Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor <i>baijiu</i> in the Beijing Region
Sauce-flavor <i>baijiu</i> produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation remain unclear. The sauce-flavor <i>baijiu</i> brewing process involves several rounds of fermen...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/5/670 |
| _version_ | 1797264519898071040 |
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| author | Weiwei Li Hui Zhang Runnan Wang Chengnan Zhang Xiuting Li |
| author_facet | Weiwei Li Hui Zhang Runnan Wang Chengnan Zhang Xiuting Li |
| author_sort | Weiwei Li |
| collection | DOAJ |
| description | Sauce-flavor <i>baijiu</i> produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation remain unclear. The sauce-flavor <i>baijiu</i> brewing process involves several rounds of fermentation. In this study, we investigated the temporal distribution of microbial communities and flavor substances during the third round of sauce-flavor <i>baijiu</i> fermentation in the Beijing region, and we then compared and analyzed the differences of flavor substances and microorganisms in the fermented grains of sauce-flavor <i>baijiu</i> in the Beijing and Guizhou regions. It was found that 10 bacterial genera and 10 fungal genera were dominant in the fermented grains. The acidity of the fermented grains had a significant driving effect on the microbial community succession. A total of 81 volatile compounds were identified and quantified in the fermented grains, of which esters and alcohols were relatively abundant. The differences in 30 microbial community compositions and their resulting differences in terms of the fermentation parameters of fermented grains are responsible for the differences in the profiles of flavor compounds between sauce-flavor <i>baijiu</i> produced in the Beijing and Guizhou regions. |
| first_indexed | 2024-04-25T00:30:12Z |
| format | Article |
| id | doaj.art-888eee1dc0b743308eefe871e809d767 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-25T00:30:12Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-888eee1dc0b743308eefe871e809d7672024-03-12T16:44:04ZengMDPI AGFoods2304-81582024-02-0113567010.3390/foods13050670Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor <i>baijiu</i> in the Beijing RegionWeiwei Li0Hui Zhang1Runnan Wang2Chengnan Zhang3Xiuting Li4Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaDepartment of Exercise Biochemistry, Exercise Science School, Beijing Sport University, Beijing 100084, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaSauce-flavor <i>baijiu</i> produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation remain unclear. The sauce-flavor <i>baijiu</i> brewing process involves several rounds of fermentation. In this study, we investigated the temporal distribution of microbial communities and flavor substances during the third round of sauce-flavor <i>baijiu</i> fermentation in the Beijing region, and we then compared and analyzed the differences of flavor substances and microorganisms in the fermented grains of sauce-flavor <i>baijiu</i> in the Beijing and Guizhou regions. It was found that 10 bacterial genera and 10 fungal genera were dominant in the fermented grains. The acidity of the fermented grains had a significant driving effect on the microbial community succession. A total of 81 volatile compounds were identified and quantified in the fermented grains, of which esters and alcohols were relatively abundant. The differences in 30 microbial community compositions and their resulting differences in terms of the fermentation parameters of fermented grains are responsible for the differences in the profiles of flavor compounds between sauce-flavor <i>baijiu</i> produced in the Beijing and Guizhou regions.https://www.mdpi.com/2304-8158/13/5/670sauce-flavor <i>baijiu</i>microbial community successionchanges in flavor compoundsregional flavor characteristics |
| spellingShingle | Weiwei Li Hui Zhang Runnan Wang Chengnan Zhang Xiuting Li Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor <i>baijiu</i> in the Beijing Region Foods sauce-flavor <i>baijiu</i> microbial community succession changes in flavor compounds regional flavor characteristics |
| title | Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor <i>baijiu</i> in the Beijing Region |
| title_full | Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor <i>baijiu</i> in the Beijing Region |
| title_fullStr | Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor <i>baijiu</i> in the Beijing Region |
| title_full_unstemmed | Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor <i>baijiu</i> in the Beijing Region |
| title_short | Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor <i>baijiu</i> in the Beijing Region |
| title_sort | temporal profile of the microbial community and volatile compounds in the third round fermentation of sauce flavor i baijiu i in the beijing region |
| topic | sauce-flavor <i>baijiu</i> microbial community succession changes in flavor compounds regional flavor characteristics |
| url | https://www.mdpi.com/2304-8158/13/5/670 |
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