RETRACTED: Unraveling the composition and succession of microbial community and its relationship to flavor substances during Xin-flavor baijiu brewing

Dong, Weiwei; Zeng, Yiting; Cui, Yuxin; Chen, Ping; Cai, Kaiyun; Guo, Tingting; Tan, Guangxun; Peng, Nan; Liang, Yunxiang; Zhao, Siming

doi:10.1016/j.ijfoodmicro.2022.109679

Cited by 14 publications

(12 citation statements)

References 50 publications

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“…Analysis by GC-MS showed that the distiller’s grains contained high concentrations of ethyl lactate, 2,3-butanediol, and ethyl caproate, which were mainly produced by the co-fermentation of Lactobacillus and yeast ( Liu and Miao, 2020 ). Dong et al (2022) found that the dominant bacteria ( Weissella and Leuconostoc ) were replaced by Acetobacter and Gluconobacter , and the dominant fungus ( Rhizopus ) was partially replaced by Thermomyces in the saccharification stage of Baijiu brewing. While, in the fermentation stage, the dominant bacteria were replaced by lactic acid bacteria, and the dominant fungus was completely replaced by Thermoascus and other three yeasts, including Saccharomyces, Kazachstania , and Apiotrichum .…”

Section: Flavor Types and Fermentation Microorganisms Of Chinese Baijiumentioning

confidence: 98%

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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Section: Flavor Types and Fermentation Microorganisms Of Chinese Baijiumentioning

confidence: 98%

Chinese Baijiu: The Perfect Works of Microorganisms

Cao²,

Cheng³

et al. 2022

Front. Microbiol.

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“…Kazakh yeast is mainly closely related to the accumulation of alcohol, which converts sugar, acetic acid, and esters into ethanol. Alcohol can also enhance the sweetness and mellowness of liquor ( Dong et al, 2022 ). The flavor of fish products is significantly influenced by alcohols as well.…”

Section: Flavor Substances Accumulated By Microbial Metabolismmentioning

confidence: 99%

“…Lactic acid bacteria produce lactic acid and caproic acid. They esterify with ethanol to produce ethyl lactate and ethyl caproate under the action of acetobacter ( Dong et al, 2022 ). The flavor of dairy products is significantly influenced by ester compounds.…”

Section: Flavor Substances Accumulated By Microbial Metabolismmentioning

confidence: 99%

“…Lactobacillus can produce lactic acid and acetic acid, while Acetobacter can oxidize ethanol to acetic acid. The content of these acid come from Lactobacillus and Acetobacter is related to the brewing process ( Dong et al, 2022 ). Industrial production of some acidulants is also possible using microbial synthesis.…”

Section: Flavor Substances Accumulated By Microbial Metabolismmentioning

confidence: 99%

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The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Zhang,

Guo

et al. 2023

Food Chemistry: X

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“…The production of Nongxiangxing Daqu mainly uses wheat, barley, and other raw materials, grinding them, mixing them with water, manually stepping on them to form block-shaped Daqu embryos, and fermenting them at a certain temperature and humidity [5] (Figure 1). Depending on the starter-making temperature, Daqu can be divided into high-temperature Daqu (60-70 • C), medium-hightemperature Daqu (50-60 • C), medium-temperature Daqu (45-50 • C), and low-temperature Daqu (40-45 • C) [6]. Nongxiangxing Baijiu Daqu belongs to the medium-high-temperature Daqu group.…”

Section: Introductionmentioning

confidence: 99%

Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers

Tong,

Wang,

Yang

et al. 2023

Foods

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Daqu is an important saccharifying starter in the fermentation of Nongxiangxing Baijiu in China. Vanillin is a health and flavor factor in Baijiu. However, only a few research studies on the vanillin content of Daqu are currently not systematic. In order to investigate the metabolic mechanism of vanillin in the fermentation process of Daqu, we analyzed the changes in microorganisms, influencing factors, and enzymes related to vanillin in Daqu. This research found that there were differences between bacterial and fungal genera in each sample, and the abundance of bacteria was greater than that of fungi. Among the microbial genera, Klebsiella, Escherichia, Acinetobacter, Saccharopolyspora, Aerococcus, and Puccinia were positively correlated with vanillin. Meanwhile, we also found that moisture and reducing sugar were the main physicochemical factors affecting the formation of vanillin. The functional annotation results indicate that carbohydrate metabolism and energy metabolism were important microbial metabolic pathways that impacted vanillin production in solid-state fermentation. The feruloyl-CoA hydratase/lyase (EC 4.1.2.61) and acylamidase (EC 3.5.1.4) were positively correlated with vanillin content (p ≤ 0.05) and promote the increase in vanillin content. These findings contribute to furthering our understanding of the functional microorganisms, physicochemical factors, and enzymes related to the change in vanillin content during the fermentation of Daqu and can help to further explore the flavor substances in Baijiu fermentation in the future.

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RETRACTED: Unraveling the composition and succession of microbial community and its relationship to flavor substances during Xin-flavor baijiu brewing

Cited by 14 publications

References 50 publications

Chinese Baijiu: The Perfect Works of Microorganisms

Chinese Baijiu: The Perfect Works of Microorganisms

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers

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