Bioturbation analysis of microbial communities and flavor metabolism in a high-yielding cellulase Bacillus subtilis biofortified Daqu

Yanbo Liu; Haideng Li; Wenxi Liu; Kejin Ren; Xuehan Li; Zhenke Zhang; Runna Huang; Suna Han; Jianguang Hou; Chunmei Pan

doi:10.1016/j.fochx.2024.101382

Bioturbation analysis of microbial communities and flavor metabolism in a high-yielding cellulase Bacillus subtilis biofortified Daqu

Food Chem X. 2024 Apr 16:22:101382. doi: 10.1016/j.fochx.2024.101382. eCollection 2024 Jun 30.

Authors

Yanbo Liu^{1

2

3

4}, Haideng Li^{1

5}, Wenxi Liu^{1

2

3

4}, Kejin Ren^{1

2

3

4}, Xuehan Li^{1

2

3

4}, Zhenke Zhang⁶, Runna Huang⁶, Suna Han⁶, Jianguang Hou⁶, Chunmei Pan^{1

2

3

4}

Affiliations

¹ College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.
² Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.
³ Henan Province Brewing Special Grain Development and Application Engineering Research Center, Zhengzhou 450046, China.
⁴ Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.
⁵ College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
⁶ Henan Yangshao Distillery Co., Ltd., Mianchi 472400, China.

Abstract

In this study, a fortified Daqu (FF Daqu) was prepared using high cellulase-producing Bacillus subtilis, and the effects of in situ fortification on the physicochemical properties, flavor, active microbial community and metabolism of Daqu were analyzed. The saccharification power, liquefaction power, and cellulase activity of the FF Daqu were significantly increased compared with that of the traditional Daqu (CT Daqu). The overall differences in flavor components and their contents were not significant, but the higher alcohols were lower in FF Daqu. The relative abundance of dominant active species in FF Daqu was 85.08% of the total active microbiota higher than 63.42% in CT Daqu, and the biomarkers were Paecilomyces variotii and Aspergillus cristatus, respectively. The enzymes related to starch and sucrose metabolic pathways were up-regulated and expressed in FF Daqu. In the laboratory level simulation of baijiu brewing, the yield of baijiu was increased by 3.36% using FF Daqu.

Keywords: Active microorganisms; Carbohydrate enzymes; Cellulase; Daqu; Flavor substances; Non-volatile metabolites; Physical and chemical indicators.