Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production

Food Research International, Год журнала: 2021, Номер 147, С. 110449 - 110449

Опубликована: Июнь 3, 2021

Язык: Английский

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Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals

Foods, Год журнала: 2023, Номер 12(3), С. 644 - 644

Опубликована: Фев. 2, 2023

The solid-state fermentation of Baijiu is complicated by the co-fermentation many microorganisms. instability composition and abundance microorganisms in process leads to fluctuations product quality, which one bottleneck problems faced Strong-flavor industry. In this study, we established a combination functional for stable main flavor compounds Baijiu, including medium long-chain fatty acid ethyl esters such as hexanoic acid, ester; butanoic octanoic acetic 9,12-octadecadienoic decanoic ester fermented grains. Our study investigated effects microbial combinations on from three aspects: composition, interactions, association with compounds. results showed that added (Lactobacillus, Clostridium, Caproiciproducens, Saccharomyces, Aspergillus) became dominant species system formed positive interactions other microorganisms, while negative between were significantly reduced systems contained both Daqu redundancy analysis Cloacibacterium, Chaenothecopsis, Anaerosporobacter, Sporolactobacillus) strong correlations (hexanoic lactic ester). These indicated it was feasible produce combination, could promote production.

Язык: Английский

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Exploring the controllability of the Baijiu fermentation process with microbiota orientation

Food Research International, Год журнала: 2023, Номер 173, С. 113249 - 113249

Опубликована: Июль 19, 2023

Язык: Английский

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Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review

Food Research International, Год журнала: 2024, Номер 188, С. 114497 - 114497

Опубликована: Май 11, 2024

Язык: Английский

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Volatile Organic Compound-Mediated Antifungal Activity of Pichia spp. and Its Effect on the Metabolic Profiles of Fermentation Communities

Applied and Environmental Microbiology, Год журнала: 2021, Номер 87(9)

Опубликована: Фев. 22, 2021

Volatile organic compounds (VOCs) are chemicals responsible for antagonistic activity between microorganisms. The impact of VOCs on microbial community succession fermentation is not well understood. In this study, Pichia spp. were evaluated VOC production as a part antifungal during baijiu fermentation. results showed that the abundance in defect group (agglomerated fermented grains) was lower than control group, and negative interaction Monascus determined (P < 0.05). addition, disruption fungi significantly related to differences metabolic profiles grains. To determine from its effect purpureus, double-dish system assessed, incidence M. purpureus reduction 39.22% after 7 days. As volatile compounds, 2-phenylethanol identified have an through contact noncontact. further confirm 2-phenylethanol, scanning electron microscopy widely inhibited conidium germination mycelial growth filamentous fungi. Metatranscriptomic analysis revealed Ehrlich pathway path potential mechanisms, including protein synthesis DNA damage. This study demonstrated role compound-mediated microbiome assembly discovered plausible scenario which antagonized fungal blooms. may improve niche establishment functional yeast enhances flavor baijiu.IMPORTANCE Fermentation food occurs within communities interacting species. importance interactions shaping structure performance optimize traditional process has long been emphasized, but mechanisms remain unclear. applied metabolome amplicon sequencing along with metatranscriptomic examine metabolism ethanol fermentation, potentially enhancing improving metabolism.

Язык: Английский

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A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids

Food Chemistry, Год журнала: 2021, Номер 374, С. 131641 - 131641

Опубликована: Ноя. 19, 2021

Язык: Английский

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Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei

Food Research International, Год журнала: 2022, Номер 156, С. 111162 - 111162

Опубликована: Март 17, 2022

Язык: Английский

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Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds

International Journal of Food Microbiology, Год журнала: 2022, Номер 385, С. 109995 - 109995

Опубликована: Окт. 26, 2022

Язык: Английский

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Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation

Food Chemistry X, Год журнала: 2023, Номер 20, С. 100981 - 100981

Опубликована: Ноя. 7, 2023

Moisture is essential in microbiota succession and flavor formation during baijiu fermentation. However, it remains unknown how moisture content affects microbiota, metabolism, their relationship. Here, we compared the difference volatiles, characteristics, potential functions with different initial contents (50 %, 55 60 65 70 %). Results showed that ratio of ethyl acetate to lactate total volatile compounds increased as was elevated from 50 % %. As increasing content, fermentation system dominated by

Язык: Английский

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Bioaugmented Daqu-induced variation in community succession rate strengthens the interaction and metabolic function of microbiota during strong-flavor Baijiu fermentation

LWT, Год журнала: 2023, Номер 182, С. 114806 - 114806

Опубликована: Апрель 27, 2023

Bioaugmented Daqu based on functional strains/microbiota inoculating improved the quality and yield of Baijiu, but underlying mechanism remains unclear due to lack ecological insights into complex dynamic process. Hence, three kinds were compared for fermentation, physicochemical parameters, community succession flavor profile in fermented grains (Zaopei). Compared with traditional Daqu, both two bioaugmented namely space fortified sustained higher biodiversity by delaying bacterial accelerating that fungal one, Lactobacillus Pichia biomarkers rate. Ecological analysis indicated communities was more sensitive environmental which lactic acid closely related its assembly pattern niche breadth. In addition, contributed achieving “ethyl hexanoate-increasing” lactate-decreasing”, could be attributed enhanced interspecies interactions relieving survival pressure producers, such as Kroppenstedtia, Saccharopolyspora, Kazachstania. These results elucidate regulating metabolism highlight vital role rate, will guide directional regulation Baijiu fermentation future.

Язык: Английский

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