Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu
Even within the same round of stacked fermentation, variations among production workshops can significantly influence microbial communities and physicochemical parameters. In this study, stacked fermented grains from the fourth round of sauce-flavor Baijiu production were utilized to explore the imp...
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2025-03-01
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| author | Jiao Niu Yahan Yan Guihu Zhang Yi Shen Wei Cheng Hehe Li Zhongfu Duan Jinyuan Sun Bowen Wang Jihong Wu Baoguo Sun |
| author_facet | Jiao Niu Yahan Yan Guihu Zhang Yi Shen Wei Cheng Hehe Li Zhongfu Duan Jinyuan Sun Bowen Wang Jihong Wu Baoguo Sun |
| author_sort | Jiao Niu |
| collection | DOAJ |
| description | Even within the same round of stacked fermentation, variations among production workshops can significantly influence microbial communities and physicochemical parameters. In this study, stacked fermented grains from the fourth round of sauce-flavor Baijiu production were utilized to explore the impact of spatial variations on fermentation. High-throughput sequencing technology was employed to comprehensively analyze the microbial community composition and its dynamic changes during the fourth cycle of stacked fermentation in sauce-flavor Baijiu across different workshops. Our results revealed that the predominant genera in both workshops included <i>Saccharomycetales</i>, <i>Thermomyces</i>, <i>Monascus</i>, <i>Ascomycota</i>, <i>Kroppenstedtia</i>, <i>Bacillus</i>, and <i>Virgibacillus</i>. Differences in physicochemical factors during the fermentation process led to distinct microbial successions among workshops. Key drivers of dominant microbial community succession, such as glucose, starch, ethanol, and temperature, were identified during the fourth round of stacked fermentation. Differences in the types and contents of significant flavor substances in different workshops are related to the complex role of the microbial community. Acetic acid is the most different flavor substance in both workshops, and the content of acetic acid affects the synthesis of ethyl ester substances, which has significant correlation with the regulation of fungal communities, especially <i>Saccharomycetales.</i> These findings provide valuable insights into the brewing mechanisms of the stacked fermentation process and offer guidance for formulating more refined control strategies to optimize the liquor-making process. |
| format | Article |
| id | doaj-art-74dbc483ea5f414ab4789533d80dfa52 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-74dbc483ea5f414ab4789533d80dfa522025-08-20T02:11:23ZengMDPI AGFoods2304-81582025-03-0114692410.3390/foods14060924Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor BaijiuJiao Niu0Yahan Yan1Guihu Zhang2Yi Shen3Wei Cheng4Hehe Li5Zhongfu Duan6Jinyuan Sun7Bowen Wang8Jihong Wu9Baoguo Sun10Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaSichuan Lang Jiu Co., Ltd., Luzhou 646699, ChinaSichuan Lang Jiu Co., Ltd., Luzhou 646699, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaSichuan Lang Jiu Co., Ltd., Luzhou 646699, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaEven within the same round of stacked fermentation, variations among production workshops can significantly influence microbial communities and physicochemical parameters. In this study, stacked fermented grains from the fourth round of sauce-flavor Baijiu production were utilized to explore the impact of spatial variations on fermentation. High-throughput sequencing technology was employed to comprehensively analyze the microbial community composition and its dynamic changes during the fourth cycle of stacked fermentation in sauce-flavor Baijiu across different workshops. Our results revealed that the predominant genera in both workshops included <i>Saccharomycetales</i>, <i>Thermomyces</i>, <i>Monascus</i>, <i>Ascomycota</i>, <i>Kroppenstedtia</i>, <i>Bacillus</i>, and <i>Virgibacillus</i>. Differences in physicochemical factors during the fermentation process led to distinct microbial successions among workshops. Key drivers of dominant microbial community succession, such as glucose, starch, ethanol, and temperature, were identified during the fourth round of stacked fermentation. Differences in the types and contents of significant flavor substances in different workshops are related to the complex role of the microbial community. Acetic acid is the most different flavor substance in both workshops, and the content of acetic acid affects the synthesis of ethyl ester substances, which has significant correlation with the regulation of fungal communities, especially <i>Saccharomycetales.</i> These findings provide valuable insights into the brewing mechanisms of the stacked fermentation process and offer guidance for formulating more refined control strategies to optimize the liquor-making process.https://www.mdpi.com/2304-8158/14/6/924sauce-flavor Baijiustacked fermentationmicrobial communityphysicochemical factors |
| spellingShingle | Jiao Niu Yahan Yan Guihu Zhang Yi Shen Wei Cheng Hehe Li Zhongfu Duan Jinyuan Sun Bowen Wang Jihong Wu Baoguo Sun Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu Foods sauce-flavor Baijiu stacked fermentation microbial community physicochemical factors |
| title | Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu |
| title_full | Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu |
| title_fullStr | Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu |
| title_full_unstemmed | Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu |
| title_short | Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu |
| title_sort | temporal and workshop heterogeneity of microbial communities with physicochemical properties and flavor substances during stacked fermentation of sauce flavor baijiu |
| topic | sauce-flavor Baijiu stacked fermentation microbial community physicochemical factors |
| url | https://www.mdpi.com/2304-8158/14/6/924 |
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