The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu.

Stacking fermentation is an important stage of microbial expansion and enrichment in the brewing process of Maotai-flavor baijiu and has an important impact on quality. However, the structure and succession of microbial communities at different spatial points of fermented grains, as well as the key environmental factors driving community assembly, remain unclear. Here, we analyzed spatio-temporal similarities and differences in the microbial community structure and succession during 1-6 rounds of stacking fermentation of Maotai-flavor baijiu.

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose.

In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor's quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were analyzed to investigate the relationship between the quality and the key compounds in SSAB.

[HPLC fingerprint of ethyl acetate extraction of Saxifraga stolonifera].

Objective: To establish an HPLC fingerprint of ethyl acetate extraction of Saxifraga stolonifera.

Method: The HPLC analysis was performed on a Diamonsil C18 (4.6 mm x 250 mm, 5 microm) column with isocratic elution of acetonitrile-0.

[Chemical constituents of Psammosilene tunicoides and bacteriostatic activity].

Objective: To study the chemical constituents and bacteriostatic activity of Psammosilene tunicoides.

Method: Such methods as silica gel column chromatography and gel column chromatography were adotped separate and purify the compounds, and their structures were indentified on the basis of their spectral data and physicochemical properties.

Result: Ten compounds were separated from ethanol extracts and identified as methyl-4-hydroxybenzoate (1), N-methylsaccharin (2), 3-hydroxy-4-methoxybenzoic acid (3), germanicol (4), tricosanoic acid (5), octacosane (6), amber acid (7), succinic acid (8), stellarine A (9), and oleanane-12-ene-3alpha, 16alpha-two hydroxy-23,28-acid (10).