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Metaproteomic analysis of enzymatic composition in Baobaoqu fermentation starter for Wuliangye baijiu
Author(s) -
Fan Weiye,
Zhao Xinrui,
Du Guocheng,
Chen Jian,
Li Jianghua,
Zheng Jia,
Qiao Zongwei,
Zhao Dong
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.15047
Subject(s) - starter , enzyme , fermentation , metaproteomics , food science , biochemistry , flavour , chemistry , aroma , biology , proteomics , gene
Summary Wuliangye is one of the most famous brands of baijiu in China. The typical flavours of Wuliangye baijiu are mainly formed by the multifarious enzymes in fermentation starter (Baobaoqu, BBQ). As the enzymes remained poorly understood, the detailed enzymatic composition of BBQ was analysed by metaproteomics for the first time. It is worth noting that the enzymes from plant, animals and micro‐organisms were detected together and oxidoreductases were the dominant enzymes. Next, the analysis of function showed that the enzymes were mainly involved in carbon metabolism and the biosynthesis of amino acids. Additionally, the relationship between differential abundant enzymes and formation of typical flavour substances in premium and normal BBQ was established. Furthermore, the activities of classic enzymes in BBQ were examined to verify the reliability of metaproteomic results. This study will provide clues to further improve the manufacturing technology for Wuliangye baijiu.