylase activity (from 627.6mgglucose/g/h to 445.6mgglucose/g/h) and esterase activity (from 28.1mgethylcaproate/g/100h to 17.2mgethylcaproate/g/100h). These effects of inoculation were important factors for regulating the metabolism of microbial communities, hence for improving the flavor profile Daqu.
authors.affiliation: State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China.
authors.forename: Peng
authors.initials: P
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China. Electronic address: wuq@jiangnan.edu.cn.
authors.forename: Qun
authors.initials: Q
authors.lastname: Wu
authors.affiliation: Jiangsu Tanggou Liangxianghe Liquor Industry Co. Ltd., Jiangsu, Lianyungang, China.
authors.forename: Xuejian
authors.initials: X
authors.lastname: Jiang
authors.affiliation: Jiangsu Tanggou Liangxianghe Liquor Industry Co. Ltd., Jiangsu, Lianyungang, China.
authors.forename: Zhiqiang
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Jiangsu Tanggou Liangxianghe Liquor Industry Co. Ltd., Jiangsu, Lianyungang, China.
authors.forename: Jingli
authors.initials: J
authors.lastname: Tang
authors.affiliation: State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China. Electronic address: yxu@jiangnan.edu.cn.
authors.forename: Yan
authors.initials: Y
authors.lastname: Xu
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis / Q000382:microbiology*; D000681:Amylases / Q000378:metabolism; D001230:Aspergillus / Q000302:isolation & purification*; D000069976:Bacillus licheniformis / Q000378:metabolism*; D005285:Fermentation / Q000502:physiology*; D005421:Flavoring Agents / Q000378:metabolism*; D005087:Glucan 1,4-alpha-Glucosidase / Q000378:metabolism; D055442:Metabolome / Q000502:physiology; D064307:Microbiota / Q000502:physiology; D010843:Pichia / Q000302:isolation & purification*; D004718:Saccharomycetales / Q000302:isolation & purification*
chemical_list: D005421:Flavoring Agents; D000681:Amylases; D005087:Glucan 1,4-alpha-Glucosidase
keywords: 2,6-Diethylpyrazine (PubChem CID: 118278410); 2-Methoxy-4-vinylphenol (PubChem CID: 332); 2-Methoxy-phenol (PubChem CID: 460); 2-Phenylethyl acetate (PubChem CID: 7654); Butylated hydroxytoluene (PubChem CID: 31404); Chinese liquor; Enzyme activity; Ethyl phenylacetate (PubChem CID: 7590); Inoculation; Metabolic activity; Microbial community; Phenylethyl alcohol (PubChem CID: 6054); Tetramethylpyrazine (PubChem CID: 14296); Trimethylpyrazine (PubChem CID: 26808)