Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains
To explore the effects of microbial community changes on the key flavor substances in base Baijiu, this study analyzed the microbiome of the pre-pit fermentation grains using high-throughput sequencing technology and determined the flavor substances of the base Baijiu by GC-FID. The results showed t...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/12/671 |
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| author | Shiming Shen Jinlong Liu Ruiqi Luo Jiaojiao Zhang Dong Zhao Xinxin Xue Jia Zheng Zongwei Qiao Qiang Zhang Zheng Feng Xinglin Han |
| author_facet | Shiming Shen Jinlong Liu Ruiqi Luo Jiaojiao Zhang Dong Zhao Xinxin Xue Jia Zheng Zongwei Qiao Qiang Zhang Zheng Feng Xinglin Han |
| author_sort | Shiming Shen |
| collection | DOAJ |
| description | To explore the effects of microbial community changes on the key flavor substances in base Baijiu, this study analyzed the microbiome of the pre-pit fermentation grains using high-throughput sequencing technology and determined the flavor substances of the base Baijiu by GC-FID. The results showed the microbial community changed dynamically between the different rounds, as well as bacteria and fungi displayed different succession patterns. Next, the variations of skeletal flavor substances in the base Baijiu were analyzed by multiomics, and it was found that alcohols, acids, and esters were the most abundant, accounting for 88.16–98.87% of the total flavor substances, and decreased with the increase of the rounds. By calculating the Spearman coefficient, it was found that microorganisms such as Acinetobacter, Oceanobacillus, Saccharomyces, and Byssochlamys were significantly correlated with the n-Propano and 2,3-Butanediol and other components in the base Baijiu. Finally, 15 flavor substances such as Acetaldehyde, Propionaldehyde, and Isobutyraldehyde were identified as key substances by OAV analysis. This study is the first to reveal the potential association between the microbial community of pre-pit fermentation grains and flavor of base Baijiu and has the benefit of improving the quality of base Baijiu. |
| first_indexed | 2024-03-09T16:48:13Z |
| format | Article |
| id | doaj.art-bd977a81d023416c9819f3437912642b |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T16:48:13Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-bd977a81d023416c9819f3437912642b2023-11-24T14:44:46ZengMDPI AGFermentation2311-56372022-11-0181267110.3390/fermentation8120671Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented GrainsShiming Shen0Jinlong Liu1Ruiqi Luo2Jiaojiao Zhang3Dong Zhao4Xinxin Xue5Jia Zheng6Zongwei Qiao7Qiang Zhang8Zheng Feng9Xinglin Han10Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, ChinaCollege of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaChina National Research Institute of Food and Fermentation Industries, International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, ChinaChina National Research Institute of Food and Fermentation Industries, International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, ChinaYibin Wuliangye Group Limited, Yibin 644000, ChinaChina National Research Institute of Food and Fermentation Industries, International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, ChinaYibin Wuliangye Group Limited, Yibin 644000, ChinaYibin Wuliangye Group Limited, Yibin 644000, ChinaYibin Wuliangye Group Limited, Yibin 644000, ChinaYibin Wuliangye Group Limited, Yibin 644000, ChinaKey Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, ChinaTo explore the effects of microbial community changes on the key flavor substances in base Baijiu, this study analyzed the microbiome of the pre-pit fermentation grains using high-throughput sequencing technology and determined the flavor substances of the base Baijiu by GC-FID. The results showed the microbial community changed dynamically between the different rounds, as well as bacteria and fungi displayed different succession patterns. Next, the variations of skeletal flavor substances in the base Baijiu were analyzed by multiomics, and it was found that alcohols, acids, and esters were the most abundant, accounting for 88.16–98.87% of the total flavor substances, and decreased with the increase of the rounds. By calculating the Spearman coefficient, it was found that microorganisms such as Acinetobacter, Oceanobacillus, Saccharomyces, and Byssochlamys were significantly correlated with the n-Propano and 2,3-Butanediol and other components in the base Baijiu. Finally, 15 flavor substances such as Acetaldehyde, Propionaldehyde, and Isobutyraldehyde were identified as key substances by OAV analysis. This study is the first to reveal the potential association between the microbial community of pre-pit fermentation grains and flavor of base Baijiu and has the benefit of improving the quality of base Baijiu.https://www.mdpi.com/2311-5637/8/12/671Jiang-flavor Baijiupit fermentationhigh-throughput sequencing |
| spellingShingle | Shiming Shen Jinlong Liu Ruiqi Luo Jiaojiao Zhang Dong Zhao Xinxin Xue Jia Zheng Zongwei Qiao Qiang Zhang Zheng Feng Xinglin Han Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains Fermentation Jiang-flavor Baijiu pit fermentation high-throughput sequencing |
| title | Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains |
| title_full | Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains |
| title_fullStr | Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains |
| title_full_unstemmed | Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains |
| title_short | Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains |
| title_sort | analysis of the influence of microbial community structure on flavor composition of jiang flavor liquor in different batches of pre pit fermented grains |
| topic | Jiang-flavor Baijiu pit fermentation high-throughput sequencing |
| url | https://www.mdpi.com/2311-5637/8/12/671 |
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