ArticleFrontiers in microbiology2017
Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter.
Article in Frontiers in microbiology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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Who cites it
33 citing papers in PubMed.
- Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation.NPJ science of food · 2026Review
- Article
- Innovative Systems Biology in Baijiu Fermentation: Unveiling Omics Landscapes and Microbial Synergy.Foods (Basel, Switzerland) · 2026Review
- Spatiotemporal Profiling of Starch-Degrading Enzymes in Nong-Flavor Daqu: Molecular Markers for Quantitative Quality Evaluation.Foods (Basel, Switzerland) · 2025Article
- Multiomic analysis of different horse breeds reveals that gut microbial butyrate enhances racehorse athletic performance.NPJ biofilms and microbiomes · 2025Article
- Environmental Stress and the Deterministic Assembly of Bacterial Communities in Daqu: The Role of Amino Acid Content Fluctuations.Foods (Basel, Switzerland) · 2025Article
- Characterization and Correlation Analysis of Bacterial Composition and Physicochemical Quality in High- and Medium-Temperature Daqu from China's Binzhou Region.Current microbiology · 2025Article
- Microbial function in food fermentations: Current research and future directions.Current research in microbial sciences · 2025Article
- Physicochemical properties and bioturbation analysis of high-temperature Daqu by functional microflora.Frontiers in microbiology · 2025Article
- Article
- Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-FlavorFoods (Basel, Switzerland) · 2024Article
- Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing.Foods (Basel, Switzerland) · 2023Article
- Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation.Foods (Basel, Switzerland) · 2023Article
- Insight into broad substrate specificity and synergistic contribution of a fungal α-glucosidase in Chinese Nong-flavor daqu.Microbial cell factories · 2023Article
- Evaluation of microbial communities of Chinese Feng-flavor Daqu with effects of environmental factors using traceability analysis.Scientific reports · 2023Article
- Metagenomic Analysis of Liquor Starter Culture Revealed Beneficial Microbes' Presence.Foods (Basel, Switzerland) · 2022Article
- What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu.Foods (Basel, Switzerland) · 2022Review
- Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation.Microbiology spectrum · 2022Article
- Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluation of the Vitality and Dominance of Functional Microbes in an Autochthonous Starter.Applied and environmental microbiology · 2022Article
- Metatranscriptomic and metataxonomic insights into the ultra-small microbiome of the Korean fermented vegetable, kimchi.Frontiers in microbiology · 2022Article
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chinese liquor is one of the world's best-known distilled spirits and is the largest spirit category by sales. The unique and traditional solid-state fermentation technology used to produce Chinese liquor has been in continuous use for several thousand years. The diverse and dynamic microbial community in a liquor starter is the main contributor to liquor brewing. However, little is known about the ecological distribution and functional importance of these community members. In this study, metatranscriptomics was used to comprehensively explore the active microbial community members and key transcripts with significant functions in the liquor starter production process. Fungi were found to be the most abundant and active community members. A total of 932 carbohydrate-active enzymes, including highly expressed auxiliary activity family 9 and 10 proteins, were identified at 62°C under aerobic conditions. Some potential thermostable enzymes were identified at 50, 62, and 25°C (mature stage). Increased content and overexpressed key enzymes involved in glycolysis and starch, pyruvate and ethanol metabolism were detected at 50 and 62°C. The key enzymes of the citrate cycle were up-regulated at 62°C, and their abundant derivatives are crucial for flavor generation. Here, the metabolism and functional enzymes of the active microbial communities in NF liquor starter were studied, which could pave the way to initiate improvements in liquor quality and to discover microbes that produce novel enzymes or high-value added products.
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