Effects of bio‐augmented <i>Daqu</i> on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special‐flavor <i>baijiu</i>

Fu, Guiming; Cai, Wenqin; Dong, Biao; Wan, Yin; Pan, Fei; Zheng, Fuping; Chen, Yan; Deng, Mengfei; Bingjing, Huang

doi:10.1002/jsfa.12139

Cited by 22 publications

(10 citation statements)

References 39 publications

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“…This was opposite to the bacterial genera composition of the high-temperature daqu with superior and normal grades [ 16 ]. Lactobacillus and Weissella , belonging to lactic acid bacteria, were the dominant genera in mature medium-temperature daqu [ 30 ] and contribute to the formation of acidity and flavor compounds [ 31 , 32 ], which is consistent with our findings. In contrast, Bacillus was dominant in N-NXDQ, while the abundances of Lactobacillus and Weissella decreased, which could be explained by the fact that Bacillus inhibited the growth of lactic acid bacteria [ 33 ].…”

Section: Discussionsupporting

confidence: 91%

Differential Characteristics of the Metabolic Profiles and Microbial Community between Superior and Normal Grades of Nongxiangxing-daqu

Hou,

Hui,

et al. 2024

Foods

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Nongxiangxing-daqu (NXDQ), as a saccharification and fermentation agent, directly affects the flavor and yield of fresh Nongxiangxing Baijiu (NXBJ). The difference in fermentation temperature owing to the artificial turning operation leads to the formation of superior (S) and normal (N) grades of NXDQ. Here, aiming to explore the discriminant characteristics of two grades of NXDQ, we studied the physicochemical properties, volatile compounds and microbial communities using HS-SPME-GC/MS and high-throughput sequencing technology. The NXDQ grades presented different physicochemical properties. Staphylococcus, Weissella, Lactobacillus and Thermoascus were dominant in the S grade (S-NXDQ), while Bacillus, Thermoactinomyces and Aspergillus were predominant in the N grade (N-NXDQ). Higher alcohols, aldehydes and ketones positively correlated with the bacterial biomarkers could be used as metabolic biomarkers for N-NXDQ; the S-NXDQ had a higher abundance of key enzymes involved in lactic acid and ethanol fermentation, while N-NXDQ had a higher abundance of key enzymes involved in amino acid synthesis and long-chain fatty acid and lipid metabolism. N-NXDQ and S-NXDQ had different microbial and metabolic biomarkers. These findings provide insight into the discriminant characteristics of different grades of NXDQ, a theoretical basis for rational evaluation of NXDQ, and effective information for quality improvement of daqu.

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Section: Discussionsupporting

confidence: 91%

Differential Characteristics of the Metabolic Profiles and Microbial Community between Superior and Normal Grades of Nongxiangxing-daqu

Hou,

Hui,

et al. 2024

Foods

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“…In addition, in order to obtain more complex avors, Sesame, Herbal and Fuyu avor types of Baijiu use mixed Jiuqu (Mix) during the production process, that is, a combination of Daqu with Xiaoqu or Fuqu, so they have more complex microbial communities during fermentation, and certainly, their microbial communities were closely related to the Jiuqu used. The production of Jiuqu happens in an open atmosphere, meaning that the numbers, populations, and dominant microorganisms in different Jiuqu can vary signi cantly (Fu et al, 2023). The results of ANOVA on the classi cation of Baijiu based on fermentation starters showed that there was no signi cant difference in glycerol content in Baijiu using LD and XQ, while there were signi cant differences in glycerol content among Baijiu using HD, MD and Mix as fermentation staters with these two (Fig.…”

Section: Comparison Of Glycerol According To Different Fermentation S...mentioning

confidence: 94%

Insights into the role of glycerol as a marker for differentiation of different flavor types of Baijiu

Wang,

Cheng,

Pan

et al. 2023

Preprint

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Glycerol has essential effects on the flavor of alcoholic beverages. However, the non-volatility and low contents of glycerol and the presence of high ethanol content, make it difficult to detect in Baijiu. In this study, a derivatization method combined with gas chromatography-mass spectrometry was used to characterize and quantify glycerol in 12 main flavor types of Baijiu for the first time. The average contents of the glycerol in Soysauce (8.36 ± 2.78 mg/L), Sesame (15.96 ± 0.83 mg/L) and Feng (12.69 ± 2.38 mg/L) flavor types were higher than that in other types. One-way analysis of variance was used to analyze the differences of glycerol in different types of Baijiu among the selected variants, i.e., fermentation process, starter, fermentation container and raw material. The results showed that there were significant effects of these selected categories on the glycerol in Baijiu. The results of heatmap and hierarchical cluster analysis, further indicated that the production temperature of the fermentation starter may be the key factor affecting the contents of glycerol in Baijiu.

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“…The quality of alcoholic products and their impact on human health have also always been widely concerned. 1,2 Flavour is one of the important attributes that affect the quality of alcoholic products. Among them, higher alcohols are aroma compounds that contribute greatly to the flavour of alcoholic products; their different types (phenylethyl alcohol, isoamyl alcohol, n-propanol, isobutanol etc.)…”

Section: Introductionmentioning

confidence: 99%

“…Alcoholic products, as a type of fermented product that is deeply loved by consumers around the world, have a long history and a wide variety of products (Chinese baijiu , beer, wine, whisky etc.). The quality of alcoholic products and their impact on human health have also always been widely concerned 1,2 . Flavour is one of the important attributes that affect the quality of alcoholic products.…”

Section: Introductionmentioning

confidence: 99%

Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress

Chen,

Wan,

Cai

et al. 2023

Flavour & Fragrance J

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Higher alcohols (phenylethyl alcohol and isoamyl alcohol), as the crucial aroma compounds, have been found to associate with the sensory properties of various alcoholic products. The Ehrlich and Harris pathways are the main pathways for yeast to produce phenylethyl alcohol and isoamyl alcohol during the brewing process of alcoholic products, whereas the specific changes of the Ehrlich and Harris pathways in Wickerhamomyces anomalus under ethanol stress are still unclear. In this study, W. anomalus NCU003 with a high capacity for aroma compound production was treated with ethanol stress at different concentrations (3%, v/v, 6%, v/v and 9%, v/v) to study the effects on the expression levels of genes and metabolite content in the Ehrlich and Harris pathways. The results found that ethanol stress inhibited the production of phenylethyl alcohol and isoamyl alcohol, and the content decreased with the increase of ethanol concentrations. In the meantime, the up‐regulation of ARO1, CS, ARO8, Leu1, BAT2 and ilvs family genes in the Ehrlich and Harris pathways could lead to an increase in the synthesis of important precursor substances during the synthesis of phenylethyl alcohol and isoamyl alcohol. However, the significant down‐regulation of ARO10, PDC, ADH1 and AHD2 genes was the main reason for the low production of phenylethyl alcohol and isoamyl alcohol. These results could provide a theoretical reference for the construction of genetic engineering strains of W. anomalus in the future so as to reasonably control the content of higher alcohols during the brewing process of alcoholic products.

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Effects of bio‐augmented Daqu on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special‐flavor baijiu

Cited by 22 publications

References 39 publications

Differential Characteristics of the Metabolic Profiles and Microbial Community between Superior and Normal Grades of Nongxiangxing-daqu

Differential Characteristics of the Metabolic Profiles and Microbial Community between Superior and Normal Grades of Nongxiangxing-daqu

Insights into the role of glycerol as a marker for differentiation of different flavor types of Baijiu

Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress

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