Daqu Quality Depends on Microbial Community and Affects Ethanol and Flavor Compound Production

Han, Pei‐Jie; Luo, Lu-Jun; Zhen, Pan; Song, Liang; Han, Dayong; Wei, Yuhua; Zhou, Xin; Wen, Zhang; Qiu, Junzhi; Bai, Feng‐Yan

doi:10.2139/ssrn.4351861

Cited by 1 publication

(1 citation statement)

References 26 publications

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“…The differences in α-diversity of the microbial communities are presented in Table 3. The bacterial richness and diversity in DQ were higher than those in MC and FC, possibly due to the greater ease of colonization by bacteria in smaller habitats [32,33]. The fungal diversity in MC was higher than that in FC and DQ, with the latter exhibiting the lowest diversity.…”

Section: Difference In Microbiota Diversity and Their Constructure Am...mentioning

confidence: 87%

Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains

Wan,

Huang,

Tang

et al. 2024

Foods

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Elevating the flavor profile of strong flavors Baijiu has always been a focal point in the industry, and pit mud (PM) serves as a crucial flavor contributor in the fermentation process of the fermented grains (FG). This study investigated the influence of wheat flour and bran (MC and FC) as PM culture enrichment media on the microbiota and metabolites of FG, aiming to inform strategies for improving strong-flavor Baijiu flavor. Results showed that adding PM cultures to FG significantly altered its properties: FC enhanced starch degradation to 51.46% and elevated reducing sugar content to 1.60%, while MC increased acidity to 2.11 mmol/10 g. PM cultures also elevated FG’s ester content, with increases of 0.36 times for MC-FG60d and 1.48 times for FC-FG60d compared to controls, and ethyl hexanoate rising by 0.91 times and 1.39 times, respectively. Microbial analysis revealed that Lactobacillus constituted over 95% of the Abundant bacteria community, with Kroppenstedtia or Bacillus being predominant among Rare bacteria. Abundant fungi included Rasamsonia, Pichia, and Thermomyces, while Rare fungi consisted of Rhizopus and Malassezia. Metagenomic analysis revealed bacterial dominance, primarily consisting of Lactobacillus and Acetilactobacillus (98.80–99.40%), with metabolic function predictions highlighting genes related to metabolism, especially in MC-FG60d. Predictions from PICRUSt2 suggested control over starch, cellulose degradation, and the TCA cycle by fungal subgroups, while Abundant fungi and bacteria regulated ethanol and lactic acid production. This study highlights the importance of PM cultures in the fermentation process of FG, which is significant for brewing high-quality, strong-flavor Baijiu.

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Section: Difference In Microbiota Diversity and Their Constructure Am...mentioning

confidence: 87%

Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains

Wan,

Huang,

Tang

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

Daqu Quality Depends on Microbial Community and Affects Ethanol and Flavor Compound Production

Cited by 1 publication

References 26 publications

Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains

Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains

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