Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese <i>te</i>‐flavor <i>baijiu daqu</i> produced in different seasons

Fu, Guiming; Deng, Mengfei; Chen, Yan; Chen, Yanru; Wu, Songqing; Lin, Pao‐Hwa; Bingjing, Huang; Liu, Chengmei; Wan, Yin

doi:10.1002/jsfa.11324

Cited by 27 publications

(26 citation statements)

References 37 publications

(35 reference statements)

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“…Due to the open fermentation, seasonal dynamics on climate may introduce differences in biodiversity and richness of microorganisms in the raw materials and environment. For example, the characteristics of Shanxi mature vinegar ( Kou et al, 2022 ), Fuyu-flavor Baijiu ( Kang et al, 2022 ), and Chinese te-flavor baijiu Daqu ( Fu et al, 2021 ) were reported to be affected by seasonal variation.…”

Section: Introductionmentioning

confidence: 99%

Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar

Liu

Pan

et al. 2022

Food Chemistry: X

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Section: Introductionmentioning

confidence: 99%

Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar

Liu

Pan

et al. 2022

Food Chemistry: X

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“…Jiang‐flavor Daqu could provide Jiang‐flavor components and precursor substances for Baijiu production (Wang et al, 2017), yet the production of Daqu mainly relies on sensory evaluation of enologists to make the fermentation proceed normally, which is full of uncertainty and subjective (Fu et al, 2021). Thus, clarifying the primary microorganisms in Daqu is one of the urgent problems to the control of product stability.…”

Section: Discussionmentioning

confidence: 99%

“…The volatile compounds were extracted with a 50/30 μm DVB/CAR/ PDMS fiber (Supelco Corporation). One gram of sample and 8 μl 4-methyl-2-pentanol (Fu et al, 2021) internal standards (1.6152 mg/ ml) was placed into a 15 ml vial, tightly capped with a silicon septum, equilibrated at 60°C in a thermostatic bath for 15 min and extracted for 50 min at the same temperature. After extraction, the fiber was immediately introduced into the injection port of gas chromatography-mass spectrometry to thermally desorb the analyte at 270°C for 3 min (Thermo trace 1300 Gas chromatograph system combined with a TSQ 9000 mass spectrometer, Thermo Electron Corporation, equipped with a VF-WAX-MS capillary column, 30.0 m × 0.25 mm, 0.25 μm, Agilent Corporation).…”

Section: Analysis Of Volatile Compounds In Daqu By Headspace Solid-ph...mentioning

confidence: 99%

Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Wen

Xia

et al. 2022

Journal of Food Biochemistry

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Chinese Jiang-flavor Baijiu is the most widely consumed liquor. Jiang-flavor Daqu, a fermentation starter, is important sources of key flavors of Jiang-flavor Baijiu. Some microbes play significant roles in flavor formation of Daqu. In order to clarify the microbial population that promotes the formation of Daqu flavor, we use high throughput sequencing technology combined with headspace solid-phase microextraction gas chromatography-mass spectrometry to investigate microbial population and volatile compounds in Jiang-flavor Daqu. In addition, the dynamic changes of physicochemical factors and enzyme activities in Jiang-flavor Daqu were investigated. Correlations between microbial population, volatile compounds, physicochemical factors, and enzyme activities of Jiang-flavor Daqu were disclosed by redundancy analysis and Spearman correlation analysis. A total of 66 volatile compounds were identified and 14 primary microorganisms were selected. Results showed that high temperature environment could promote the formation of acids, aldehydes and ketones, phenols, furans by affecting the growth of Monascus, Trichomonascus, Cutaneotrichosporon, Wallemia, Millerozyma, Nigrospora, Cladosporium, Bacillus, and Pediococcus in the early fermentation stage. While high nitrogen environment was more suitable for the growth of Virgibacillus and Kroppenstedtia, who could promote the formation of pyrazines in the late fermentation stage. Practical applicationsThis study has provided a scientific basis for the directed regulation of Daqu fermentation through physicochemical factors, developed scientific basis for artificially constructing Daqu microbial population and obtaining an easy-to-operate, reproducible fermentation system for Daqu production.

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“…The aromatic components of te-flavored baijiu have the following characteristics: rich in odd-carbon fatty acid ethyl ester, with the greatest quantity among all types of aromatic baijiu. The esters in special-flavored baijiu are mainly ethyl propionate, and also ethyl valerate, ethyl heptanoate, and ethyl pelargonate; volatile compounds are ethyl acetate and ethyl hexanoate, in equilibrium with heptyl ester ( Fu et al, 2021 ).…”

Section: Flavor Types and Fermentation Microorganisms Of Chinese Baijiumentioning

confidence: 99%

Chinese Baijiu: The Perfect Works of Microorganisms

Cao²,

Cheng³

et al. 2022

Front. Microbiol.

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Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu can be divided into different types according to the production area, production process, starter type, and product flavor. Chinese Baijiu contains rich flavor components, such as esters and organic acids. The formation of these flavor substances is inseparable from the metabolism and interaction of different microorganisms, and thus, microorganisms play a leading role in the fermentation process of Chinese Baijiu. Bacteria, yeasts, and molds are the microorganisms involved in the brewing process of Chinese Baijiu, and they originate from various sources, such as the production environment, production workers, and jiuqu. This article reviews the typical flavor substances of different types of Chinese Baijiu, the types of microorganisms involved in the brewing process, and their functions. Methods that use microbial technology to enhance the flavor of baijiu, and for detecting flavor substances in baijiu were also introduced. This review systematically summarizes the role and application of Chinese Baijiu flavor components and microorganisms in baijiu brewing and provides data support for understanding Chinese Baijiu and further improving its quality.

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Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te‐flavor baijiu daqu produced in different seasons

Cited by 27 publications

References 37 publications

Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar

Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar

Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Chinese Baijiu: The Perfect Works of Microorganisms

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