Sesame-flavor Baijiu Fuqu SynCom (13-genus)

Community ID CommunityMech:000283

Ecological State ENGINEERED

Environment sesame flavor-type baijiu fermentation (Fuqu starter)
ENVO:03600040

Thirteen-genus synthetic microbial community (SynCom) designed for Fuqu, the fermentation starter used in sesame flavor-type baijiu (Chinese liquor) production. Multi-omics analysis identified 13 core genera - the fungal/yeast genera Aspergillus, Pichia, Saccharomyces, Trichosporon, Candida, Torulaspora, Clavispora and Wickerhamomyces and the bacterial genera Bacillus, Lactobacillus, Leuconostoc, Pediococcus and Weissella - as the core microbiota driving flavor-compound formation. Assembled into a SynCom, these members yielded the highest flavor-compound diversity and 3-(methylthio)-1-propanal (a key sulfur-containing flavor compound) content in simulative fermentation, and outperformed commercial Fuqu at large scale. The community represents an engineered strategy to enhance sulfur-containing flavor compounds during baijiu fermentation.

Taxonomy

Taxon	Ontology ID	Functional Roles	Abundance
Aspergillus	NCBITaxon:5052	PRIMARY_DEGRADER	N/A
PMID:42121419 - SUPPORT (IN_VITRO) "13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds"
Bacillus	NCBITaxon:1386	PRIMARY_DEGRADER	N/A
PMID:42121419 - SUPPORT (IN_VITRO) "13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds"
Lactobacillus	NCBITaxon:1578	SECONDARY_FERMENTER	N/A
PMID:42121419 - SUPPORT (IN_VITRO) "13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds"
Leuconostoc	NCBITaxon:1243	SECONDARY_FERMENTER	N/A
PMID:42121419 - SUPPORT (IN_VITRO) "13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds"
Pediococcus	NCBITaxon:1253	SECONDARY_FERMENTER	N/A
PMID:42121419 - SUPPORT (IN_VITRO) "13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds"
Pichia	NCBITaxon:4919	SECONDARY_FERMENTER	N/A
PMID:42121419 - SUPPORT (IN_VITRO) "13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds"
Saccharomyces	NCBITaxon:4930	SECONDARY_FERMENTER	N/A
PMID:42121419 - SUPPORT (IN_VITRO) "13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds"
Trichosporon	NCBITaxon:5552	SECONDARY_FERMENTER	N/A
PMID:42121419 - SUPPORT (IN_VITRO) "13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds"
Weissella	NCBITaxon:46255	SECONDARY_FERMENTER	N/A
PMID:42121419 - SUPPORT (IN_VITRO) "13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds"
Candida	NCBITaxon:5475	SECONDARY_FERMENTER	N/A
PMID:42121419 - SUPPORT (IN_VITRO) "13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds"
Torulaspora	NCBITaxon:4948	SECONDARY_FERMENTER	N/A
PMID:42121419 - SUPPORT (IN_VITRO) "13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds"
Clavispora	NCBITaxon:36910	SECONDARY_FERMENTER	N/A
PMID:42121419 - SUPPORT (IN_VITRO) "13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds"
Wickerhamomyces	NCBITaxon:599737	SECONDARY_FERMENTER	N/A
PMID:42121419 - SUPPORT (IN_VITRO) "13 genera (Aspergillus, Bacillus, Lactobacillus, Leuconostoc, Pediococcus, Pichia, Saccharomyces, Trichosporon, Weissella, Candida, Torulaspora, Clavispora, and Wickerhamomyces) were identified as core microbiota involved in the production of those flavor compounds"

Ecological Interactions

Taxon

Cross-feeding

Mutualism

Syntrophy

Competition

Commensalism

Niche partitioning

Colonization facilitation

Strain competition

Predation

Emergent flavor-compound co-production by the assembled SynCom

Metabolites: 3-(methylthio)-1-propanal (CHEBI:49017)

Evidence

PMID:42121419 - SUPPORT (IN_VITRO)

"The resulting SynCom exhibited the highest flavor compound diversity (0.64) and 3-(methylthio)-1-propanal content (618.14"

Growth Media

sorghum extract medium (simulated fermentation)

Preparation notes: Simulated fermentation of the assembled SynCom in sorghum extract medium. Yeast incubated at 30 °C for 24 h (150 rpm); bacteria (except L. acetotolerans) at 37 °C for 14 h (150 rpm); L. acetotolerans anaerobically at 37 °C for 3 d; A. oryzae at 30 °C for 5 d. Strains mixed at an equal concentration of 1 x 10^5 CFU/mL.

Evidence

PMID:42121419

"All strains were incubated in the sorghum extract medium. Yeast was incubated at 30 °C for 24 h with shaking at 150 rpm."

PMID:42121419

"Each strain in the SynComs was mixed at an equal concentration of 1 × 10 5 CFU/mL."