Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

Tang, Jie; Liu, Yuancai; Lin, Bo; Zhu, Hao; Jiang, Wei; Chen, Shenxi

doi:10.1007/s11274-021-03183-3

Cited by 31 publications

(19 citation statements)

References 42 publications

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“…In addition to the microbial community, the stacking process also affected physicochemical parameters and metabolites in fermented grains during alcoholic fermentation. We compared our results with results of normal light-flavor Baijiu fermentation obtained by previous studies [20,22,32]. Stacking fermentation increased temperatures during alcoholic fermentation under the similar temperature patterns.…”

Section: Discussionmentioning

confidence: 66%

Microbial Diversity and Metabolites Dynamic of Light-Flavor Baijiu with Stacking Process

Fan

Huang

et al. 2022

Fermentation

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Stacking is a widely used method of microbial enrichment in the field of fermentation and is traditionally used to promote flavor in Chinese sauce-flavor Baijiu; however, its precise mechanism is unknown. This study assessed the fermentation process of light-flavor Baijiu with the simplest microbial source. After comparing differences in the microbial composition of different kinds of Daqu, a high-temperature Daqu with a microbial composition that significantly differs from light-flavor Daqu was selected for stacking. The physical and chemical indicators, microbial community composition, and metabolite profiles during the fermentation process were tracked, and the total ester content in Baiju was significantly higher with stacking than Baijiu without stacking. The dominant bacteria during stacking fermentation were Bacillus and Enterococcus, while Lactobacillus was the dominant bacteria during middle and late fermentation periods. Low levels of Lactobacillus and Pichia in Daqu were screened and enriched during the stacking process, while the glucose and acetate content significantly increased. Flavor compounds such as esters and acids were positively correlated with dominant genera such as Lactobacillus, Bacillus, and Pichia. Stacking provides microorganisms for environmental screening, which regulates the microbial community structure and produces various metabolites and precursors of flavor substances to fully saccharify and promote the production of flavor substances. Stacking during the production of light-flavor Baijiu can help regulate the fermentation process and improve Baijiu quality.

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Section: Discussionmentioning

confidence: 66%

Microbial Diversity and Metabolites Dynamic of Light-Flavor Baijiu with Stacking Process

Fan

Huang

et al. 2022

Fermentation

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“…Sarcodactylis Swingle ( 29 ). A series of characterization variations caused by its determination of components during the fermentation of wine, coffee, and other fermented products have also been reported ( 17 – 19 ). On this basis, this study detected the changes in volatile substances of Laoxianghuang (i.e., ferments of Citrus medica L. var.…”

Section: Discussionmentioning

confidence: 99%

“…Based on the known flavor descriptors for identifying volatiles, the most characteristic flavor attributes in Laoxianghuang from different fermentation years could be predicted (Supplementary Table 1). The most frequent descriptors included wood (25), herb (17), citrus (15), and mint (11). Other important descriptors for these samples were also given for pine (8), camphor (7), spice (7), floral (7), green (5), turpentine (5), and lemon (5) (the number in parentheses is the amount of the corresponding fragrance volatiles).…”

Section: Influence Of Fermentation On the Flavor Characteristics Of L...mentioning

confidence: 99%

“…SPME combines sampling, analyte separation, and enrichment to pretreat volatile compounds in complex matrices ( 13 ), is the most preferred means of collection, and has been extensively explored in wine ( 14 ), meat ( 15 ), fruit ( 16 ), and TCM ( 11 ). The application of SPME-GC–MS in fermentation products has been increasingly expanded in recent years; for instance, esters and alcohols had the most abundance on the 98th day of fermentation of grains into Baijiu ( 17 ). Acetic acid was positively correlated with fermentation time after 96 h of Coffea arabica fermentation, while 2-methylpyrazine, 2-furanmethanol, 2,6-dimethylpyrazine, and 5-methylfurfural showed the opposite trend ( 18 ).…”

Section: Introductionmentioning

confidence: 99%

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SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

et al. 2022

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Laoxianghuang, fermented from Citrus medica L. var. Sarcodactylis Swingle of the Rutaceae family, is a medicinal food. The volatiles of Laoxianghuang fermented in different years were obtained by solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME-GC–MS). Meanwhile, the evolution of its component-flavor function during the fermentation process was explored in depth by combining chemometrics and performance analyses. To extract the volatile compounds from Laoxianghuang, the fiber coating, extraction time, and desorption temperature were optimized in terms of the number and area of peaks. A polydimethylsiloxane/divinylbenzene (PDMS/DVB) with a thickness of 65 μm fiber, extraction time of 30 min, and desorption temperature of 200 °C were shown to be the optimal conditions. There were 42, 44, 52, 53, 53, and 52 volatiles identified in the 3rd, 5th, 8th, 10th, 15th, and 20th years of fermentation of Laoxianghuang, respectively. The relative contents were 97.87%, 98.50%, 98.77%, 98.85%, 99.08%, and 98.36%, respectively. Terpenes (mainly limonene, γ-terpinene and cymene) displayed the highest relative content and were positively correlated with the year of fermentation, followed by alcohols (mainly α-terpineol, β-terpinenol, and γ-terpineol), ketones (mainly cyclohexanone, D(+)-carvone and β-ionone), aldehydes (2-furaldehyde, 5-methylfurfural, and 1-nonanal), phenols (thymol, chlorothymol, and eugenol), esters (bornyl formate, citronellyl acetate, and neryl acetate), and ethers (n-octyl ether and anethole). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed a closer relationship between the composition of Laoxianghuang with similar fermentation years of the same gradient (3rd-5th, 8th-10th, and 15th-20th). Partial least squares discriminant analysis (PLS-DA) VIP scores and PCA-biplot showed that α-terpineol, γ-terpinene, cymene, and limonene were the differential candidate biomarkers. Flavor analysis revealed that Laoxianghuang exhibited wood odor from the 3rd to the 10th year of fermentation, while herb odor appeared in the 15th and the 20th year. This study analyzed the changing pattern of the flavor and function of Laoxianghuang through the evolution of the composition, which provided a theoretical basis for further research on subsequent fermentation.

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“…According to the practical production experiences, the TQ with red heart is often considered to be a reflection of high quality. In previous studies, a few yeasts, molds, and bacteria ( Hu et al, 2021a , b ; Tang et al, 2022 ), including Monascus were isolated from LATB. Then, Zhu et al (2014) reported that three Monascus ruber were isolated from red-heart Langjiu Daqu by plate separation.…”

Section: Introductionmentioning

confidence: 99%

Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu

Zhu¹,

Li²,

Chen³

et al. 2022

Front. Microbiol.

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“Green-covering” Tuqu (TQ), as one of Xiaoqu, is a special fermentative starter (also known as Jiuqu in Chinese) that originated in southern China and is characterized by a layer of green mold covering (Aspergillus clavatus) the surface and (sometimes) with a red heart. It plays a vital role in producing light-aroma-type Baijiu (LATB). However, to date, the microbiota that causes red heart of TQ remain largely unexplored, and it is still unclear how these microbiota influence on the quality of LATB. In this study, two types of TQ, one with a red heart (RH) and another with a non-red heart (NRH), were investigated by high throughput sequencing (HTS) and directional screening of culture-dependent methods. The obtained results revealed the differences in the microbial communities of different TQ and led to the isolation of two species of Monascus. Interestingly, the results of high performance liquid chromatography (HPLC) detection showed that citrinin was not detected, indicating that Monascus isolated from TQ was no safety risk, and the contents of gamma-aminobutyric acid in the fermented grains of RH were higher than that of NRH during the fermentation. Selecting the superior autochthonous Monascus (M1) isolated from the TQ to reinoculate into the TQ-making process, established a stable method for producing the experimental “red heart” Tuqu (ERH), which confirmed that the cause of “red heart” was the growth of Monascus strains. After the lab-scale production test, ERH increased ethyl ester production and reduced higher alcohols production. In addition, Monascus had an inhibitory effect on the growth of Saccharomyces and Aspergillus. This study provides the safe, health-beneficial, and superior fermentation strains and strategies for improving the quality of TQ and LATB.

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Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

Cited by 31 publications

References 42 publications

Microbial Diversity and Metabolites Dynamic of Light-Flavor Baijiu with Stacking Process

Microbial Diversity and Metabolites Dynamic of Light-Flavor Baijiu with Stacking Process

SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu

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