Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes

Wu, Qun; Yu, Kui; Xu, Yan

doi:10.1128/aem.02518-15

Cited by 54 publications

(34 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The supernatant was diluted in a gradient and plate spread. Four kinds of yeast enumeration methods were carried out on Wallerstein laboratory nutrient (WLN) medium (77), in which the strains showed different macroscopic features (texture, surface, margin, and color).…”

Section: Methodsmentioning

confidence: 99%

Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

Wang

Nie

et al. 2019

Appl Environ Microbiol

Self Cite

128

View full text Add to dashboard Cite

Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation. Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera, Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida, were identified to be the core microbiota. The synthetic core microbiota of these five genera presented a reproducible dynamic profile similar to that in the natural microbiota. A Monte Carlo test showed that the effects of five environmental factors (lactic acid, ethanol, and acetic acid contents, moisture, and pH) on the synthetic microbiota distribution were highly significant (P Ͻ 0.01), similar to those effects on a natural fermentation system. In addition, 77.27% of the flavor compounds produced by the synthetic core microbiota showed a similar dynamic profile ( Ͼ 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition. It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism. This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds. This work is of great significance for the tractable and constant production of various fermented foods. IMPORTANCE The transformation from natural fermentation to synthetic fermentation is essential in constructing a constant food fermentation process, which is the premise for stably making high-quality food. According to flavor-producing and cooccurring functions in dominant microbes, we provided a system-level approach to identify the core microbiota in Chinese light-aroma-type liquor fermentation. In addition, we successfully constructed a synthetic core microbiota to simulate the microbial community succession and flavor compound production in the in vitro system. The constructed synthetic core microbiota could not only facilitate a mechanistic understanding of the structure and function of the microbiota but also be beneficial for constructing a tractable and reproducible food fermentation process.

show abstract

Section: Methodsmentioning

confidence: 99%

Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

Wang

Nie

et al. 2019

Appl Environ Microbiol

Self Cite

128

View full text Add to dashboard Cite

show abstract

“…Accordingly, although the 24 yeast strains were comparable in solid state fermentation, more alcohol was produced via SSF, with an average yield of 8.4 g/100 g for SSF vs. 3.7 g/100 g by SMF. Other studies have also confirmed that SSF is more suitable for ethanol production . In addition, flavour metabolites were different in liquid‐ and solid state cultures, with esters mostly found in SSF, while more higher alcohols were formed in the SMF process .…”

Section: The Contribution Of Yeast To Flavours and Aromasmentioning

confidence: 75%

“…Correlation analysis showed that, in a mixed culture system, the increase in ethyl hexanoate, isobutanol and 3‐methylbutyric acid could be related to the increased growth of S. cerevisiae and P. kudriavzevii ; however, the decrease in geranyl acetone was correlated with the reduced growth of P. anomalus . The amount of phenylethanol in all of the cocultures was lower than that in a single culture, which is beneficial to the flavour balance, as overproduction of a single metabolite can lead to a liquor with distorted flavour .…”

Section: Interactions Between Yeast and Other Microorganisms In Mixedmentioning

confidence: 90%

“…For example, the population of some species in a yeast co‐culture system were reduced owing to nutritional competition, but cell viability was enhanced with the result that the concentrations of ethanol and specific flavour compounds increased. When adding two specific flavour yeasts ( S. uvarum and S. servazzii ) to the core microbial group ( S. cerevisiae , P. kudriavzevii and P. anomalus ) during light flavour liquor making, the growth of S. uvarum and S. servazzii was inhibited, while the intrinsic yeasts no longer inhibited each other . It is noteworthy that the natural and added microbial communities turned competition into cooperation and competed together against the added yeasts to maintain the stable structure of the microbial consortium.…”

Section: Interactions Between Yeast and Other Microorganisms In Mixedmentioning

confidence: 99%

See 1 more Smart Citation

Yeasts and their importance to the flavour of traditional Chinese liquor: a review

Wang¹,

Chen²,

Yang³

et al. 2019

J. Inst. Brew.

View full text Add to dashboard Cite

As one of the three major distilled spirits in the world, traditional Chinese liquor has a distinctive aroma and taste. The brewing process typically involves two stages: the Daqu-making process and the liquor-making process. Further, it commonly adopts solid state fermentation in an open environment, which involves diverse microorganisms such as bacteria and fungi. Yeasts, as an integral brewing microorganism, are not only a dominant force in the fermentation process but also play a key role in the quality and character of different flavour liquors. Studies on yeasts associated with Chinese liquor have rarely compared them with those associated with other alcoholic beverages (wine, sake, etc.), especially in the microbiomerelated flavour of the alcoholic beverage. Here, we review the Chinese liquor brewing process, the yeast community in the brewing process, the yeast derived flavour compounds, the interaction between yeasts and other microorganisms and gene level modifications.

show abstract

“…The addition of extrinsic microbes changed the growth and flavour metabolism of the intrinsic microorganisms, which indicated the possibility of regulating the fermentation process using extrinsic Table 2. Microbial communities of fermented grains by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) and small-subunit rRNA (SSU rRNA) microbial groups (47). The improvement and refinement of this technology would be beneficial for maintaining the stability of products among batches and also improve the quality of Chinese Baijius.…”

Section: Fermentation Process Regulationmentioning

confidence: 99%

The brewing process and microbial diversity of strong flavour Chinese spirits: a review

et al. 2017

View full text Add to dashboard Cite

Chinese Baijiu (Chinese spirit or Chinese liquor) is one of the six major distilled spirits in the world, and is renowned overseas. Chinese Baijiu has a long history of more than 1000 years when people first begin to brew liquor using distillation. So far, Chinese Baijius have formed 12 types according to their flavour characteristics. The strong flavour Chinese spirit is regarded as one of the typical representatives, and occupies a > 70% market share in China. The liquor brewing process is under an open environment, with grains as the fermentation substrates, as well as Daqu as the saccharifying ferment. The brewing process is complex and impacted by multiple factors. Among the factors, the microorganisms have important influences on the brewing process and product quality of liquors. In the past decades, a series of research achievements have been made with strong flavour Chinese spirits. However, reviews related to this field are relatively few. In this paper, we have reviewed strong flavour Chinese spirits including the introduction, brewing process, microorganism diversity of Daqus, fermented grains and pit muds, and the application of microbes.

show abstract

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes

Cited by 54 publications

References 32 publications

Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

Yeasts and their importance to the flavour of traditional Chinese liquor: a review

The brewing process and microbial diversity of strong flavour Chinese spirits: a review

Contact Info

Product

Resources

About