2022
DOI: 10.1016/j.lwt.2022.114102
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Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing

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Cited by 17 publications
(10 citation statements)
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“…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%).…”
Section: Resultsmentioning
confidence: 99%
“…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%).…”
Section: Resultsmentioning
confidence: 99%
“…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).…”
Section: Introductionmentioning
confidence: 99%
“…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.…”
Section: Introductionmentioning
confidence: 99%
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