Deciphering the composition and functional profile of the microbial communities in Chinese Moutai liquor starters

Shu Heng Gan, Fan Yang, Sunil Kumar Sahu, Ru Ye Luo, Shui Lin Liao, He Yu Wang, Tao Jin, Li Wang, Peng Fan Zhang, Xin Liu, Jin Xu, Jing Xu, Ya Yu Wang*, Huan Liu

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

Moutai is a world-famous traditional Chinese liquor with complex taste and aroma, which are considered to be strongly influenced by the quality of fermentation starters (Daqu). However, the role of microbial communities in the starters has not been fully understood. In this study, we revealed the microbial composition of 185 Moutai starter samples, covering three different types of starters across immature and mature phases, and functional gene composition of mature starter microbiome. Our results showed that microbial composition patterns of immature starters varied, but they eventually were similar and steady when they became mature starters, after half-year storage and subsequent mixing. To help identify two types of immature starters, we selected seven operational taxonomic unit (OTU) markers by leave-one-out cross validation (LOOCV) and an OTU classified as Saccharopolyspora was the most decisive one. For mature starters, we identified a total of 16 core OTUs, one of which annotated as Bacillus was found positively associated with saccharifying power. We also identified the functional gene and microbial composition in starch and cellulose hydrolysis pathways. Microbes with higher abundances of alpha-glucosidase, alpha-amylase, and glucoamylase probably contributed to high saccharifying power. Overall, this study reveals the features of Moutai starter microbial communities in different phases and improves understanding of the relationships between microbiota and functional properties of the starters.
Original languageEnglish
Article number1540
JournalFrontiers in Microbiology
Volume10
Number of pages13
ISSN1664-302X
DOIs
Publication statusPublished - 2019

Keywords

  • Moutai liquor
  • Fermentation starter
  • Metagenomics
  • 16S rRNA gene
  • OTU
  • Daqu
  • Saccharifying power
  • Immature starter

Cite this

Gan, Shu Heng ; Yang, Fan ; Sahu, Sunil Kumar ; Luo, Ru Ye ; Liao, Shui Lin ; Wang, He Yu ; Jin, Tao ; Wang, Li ; Zhang, Peng Fan ; Liu, Xin ; Xu, Jin ; Xu, Jing ; Wang, Ya Yu ; Liu, Huan. / Deciphering the composition and functional profile of the microbial communities in Chinese Moutai liquor starters. In: Frontiers in Microbiology. 2019 ; Vol. 10.
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title = "Deciphering the composition and functional profile of the microbial communities in Chinese Moutai liquor starters",
abstract = "Moutai is a world-famous traditional Chinese liquor with complex taste and aroma, which are considered to be strongly influenced by the quality of fermentation starters (Daqu). However, the role of microbial communities in the starters has not been fully understood. In this study, we revealed the microbial composition of 185 Moutai starter samples, covering three different types of starters across immature and mature phases, and functional gene composition of mature starter microbiome. Our results showed that microbial composition patterns of immature starters varied, but they eventually were similar and steady when they became mature starters, after half-year storage and subsequent mixing. To help identify two types of immature starters, we selected seven operational taxonomic unit (OTU) markers by leave-one-out cross validation (LOOCV) and an OTU classified as Saccharopolyspora was the most decisive one. For mature starters, we identified a total of 16 core OTUs, one of which annotated as Bacillus was found positively associated with saccharifying power. We also identified the functional gene and microbial composition in starch and cellulose hydrolysis pathways. Microbes with higher abundances of alpha-glucosidase, alpha-amylase, and glucoamylase probably contributed to high saccharifying power. Overall, this study reveals the features of Moutai starter microbial communities in different phases and improves understanding of the relationships between microbiota and functional properties of the starters.",
keywords = "Moutai liquor, Fermentation starter, Metagenomics, 16S rRNA gene, OTU, Daqu, Saccharifying power, Immature starter",
author = "Gan, {Shu Heng} and Fan Yang and Sahu, {Sunil Kumar} and Luo, {Ru Ye} and Liao, {Shui Lin} and Wang, {He Yu} and Tao Jin and Li Wang and Zhang, {Peng Fan} and Xin Liu and Jin Xu and Jing Xu and Wang, {Ya Yu} and Huan Liu",
year = "2019",
doi = "10.3389/fmicb.2019.01540",
language = "English",
volume = "10",
journal = "Frontiers in Microbiology",
issn = "1664-302X",
publisher = "Frontiers Media S.A.",

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Gan, SH, Yang, F, Sahu, SK, Luo, RY, Liao, SL, Wang, HY, Jin, T, Wang, L, Zhang, PF, Liu, X, Xu, J, Xu, J, Wang, YY & Liu, H 2019, 'Deciphering the composition and functional profile of the microbial communities in Chinese Moutai liquor starters', Frontiers in Microbiology, vol. 10, 1540. https://doi.org/10.3389/fmicb.2019.01540

Deciphering the composition and functional profile of the microbial communities in Chinese Moutai liquor starters. / Gan, Shu Heng; Yang, Fan; Sahu, Sunil Kumar; Luo, Ru Ye; Liao, Shui Lin; Wang, He Yu; Jin, Tao; Wang, Li; Zhang, Peng Fan; Liu, Xin; Xu, Jin; Xu, Jing; Wang, Ya Yu; Liu, Huan.

In: Frontiers in Microbiology, Vol. 10, 1540, 2019.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Deciphering the composition and functional profile of the microbial communities in Chinese Moutai liquor starters

AU - Gan, Shu Heng

AU - Yang, Fan

AU - Sahu, Sunil Kumar

AU - Luo, Ru Ye

AU - Liao, Shui Lin

AU - Wang, He Yu

AU - Jin, Tao

AU - Wang, Li

AU - Zhang, Peng Fan

AU - Liu, Xin

AU - Xu, Jin

AU - Xu, Jing

AU - Wang, Ya Yu

AU - Liu, Huan

PY - 2019

Y1 - 2019

N2 - Moutai is a world-famous traditional Chinese liquor with complex taste and aroma, which are considered to be strongly influenced by the quality of fermentation starters (Daqu). However, the role of microbial communities in the starters has not been fully understood. In this study, we revealed the microbial composition of 185 Moutai starter samples, covering three different types of starters across immature and mature phases, and functional gene composition of mature starter microbiome. Our results showed that microbial composition patterns of immature starters varied, but they eventually were similar and steady when they became mature starters, after half-year storage and subsequent mixing. To help identify two types of immature starters, we selected seven operational taxonomic unit (OTU) markers by leave-one-out cross validation (LOOCV) and an OTU classified as Saccharopolyspora was the most decisive one. For mature starters, we identified a total of 16 core OTUs, one of which annotated as Bacillus was found positively associated with saccharifying power. We also identified the functional gene and microbial composition in starch and cellulose hydrolysis pathways. Microbes with higher abundances of alpha-glucosidase, alpha-amylase, and glucoamylase probably contributed to high saccharifying power. Overall, this study reveals the features of Moutai starter microbial communities in different phases and improves understanding of the relationships between microbiota and functional properties of the starters.

AB - Moutai is a world-famous traditional Chinese liquor with complex taste and aroma, which are considered to be strongly influenced by the quality of fermentation starters (Daqu). However, the role of microbial communities in the starters has not been fully understood. In this study, we revealed the microbial composition of 185 Moutai starter samples, covering three different types of starters across immature and mature phases, and functional gene composition of mature starter microbiome. Our results showed that microbial composition patterns of immature starters varied, but they eventually were similar and steady when they became mature starters, after half-year storage and subsequent mixing. To help identify two types of immature starters, we selected seven operational taxonomic unit (OTU) markers by leave-one-out cross validation (LOOCV) and an OTU classified as Saccharopolyspora was the most decisive one. For mature starters, we identified a total of 16 core OTUs, one of which annotated as Bacillus was found positively associated with saccharifying power. We also identified the functional gene and microbial composition in starch and cellulose hydrolysis pathways. Microbes with higher abundances of alpha-glucosidase, alpha-amylase, and glucoamylase probably contributed to high saccharifying power. Overall, this study reveals the features of Moutai starter microbial communities in different phases and improves understanding of the relationships between microbiota and functional properties of the starters.

KW - Moutai liquor

KW - Fermentation starter

KW - Metagenomics

KW - 16S rRNA gene

KW - OTU

KW - Daqu

KW - Saccharifying power

KW - Immature starter

U2 - 10.3389/fmicb.2019.01540

DO - 10.3389/fmicb.2019.01540

M3 - Journal article

C2 - 31333631

VL - 10

JO - Frontiers in Microbiology

JF - Frontiers in Microbiology

SN - 1664-302X

M1 - 1540

ER -