Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor

Ji, Xueao; Yu, Xiaowei; Wu, Qun; Xu, Yan

doi:10.1016/j.foodres.2022.110995

Cited by 15 publications

(7 citation statements)

References 56 publications

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“…Microbial diversity is of great significance to fermentation and promotes the flavor and stability of fermented products ( 21 – 23 ). According to the previous study, natural fermentation is an effective measure to maximize the role of “native microorganisms” ( 24 ).…”

Section: Discussionmentioning

confidence: 99%

Enzymes and microorganisms jointly promote the fermentation of rapeseed cake

Song

Sun²,

Zhang³

et al. 2022

Front. Nutr.

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Rapeseed cake is a by-product of rapeseed oil separation. The nutritional components of rapeseed cake mainly include a variety of carbohydrates, proteins, and minerals. In order to improve the conversion rate of rapeseed cake, we studied the physicochemical properties, the structure of microbial communities, and the composition of metabolites in rapeseed cake after enzymatic fermentation. The results showed that the addition of enzymatic preparation increased microbial diversity. The relative abundance of Bacillus, Lysinibacillus, Empedobacter, Debaryomyces, Hyphopichia, and Komagataella in enzymatic fermentation was significantly higher than that in natural fermentation. Unlike natural fermentation, microbial diversity during enzymatic fermentation is specific, which improves the efficiency of fermentation. Otherwise, enzymatic fermentation promotes the conversion of macromolecular substances in rapeseed cake, which increases small metabolites, such as fatty acids, organic acids, amino acids and their derivatives. The metabolite enrichment pathway is mostly concentrated in sugar metabolism and fatty acid metabolism. In conclusion, after adding enzymatic preparation, enzymes and microorganisms jointly promote the transformation of macromolecules during the fermentation of rapeseed cake, which laid a good foundation for further utilization of rapeseed cake.

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Section: Discussionmentioning

confidence: 99%

Enzymes and microorganisms jointly promote the fermentation of rapeseed cake

Song

Sun²,

Zhang³

et al. 2022

Front. Nutr.

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“…The contents of sulfur compounds, pyrazines, and acids in Chinese Baijiu were significantly increased when Bacillus was added to the fermentation microbiome. The initial fungal diversity also had a positive effect on fungal succession in fermentation, indicating the importance of the initial fungal diversity in promoting the formation of flavor compounds in Chinese Baijiu ( Shen et al, 2020 ; Ji et al, 2022 ). Due to the open inoculation environment and complex fermentation environment, the quality of baijiu produced in different environments is different ( Li et al, 2015 ).…”

Section: Introductionmentioning

confidence: 97%

Chinese Baijiu: The Perfect Works of Microorganisms

Cao²,

Cheng³

et al. 2022

Front. Microbiol.

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Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu can be divided into different types according to the production area, production process, starter type, and product flavor. Chinese Baijiu contains rich flavor components, such as esters and organic acids. The formation of these flavor substances is inseparable from the metabolism and interaction of different microorganisms, and thus, microorganisms play a leading role in the fermentation process of Chinese Baijiu. Bacteria, yeasts, and molds are the microorganisms involved in the brewing process of Chinese Baijiu, and they originate from various sources, such as the production environment, production workers, and jiuqu. This article reviews the typical flavor substances of different types of Chinese Baijiu, the types of microorganisms involved in the brewing process, and their functions. Methods that use microbial technology to enhance the flavor of baijiu, and for detecting flavor substances in baijiu were also introduced. This review systematically summarizes the role and application of Chinese Baijiu flavor components and microorganisms in baijiu brewing and provides data support for understanding Chinese Baijiu and further improving its quality.

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“…The flavor substances produced by the metabolism of bacteria play a decisive role in the aroma and quality of the liquor [ 5 ]. Fungi play a key regulatory role in the formation of flavor compounds and in ensuring the consistent food quality of fermented foods [ 6 ]. Microorganisms of fermented grains interact with moisture, acidity, and enzyme activity during fermentation, so it was necessary to investigate their interactions during fermentation.…”

Section: Introductionmentioning

confidence: 99%

Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu

Xu,

Zhang,

Chen

et al. 2024

Foods

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The present study employed Hunan local Tuqu for fermentation and investigated the physicochemical properties, microbial community composition, and volatile flavor compounds of the fermented grains, as well as the correlation between the physicochemical indicators and the microbial community. The findings reveal that the activities of α-amylase and glucoamylase were highest during the initial stages of the fermentation process. The acid protease activity increased to 30.6 U/g on the second day and then decreased. Cellulose and lipase activities both showed an increasing trend. The moisture content increased sharply to 73.41% and then remained relatively stable. The acidity was highest on the eighth day. Fifty genera of bacteria and twenty-two genera of fungi were detected. Lactobacillus was dominant among bacteria, and Saccharomyces was dominant among fungi. A correlation analysis showed that there were positive correlations between moisture, acidity, cellulose, lipase activities and Lactobacillus, and there were positive correlations between moisture content, acidity, cellulase activity, acidic protease activity and Saccharomyces. A total of 46 volatile flavor compounds were detected, of which 6 alcohols and 14 esters constituted the major portion, and 9 key flavor compounds with an ROAV > 1 were identified throughout the fermentation process. Isoamyl acetate had the highest ROAV and made the greatest contribution to the flavor.

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Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor

Cited by 15 publications

References 56 publications

Enzymes and microorganisms jointly promote the fermentation of rapeseed cake

Enzymes and microorganisms jointly promote the fermentation of rapeseed cake

Chinese Baijiu: The Perfect Works of Microorganisms

Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu

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