Investigation into spatial profile of microbial community dynamics and flavor metabolites during the bioaugmented solid-state fermentation of Baijiu

Strong-flavor Daqu, as a fermentation agent, plays a significant role in shaping the quality of strong-flavor baijius, and fungal species in Daqu are important factors affecting the quality of Daqu. Therefore, we selected strong-flavor Daqu from seven different origins to study the fungal composition and the effects of the fungal composition on the physicochemical properties and volatile organic compounds (VOCs). It was found that the fungal composition influences the physicochemical properties of Daqu. Specifically, there was a positive link between Rhizomucor, Rhizopus, Thermomyces, and liquefying activity and a positive correlation between Aspergillus and fermenting activity. Furthermore, the relationships between esterifying activity and Thermomyces, Rhizomucor, Aspergillus, Pichia, and Saccharomycopsis were found to be positive. The VOCs in Daqu were affected by Aspergillus, Issatchenkia, Pichia, and Thermoascus. Issatchenkia was significantly positively correlated with benzeneethanol as well as Aspergillus and pentadecanoic acid ethyl ester, ethyl myristate. Pichia and Thermoascus were significantly negatively correlated with benzaldehyde and 2-furaldehyde. This study deepens our understanding of the relationship between VOCs, the physicochemical properties with microbial communities, and reference significance for the production of better-quality strong-flavor Daqu.

Section: Volatile Organic Compounds Of Daqu From Different Originsmentioning

confidence: 92%

Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas

Li,

Yan,

Zou

et al. 2024

“…Biofortification involves isolating and screening functional strains using microbial isolation technology, guided by the core functional microbiota composition and traceability analysis. In situ fermentation is then applied with single or multiple strains after fermentation characterization and safety evaluation to achieve high-quality and efficient production of Baijiu [ 10 , 82 , 83 ]. Figure 1 displays the implementation of the biofortification strategy.…”

Section: Microbiota Regulation Of Baijiu Based On Functional Strains ...mentioning

confidence: 99%

“…Yeast is closely related to ester flavor and ethanol production in Baijiu brewing [ 83 , 89 , 90 ]. This was also demonstrated by the yeast deficiency fermentation experiments of Du et al [ 91 ].…”

Section: Microbiota Regulation Of Baijiu Based On Functional Strains ...mentioning

confidence: 99%

“…After obtaining the target strains, the researchers increased the content of esters such as ethyl hexanoate and ethyl acetate in Baijiu by making fortified Daqu or pure-strain suspensions [ 38 , 71 , 87 ]. It has also been shown that the addition of a single exogenous yeast strain also increases the levels of compounds such as ethanol, phenylethanol, and tetramethylpyrazine in the fermentation system [ 83 ]. Wickerhamomyces anomalus increases esters such as ethyl caproate and ethyl acetate in fermented grains while decreasing the content of higher alcohols when added to the solid-state fermentation system of Baijiu [ 92 ].…”

Section: Microbiota Regulation Of Baijiu Based On Functional Strains ...mentioning

confidence: 99%

See 1 more Smart Citation

Strategies and Challenges of Microbiota Regulation in Baijiu Brewing

Zhang,

Liu,

et al. 2024

The traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in fluctuations in Baijiu quality. The microbiota plays a crucial role in determining the quality of Baijiu. Analyzing the driving effect of technology and raw materials on microorganisms. Elucidating the source of core microorganisms and interactions between microorganisms, and finally utilizing single or multiple microorganisms to regulate and intensify the Baijiu fermentation process is an important way to achieve high efficiency and stability in the production of Baijiu. This paper provides a systematic review of the composition and sources of microbiota at different brewing stages. It also analyzes the relationship between raw materials, brewing processes, and brewing microbiota, as well as the steps involved in the implementation of brewing microbiota regulation strategies. In addition, this paper considers the feasibility of using Baijiu flavor as a guide for Baijiu brewing regulation by synthesizing the microbiota, and the challenges involved. This paper is a guide for flavor regulation and quality assurance of Baijiu and also suggests new research directions for regulatory strategies for other fermented foods.

“…Solid-state fermentation is the cultivation of microbes on moist solid substrates like grains or agro-industrial byproducts and has been used for centuries to produce fermented foods and products, including Chinese liquor [1][2][3][4]. Despite the long tradition of production and the application of a few successfully industrialized processes, especially in the production of enzymes, most solid-state fermentations are still operated in a more traditional and empirical manner compared to submerged fermentation, with less process control [5,6] and consequent fluctuations in product yield and quality.…”

Section: Introductionmentioning

confidence: 99%

Identifying Variables Influencing Traditional Food Solid-State Fermentation by Statistical Modeling

Jin,

Boeschoten,

Hageman

et al. 2024

Solid-state fermentation is widely used in traditional food production, but most of the complex processes involved were designed and are carried out without a scientific basis. Often, mathematical models can be established to describe mass and heat transfer with the assistance of chemical engineering tools. However, due to the complex nature of solid-state fermentation, mathematical models alone cannot explain the many dynamic changes that occur during these processes. For example, it is hard to identify the most important variables influencing product yield and quality fluctuations. Here, using solid-state fermentation of Chinese liquor as a case study, we established statistical models to correlate the final liquor yield with available industrial data, including the starting content of starch, water and acid; starting temperature; and substrate temperature profiles throughout the process. Models based on starting concentrations and temperature profiles gave unsatisfactory yield predictions. Although the most obvious factor is the starting month, ambient temperature is unlikely to be the direct driver of differences. A lactic-acid-inhibition model indicates that lactic acid from lactic acid bacteria is likely the reason for the reduction in yield between April and December. Further integrated study strategies are necessary to confirm the most crucial variables from both microbiological and engineering perspectives. Our findings can facilitate better understanding and improvement of complex solid-state fermentations.