Changes of Microorganisms and Flavor Compounds in the Fourth Round Jiupei of Sauce-flavored Baijiu in Beijing

Sauce-flavor Baijiu shows a typical sauce flavor, with a delicate mouthfeel. Its fermentation process consists of seven cycles, and each cycle produces one kind of base liquor. The fourth cycle liquor has a rich flavor and excellent quality. During the fermentation process, microorganisms are in a dynamic state, while flavor substances differ. This study investigated the microbial changes of Jiupei in the fourth cycle and their impact on flavor substances. Species diversity analysis was conducted on the fourth cycle Jiupei sample using high-throughput sequencing. Flavor substances were analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. Results showed that the dominant bacteria in the Jiupei were Lactobacillus, Virgibacillus, and Kroppenstedtia, while dominant fungi were Thermoascus, Aspergillus, and Issatchenkia. The microbial community in the Jiupei showed significant dynamic changes during the later stage of fermentation. The Jiupei showed the richest variety of alcohol and ester substances at the beginning of fermentation, with the relative content of alcohol, ester, and acid compounds showing a pattern of increasing firstly and then gradually decreased during fermentation. This study conducted a correlation analysis between fungi and bacteria at the genus level and flavor substances, revealing that Monascus, Lactobacillus, and Wickerhamomyces were positively correlated with key flavor substances, such as ethyl acetate, ethyl lactate, and ethyl hexanoate, respectively. The data provided a basis for comparing the microorganisms and flavor substances in the fourth cycle of sauce-flavor Baijiu, and offered a theoretical basis for improving the quality of Baijiu

Improving EFL Learners Language Written Production Using Subtitled Videos

English as a Foreign Language (EFL) Learners tend to produce their speech or written production as they are associated with what they see and what they hear. So, they are able and desired to give comment spontaneously after watching and listening to them. Producing written language can, as a matter of fact, be detected from learners\u27 fluency, accuracy and complexity. This article endeavors to elaborate written language production done by university students by using English subtitled videos. Two intact groups were assigned to accomplish two different tasks; that is, one group watched the video with subtitle and the other one without subtitle. The result of the study reveals that learners who carry out the tasks of watching video with subtitle improve their ability in written production in terms of fluency and accuracy regardless to complexity

Transcriptome Analysis Reveals the Genes Involved in Growth and Metabolism in Muscovy Ducks

Muscovy ducks are among the best meat ducks in the world. The objective of this study was to identify genes related to growth metabolism through transcriptome analysis of the ileal tissue of Muscovy ducks. Duck ileum samples with the highest (H group, n=5) and lowest (L group, n=5) body weight were selected from two hundred 70-day-old Muscovy ducks for transcriptome analysis by RNA sequencing. In the screening of differentially expressed genes (DEGs) between the H and L groups, a total of 602 DEGs with a fold change no less than 2 were identified, among which 285 were upregulated and 317 were downregulated. Gene Ontology (GO) enrichment analysis and Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis revealed that glutathione metabolism, pyrimidine metabolism, and protein digestion and absorption processes played a vital role in regulating growth and metabolism. The results showed that 7 genes related to growth and metabolism, namely, ANPEP, ENPEP, UPP1, SLC2A2, SLC6A19, NME4, and LOC106034733, were significantly expressed in group H, which was consistent with the phenotype results. The validation of these 7 genes using real-time quantitative PCR results indicated that the expression level of ENPEP was significantly different between the H and L groups (P<0.05). This study provides a theoretical basis for exploring the influence of the ileum on growth and metabolism in ducks

PGD: Pineapple Genomics Database

A gene database for everything pineapple The Pineapple Genomic Database has been set up as a go-to platform for researchers to freely search for and access genetic and genomic information on the pineapple. Jisen Zhang of China’s Fujian Agriculture and Forestry University and colleagues set up the database to facilitate the study of the biology, distribution and evolution of the pineapple and its related species. The database provides information on single genes and their biological functions, gene interactions, pineapple RNA data, and information on molecular markers that can identify specific DNA sequences within the pineapple genome. Information in the database can be visualized via any device through a genome browser called JBrowse, or through a web interface, called ViroBlast, which can be used to search for nucleotide and amino acid sequence similarities

Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu

Sauce-flavor Baijiu is representative of solid-state fermented Baijiu. It is significant to deeply reveal the dynamic changes of microorganisms in the manufacturing process and their impact on the formation of flavor chemicals correlated with the quality of Baijiu. Sauce-flavor Baijiu manufacturing process can be divided into seven rounds, from which seven kinds of base Baijius are produced. The quality of base Baijiu in the third round is significantly better than that in the first and second rounds, but the mystery behind the phenomenon has not yet been revealed. Based on high-throughput sequencing and flavor analysis of fermented grains, and correlation analysis, the concentrations of flavor chemicals in the third round of fermented grains were enhanced, including esters hexanoic acid, ethyl ester; octanoic acid, ethyl ester; decanoic acid, ethyl ester; dodecanoic acid, ethyl ester; phenylacetic acid, ethyl ester; 3-(methylthio)-propionic acid ethyl ester; acetic acid, phenylethyl ester; hexanoic acid, butyl ester, and other flavor chemicals closely related to the flavor of sauce-flavor Baijiu, such as tetramethylpyrazine. The changes in flavor chemicals should be an important reason for the quality improvement of the third round of base Baijiu. Correlation analysis showed that ester synthesis was promoted by the bacteria genus Lactobacillus and many low abundances of fungal genera, and these low abundances of fungal genera also had important contributions to the production of tetramethylpyrazine. Meanwhile, the degrading metabolic pathway of tetramethylpyrazine was investigated, and the possible microorganisms were correlated. These results clarified the base Baijiu quality improvement of the third round and helped to provide a theoretical basis for improving base Baijiu quality

Transcriptome Dynamics Underlying Magnesium Deficiency Stress in Three Founding Saccharum Species

Modern sugarcane cultivars were generated through interspecific crossing of the stress resistance Saccharum spontaneum and the high sugar content Saccharum officinarum which was domesticated from Saccharum robustum. Magnesium deficiency (MGD) is particularly prominent in tropical and subtropical regions where sugarcane is grown, but the response mechanism to MGD in sugarcane remains unknown. Physiological and transcriptomic analysis of the three founding Saccharum species under different magnesium (Mg) levels was performed. Our result showed that MGD decreased chlorophyll content and photosynthetic efficiency of three Saccharum species but led to increased starch in leaves and lignin content in roots of Saccharum robustum and Saccharum spontaneum. We identified 12,129, 11,306 and 12,178 differentially expressed genes (DEGs) of Saccharum officinarum, Saccharum robustum and Saccharum spontaneum, respectively. In Saccharum officinarum, MGD affected signal transduction by up-regulating the expression of xylan biosynthesis process-related genes. Saccharum robustum, responded to the MGD by regulating the expression of transcription and detoxification process-related genes. Saccharum spontaneum, avoids damage from MGD by regulating the expression of the signing transduction process and the transformation from growth and development to reproductive development. This novel repertoire of candidate genes related to MGD response in sugarcane will be helpful for engineering MGD tolerant varieties

Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor <i>baijiu</i>

The compositions of the microbial community in fermented grains of Sauce-flavor baijiu produced in different regions have diverse characteristics; however, the reasons for this remain unclear. The present study investigated the contributions of environmental microorganisms to the microbial community as well as the volatile compounds in the fermented grains of Sauce-flavor baijiu produced in the Beijing region using high-throughput sequencing combined with sourcetracker analysis, and compared the differences of environmental microorganism and their roles in the production process of Sauce-flavor baijiu from different regions.The results showed that the environmental microorganisms in the tools were the main contributors of the bacterial and fungal communities in fermented grains during heap fermentation and at the beginning of pit fermentation. At the end of pit fermentation, pit mud was the main environmental source of bacterial community in fermented grains, while tools and Daqu were the main environmental sources of fungal community in fermented grains.Environmental microorganisms thrived on the functional microorganisms in the fermented grains of Sauce-flavor baijiu produced in the Beijing region and thus shaped the profiles of volatile compounds. Environmental microorganisms of Sauce-flavor baijiu in the Guizhou province and the Beijing region differed significantly, which is partially responsible for the distinctive characteristics in the microbial community structure of Sauce-flavor baijiu-fermented grains from different regions

Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature <i>Daqu</i> in the Northern Region of China

Daqu is a microbial-rich baijiu fermentation starter. The high-temperature Daqu plays an essential role in the manufacturing of sauce-flavored baijiu. However, few studies have focused on three kinds of high-temperature Daqu (white, yellow, and black Daqu) in northern China. In this study, the physicochemical indexes, volatile flavor compounds, and microbial characteristics of the three different colors of high-temperature Daqu in northern China were comparatively analyzed to reveal their potential functions. White Daqu (WQ) exhibited the highest liquefying power and starch, and black Daqu (BQ) showed the highest saccharifying and esterifying powers. A total of 96 volatile components were identified in the three types of Daqu, and the contents of the volatile components of yellow Daqu (YQ) were the highest. The microbial community structure analysis showed that Bacillus and Byssochlamys were dominant in BQ, Kroppenstedtia and Thermoascus were dominant in WQ, and Virgibacillus and Thermomyces dominated the YQ. The RDA analysis revealed the correlation between the dominant microorganisms and different physicochemical indexes. The Spearman correlation analysis indicated that Oceanobacillus, Saccharopolyspora, Staphylococcus, Pseudogracilibacillus, Byssochlamys, and Thermomyces showed positive correlations with part of the majority of the key volatile flavor compounds. This work provides a scientific basis for the actual production of different colors of high-temperature Daqu in the northern region of China for sauce-flavored baijiu

Comparative genomics revealed the gene evolution and functional divergence of magnesium transporter families in Saccharum

Abstract Background Sugarcane served as the model plant for discovery of the C4 photosynthetic pathway. Magnesium is the central atom of chlorophyll, and thus is considered as a critical nutrient for plant development and photosynthesis. In plants, the magnesium transporter (MGT) family is composed of a number of membrane proteins, which play crucial roles in maintaining Mg homeostasis. However, to date there is no information available on the genomics of MGTs in sugarcane due to the complexity of the Saccharum genome. Results Here, we identified 10 MGTs from the Saccharum spontaneum genome. Phylogenetic analysis of MGTs suggested that the MGTs contained at least 5 last common ancestors before the origin of angiosperms. Gene structure analysis suggested that MGTs family of dicotyledon may be accompanied by intron loss and pseudoexon phenomena during evolution. The pairwise synonymous substitution rates corresponding to a divergence time ranged from 142.3 to 236.6 Mya, demonstrating that the MGTs are an ancient gene family in plants. Both the phylogeny and Ks analyses indicated that SsMGT1/SsMGT2 originated from the recent ρWGD, and SsMGT7/SsMGT8 originated from the recent σ WGD. These 4 recently duplicated genes were shown low expression levels and assumed to be functionally redundant. MGT6, MGT9 and MGT10 weredominant genes in the MGT family and werepredicted to be located inthe chloroplast. Of the 3 dominant MGTs, SsMGT6 expression levels were found to be induced in the light period, while SsMGT9 and SsMTG10 displayed high expression levels in the dark period. These results suggested that SsMGT6 may have a function complementary to SsMGT9 and SsMTG10 that follows thecircadian clock for MGT in the leaf tissues of S. spontaneum. MGT3, MGT7 and MGT10 had higher expression levels Insaccharum officinarum than in S. spontaneum, suggesting their functional divergence after the split of S. spontaneum and S. officinarum. Conclusions This study of gene evolution and expression of MGTs in S. spontaneum provided basis for the comprehensive genomic study of the entire MGT genes family in Saccharum. The results are valuable for further functional analyses of MGT genes and utilization of the MGTs for Saccharum genetic improvement