Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism

Li, Weiwei; Fan, Guangsen; Fu, Zhaohui; Wang, Wenhua; Xu, Youqiang; Chen, Teng; Zhang, Chengnan; Yang, Ran; Sun, Baoguo

doi:10.1016/j.foodres.2019.108837

Cited by 97 publications

(55 citation statements)

References 44 publications

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“…46,47 Baijiu 2,48 is another Chinese famous wine containing many kinds of flavor esters such as ethyl acetate, ethyl hexanoate, and ethyl octanoate along with ethyl butanoate. 49,50 From the above discussion, the importance of ethyl butanoate as a flavor compound is profoundly confirmed in the fermented foods.…”

Section: O Ccurren Ce and Imp Ortan Ce Of E Thyl Butanoate In Foodmentioning

confidence: 90%

“…The concentration of ethyl butanoate in some other wines, where it is found as a key aroma compound, is as follows: Cabernet Franc wine 265.8 µg/L, 44 Cherry wine 393.0 µg/L, 45 and Chinese rice wine (Chinese Huangjiu) 424.3 µg/Kg 46,47 . Baijiu 2,48 is another Chinese famous wine containing many kinds of flavor esters such as ethyl acetate, ethyl hexanoate, and ethyl octanoate along with ethyl butanoate 49,50 …”

Section: Occurrence and Importance Of Ethyl Butanoate In Foodmentioning

confidence: 99%

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The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

Minhazul

2020

Flavour & Fragrance J

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Fermented food is loved by people all over the world because of the unique flavor. Esters of short-chain fatty acids are renowned for their contribution to the flavor of different fermented foods. In these foods, esters are produced in a diverse proportion because of microbial activities. 1,2 It is often needed to add esters as flavor additives to maintain and enhance the flavor or add a special flavor tone. 3 The growing demand for specific flavor has been a major scientific research area to produce esters on a large scale and in a safe and cost-proficient way. Natural sources such as fruits are the primary origin of esters. Esters can be extracted from these natural sources using various techniques such as fractional distillation, compound extraction using supercritical fluids, continuous liquid-liquid extraction, pervaporation, and adsorption. 4,5 Plants contain esters in a very low amount and also depend on the plant growth and climatic conditions. 6 Therefore, direct extraction of esters from natural sources is costly, time-consuming, and lower in yield, and the quality is not up to the mark. 7-9 But the extracted esters are marked as natural and can be used for food production. 10

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Section: O Ccurren Ce and Imp Ortan Ce Of E Thyl Butanoate In Foodmentioning

confidence: 90%

Section: Occurrence and Importance Of Ethyl Butanoate In Foodmentioning

confidence: 99%

The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

Minhazul

2020

Flavour & Fragrance J

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“…Statistical analysis was carried out using IBM-SPSS V22.0 (IBM, United States). A one-way ANOVA with Duncan’s test was used to determine the significance of physicochemical properties and microbial counts ( Li et al, 2020 ). Principal component analysis (PCA) was performed to analyze the metabolites data by SIMCA-14.1.…”

Section: Methodsmentioning

confidence: 99%

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

Zhang

Shen²,

Wei³

et al. 2021

Front. Microbiol.

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Wheat-originated microbes play an important role in shaping the quality of high-temperature Daqu which is commonly used as a starter for producing sauce-flavor Baijiu. However, the shifts of microbiota from raw material to fresh Daqu and then to mature Daqu remain unclear. Hence, in the present study, the inner and outer of fresh and mature Daqu were collected to explore the correlation between microbiota and metabolites as well as the source of the microbiota in Daqu. Results indicated that the activities of amylase and protease between the inner and outer of fresh Daqu varied significantly while both parts became similar after maturation. The predominant bacteria shifted from Saccharopolyspora (outer) and Staphylococcus (inner) to Kroppenstedtia (both outer and inner), while the predominant fungi shifted from Thermoascus (both outer and inner) to Byssochlamys (outer) and Fusarium (inner). A combining analysis of headspace solid-phase micro extraction-gas chromatography-mass spectrometry, headspace gas chromatography-ion mobility spectrometry, and nuclear magnetic resonance was employed to detect the metabolites. The network analysis was conducted to perform the relationships between microbes and metabolites. The results showed that the bacteria, especially Saccharopolyspora, Bacillus, and Acinetobacter, had a strong correlation with the productions of esters, amino acids and their derivatives, and sugars and their derivatives, while most fungi such as Thermoascus, were negatively correlated with the phenylalanine, trimethylamine n-oxide, and isovalerate. SourceTracker analysis indicated that wheat was the important source of the Daqu microbiota, especially, the microorganisms in the inner of Daqu might be the drivers of the microbial succession during maturation. This study provided a comprehensive exploration to understand the microbial sources and shifts in high-temperature Daqu during maturation.

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“…In Baijiu liquor, the starch and protein in the Daqu can be degraded into small molecules by the aforementioned enzymes, hence serving as nutrients and substrates for microbial growth and flavor metabolism ( He et al, 2020 ). These enzymes are mainly produced by some specific microorganisms, such as Aspergillus , Rhizopus , Bacillus , LactoBacillus , Wickerhamomyces , and Saccharomycoposis ( Liu and Sun, 2018 ; Li et al, 2020 ). The interaction between microbes, microorganisms, and the environment in the manufacturing process of Daqu making eventually forms a Daqu microbial group that is involved in the subsequent Baijiu brewing ( Chen et al, 2020 ; Fan et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu

et al. 2021

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Daqu is an important saccharifying and fermenting agent. It provides various microorganisms and enzymes for the fermentation of Baijiu and plays a vital role in the formation of Baijiu flavor. However, it is difficult to obtain information on microbial growth and metabolism in time for Daqu production. Therefore, the “Qu Xiang” obtained by smelling is an important index in the traditional production process to evaluate the microbial fermentation in the process of Daqu-making, “Qu Xiang” mainly represents the volatile flavor compounds in Daqu. The microbial diversity and volatile metabolites on 0, 6, 16, and 29 days of the fermentation process were measured using high-throughput sequencing and gas chromatography–mass spectrometry. Significant differences were found in the composition of the microbial community. Pseudomonas, Weissella, Bacillus, and Pelomonas were the main bacterial genera. Alternaria, Rhizopus, and Pichia are the main fungal genera. A total of 32 differential volatile metabolites were detected in samples at four time points using differential metabolic analysis. The correspondence of prevailing microorganisms with differential metabolites distinguished by Spearman correlation and two-way orthogonal partial least square analysis show that Saccharopolyspora exhibited a significant connection for the 12 differential metabolites. A significant positive correlation was observed between Rhizomucor and 13 different metabolites. These findings further understanding of the metabolism of microorganisms in Daqu fermentation and also help to control the microorganisms in the Daqu-making process, to obtain more stable Baijiu products.

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Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism

Cited by 97 publications

References 44 publications

The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu

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