To improve the utilization of raw materials, the fermentation of light-flavor Baijiu (LFB) will usually take two rounds of fermentation to the same batch of raw materials. The microorganisms involved in the fermented grains (FG) from these two fermentation rounds are the key to the quality formation of light-flavor style. Using Illumina MiSeq high-throughput sequencing and electronic-senses, it was found that the microbiota and flavor of FG for light-flavor Baijiu were mainly affected by fermentation rounds rather than depths, while the physicochemical factors were just the opposite. Starch was the most influential physiochemical factor on the microbiota. FG from the first fermentation round (FFRFG) had a higher fungal diversity, while FG from the second fermentation round (SFRFG) had a higher microbial richness and bacterial diversity. Monascus and the function of metabolism were significantly enriched in FFRFG; while Nocardia, Saccharomyces, Aspergillus and the functions of information storage and processing as well as cellular processes and signaling were significantly enriched in SFRFG. The flavor characteristics of FFRFG were mainly sourness as well as rich in sulfur organic compounds and broad range compounds, while that of SFRFG was mainly saltiness, umami, and bitterness, as well as rich in aromatic compounds. The findings could contribute to a comprehensive understanding of the role of FG in LFB fermentation from the perspective of rounds and depths.
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http://dx.doi.org/10.1016/j.foodres.2022.111587 | DOI Listing |
Food Res Int
January 2025
College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Thirteenth Street, Binhai New District, Tianjin 300457, China; Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province, Sichuan, China. Electronic address:
N-propanol is one of the higher alcohols, a moderate amount of n-propanol is beneficial for the harmony of the liquor body, whereas excessive or repeated intake will lead to discomfort and pose significant harm to human health. In actual production process of Jiangxiangxing Baijiu, the n-propanol content of the base baijiu in first round (FR) is far higher than that of second round (SR). Nevertheless, the formation mechanism and the key n-propanol producing microbials remain unclear and this limits the quality control of baijiu fermentation.
View Article and Find Full Text PDFFood Res Int
January 2025
Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China. Electronic address:
Yeasts play a crucial role in determining the quality and yield of sauce-flavor Baijiu, yet the source, succession, and metabolic functions of the yeast community in fermented grains during stacking fermentation remains unclear. In this study, amplicon sequencing combined with solid-state fermentation was used to investigate the structure and function of yeast community during the first-round fermentation of sauce-flavor Baijiu. The richness and diversity of yeast community increased throughout fermentation, with 83.
View Article and Find Full Text PDFBioprocess Biosyst Eng
January 2025
State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China.
Ascomycin (FK520) is a 23-membered macrolide antibiotic primarily produced by the Streptomyces hygroscopicus var. ascomyceticus. Structurally similar to tacrolimus and rapamycin, it serves as an effective immunosuppressant widely used in the treatment of rejection reactions after organ transplantation and certain autoimmune diseases.
View Article and Find Full Text PDFFood Res Int
January 2025
Guizhou Xijiu Co., Ltd., Xishui 564622, Guizhou, China; Provincial Enterprise Technology Center of Guizhou Xijiu Co., Ltd, Xishui 564622, Guizhou, China.
The airing process of sauce-flavor Baijiu is a critical operation that serves the functions of cooling, homogenizing, and facilitating microbial proliferation and metabolism. Comprehensive analysis of physicochemical parameters, bacterial and fungal community of fermented grains, and volatile flavor compounds of soy-sauce (Jiangxiang) and mellow-sweet (Chuntian) typical base liquors among traditional (CT) and two different mechanized (JXA and JXB) airing operations were investigated. The results indicated that the dynamic variation patterns of moisture content, total titratable acidity, starch content, lactic acid, acetic acid, pH, and dominated microbial composition among CT, JXA, and JXB were similar, while minor bacterial genera with relative abundance including unclassified Micrococcineae, unclassified Rhizobiales, etc, and dominated fungi such as Torulaspora, Hyphopichia, Candida, Pichia, and Penicillium were profoundly influenced by mechanized airing operations, especially by JXB.
View Article and Find Full Text PDFBiotechnol Biofuels Bioprod
November 2024
Chair of Microbiology, Technical University of Munich, Emil-Ramann-Str. 4, 85354, Freising, Germany.
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