Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu

Pang, Xiao-Na; Huang, Xiaoning; Chen, Jing Yu; Yu, Hongshi; Wang, Xiaoyong; Han, Bei‐Zhong

doi:10.1016/j.fm.2020.103514

Cited by 51 publications

(28 citation statements)

References 37 publications

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“…Lactic acid is the main organic acid of Moutai and the precursor of ethyl lactate, and it is an important flavor substance of Moutai (Yang, et al., 2020). Acetic acid, which is typically found in light aroma baijiu and rice aroma baijiu, is also a major component of baijiu in general (Pang, et al., 2020). Caproic acid and ethyl caproate are important ingredients in strong‐aroma baijiu.…”

Section: Resultsmentioning

confidence: 99%

Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu

Jia

Fan

et al. 2021

Journal of Food Science

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Baijiu quality control has always been a major challenge for researchers. In this paper, taking furfural which is closely related to baijiu brewing process and organic acids related to baijiu fermentation process and microorganism types as the main discriminating factors, a carbon dot (CDs) sensor array targeting furfural and organic acids was constructed to identify 41 kinds of baijiu. Through the fluorescence response investigation of CDs synthesized by isomers of benzenediol, aminophenol, and phenylenediamine to different baijiu, two CDs synthesized by meta‐benzene substitutions containing ‐NH2 were selected to build a fluorescence sensor array. Due to the aggregation‐induced enhancement effect between furfural and the CDs, and the protonation of organic acid and the CDs, different fluorescence changes were observed, the sensor array combined with partial least squares regression could quantitatively analyze furfural and organic acids. What is more, semi‐quantitative analysis of furfural and lactic acid in baijiu was performed. Owing to the interaction of the two CDs with furfural and organic acids in baijiu, the sensor array could accurately identify different baijiu through linear discriminant analysis. This sensor array has potential applications in the quantitative analysis of flavor substances in other alcoholic beverages, moreover, this method could provide a quick response and practical tool for real‐time quality control monitoring in the baijiu industry.

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Section: Resultsmentioning

confidence: 99%

Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu

Jia

Fan

et al. 2021

Journal of Food Science

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“…These microorganisms are common to different flavor liquor brewing processes. However, they show different succession trends in different brewing systems due to differences in raw materials, environment, and process operation (Tan et al, 2019;Wang et al, 2019b;Pang et al, 2020). Lactobacillus can regulate the acidity of fermented grains by lactic acid metabolism and inhibit the growth of contaminating bacteria (Du et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Hao¹,

Tan

Lv³

et al. 2021

Front. Microbiol.

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The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In this paper, high-throughput sequencing was used to reveal the dominant microorganisms and the evolution process of microbial community structure in the initial fermentation of Maotai-flavor Baijiu. The correlation analysis was carried out for the relationship between physicochemical factors and fermented microbes. The results showed that microorganisms were obviously enriched and the diversity of bacteria and fungi showed a downward trend during the heap fermentation process of Maotai-flavor Baijiu. However, the diversity of fungi in the pit fermentation process increased. Generally, Lactobacillus, Pichia, and Saccharomyces were the dominant microorganisms in the initial fermentation of Maotai-flavor Baijiu. According to the redundancy analysis, we found that reducing sugar was the key driving factor for microbial succession in the heap fermentation, while acidity, alcohol, and temperature were the main driving forces in pit fermentation. This study revealed the microbial succession and its related environmental factors in the initial fermentation of Maotai-flavor Baijiu, which will enrich our knowledge of the mechanism of solid-state liquor fermentation.

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“…Moisture in Daqu samples was determined with a gravimetric method by drying 5.0 g samples at 105°C for 3 h ( Pang et al, 2020 ). Daqu powder (5.0 g) was soaked in 50 mL of distilled water for 30 min, and water extracts were collected after filtration.…”

Section: Methodsmentioning

confidence: 99%

“…Daqu production still mainly relies on the experience of the operators to evaluate the quality of the raw materials and the maturation degree of the Daqu , which might not be objective all the time ( Deng et al, 2020 ). The development of the new detection methods, like gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography-mass spectrometry (HPLC-MS), leads to the discrimination of Daqu maturation easier and more accurate to some extent ( Pang et al, 2020 ). However, the microbiota is the original driver of the maturation.…”

Section: Introductionmentioning

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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Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu

Cited by 51 publications

References 37 publications

Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu

Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

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

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