Related Experiment Video
Updated: May 29, 2026
10:37
Single-cell Microfluidic Analysis of Bacillus subtilis
Published on: January 26, 2018
Ecology-microbiome engineering in Sauce-flavor Baijiu via Single-Cell Raman Spectroscopy.
Xi Sun1,2, Xinyun Yi1,3, Jia Zhang3,4,5,6,7
1College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin, 300384, China.
Biodesign Research
|May 28, 2026
Summary
This study introduces advanced single-cell tools to understand the complex microbial communities in Sauce-flavor Baijiu fermentation. These methods bridge the gap between microbial composition and function, enabling intelligent brewing design.
Area of Science:
- Microbiology
- Biotechnology
- Food Science
Background:
- Sauce-flavor Baijiu fermentation involves complex microbial consortia under extreme conditions.
- High-throughput sequencing shows spatial and temporal microbial variations, but a composition-function disconnect persists.
- Current methods fail to resolve the roles of individual microbes within the heterogeneous environment.
Purpose of the Study:
- To propose a novel toolkit for cell-resolved functional analysis of Baijiu fermentation microbiomes.
- To demonstrate how single-cell technologies can bridge the composition-function gap.
- To establish a framework for rational design and intelligent optimization of Baijiu fermentation.
Main Methods:
- Single-Cell Raman Spectroscopy (SCRS) and its derivatives (D2O-Raman, scRACS-Seq, scRACS-Culture, IRCA).
- Label-free, culture-independent analysis within solid-state matrices.
- Integration into a Design-Build-Test-Learn (DBTL) engineering cycle.
Main Results:
- SCRS-based methods enable phenotype-to-genome linkage and recovery of rare functional strains.
- These tools provide cell-resolved metabolic phenotyping and activity mapping.
- The proposed toolkit addresses the limitations of bulk omics and traditional cultivation.
Conclusions:
- Single-cell technologies offer a powerful solution to dissect microbial functions in complex environments like Baijiu fermentation.
- This approach facilitates the transition from empirical craftsmanship to data-driven, intelligent brewing.
- The integration of synthetic ecology and process analytical technologies is key for future advancements.
Related Concept Videos
01:23Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:17Microbial Biosensors
Microbial biosensors are analytical devices that utilize living microbes to detect specific substances through measurable signals. These devices consist of two main components: biosensing organisms and signal-transducing elements. Biosensing organisms, such as Escherichia coli or Saccharomyces cerevisiae, are typically housed in multiwell plates connected to transducers, enabling rapid, real-time detection of target analytes.Signal Generation MechanismWhen a target analyte—such as...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:24iChip
The cultivation of environmental microorganisms has long been hindered by the inability to replicate complex native conditions in vitro. The isolation chip (iChip) addresses this limitation by facilitating the growth of previously uncultivable microorganisms through in situ incubation. Designed for high-throughput microbial cultivation, the iChip comprises hundreds of microchambers, each capable of housing a single microbial cell. These microchambers are loaded with a mixture of molten agar and...