Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu

Foods, Год журнала: 2023, Номер 12(1), С. 207 - 207

Опубликована: Янв. 3, 2023

Sauce-flavor Baijiu is representative of solid-state fermented Baijiu. It significant to deeply reveal the dynamic changes microorganisms in manufacturing process and their impact on formation flavor chemicals correlated with quality can be divided into seven rounds, from which kinds base Baijius are produced. The third round significantly better than that first second but mystery behind phenomenon has not yet been revealed. Based high-throughput sequencing analysis grains, correlation analysis, concentrations grains were enhanced, including esters hexanoic acid, ethyl ester; octanoic decanoic dodecanoic phenylacetic 3-(methylthio)-propionic acid acetic phenylethyl butyl ester, other closely related sauce-flavor Baijiu, such as tetramethylpyrazine. should an important reason for improvement Correlation showed ester synthesis was promoted by bacteria genus

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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Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis

Food Research International, Год журнала: 2024, Номер 184, С. 114257 - 114257

Опубликована: Март 24, 2024

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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Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation

Biotechnology Advances, Год журнала: 2024, Номер 74, С. 108397 - 108397

Опубликована: Июнь 21, 2024

Язык: Английский

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Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors

Frontiers in Microbiology, Год журнала: 2020, Номер 11

Опубликована: Ноя. 27, 2020

High-temperature Daqu , also called Jiang-flavor is the saccharifying and fermenting agent for brewing Baijiu. During spontaneous solid-state fermentation of high-temperature variations in temperature moisture lead to microbial diversity various metabolites, contributing different colors (customarily referred as white black yellow red production). We aimed investigate differences communities, physicochemical indices, potential functions among with (labeled QW, QB, QY, QR) by amplicon sequencing. found that Kroppenstedtia Bacillus Thermoascus were predominant all samples; Saccharopolyspora Thermomyces QB QR; Unclassfied_O_Eurotiales QY. The results on characteristics indicated compared other samples, QW exhibited higher protease activity lower acidity, whereas showed opposite results. QR had highest esterification yield, QY saccharification but lowest yield. Functional prediction demonstrated abundances genes encoding bacterial enzymes related considerably (59%) (87%), respectively. abundance (80%) contributed fungal QB. This study revealed functional dissimilarities color-based starters helped facilitate liquor process.

Язык: Английский

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Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process

Food Research International, Год журнала: 2020, Номер 141, С. 109887 - 109887

Опубликована: Ноя. 10, 2020

Язык: Английский

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Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production

Applied and Environmental Microbiology, Год журнала: 2020, Номер 86(8)

Опубликована: Фев. 12, 2020

Jiuqu starter provides enzymes to the simultaneous saccharification and fermentation process of baijiu (Chinese liquor) production; however, key saccharifying associated with alcoholic from their effects on ethanol production remain unclear. We confirmed that was main source carbohydrate hydrolases for identified two types multiple microbes as fermentation. Moreover, a proper combination could enhance in This an approach optimize profile enhancing other food fermentations.

Язык: Английский

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A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation

Applied and Environmental Microbiology, Год журнала: 2020, Номер 86(12)

Опубликована: Апрель 17, 2020

Humans have mastered high-salinity fermentation techniques for bean-based fermented product preparation over thousands of years. High salinity was used to select the functional microbiota and conducted food production with unique flavor. Although a environment is beneficial suppressing harmful microbes in open environment, efficiency partially inhibited. Therefore, application defined starter cultures reduced-salt sterile an alternative approach improve foods guide transformation traditional industry. However, assembly function self-organized are still unclear. This study provides comprehensive understanding microbial mechanism community succession during broad bean paste so as reconstruct realize efficient environment.

Язык: Английский

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An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation

Food Chemistry, Год журнала: 2021, Номер 349, С. 129131 - 129131

Опубликована: Янв. 19, 2021

Язык: Английский

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