Effect of Fortified Inoculation with Indigenous <i>Lactobacillus brevis</i> on Solid-State Fermentation of Light-Flavor <i>Baijiu</i>
<i>Baijiu</i>, one of the world’s oldest distilled liquors, is widely consumed globally and has gained increasing popularity in East Asia. However, a comprehensive understanding of the underlying principles behind this traditional liquor product remains elusive. Currently, <i>Baiji...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/23/4198 |
| _version_ | 1797400194085552128 |
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| author | Xiaoxue Chen Xiaoning Huang Shanfeng Sun Beizhong Han |
| author_facet | Xiaoxue Chen Xiaoning Huang Shanfeng Sun Beizhong Han |
| author_sort | Xiaoxue Chen |
| collection | DOAJ |
| description | <i>Baijiu</i>, one of the world’s oldest distilled liquors, is widely consumed globally and has gained increasing popularity in East Asia. However, a comprehensive understanding of the underlying principles behind this traditional liquor product remains elusive. Currently, <i>Baijiu</i> is facing the industrial challenge of modernization and standardization, particularly in terms of food quality, safety, and sustainability. The current study selected a <i>Lactobacillus brevis</i> strain based on experiments conducted to assess its environmental tolerance, enzyme activity, and fermentation performance, and highlight its exceptional fermentation characteristics. The subsequent analysis focused on examining the effects of fortifying the fermentation process of <i>L.brevis</i> on key microbiotas, physicochemical parameters, and volatile profiles. The qPCR results revealed that the inoculated <i>L. brevis</i> strategically influenced the the composition of the dominant microbial communities by promoting mutual exclusion, ultimately leading to improved controllability of the fermentation process. Moreover, the metabolism of the inoculated <i>L. brevis</i> provided more compounds for the formation of flavor profiles during fermentation (the content of ethyl acetate was increased to 57.76 mg/kg), leading to a reduction in fermentation time (from 28 d to 21 d). These findings indicate promising potential for the application of the indigenous strain in <i>Baijiu</i> production. |
| first_indexed | 2024-03-09T01:52:00Z |
| format | Article |
| id | doaj.art-9232ba759d524baf8df6dc2d83acf733 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T01:52:00Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9232ba759d524baf8df6dc2d83acf7332023-12-08T15:15:16ZengMDPI AGFoods2304-81582023-11-011223419810.3390/foods12234198Effect of Fortified Inoculation with Indigenous <i>Lactobacillus brevis</i> on Solid-State Fermentation of Light-Flavor <i>Baijiu</i>Xiaoxue Chen0Xiaoning Huang1Shanfeng Sun2Beizhong Han3Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100089, ChinaKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100089, ChinaKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100089, ChinaKey Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100089, China<i>Baijiu</i>, one of the world’s oldest distilled liquors, is widely consumed globally and has gained increasing popularity in East Asia. However, a comprehensive understanding of the underlying principles behind this traditional liquor product remains elusive. Currently, <i>Baijiu</i> is facing the industrial challenge of modernization and standardization, particularly in terms of food quality, safety, and sustainability. The current study selected a <i>Lactobacillus brevis</i> strain based on experiments conducted to assess its environmental tolerance, enzyme activity, and fermentation performance, and highlight its exceptional fermentation characteristics. The subsequent analysis focused on examining the effects of fortifying the fermentation process of <i>L.brevis</i> on key microbiotas, physicochemical parameters, and volatile profiles. The qPCR results revealed that the inoculated <i>L. brevis</i> strategically influenced the the composition of the dominant microbial communities by promoting mutual exclusion, ultimately leading to improved controllability of the fermentation process. Moreover, the metabolism of the inoculated <i>L. brevis</i> provided more compounds for the formation of flavor profiles during fermentation (the content of ethyl acetate was increased to 57.76 mg/kg), leading to a reduction in fermentation time (from 28 d to 21 d). These findings indicate promising potential for the application of the indigenous strain in <i>Baijiu</i> production.https://www.mdpi.com/2304-8158/12/23/4198light-flavor <i>Baijiu</i><i>Lactobacillus brevis</i>solid-state fermentation |
| spellingShingle | Xiaoxue Chen Xiaoning Huang Shanfeng Sun Beizhong Han Effect of Fortified Inoculation with Indigenous <i>Lactobacillus brevis</i> on Solid-State Fermentation of Light-Flavor <i>Baijiu</i> Foods light-flavor <i>Baijiu</i> <i>Lactobacillus brevis</i> solid-state fermentation |
| title | Effect of Fortified Inoculation with Indigenous <i>Lactobacillus brevis</i> on Solid-State Fermentation of Light-Flavor <i>Baijiu</i> |
| title_full | Effect of Fortified Inoculation with Indigenous <i>Lactobacillus brevis</i> on Solid-State Fermentation of Light-Flavor <i>Baijiu</i> |
| title_fullStr | Effect of Fortified Inoculation with Indigenous <i>Lactobacillus brevis</i> on Solid-State Fermentation of Light-Flavor <i>Baijiu</i> |
| title_full_unstemmed | Effect of Fortified Inoculation with Indigenous <i>Lactobacillus brevis</i> on Solid-State Fermentation of Light-Flavor <i>Baijiu</i> |
| title_short | Effect of Fortified Inoculation with Indigenous <i>Lactobacillus brevis</i> on Solid-State Fermentation of Light-Flavor <i>Baijiu</i> |
| title_sort | effect of fortified inoculation with indigenous i lactobacillus brevis i on solid state fermentation of light flavor i baijiu i |
| topic | light-flavor <i>Baijiu</i> <i>Lactobacillus brevis</i> solid-state fermentation |
| url | https://www.mdpi.com/2304-8158/12/23/4198 |
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