Fig 2 - uploaded by Changhua Shang
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Taxonomic classification of fungal reads derived from three samples at phylum and genus level using RDP classifier. (a) Phylum level. (b) Genus level. Taxonomic classification is helpful for understanding the function of the sample.
Source publication
There are fungal communities in fermented grains and high-temperature Daqu of Danquan Baijiu, which had an important effect on Baijiu production. As a saccharifying and fermenting material, to a great extent, Daqu determines Baijiu flavour. However, in high-temperature Daqu “dqjq_ck” and “dqjqcp” (after fermentation for 45 d, 135 d) and fermented g...
Contexts in source publication
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... sequences were named as unclassified. Three major phyla were identified among three samples, one phylum (Ascomycota) was absolutely dominant among them, which accounted for more than 93% of total sequences among three samples (Fig. 2(a)). At genus level, 11 dominant fungal genera were identified in three samples, which accounted for more than 1% of total sequences in at least one sample. Genera with higher abundance included Aspergillus, Zygosaccharomyces, Issatchenkia, Monascus, Millerozyma, Thermoascus, Thermomyces, Hyphopichia, Rhizomucor, Lichtheimia and ...
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... 2(a)). At genus level, 11 dominant fungal genera were identified in three samples, which accounted for more than 1% of total sequences in at least one sample. Genera with higher abundance included Aspergillus, Zygosaccharomyces, Issatchenkia, Monascus, Millerozyma, Thermoascus, Thermomyces, Hyphopichia, Rhizomucor, Lichtheimia and Cladosporium (Fig. 2(b)). The fungal community structure was further depicted at OTU level (Fig. 3). There were three absolutely dominant OTUs, which were OTU1 in dqjq_ck (94.25%), OTU2 in dqjqcp (48.29%), OTU4 in dqjp3 (68.46%). OTUs with higher abundance included OTU1-OTU10, OTU12, OTU13 and ...
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... Illumina MiSeq sequencer was utilized to demonstrate fungal diversity of two HTDs (dqjqcp and dqjq_ck), one fermented grains (dqjp3). Figure 2(a) showed that the absolutely dominant phylum (mor than 93%) in three samples was Ascomycota. Tang et al. found that Ascomycota was absolutely dominant (>98.8%) in Nongxiang Daqu of Jiannanchun Baijiu at different production stages [14]. ...
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... results of former studies were consistent with our present study, which suggested that Ascomycota had significant effects on the brewing of Baijiu. Figure 2(b) showed that the dominant genera contained Aspergillus, Zygosaccharomyces, Issatchenkia, Monascus, Millerozyma, Thermoascus, Thermomyces, Hyphopichia, Rhizomucor, Lichtheimia and Cladosporium in three samples. Aspergillus were the dominant genera before the xiaoqu paced into fermentation pit, however their relative abundance decreased during brewing [15]. ...
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... Cladosporium were positively related to numerous volatile substances containing 1-hexanol, acetic acid, and 2-octanol, etc. [28]. Figure 2 indicated that three samples had an obviously distinct fungal community structure because of different environmental conditions and sample types. All in all, fungi could significantly improve the quality of Baijiu through enhancing the content of flavor substances, and increase the yield of Baijiu by promoting the degradation of raw materials in Daqu and fermented grains. ...
Citations
The deterioration of the quality of raw liquor caused by the low content of ethyl hexanoate in Nongxiangxing baijiu has become a pervasive problem in the baijiu industry. Therefore, this study attempted to increase the synthesis of ethyl hexanoate by microorganisms with high esterase activity to increase Zaopei fermentation. The results showed that biofortification was a feasible and important way to improve the quality of the raw liquor and increase the ethyl hexanoate content. Adding Bacillus subtilis, Staphylococcus epidermidis, and Millerozyma farinosa for biofortified fermentation disturbed the microbial community structure of Zaopei and increased the abundance of Wickerhamomyces, Saccharomyces, and Thermoascus. The contents of ethyl hexanoate, ethyl valerate, ethyl caprylate, and ethyl heptanoate also increased noticeably in baijiu. The results of E‐nose and sensory analysis tested and verified that the baijiu in the fortified group had better flavor characteristics.
