An integrated Qu-omics approach(metagenomics,metaproteomics,metabolomics)established a direct causal chain linking production process to the microbial metabolic output and final flavor profile of wheat Qu.Crucially,we...An integrated Qu-omics approach(metagenomics,metaproteomics,metabolomics)established a direct causal chain linking production process to the microbial metabolic output and final flavor profile of wheat Qu.Crucially,we uncovered a core ecological principle of"decoupling of abundance and function",demonstrating that low abundance yet highly active taxa are the true functionally dominant taxa of the ecosystem.Using quantitative bipartite network analysis,we correlated orthologous protein expression modules with specific flavor metabolites.This mechanism defined how the concerted action of carbohydrate,fatty acid,and amino acid metabolism shapes the complex flavor landscape.This work provides a mechanistic blueprint for the rational design of synthetic microbial communities for optimized fermentation starters,moving beyond simple microbial community characterization.展开更多
Medium-temperature Daqu acts as a fermentation starter for strong-flavor Baijiu.However,there is limited research available in terms of its quality attributes and formation mechanisms.In this study,the distinct char-a...Medium-temperature Daqu acts as a fermentation starter for strong-flavor Baijiu.However,there is limited research available in terms of its quality attributes and formation mechanisms.In this study,the distinct char-acteristics of different quality medium-temperature Daqu were examined using the novel Qu-omics techniques.Multivariate statistical analyses indicated that the high-quality strong-flavor medium-temperature Daqu had increased acidity and enzyme activity,with the most significant variation observed in acidic protease activity.We revealed for the first time that mucorpepsin derived from Rhizomucor pusillus was the primary source of the acidic protease in high-quality Daqu using in-depth analysis.Volatile composition analysis revealed a positive correlation between nitrogenous and acidic substances with the predominant bacterial genera of Daqu,while a negative correlation was observed with the dominant fungal genera.The principal source of acidic compounds in Daqu was revealed to be lactic acid bacteria,and the inter-group differences in aromatic compounds were extremely significant(p<0.001).The levels of phenylmethanol,phenylethanol,benzaldehyde,phenol,and 4-ethylguaiacol were significantly higher in high-quality Daqu compared to abnormal Daqu,while notably lower levels of phenylacetaldehyde,(±)-1-phenyl-2-propanol,phenylacetone,and other off-flavor substances were detected in high-quality Daqu than in abnormal Daqu(p<0.05).展开更多
基金financially supported by the National Key Research and Development Program of China(2022YFD2101204)the National Natural Science Foundation of China(22138004)+1 种基金the Zhejiang Province and Local Collaborative Project(2024SDXT001-4)the National Engineering Research Center of Solid-state Brewing.
文摘An integrated Qu-omics approach(metagenomics,metaproteomics,metabolomics)established a direct causal chain linking production process to the microbial metabolic output and final flavor profile of wheat Qu.Crucially,we uncovered a core ecological principle of"decoupling of abundance and function",demonstrating that low abundance yet highly active taxa are the true functionally dominant taxa of the ecosystem.Using quantitative bipartite network analysis,we correlated orthologous protein expression modules with specific flavor metabolites.This mechanism defined how the concerted action of carbohydrate,fatty acid,and amino acid metabolism shapes the complex flavor landscape.This work provides a mechanistic blueprint for the rational design of synthetic microbial communities for optimized fermentation starters,moving beyond simple microbial community characterization.
基金supported by the National Natural Science Foundation of China[grant number 32172176]the National Key R&D Program of China[grant number 2022YFD2101201].
文摘Medium-temperature Daqu acts as a fermentation starter for strong-flavor Baijiu.However,there is limited research available in terms of its quality attributes and formation mechanisms.In this study,the distinct char-acteristics of different quality medium-temperature Daqu were examined using the novel Qu-omics techniques.Multivariate statistical analyses indicated that the high-quality strong-flavor medium-temperature Daqu had increased acidity and enzyme activity,with the most significant variation observed in acidic protease activity.We revealed for the first time that mucorpepsin derived from Rhizomucor pusillus was the primary source of the acidic protease in high-quality Daqu using in-depth analysis.Volatile composition analysis revealed a positive correlation between nitrogenous and acidic substances with the predominant bacterial genera of Daqu,while a negative correlation was observed with the dominant fungal genera.The principal source of acidic compounds in Daqu was revealed to be lactic acid bacteria,and the inter-group differences in aromatic compounds were extremely significant(p<0.001).The levels of phenylmethanol,phenylethanol,benzaldehyde,phenol,and 4-ethylguaiacol were significantly higher in high-quality Daqu compared to abnormal Daqu,while notably lower levels of phenylacetaldehyde,(±)-1-phenyl-2-propanol,phenylacetone,and other off-flavor substances were detected in high-quality Daqu than in abnormal Daqu(p<0.05).
