Ontology highlight
ABSTRACT:
PROVIDER: PRJNA1039625 | ENA |
REPOSITORIES: ENA
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Project description:The fermented and distilled Chinese alcoholic beverage strong flavor baijiu (SFB) gets its characteristic flavor during fermentation in cellars lined with pit mud. Microbes in the pit mud produce many key precursors of flavor esters. The over 20 year maturation time of natural pit mud have promoted attempts to produce artificial pit mud (APM) with shorter maturation time. However, knowledge on the molecular basis of APM microbial dynamics and associated functional variation during SFB brewing is limited, and the role of this variability in high quality SFB production remains poorly understood. We studied APM maturation in new cellars till the fourth brewing batch using 16S rRNA gene amplicon sequencing, real-time quantitative PCR and function prediction based on the sequencing results, and metaproteomics and metabolomics techniques. The results provide insight into global APM prokaryotic dynamics and their role in SFB production, which will be helpful for further optimization of APM culture technique and improvement of SFB quality.
2020-03-10 | PXD016140 |
Project description:Gluten-containing grains cause adverse health effects in individuals with celiac disease. Fermentation of these grains results in gluten-derived polypeptides with largely uncharacterized sizes and sequences, which may still trigger an immune response. This research used N-terminal labeling mass spectrometry to characterize protein hydrolysates during each stage of bench-scale brewing, including malting, mashing, boiling, fermentation, and aging. Gluten hydrolysates from each brewing step were tracked and the immunotoxic potential was evaluated in silico. The results indicate that proteolysis and precipitation of gliadins occurring during brewing differ by protein region and brewing stage. The termini of gliadins were hydrolyzed throughout the entire brewing process, but the central regions remained relatively stable. Most hydrolysis occurred during malting, and most precipitation occurred during boiling. The addition of yeast yielded new cleavage sites but did not result in complete hydrolysis. Consistent detection of peptides within the clinically important regions of gliadin corroborated the hydrolytic resistance of this region. N-terminal labeling mass spectrometry served as a novel approach to track the fate of gliadin/gluten throughout bench-scale brewing. Consistently identified fragments could serve as improved targets for detection of hydrolyzed gluten in fermented products.
2021-07-23 | PXD023482 | Pride