The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production

Food Research International, Год журнала: 2021, Номер 148, С. 110626 - 110626

Опубликована: Июль 22, 2021

Язык: Английский

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Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured Baijiu brewing

LWT, Год журнала: 2021, Номер 143, С. 111119 - 111119

Опубликована: Фев. 15, 2021

Язык: Английский

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Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation

Microorganisms, Год журнала: 2020, Номер 8(9), С. 1281 - 1281

Опубликована: Авг. 22, 2020

The metabolism and accumulation of flavor compounds in Chinese Baijiu are driven by microbiota succession their inter-related metabolic processes. Changes the microbiome composition during production have been examined previously; however, respective functions remain unclear. Using shotgun metagenomic sequencing metabolomics, we microbial characteristics light-flavor fermentation to assess correlations between microorganisms potential functions. During fermentation, bacterial abundance increased from 58.2% 97.65%, resulted various metabolites, among which alcohols esters were most abundant. Correlation analyses revealed that levels major metabolites positively correlated with but negatively fungi. Gene annotation showed Lactobacillus species contained key enzyme genes for carbohydrate contributed entire process. Lichtheimia ramosa, Saccharomycopsis fibuligera, Bacillus licheniformis, Saccharomyces cerevisiae, Pichia kudriavzevii play roles starch degradation ethanol production. A link was established involved helps elucidate patterns provides insights into optimization

Язык: Английский

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Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu

Food Research International, Год журнала: 2021, Номер 152, С. 110707 - 110707

Опубликована: Сен. 8, 2021

Язык: Английский

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Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process

Food Microbiology, Год журнала: 2021, Номер 98, С. 103766 - 103766

Опубликована: Фев. 15, 2021

Язык: Английский

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