Dynamic diversification of bacterial functional groups in the Baiyunbian liquor stacking fermentation process

Li, Hui; He, Ruyi; Xiong, Xiaozhen; Zhang, Mingchun; Yang, Tuanyuan; Jiang, Zhengbing; Ma, Lixin; Li, Yang; Ma, Xinrong

doi:10.1007/s13213-016-1211-9

Cited by 11 publications

(6 citation statements)

References 39 publications

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“…temperature of the stacking-fermented grains begins to increase (Li et al, 2016). Analysis of microbial community at this time point can better represent the microorganisms that initiated the stacking fermentation.…”

Section: Discussionmentioning

confidence: 99%

“…Baiyunbian baijiu is one of the most famous miscellaneous baijiu widely consumed in the central part of China (Xiong et al, 2014). The production of this baijiu can be classified into three parts in each fermentation batch, including starter fermentation, stacking fermentation, and alcohol fermentation in pits (Li et al, 2016). And then, the fermented grains are distilled, and the distillate is collected.…”

Section: Introductionmentioning

confidence: 99%

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Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation

Liu

Miao

2020

Front. Microbiol.

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Baiyunbian baijiu, the most popular miscellaneous-flavor baijiu in China, has been widely consumed for decades. Similar to many Chinese baijiu, Baiyunbian baijiu is fermented in five successive batches every year. Sensory analysis demonstrated that the raw baijiu obtained from the last two fermentation batches always has better quality than that produced from the former three batches. In this study, the microbial compositions of fungi and bacteria in each fermentation batch were investigated via high-throughput sequencing. The results showed that Bacillus, Virgibacillus, and Lactobacillus dominated the bacterial community in the last two batches, and the most prevalent fungi were Paecilomyces, Saccharomyces, and Zygosaccharomyces. In contrast, large percentages of fungi belonging to Thermomyces, Thermoascus, Monascus, and Issatchenkia and prokaryotes belonging to Acetobacter, Lactobacillus, and Thermoactinomyces were observed in the former three fermentation batches. GC-MS analysis revealed that the fermented grains sampled from the latter two batches contained high concentrations of ethyl lactate, 2,3-butanediol and ethyl caproate, which were mainly generated by co-fermentation of Lactobacillus and yeast. The high acidity of the fermented grains in the fourth and fifth fermentation batches as well as the large contents of ethanol and moisture promoted the formation of the functional microbial community. This study provides insight into factors that influenced the baijiu fermentation and is helpful for developing new fermentation techniques with higher baijiu quality.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation

Liu

Miao

2020

Front. Microbiol.

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“…Microbial diversity is of great significance to fermentation and promotes the flavor and stability of fermented products ( 21 – 23 ). According to the previous study, natural fermentation is an effective measure to maximize the role of “native microorganisms” ( 24 ).…”

Section: Discussionmentioning

confidence: 99%

Enzymes and microorganisms jointly promote the fermentation of rapeseed cake

Song

Sun²,

Zhang³

et al. 2022

Front. Nutr.

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Rapeseed cake is a by-product of rapeseed oil separation. The nutritional components of rapeseed cake mainly include a variety of carbohydrates, proteins, and minerals. In order to improve the conversion rate of rapeseed cake, we studied the physicochemical properties, the structure of microbial communities, and the composition of metabolites in rapeseed cake after enzymatic fermentation. The results showed that the addition of enzymatic preparation increased microbial diversity. The relative abundance of Bacillus, Lysinibacillus, Empedobacter, Debaryomyces, Hyphopichia, and Komagataella in enzymatic fermentation was significantly higher than that in natural fermentation. Unlike natural fermentation, microbial diversity during enzymatic fermentation is specific, which improves the efficiency of fermentation. Otherwise, enzymatic fermentation promotes the conversion of macromolecular substances in rapeseed cake, which increases small metabolites, such as fatty acids, organic acids, amino acids and their derivatives. The metabolite enrichment pathway is mostly concentrated in sugar metabolism and fatty acid metabolism. In conclusion, after adding enzymatic preparation, enzymes and microorganisms jointly promote the transformation of macromolecules during the fermentation of rapeseed cake, which laid a good foundation for further utilization of rapeseed cake.

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“…Combined-flavored baijiu, also known as compound-flavored baijiu and mixed baijiu, refers to baijiu with more than two main aromas, and one baijiu with multiple aromas is its style feature. The production process of miscellaneous-flavored baijiu is unique, with a brewing process that includes starter fermentation, stacking fermentation, cellar alcohol fermentation, and grain distillation ( Li et al, 2016 ). The most representative product of miscellaneous-flavored baijiu is Baiyunbian baijiu, which is the most popular mixed-flavored baijiu in China.…”

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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Dynamic diversification of bacterial functional groups in the Baiyunbian liquor stacking fermentation process

Cited by 11 publications

References 39 publications

Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation

Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation

Enzymes and microorganisms jointly promote the fermentation of rapeseed cake

Chinese Baijiu: The Perfect Works of Microorganisms

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