Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu

Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu

The microbiota of the pretreatment phase is crucial to the assembly of the microbial community in the saccharification of fuyu-flavor baijiu. This study investigates the shifts in microbial community diversity from the pretreatment of raw materials to the end of saccharification. High-throughput seq...

Full description

Bibliographic Details
Main Authors:	Jiamu Kang, Yunan Hu, Ziyuan Ding, Li Ye, Haoran Li, Jun Cheng, Lin Fan, Hu Zhao, Beizhong Han, Xiaowei Zheng
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2021-08-01
Series:	Frontiers in Microbiology
Subjects:	saccharification raw materials pretreatment microbiota SourceTracker Fuyu-flavor Baijiu
Online Access:	https://www.frontiersin.org/articles/10.3389/fmicb.2021.705967/full

Similar Items

Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor <i>baijiu</i>
by: Yuhan Lu, et al.
Published: (2022-12-01)

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu
by: Yuanliang Hu, et al.
Published: (2021-04-01)

Microbial Diversity and Metabolites Dynamic of Light-Flavor <i>Baijiu</i> with Stacking Process
by: Zhaojie Li, et al.
Published: (2022-02-01)

Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China
by: Yanfang Wu, et al.
Published: (2023-12-01)

Baijiu (白酒), Chinese liquor: History, classification and manufacture
by: Xiao-Wei Zheng, et al.
Published: (2016-03-01)

Sweetness science of Baijiu: Unraveling flavor compounds, perception and analytical techniques
by: Panpan Chen, et al.
Published: (2023-12-01)

Changes of Microorganisms and Flavor Compounds in the Fourth Round Jiupei of Sauce-flavored Baijiu in Beijing
by: Huiqin HUANG, et al.
Published: (2024-01-01)

Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics
by: Qingmei Zhang, et al.
Published: (2022-12-01)

Effects of Eurotium critatum on Fermentation Performance, Microbial Flora and Baijiu Flavor of Daqu
by: Fengying YANG, et al.
Published: (2023-08-01)

Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals
by: Youqiang Xu, et al.
Published: (2023-02-01)

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu
by: Yashuai Wu, et al.
Published: (2022-09-01)

Chinese Baijiu: The Perfect Works of Microorganisms
by: Wenying Tu, et al.
Published: (2022-06-01)

Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu
by: Jia Zhao, et al.
Published: (2024-01-01)

Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry
by: Dan Qin, et al.
Published: (2023-01-01)

Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu
by: Jie Xu, et al.
Published: (2024-03-01)

Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food
by: Jinchen Li, et al.
Published: (2023-07-01)

Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation
by: Hao Chen, et al.
Published: (2022-03-01)

Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu
by: Youqiang Xu, et al.
Published: (2023-01-01)

Effect of Fortified Inoculation with Indigenous <i>Lactobacillus brevis</i> on Solid-State Fermentation of Light-Flavor <i>Baijiu</i>
by: Xiaoxue Chen, et al.
Published: (2023-11-01)

Understanding the Flow Mechanism of Fuyu oil layer in a certain Block
by: Xing Jishuang
Published: (2023-01-01)

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu
by: Jiao Niu, et al.
Published: (2022-11-01)

Seasonal Variation of Flavor Substances in Chinese Strong-Flavor Baijiu Base Liquor
by: ZHANG Jingyi, CHAI Lijuan, GAO Tao, PU Chun, ZHANG Longyun, ZHANG Xiaojuan, XU Zhenghong
Published: (2023-06-01)

Formation, Development and Trend of Sensory Quality Description of Jiang-flavor Baijiu
by: NIU Junjie, SHI Bolin, WANG Houyin, ZHAO Lei, ZHONG Kui, ZHANG Yao, GAO Haiyan, YUN Zhenyu
Published: (2024-03-01)

Study on the Correlation between Microbe and Volatile Flavor Substances in Five Rounds of Brewing Process of Dongniang Sauce-flavor Baijiu
by: Caixia LIN, et al.
Published: (2023-11-01)

Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor <i>baijiu</i> in the Beijing Region
by: Weiwei Li, et al.
Published: (2024-02-01)

Analysis of Cow-Calf Microbiome Transfer Routes and Microbiome Diversity in the Newborn Holstein Dairy Calf Hindgut
by: Huan Zhu, et al.
Published: (2021-10-01)

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome
by: Cong Chen, et al.
Published: (2022-11-01)

Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation
by: Huan Wang, et al.
Published: (2023-12-01)

Experimental Investigation of Self-Assembled Particles on Profile Control in the Fuyu Oilfield
by: Lifei Dong, et al.
Published: (2021-08-01)

Bacterial diversity associated with volatile compound accumulation in pit mud of Chinese strong-flavor baijiu pit
by: Yan Shoubao, et al.
Published: (2023-01-01)

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation
by: Lei Gao, et al.
Published: (2022-08-01)

Tetramethylpyrazine in Chinese baijiu: Presence, analysis, formation, and regulation
by: Xiaoshan Shi, et al.
Published: (2022-09-01)

Correlation Analysis among Physicochemical Parameters, Flavor Compounds and Microbial Community during Fourth Round of Heap Fermentation of Jiang-Flavor Baijiu
by: WU Cheng, CHENG Pingyan, XIE Dan, HUANG Wei, FAN Endi, LU Lunwei, HU Feng
Published: (2023-01-01)

The Oral and Skin Microbiomes of Captive Komodo Dragons Are Significantly Shared with Their Habitat
by: Embriette R. Hyde, et al.
Published: (2016-08-01)

Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor Baijiu Daqu
by: Yanru Chen, et al.
Published: (2021-01-01)

Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics
by: Xuefeng Guo, et al.
Published: (2022-09-01)

Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry
by: Jinfeng Ge, et al.
Published: (2023-01-01)

Exploring the Role of Active Functional Microbiota in Flavor Generation by Integrated Metatranscriptomics and Metabolomics during Niulanshan Baijiu Fermentation
by: Yuanyuan Pan, et al.
Published: (2023-11-01)

Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened?
by: Dan Qin, et al.
Published: (2022-11-01)

Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging
by: Hao Huang, et al.
Published: (2024-06-01)