Research Progress on the effect of Bacillus on flavor substances of Maotai flavor Baijiu

XUE, Wu; Liu, Jian; Wang, Qian; Pang, Xin; Zhu, Qihong; Lin, Wei; DEWEN, Huang; Yang, Ning

doi:10.1590/fst.101422

Cited by 5 publications

(1 citation statement)

References 41 publications

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“…In this study, we found that the accumulation of methanol during pit fermentation was mainly through the degradation of pectin and the hydrolysis of methyl acetate. Previous studies showed that Bacillus is an important component of the bacterial community of fermented grains, with the ability to utilize polysaccharides and metabolic flavor substances [40,41] and to degrade pectin [42]. In addition, during brewing and in the presence of the starter culture of fermented grains Daqu, there were many strains of Penicillium and Aspergillus with strong pectinase activity [43,44].…”

Section: Discussionmentioning

confidence: 99%

Multi-Omics Analysis of the Co-Regulation of Wood Alcohol Accumulation in Baijiu Fermentation

Liu,

Cao,

Yang

et al. 2024

Fermentation

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Methanol, also known as wood alcohol, is a common hazardous by-product of alcoholic beverage fermentation and serves as a crucial indicator for assessing the safety of alcoholic beverages. However, the metabolic mechanisms of methanol production during the solid-state fermentation of Chinese Baijiu remain unclear. In this study, we sought to determine the primary stage of methanol production in Chinese Baijiu by measuring the methanol content at different stages of fermentation. High-throughput multi-omics sequencing techniques were employed to elucidate methanol metabolic pathways and associated microorganisms. In addition, a comprehensive analysis incorporating environmental factors and microbial interactions was conducted to explore their combined effects on methanol production. Methanol was predominantly produced during pit fermentation, with the most significant increase observed within the first seven days. Microorganisms such as Pichia kudriavzevii, Byssochlamys spectabilis, Penicillium, and Aspergillus played a regulatory role in methanol content during the first seven days through their involvement in butyrate and methane metabolic pathways and pectin degradation modules. During Baijiu production, various types of molds and yeasts participate in methanol production. Differences in their abundance within fermentation cycles may contribute to variations in methanol content between stages. Lactobacillus accumulated abundantly in the first seven days in each stage, suppressing methanol-metabolizing microorganisms. In addition, the increased acidity resulting from Lactobacillus metabolism may indirectly promote methanol generation.

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Section: Discussionmentioning

confidence: 99%