Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China

Jiang, Qianer; Wu, Xianyu; Xu, Youqiang; Zhang, Yali; Wang, Zhishan; Shen, Liye; Yang, Wenlong; Sun, Jinyuan; Liu, Yang

doi:10.1007/s13205-021-02779-8

Cited by 22 publications

(18 citation statements)

References 52 publications

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“…The possible reason was that bacteria were more adaptable to the high temperature fermentation environment of Jiang‐flavor Daqu compared with fungi (Figure 1). Dominant fungi, yeast and bacteria composition in this study were consistent with previous studies (Deng et al, 2020; Jiang, Wu, et al, 2021; Jin et al, 2019).…”

Section: Discussionsupporting

confidence: 92%

“…Gan et al (2019) and Wang et al (2016) studied the microbial population of Jiang‐flavor Daqu in Sichuan and Guizhou province of China, they defined Lactobacillus , Melghirimyces , Bacillus , Thermoactinomyces , Lactococcus , Corynebacterium , Brevibacterium , Staphylococcus , Saccharopolyspora , Lactobacillus , and Weissella as the main microorganisms of the mature Jiang‐flavor Daqu (Gan et al, 2019; Wang et al, 2016). (Jiang, Peng, et al, 2021; Jiang, Wu, et al, 2021) researched microbial population of Jiang‐flavor Daqu in Hebei province of China, the results revealed the primary microbial population, which includes Lactobacillus , Weissella , Bacillus , Delftia , Achromobacter , Saccharopolyspora , Thermoactinomyces , Scopulibacillus , Pseudomonas , Stenotrophomonas , Wickerhamomyces , Saccharomycopsis , Thermoascus and Thermomyces (Jiang, Peng, et al, 2021; Jiang, Wu, et al, 2021). Burns et al (2021) analyzed different Baijiu spirits by fluorescence spectroscopy, who introduced a fast, straightforward and inexpensive method for the authentication of Baijiu spirit (Burns et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Wen

Xia

et al. 2022

Journal of Food Biochemistry

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Chinese Jiang-flavor Baijiu is the most widely consumed liquor. Jiang-flavor Daqu, a fermentation starter, is important sources of key flavors of Jiang-flavor Baijiu. Some microbes play significant roles in flavor formation of Daqu. In order to clarify the microbial population that promotes the formation of Daqu flavor, we use high throughput sequencing technology combined with headspace solid-phase microextraction gas chromatography-mass spectrometry to investigate microbial population and volatile compounds in Jiang-flavor Daqu. In addition, the dynamic changes of physicochemical factors and enzyme activities in Jiang-flavor Daqu were investigated. Correlations between microbial population, volatile compounds, physicochemical factors, and enzyme activities of Jiang-flavor Daqu were disclosed by redundancy analysis and Spearman correlation analysis. A total of 66 volatile compounds were identified and 14 primary microorganisms were selected. Results showed that high temperature environment could promote the formation of acids, aldehydes and ketones, phenols, furans by affecting the growth of Monascus, Trichomonascus, Cutaneotrichosporon, Wallemia, Millerozyma, Nigrospora, Cladosporium, Bacillus, and Pediococcus in the early fermentation stage. While high nitrogen environment was more suitable for the growth of Virgibacillus and Kroppenstedtia, who could promote the formation of pyrazines in the late fermentation stage. Practical applicationsThis study has provided a scientific basis for the directed regulation of Daqu fermentation through physicochemical factors, developed scientific basis for artificially constructing Daqu microbial population and obtaining an easy-to-operate, reproducible fermentation system for Daqu production.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Wen

Xia

et al. 2022

Journal of Food Biochemistry

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“…Not surprisingly, most of OTUs (belong to Enterobacteriaceae, Actinomycetales, Thermoactinomyces, Lactobacillaceae, Corynebacteriaceae ) enriched in summer and autumn MTDQ were associated with regulating pH and producing enzymes (Jiang et al . 2021; Cai et al . 2021a).…”

Section: Resultsmentioning

confidence: 99%

Dynamic changes of bacteria communities in Moutai-flavour Daqu during storage analysed by next generation sequencing

Xi¹,

Yang²,

Chen³

et al. 2022

Letters in Applied Microbiology

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Significance and Impact of the Study: Micro-organism is one of the main factors of Moutai-flavour Daqu as a starter. Studying the dynamic changes and differences of micro-organisms in the storage process of Moutai-flavour Daqu in different seasons (spring, summer and autumn) can understand the impact of season and storage time on the micro-organisms in Daqu, which can more scientifically guide the production of Daqu (clarify the storage time in different season), and finally improve the production capacity and quality of Daqu.

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“…The whole process is completely open, a variety of microorganisms from different sources are constantly replaced and enriched, and a unique microbial community structure is formed in Daqu through a long process of natural selection, which then influences the quality characteristics of Baijiu [ 8 ]. The bacteria mainly involve important sources of protease and amylase, including Bacillus , lactic acid bacteria, and Acetobacter , which have important influences on subsequent fermentation and the formation of flavor [ 48 ]. Bacillus licheniformis is particularly important as it produces many aroma compounds, including the aromatic compounds, volatile acids, and pyrazines that give Sauce-aroma Baijiu its unique burnt flavor during fermentation.…”

Section: Effect Of Production Process On Sauce-aroma Baijiumentioning

confidence: 99%

“…Other fungi, such as Aspergillus , Rhizopus , Trichoderma , Paecilomyces , Coccidioides , and Paracoccidioides, isolated from high-temperature Daqu are identified as the potential microbial members producing most enzymes related to saccharification, which may then serve as direct or indirect substrates for Sauce-aroma Baijiu, including ethyl acetate, ethyl butanoate, ethyl propanoate and ethyl benzeneacetate [ 18 , 50 , 51 ]. Table 2 shows the correlation between the main microbial communities, their metabolite profiles, and the flavor of Sauce-aroma Baijiu [ 48 , 52 ].…”

Section: Effect Of Production Process On Sauce-aroma Baijiumentioning

confidence: 99%

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu

Niu

Yang

Shen³

et al. 2022

Foods

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Sauce-aroma Baijiu is a distilled Baijiu well-known in China, and features a unique sauce-aroma style formed by a complex producing process in a specific geographical environment. However, there are few comprehensive reviews of the factors influencing the formation of its flavor. To this end, reviews are hereby carried out over factors including different components in brewing raw materials, geographical environment of Baijiu production, brewing technology including the production of high-temperature Daqu and the brewing process, storage technology including the type of storage containers, storage time and storage temperature involved in the production of Sauce-aroma Baijiu. In addition, the effects of these factors on the flavor formation of Sauce-aroma Baijiu are also revealed, providing references and forging a foundation for stabilizing and improving the quality of Sauce-aroma Baijiu.

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Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China

Cited by 22 publications

References 52 publications

Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Dynamic changes of bacteria communities in Moutai-flavour Daqu during storage analysed by next generation sequencing

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu

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