Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during -flavor fermentation.

Off-flavor is one of the most frequent and serious causes for the aroma deterioration in -flavor . However, the key compounds and their formation mechanism responsible for off-flavor are still unclear. This study identified 271 volatile compounds from 1 normal and 5 types of off-flavor fermented grains (putrid, rancidity, mud, musty, and burnt) by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry.

The mechanism of microbial structure and flavor characteristics in --flavor regulated by different fermentation seasons.

The physicochemical characteristics of are crucial in regulating the metabolism of microbial communities and the flavor profile of Baijiu during the fermentation process. This study systematically monitored the physicochemical characteristics of --flavor Baijiu (QJFJ) and analyzed its microbial community structure and flavor compounds. Results indicated that dominant bacteria were significantly enriched in Summer- and Autumn- (Spring: Summer: Autumn: Winter = 1.

Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu.

The usage of traditional crafts during the fermentation process has a great influence on the quality of Jiang-flavored Daqu. This study focused on exploring the impacts of traditional crafts on Daqu microecology through high-throughput sequencing and statistical analyses. These results show that traditional crafts modulated microbial community succession through the regulation of temperature, moisture, and acidity.