Comparison of fungal communities and flavour substances in surface and inner layers of fermented grains during stacking fermentation of sauce-flavour baijiu

Duan, Zuoying; Wu, Yue; Zhang, Chengnan; Niu, Jialiang; Zhao, Jingrong; Li, Weiwei; Li, Xiuting

doi:10.1016/j.jbiosc.2023.06.010

Cited by 9 publications

(1 citation statement)

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“…This may be related to its special stacking fermentation before cellaring. Stacking fermentation is an open fermentation process (peak stacking temperature of 50 °C, 4–5 days) [ 53 ]. During this process, the microbiota in fermented grains is screened under the stress of high temperatures and eventually forms a unique microbiota prior to cellaring [ 54 , 55 ].…”

Section: The Source and Composition Of The Microbiota For Baijiu Brewingmentioning

confidence: 99%

Strategies and Challenges of Microbiota Regulation in Baijiu Brewing

Zhang,

Liu,

et al. 2024

Foods

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The traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in fluctuations in Baijiu quality. The microbiota plays a crucial role in determining the quality of Baijiu. Analyzing the driving effect of technology and raw materials on microorganisms. Elucidating the source of core microorganisms and interactions between microorganisms, and finally utilizing single or multiple microorganisms to regulate and intensify the Baijiu fermentation process is an important way to achieve high efficiency and stability in the production of Baijiu. This paper provides a systematic review of the composition and sources of microbiota at different brewing stages. It also analyzes the relationship between raw materials, brewing processes, and brewing microbiota, as well as the steps involved in the implementation of brewing microbiota regulation strategies. In addition, this paper considers the feasibility of using Baijiu flavor as a guide for Baijiu brewing regulation by synthesizing the microbiota, and the challenges involved. This paper is a guide for flavor regulation and quality assurance of Baijiu and also suggests new research directions for regulatory strategies for other fermented foods.

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Section: The Source and Composition Of The Microbiota For Baijiu Brewingmentioning

confidence: 99%

Strategies and Challenges of Microbiota Regulation in Baijiu Brewing

Zhang,

Liu,

et al. 2024

Foods

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Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances

Duan,

Han,

Niu

et al. 2024

J Sci Food Agric

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BackgroundBaijiu is a well‐known alcoholic beverage in China and the quality is determined by various microorganisms during the fermentation process. Yeast is one of the most important microorganisms in the fermentation of baijiu, it not only has a strong esterification capacity but also affects the aroma of baijiu.ResultsHigh‐throughput sequencing results showed that the fermented grains (jiupei) during baijiu production were mainly composed of eight yeast species with high abundance, the species and abundance of yeasts changed significantly with the fermentation process. The flavour of 30 yeast strains in the jiupei were determined by sniffing test and GC–MS. Moreover, the strain with the highest flavour substance content (2.34 mg L−1) named YX3205 was obtained and identified as Clavispora lusitaniae. Tolerance results showed that C. lusitaniae YX3205 can tolerate up to 15% (v v−1) ethanol. In the solid‐state simulated fermentation experiment, the content of 24 flavour substances was significantly increased in the fortified group, and the total ester content reached 4240.73 μg/kg, which was 2.8 times higher than that of the control group.ConclusionThe present study demonstrated the potential of C. lusitaniae YX3205 to enhance the flavour of baijiu, thereby serving as a valuable strain for the improvement of flavour quality of baijiu.This article is protected by copyright. All rights reserved.

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