Frontiers in Microbiology,
Год журнала:
2024,
Номер
15
Опубликована: Авг. 6, 2024
Pyrazines
are
important
flavor
components
and
healthy
active
in
Baijiu,
which
including
tetramethylpyrazine
(TTMP).
During
the
brewing
process,
traceability
of
microbial
communities
content
distribution
characteristics
TTMP
for
improving
quality
style
compound-flavored
Baijiu
(CFB).
However,
analysis
microorganisms
fermented
grains
(FG)—used
production
CFB—lacks
quantitative
systematic
evaluation.
In
this
study,
Jiuqu
(JQ),
Liangpei
(LP),
FG,
pit
mud
(CP)
used
CFB
were
characterized;
further,
coordinate
discriminant
analyses
employed
to
determine
differences
communities.
Additionally,
correlation
performed
reveal
origin
FG.
The
source,
content,
based
on
process
have
also
been
discussed.
results
showed
that
most
bacterial
fungal
at
different
levels
FG
came
from
other
sources,
Cladosporium,
Acetobacter,
Aspergillus,
Methanosarcina
,
Bacillus
considered
a
osculating
correlations
with
Taken
together,
study
provides
insights
into
process.
current
findings
conducive
optimizing
fermentation
CFB.
Foods,
Год журнала:
2025,
Номер
14(6), С. 924 - 924
Опубликована: Март 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.
PLoS ONE,
Год журнала:
2025,
Номер
20(4), С. e0321834 - e0321834
Опубликована: Апрель 24, 2025
Prahoc
is
a
traditional
fermented
fish
widely
consumed
in
Cambodia.
Nevertheless,
the
processing
and
nutritional
values
of
this
daily-consumed
product
were
poorly
described.
This
study
offers
detailed
analysis
biochemistry,
composition,
microbiota
during
six-month
incubation.
Macronutrients
(e.g.
lipids,
proteins)
are
rather
well
preserved
preparation
paste
but
fatty
acid
amino
profiles
slightly
modified
at
end
unit
operation.
Free
acids
increased,
which
facilitates
vitro
digestibility
final
paste,
while
beneficial
acids,
such
as
eicosapentaenoic
docosahexaenoic
decreased.
At
process,
peroxide
value
was
nearly
five
times
greater
than
limit
set
by
Codex
Alimentarius
(10
meq
O
2
/kg).
Biogenic
amines,
particularly
cadaverine,
present
remained
within
acceptable
limits.
Metabarcoding
revealed
that
salt-tolerant
bacteria
dominated
fermentation
fungal
activity
minimal.
Lactic
bacteria,
Vagococcus
Streptococcus
,
predominant
before
salt
addition,
pathogen
Aeromonas
established
itself
immediately
after.
Clostridium
steady
throughout,
Lentibacillus
became
dominant
after
six
months.
Food
safety
concerns
related
to
biogenic
peroxides,
highlight
need
for
establishing
standard
operational
practices
among
national
processors
mitigate
food
risks.
