Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu

Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors

“…Meanwhile, the community structure of QB and QR was more similar at genus level, which further showed red Daqu mainly came from black Daqu. Dominant genera (Kroppenstedtia, Bacillus, Thermoascus, and Thermomyces) were consistent with previous studies (Jiang et al, 2018;Jin et al, 2019;Shen et al, 2020). Byssochlamys was rarely detected in the process of Daqu making.…”

“…Recent studies demonstrated that Bacillales, Enterobacteriales, and Lactobacillales in Jiang-flavor Daqu, Weissella, Leuconostoc, and Lactobacillus in Strong-flavor Daqu, and Lactobacillus, Bacillus, Kroppenstedtia, Weissella, Pantoea in Light-flavor Daqu were the dominant bacteria. Candida, Trichoderma, Aspergillus, and Thermomyces in Jiang-flavor Daqu, Thermoascus, Candida, Wickerhamomyces, and Thermomyces in Strong-flavor Daqu, and Pichia, Saccharomycopsis, and Aspergillus in Light-flavor Daqu were the dominant fungal genera (Xiao et al, 2017;Wang et al, 2018;Jin et al, 2019). Yu et al (2020) found that the three different temperature Daqu had little significant difference in moisture.…”

Fouling analysis and permeate quality evaluation of mulberry wine in microfiltration process

“…The analytical method for volatile compounds in mulberry was based on our previously-dened protocol with modication. [29][30][31] Accurately measured 0.5 mL of wine sample and 1.5 g NaCl were added into the 20 mL headspace vials with a Teon cover to promote the volatilization of volatile components. A volume of 10 ml methyl octanoate solution (0.051 g L À1 ) was added into the headspace vial as internal standard.…”

Metaproteomics insights into traditional fermented foods and beverages

“…Daqu , a starter for baijiu fermentation, is an important source of microorganisms, flavor substances, and enzymes in fermented grains (He, Huang, Zhou, Wu, & Jin, 2019; Wang, Du, & Xu, 2017; Wang, Zhang, & Liu, 2016). Many studies on daqu have been performed in aspects of genomics (Li, Lin, Liu, Wang, & Luo, 2016), transcriptomics (Ali et al., 2019; Huang et al., 2017b), and metabolomics (Jin et al., 2019). The combination of metabolomics and metagenomics has been used to investigate the correlation between daqu flavor and microbes, and has revealed that Bacillales and Lactobacillales are closely positively associated with pyrazines and esters, respectively, whereas Aspergillus was associated with pyrazines, esters, and aromatics; moreover, microbial interactions in the core of daqu are stronger than those on the surface (Jin et al., 2019).…”

“…Many studies on daqu have been performed in aspects of genomics (Li, Lin, Liu, Wang, & Luo, 2016), transcriptomics (Ali et al., 2019; Huang et al., 2017b), and metabolomics (Jin et al., 2019). The combination of metabolomics and metagenomics has been used to investigate the correlation between daqu flavor and microbes, and has revealed that Bacillales and Lactobacillales are closely positively associated with pyrazines and esters, respectively, whereas Aspergillus was associated with pyrazines, esters, and aromatics; moreover, microbial interactions in the core of daqu are stronger than those on the surface (Jin et al., 2019). However, the microbial community is not directly associated with the flavor of daqu , in contrast to Moutai daqu and Guotai daqu , and despite the absence of a significant difference in the bacterial and microbial community, the flavor characteristics are quite different (Liu, Chen, Fan, Huang, & Han, 2018; Tang, Liang, Song, Lin, & Luo, 2019).…”