Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu
IntroductionWhile the variation in physicochemical parameters, microbial communities, metabolism, composition, and the proportion of volatile components in fermented grains (FG) affect final Baijiu quality, their complex interactions during the ultra-long fermentation of compound-flavor Baijiu (CFB)...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-10-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1272559/full |
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| author | Wei Cheng Wei Cheng Xuefeng Chen Wei Lan Gengdian Liu Xijia Xue Ruilong Li Tianquan Pan Na Li Duan Zhou Xingjie Chen |
| author_facet | Wei Cheng Wei Cheng Xuefeng Chen Wei Lan Gengdian Liu Xijia Xue Ruilong Li Tianquan Pan Na Li Duan Zhou Xingjie Chen |
| author_sort | Wei Cheng |
| collection | DOAJ |
| description | IntroductionWhile the variation in physicochemical parameters, microbial communities, metabolism, composition, and the proportion of volatile components in fermented grains (FG) affect final Baijiu quality, their complex interactions during the ultra-long fermentation of compound-flavor Baijiu (CFB) are still poorly understood.MethodsIn this study, amplicon sequencing was used to analyze the microbial community, and headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) was used to analyze the volatile components in FG during ultra-long fermentation of CFB. The relationships between the dominant microbial communities, physicochemical parameters, and volatile components were analyzed using redundancy analysis and network analysis.ResultsDuring ultra-long fermentation, bacterial diversity was initially higher than during the mid and late stages. Fungal diversity in the mid stages was higher than that initially and later in the process. A total of 88 volatile components, including six alcohols, 43 esters, eight aldehydes and ketones, 13 acids, and 18 other compounds were detected in FG. Starch and reducing sugars in FG strongly affected the composition and function of bacterial and fungal communities. However, acidity had little effect on the composition and function of the bacterial flora. Lactobacillus, Bacillus, Weissella, and Pichia were the core microbial genera involved in metabolizing the volatile components of FG.DiscussionWe provide insights into the relationships and influences among the dominant microbial communities, physicochemical parameters, and volatile components during ultra-long fermentation of CFB. These insights help clarify the fermentation mechanisms of solid-state fermentation Baijiu (SFB) and control and improve the aroma quality of CFB. |
| first_indexed | 2024-03-11T15:34:26Z |
| format | Article |
| id | doaj.art-c45c65ea9111439bb27ad6bd431801ad |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-03-11T15:34:26Z |
| publishDate | 2023-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-c45c65ea9111439bb27ad6bd431801ad2023-10-27T00:07:35ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2023-10-011410.3389/fmicb.2023.12725591272559Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor BaijiuWei Cheng0Wei Cheng1Xuefeng Chen2Wei Lan3Gengdian Liu4Xijia Xue5Ruilong Li6Tianquan Pan7Na Li8Duan Zhou9Xingjie Chen10School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an, ChinaTechnology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, ChinaSchool of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an, ChinaSchool of Biology and Food Engineering, Fuyang Normal University, Fuyang, ChinaSchool of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an, ChinaTechnology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, ChinaSchool of Biology and Food Engineering, Fuyang Normal University, Fuyang, ChinaTechnology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, ChinaTechnology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, ChinaSchool of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an, ChinaTechnology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, ChinaIntroductionWhile the variation in physicochemical parameters, microbial communities, metabolism, composition, and the proportion of volatile components in fermented grains (FG) affect final Baijiu quality, their complex interactions during the ultra-long fermentation of compound-flavor Baijiu (CFB) are still poorly understood.MethodsIn this study, amplicon sequencing was used to analyze the microbial community, and headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) was used to analyze the volatile components in FG during ultra-long fermentation of CFB. The relationships between the dominant microbial communities, physicochemical parameters, and volatile components were analyzed using redundancy analysis and network analysis.ResultsDuring ultra-long fermentation, bacterial diversity was initially higher than during the mid and late stages. Fungal diversity in the mid stages was higher than that initially and later in the process. A total of 88 volatile components, including six alcohols, 43 esters, eight aldehydes and ketones, 13 acids, and 18 other compounds were detected in FG. Starch and reducing sugars in FG strongly affected the composition and function of bacterial and fungal communities. However, acidity had little effect on the composition and function of the bacterial flora. Lactobacillus, Bacillus, Weissella, and Pichia were the core microbial genera involved in metabolizing the volatile components of FG.DiscussionWe provide insights into the relationships and influences among the dominant microbial communities, physicochemical parameters, and volatile components during ultra-long fermentation of CFB. These insights help clarify the fermentation mechanisms of solid-state fermentation Baijiu (SFB) and control and improve the aroma quality of CFB.https://www.frontiersin.org/articles/10.3389/fmicb.2023.1272559/fullcompound-flavor Baijiufermented grainsultra-long fermentationamplicon sequencingvolatile compounds |
| spellingShingle | Wei Cheng Wei Cheng Xuefeng Chen Wei Lan Gengdian Liu Xijia Xue Ruilong Li Tianquan Pan Na Li Duan Zhou Xingjie Chen Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu Frontiers in Microbiology compound-flavor Baijiu fermented grains ultra-long fermentation amplicon sequencing volatile compounds |
| title | Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu |
| title_full | Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu |
| title_fullStr | Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu |
| title_full_unstemmed | Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu |
| title_short | Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu |
| title_sort | insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra long fermentation of compound flavor baijiu |
| topic | compound-flavor Baijiu fermented grains ultra-long fermentation amplicon sequencing volatile compounds |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1272559/full |
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