Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104917 - 104917

Published: Aug. 14, 2024

Language: Английский

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Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu

Process Biochemistry, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 1, 2024

Language: Английский

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Characterization and Correlation Analysis of Bacterial Composition and Physicochemical Quality in High- and Medium-Temperature Daqu from China’s Binzhou Region

Current Microbiology, Journal Year: 2025, Volume and Issue: 82(2)

Published: Jan. 6, 2025

Language: Английский

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Effect of wheat hardness on flavor compounds and microorganisms in medium-high temperature Daqu

CyTA - Journal of Food, Journal Year: 2025, Volume and Issue: 23(1)

Published: Feb. 28, 2025

Language: Английский

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Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu

Foods, Journal Year: 2025, Volume and Issue: 14(6), P. 924 - 924

Published: March 8, 2025

Even within the same round of stacked fermentation, variations among production workshops can significantly influence microbial communities and physicochemical parameters. In this study, fermented grains from fourth sauce-flavor Baijiu were utilized to explore impact spatial on fermentation. High-throughput sequencing technology was employed comprehensively analyze community composition its dynamic changes during cycle fermentation in across different workshops. Our results revealed that predominant genera both included Saccharomycetales, Thermomyces, Monascus, Ascomycota, Kroppenstedtia, Bacillus, Virgibacillus. Differences factors process led distinct successions Key drivers dominant succession, such as glucose, starch, ethanol, temperature, identified types contents significant flavor substances are related complex role community. Acetic acid is most substance workshops, content acetic affects synthesis ethyl ester substances, which has correlation with regulation fungal communities, especially Saccharomycetales. These findings provide valuable insights into brewing mechanisms offer guidance for formulating more refined control strategies optimize liquor-making process.

Language: Английский

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Revealing the Differences in Microbial Community and Quality of High-Temperature Daqu in the Southern Sichuan–Northern Guizhou Region

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 570 - 570

Published: Feb. 8, 2025

High-temperature Daqu is crucial to Jiang-flavor Baijiu production in the Southern Sichuan-Northern Guizhou region of China. However, complex interplay among microorganisms, enzymes, and metabolites from this requires further investigation. This study compared four high-temperature samples region, analyzing their physicochemical properties, enzyme activities, volatile compounds, microbial community composition function, exploring influence microorganisms on saccharification aroma-formation function combination with correlation analysis. The communities exhibited functional redundancy, Desmospora sp. 8437 being consistently dominant (3.6-7.3%). Members family Bacillaceae were principal factors contributing differences starch degradation capacity, protein pyrazine content samples, mainly through amylases proteases they produce. Kroppenstedtia spp. causing aldehyde ketone contents, primarily via lipid enzymes synthesize. Overall, bacterial greatly influenced its characteristics. provided a theoretical basis for understanding diversity region.

Language: Английский

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Exogenous Mogroside V Drove Microbial Carbohydrate Metabolism and Consequently Enhanced Fruity Aroma in Greengage Wine

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: April 16, 2025

The microbial community is essential for the formation of aroma development in high-acidity greengage wine fermentation. Recent observations also highlight positive effects mogroside V (MG V) on microorganisms fermented foods, but underlying chemical and biological mechanisms remain inadequate. results indicated differences physicochemical properties among wines, particularly a 50% increase ethanol conversion rate. Concurrently, GC-MS sensory analyses demonstrated that MG augmented carbohydrate into ethyl esters (twice as much control group), exhibiting tropical fruit floral profiles. perceived intensity these aromatic compounds increased by over 30%, thereby enriching overall harmony wine. Integrated analysis KEGG pathways CAZymes annotations enhancement ester depends improvement transport carbohydrates V, well accelerating flux pyruvate to acetyl-CoA yeast. In conclusion, our study presents targeted strategy industry modulating this metabolic node yeast, achieving focused characteristics wines.

Language: Английский

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Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 117093 - 117093

Published: Nov. 1, 2024

Language: Английский

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Characterization of newly isolated Bacillus cereus D3 Co-producing α-amylase and protease and its application in food raw materials

Food Bioscience, Journal Year: 2024, Volume and Issue: 62, P. 105255 - 105255

Published: Oct. 10, 2024

Language: Английский

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