Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage
Medium-temperature Daqu (MT-Daqu), a saccharification-fermentation agent and aroma-producing agent, is used to produce Chinese strong-flavor Baijiu. Many related studies have been published; however, less is known about microbial community and quality properties inside and outside the MT-Daqu from f...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-07-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.934696/full |
| _version_ | 1818161739306369024 |
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| author | Xiaoge Hou Ming Hui Zhongke Sun Xuesi Li Xin Shi Ran Xiao Junfei Wang Chunmei Pan Ruifang Li Ruifang Li |
| author_facet | Xiaoge Hou Ming Hui Zhongke Sun Xuesi Li Xin Shi Ran Xiao Junfei Wang Chunmei Pan Ruifang Li Ruifang Li |
| author_sort | Xiaoge Hou |
| collection | DOAJ |
| description | Medium-temperature Daqu (MT-Daqu), a saccharification-fermentation agent and aroma-producing agent, is used to produce Chinese strong-flavor Baijiu. Many related studies have been published; however, less is known about microbial community and quality properties inside and outside the MT-Daqu from fermentation to storage. Here, along with determining the physicochemical index, the microbial community of MT-Daqu was investigated using both culture-dependent and culture-independent methods during 31 days of fermentation and 4 months of storage. Volatile compounds of mature MT-Daqu were analyzed using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). The results indicated obvious variation in the microbial community due to the changes in environmental conditions, and the physicochemical indices shifted from fluctuations in the fermentation period to relative stability after storage for 3 months. Moreover, the microbial counts and physicochemical indices of the inner layers of MT-Daqu differed from those of the outer layers. The dominant communities, including the bacterial phyla Firmicutes, Proteobacteria, and Actinobacteria and the fungal phyla Ascomycota and Mucoromycota, showed different abundances in the two parts of the mature MT-Daqu, and different microbial communities were enriched in both parts. Additionally, pyrazines and alcohols were the most abundant volatile aroma compounds in the mature MT-Daqu. |
| first_indexed | 2024-12-11T16:22:33Z |
| format | Article |
| id | doaj.art-06be24102e9b430da7e91b0e91afa220 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-11T16:22:33Z |
| publishDate | 2022-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-06be24102e9b430da7e91b0e91afa2202022-12-22T00:58:48ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2022-07-011310.3389/fmicb.2022.934696934696Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storageXiaoge Hou0Ming Hui1Zhongke Sun2Xuesi Li3Xin Shi4Ran Xiao5Junfei Wang6Chunmei Pan7Ruifang Li8Ruifang Li9School of Biological Engineering, Henan University of Technology, Zhengzhou, ChinaSchool of Biological Engineering, Henan University of Technology, Zhengzhou, ChinaSchool of Biological Engineering, Henan University of Technology, Zhengzhou, ChinaSchool of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, ChinaSchool of Biological Engineering, Henan University of Technology, Zhengzhou, ChinaSchool of Biological Engineering, Henan University of Technology, Zhengzhou, ChinaCollege of Science, Henan University of Technology, Zhengzhou, ChinaSchool of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, ChinaSchool of Biological Engineering, Henan University of Technology, Zhengzhou, ChinaKey Laboratory of Functional Molecules for Biomedical Research, Henan University of Technology, Zhengzhou, ChinaMedium-temperature Daqu (MT-Daqu), a saccharification-fermentation agent and aroma-producing agent, is used to produce Chinese strong-flavor Baijiu. Many related studies have been published; however, less is known about microbial community and quality properties inside and outside the MT-Daqu from fermentation to storage. Here, along with determining the physicochemical index, the microbial community of MT-Daqu was investigated using both culture-dependent and culture-independent methods during 31 days of fermentation and 4 months of storage. Volatile compounds of mature MT-Daqu were analyzed using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). The results indicated obvious variation in the microbial community due to the changes in environmental conditions, and the physicochemical indices shifted from fluctuations in the fermentation period to relative stability after storage for 3 months. Moreover, the microbial counts and physicochemical indices of the inner layers of MT-Daqu differed from those of the outer layers. The dominant communities, including the bacterial phyla Firmicutes, Proteobacteria, and Actinobacteria and the fungal phyla Ascomycota and Mucoromycota, showed different abundances in the two parts of the mature MT-Daqu, and different microbial communities were enriched in both parts. Additionally, pyrazines and alcohols were the most abundant volatile aroma compounds in the mature MT-Daqu.https://www.frontiersin.org/articles/10.3389/fmicb.2022.934696/fullMT-Daqumicrobial communityphysicochemical indicesvolatile compoundsfermentationmature |
| spellingShingle | Xiaoge Hou Ming Hui Zhongke Sun Xuesi Li Xin Shi Ran Xiao Junfei Wang Chunmei Pan Ruifang Li Ruifang Li Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage Frontiers in Microbiology MT-Daqu microbial community physicochemical indices volatile compounds fermentation mature |
| title | Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage |
| title_full | Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage |
| title_fullStr | Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage |
| title_full_unstemmed | Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage |
| title_short | Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage |
| title_sort | comparative analysis of the microbiotas and physicochemical properties inside and outside medium temperature daqu during the fermentation and storage |
| topic | MT-Daqu microbial community physicochemical indices volatile compounds fermentation mature |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.934696/full |
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