LWT,
Journal Year:
2022,
Volume and Issue:
172, P. 114173 - 114173
Published: Nov. 23, 2022
Turning
over
fermented
grains
is
widely
used
during
the
heap
fermentation
of
sauce-flavor
baijiu
to
increase
temperature,
however,
effect
turning
on
still
unclear.
The
present
study
investigated
changes
microbial
community
structure
and
volatile
compounds
before
after
by
using
high-throughput
sequencing
combined
with
gas
chromatography-mass
spectrometry
(GC-MS).
Firstly,
lead
a
redistribution
acidity
moisture
content
in
different
layers
an
temperature.
Secondly,
total
41
were
identified,
among
which
concentrations
ethanol,
phenylethyl
alcohol,
acetic
acid,
ethyl-9,12-octadecadienoate
elevated
over.
Next,
parameters
altered
or
enhanced
their
driving
effects
succession,
resulting
reducing
relative
abundance
Pediococcus,
Aspergillus,
Thermoascus
Thermomyces,
while
boosting
Lactobacillus
Issatchenkia
making
these
two
members
as
predominant
genera.
bio-heat
generated
succession
contributed
rapid
continues
These
results
provided
basis
for
understanding
intrinsic
mechanism
traditional
brewing
process
baijiu.
