The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production

Hu, Xiaolong; Tian, Ruijie; Wang, Kangli; Cao, Zhenhua; Yan, Peixun; Li, Fuqiang; Li, Xuesi; Shaoliang, LI; He, Peixin

doi:10.1016/j.foodres.2021.110626

Cited by 72 publications

(44 citation statements)

References 28 publications

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“…The content of esters (such as ethyl acetate, diethyl succinate, phenylethyl acetate, ethyl palmitate, and ethyl linoleate) and alcohols (isoamyl alcohol and n-propanol) increased and the acids content (acetic acid) reduced significantly along with the fermentation progressed (Fig. 4 ).The later stage of fermentation process in fermented grains (25–60 days) could be described as the period of esterification and acetic acid is a precursor substance of synthetic esters, which led to a rise in the content of esters and a reduction in acids (Hu et al 2021a ). Ethyl acetate as main ester, is recognized as a key compound in light-flavor Baijiu.…”

Section: Discussionmentioning

confidence: 99%

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

Tang¹,

Liu²,

Lin³

et al. 2021

World J Microbiol Biotechnol

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Section: Discussionmentioning

confidence: 99%

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

Tang¹,

Liu²,

Lin³

et al. 2021

World J Microbiol Biotechnol

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“…Previous studies had found that environmental factors result in microbial community succession during types of Daqu production (Hu et al . 2021; Zhu et al . 2022b).…”

Section: Resultsmentioning

confidence: 99%

“…1), indicating differences in the effect of storage time and environment on the community succession. Previous studies had found that environmental factors result in microbial community succession during types of Daqu production (Hu et al 2021;Zhu et al 2022b).…”

Section: Analysis and Exploration Of Mtdq Bacterial Community Structu...mentioning

confidence: 99%

Dynamic changes of bacteria communities in Moutai-flavour Daqu during storage analysed by next generation sequencing

Xi¹,

Yang²,

Chen³

et al. 2022

Letters in Applied Microbiology

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Significance and Impact of the Study: Micro-organism is one of the main factors of Moutai-flavour Daqu as a starter. Studying the dynamic changes and differences of micro-organisms in the storage process of Moutai-flavour Daqu in different seasons (spring, summer and autumn) can understand the impact of season and storage time on the micro-organisms in Daqu, which can more scientifically guide the production of Daqu (clarify the storage time in different season), and finally improve the production capacity and quality of Daqu.

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“…In FGs, the abundance of actinomycetes gradually decreases during fermentation. During the first week, Actinobacter and Saccharopolyspora were the dominant genera, at >2% [ 106 ]. Subsequently, the dominant actinomycetes were Thermoactinomyces , Arthrobacter , and Corynebacterium , accounting for more than 1% [ 107 ].…”

Section: Distribution Of Actinomycete Species From the Major Types Of...mentioning

confidence: 99%

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome

Chen

Hong-yuan

Liu

et al. 2022

Foods

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Actinomycetes (a group of filamentous bacteria) are the dominant microbial order in the Daqu (DQ) fermentation starter and in the pit mud (PM) of the Baijiu fermentation microbiome. Actinomycetes produce many of the key enzymes and flavor components, and supply important precursors, which have a major influence on its characteristic aroma components, to other microorganisms during fermentation. This paper reviews the current progress on actinomycete research related to Baijiu fermentation, including the isolation and identification, distribution, interspecies interactions, systems biology, and main metabolites. The main metabolites and applications of the actinomycetes during Baijiu fermentation are also discussed.

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The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production

Cited by 72 publications

References 28 publications

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

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

Dynamic changes of bacteria communities in Moutai-flavour Daqu during storage analysed by next generation sequencing

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome

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