Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing

Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter

“…A further identification at the genus level showed that fungal profiles were dominated by filamentous fungi for apricot epidermis (JY1 and LQ1), mostly of the genera Aureobasidium , Alternaria , Mycosphaerella and Cladosporium , of which have awakened and can promote the breakdown of polysaccharides, thereby increasing the concentration of glucose and free amino acids during the start of fermentation ( Liang et al, 2021 , Qian et al, 2023 ). As the fermentation proceeded, the fermentative yeast populations, especially the grew and dominated Pichia genus, thus reshaping the community diversity and composition ( Zhao et al, 2022 ). Pichia was detected at the highest abundance (30.29%) in the ending fermentation of Jingyang sample (JY4), while Issatchenkia presented the followed abundance (about 20.84%).…”

Effects of traditional starter and the Round‐Koji‐Maker starter on microbial communities and volatile flavours of Chi‐Flavour Baijiu

“…Baijiu is a traditional Chinese fermented alcoholic drink with esters and alcohols as volatile flavours, which could be manufactured with starch (sugar) as raw materials dealt with cooking, saccharification, fermentation, distillation, and ageing (Zhao et al ., 2022a). According to the aroma characteristics, baijiu were classified into 13 different types, among which there are four main types, including soy flavour, strong flavour, clear flavour and rice flavour (Jia et al ., 2020).…”

“…The fermentation starter used in the brewing of Chi‐Flavour Baijiu was Xiaoqu, which was a combination of various microbes, microbial metabolites, enzymes and degraded substances as well as important flavours, which contributed to the quality and flavour the final Baijiu products (Wu et al ., 2017). It has been reported that the varieties of bacteria in Xiaoqu were higher than that of fungi, and there were obvious differences in the microbial community among Xiaoqu with different craft, regional resources and raw materials, which further affected the flavour of the final product (Gou et al ., 2015; Wu et al ., 2016; Zhao et al ., 2022a). The varieties of dominant bacteria in Baijiu broth fermented by the xiao qu starters from South China were Lactobacillus, Pediococcus, Lactococcus, Weissella and Enterobacter (Zhao et al ., 2022a), which were different from those from Southwest and Central China, where the dominant bacteria are Weissella, Empedobacter and Corynebacterium (Gou et al ., 2015; Wu et al ., 2017), indicating varieties of bacteria in Xiaoqu were region specific.…”

“…It has been reported that the varieties of bacteria in Xiaoqu were higher than that of fungi, and there were obvious differences in the microbial community among Xiaoqu with different craft, regional resources and raw materials, which further affected the flavour of the final product (Gou et al ., 2015; Wu et al ., 2016; Zhao et al ., 2022a). The varieties of dominant bacteria in Baijiu broth fermented by the xiao qu starters from South China were Lactobacillus, Pediococcus, Lactococcus, Weissella and Enterobacter (Zhao et al ., 2022a), which were different from those from Southwest and Central China, where the dominant bacteria are Weissella, Empedobacter and Corynebacterium (Gou et al ., 2015; Wu et al ., 2017), indicating varieties of bacteria in Xiaoqu were region specific. Meanwhile, the bacterial structure in Xiaoqu was different from that in Daqu where the dominant genera were Bacillus , Acetobacter and Lactobacillus for Maotai‐flavour Baijiu, and Bacillus , Thermoactinomyces , Staphylococcus , Lactobacillus for Fen Baijiu (Wang et al ., 2008; Zheng et al ., 2012).…”

“…The traditional manufacturing technology of Xiaoqu was to mix rice with other raw materials (such as soybeans, herbs and wheat bran) through grinding and then pressed, split and hung in the starter‐making house for fermentation (Gou et al ., 2015; Zhao et al ., 2022a). The traditional making technology of Xiaoqu mainly relied on manual operation in an open environment, leading to high labour intensity, low efficiency and unstable quality of BQ (Wang et al ., 2018).…”