The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage

Abstract

Huangjiu is a national alcoholic beverage in China. Millet has congenital advantages in development and utilization of nutrient. Brewing Huangjiu with millet can increase the value of millet. Microbial community plays crucial roles in millet Huangjiu fermentation. Flavor compounds reflect the quality and health function of Huangjiu. The flavor compounds of Huangjiu are complex and their formation is closely associated with microorganisms, but the relationship between them during fermentation has been unknown. In this research, this relationship during millet Huangjiu fermentation were deeply investigated. Totally 86 volatile compounds were detected. Bacillus, Weissella, Paenibacillus, Klebsiella, Prevotella was investigated as the dominant microbes through high-throughput sequencing. 537 correlations between major flavor compounds and microbes were established to reflect the dynamic change during millet Huangjiu fermentation. The top five dominant genus of flavor producing microbes were Chryseobacterium, Sporolactobacillus, Psychrobacter, Sphingobium and Anoxybacillus. The content of malic acid and citric acid was gradually improved all through the millet Huangjiu fermentation. Malic acid and citric acid generated from millet Huangjiu fermentation shows healthy properties as liver protection and eliminating fatigue. Our research provides essential information on microbial community succession and the flavor formation during millet Huangjiu fermentation, and beneficial for development of Huangjiu products.

Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional Huangjiu (Chinese rice wine) produced around Winter Solstice

“…The main enzyme producing microorganisms in wheat Qu were Aspergillus and Rhizopus ( Liu et al, 2020 ), and Aspergillus was involved in the production of esterase ( Xu et al, 2016 ). The compound 4–ethyl–2–methoxyphenol with herbal and warm spicy taste has been identified in wines and could be related to various bacterial genera in millet Chinese rice wine ( Yan et al, 2022 ). In bacterial genera, Saccharopolyspora had significant positive correlation with 2–ethylhexanol, phenylacetaldehyde, 3–methylthiopropanol, phenylethanol, phenylethyl acetate and isoamyl acetate.…”

Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine)

“…An HPLC analysis was performed to determine organic acids. The separation was conducted on an Agilent 1260 Infinity II system with a 250 × 4.6 mm and 5 μm Ultisil XB-C18 column, following the chromatographic conditions described by Yan et al [ 10 ]. The column temperature was maintained at 30 °C, and a mobile phase consisting of pH 2.3 phosphate buffer (0.01 mol/L KH 2 PO 4 ) adjusted with a 5% ( w / v ) acetic acid solution was used.…”

Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential

“…Its production process includes soaking raw materials, cooking, adding Qu (a fermentation starter), saccharification or primary fermentation, alcoholization or secondary fermentation, pressing, filtration, sterilization, aging, etc. [ 86 ]. It is worth noting that the current production of huangjiu is still based on traditional empirical science and carried out in a non-sterile environment, resulting in different batches of product quality, which greatly restricts the standardized production and market expansion of yellow rice wine [ 77 ].…”