Preparation of Saccharomycopsis fibuligera Fuqu and Its Application in the Production of Xiaoqu Baijiu
In order to increase the content of ethyl acetate in Xiaoqu Baijiu, a strain of Saccharomycopsis fibuligera M1 with strong ester-producing capacity isolated from Daqu was used as the starting strain for preparing Fuqu (M1-Fuqu), which was subsequently used for the brewing of Xiaoqu Baijiu. The effec...
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China Food Publishing Company
2025-01-01
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-007.pdf |
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| author | LIU Xiao, HUANG Zhiguo, WEI Chunhui, REN Zhiqiang, XIE Jun, DENG Jie |
| author_facet | LIU Xiao, HUANG Zhiguo, WEI Chunhui, REN Zhiqiang, XIE Jun, DENG Jie |
| author_sort | LIU Xiao, HUANG Zhiguo, WEI Chunhui, REN Zhiqiang, XIE Jun, DENG Jie |
| collection | DOAJ |
| description | In order to increase the content of ethyl acetate in Xiaoqu Baijiu, a strain of Saccharomycopsis fibuligera M1 with strong ester-producing capacity isolated from Daqu was used as the starting strain for preparing Fuqu (M1-Fuqu), which was subsequently used for the brewing of Xiaoqu Baijiu. The effect of enhanced fermentation of M1-Fuqu on volatile compounds of Xiaoqu Baijiu. The results showed that the optimal cultivation conditions for M1-Fuqu were 40% of water content, 28 ℃ of cultivation temperature, 6 mmol/100 g of initial acidity, and 48 h of cultivation time. The brewing experiments showed that the contents of acetic acid and ethyl acetate significantly increased (P < 0.05), and the contents of isobutanol and isoamyl alcohol significantly decreased in the M1-Fuqu group compared with the control group (traditional Xiaoqu Baijiu) (P < 0.01). Differences in the microbial community structure of fermented grains were observed between the control and experimental groups during the fermentation process, and the relative abundance of S. fibuligera and Weissella significantly increased in the experimental group. In addition, PICRUSt2 functional prediction confirmed that the abundance of enzymes involved in the metabolism of acetic acid and ethyl acetate was higher in the experimental group than in the control group during the fermentation process. In conclusion, the present study highlighted that the application of S. fibuligera M1-added Fuqu could increase the content of ethyl acetate in Xiaoqu Baijiu, which is reference significance for the quality improvement of Xiaoqu Baijiu. |
| format | Article |
| id | doaj-art-826c75851e85401696cd093e4d37fde7 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-826c75851e85401696cd093e4d37fde72025-02-05T09:08:12ZengChina Food Publishing CompanyShipin Kexue1002-66302025-01-01461566310.7506/spkx1002-6630-20231222-184Preparation of Saccharomycopsis fibuligera Fuqu and Its Application in the Production of Xiaoqu BaijiuLIU Xiao, HUANG Zhiguo, WEI Chunhui, REN Zhiqiang, XIE Jun, DENG Jie0(1. Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science &Engineering, Yibin 644000, China; 2. Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry, Yibin 644000, China)In order to increase the content of ethyl acetate in Xiaoqu Baijiu, a strain of Saccharomycopsis fibuligera M1 with strong ester-producing capacity isolated from Daqu was used as the starting strain for preparing Fuqu (M1-Fuqu), which was subsequently used for the brewing of Xiaoqu Baijiu. The effect of enhanced fermentation of M1-Fuqu on volatile compounds of Xiaoqu Baijiu. The results showed that the optimal cultivation conditions for M1-Fuqu were 40% of water content, 28 ℃ of cultivation temperature, 6 mmol/100 g of initial acidity, and 48 h of cultivation time. The brewing experiments showed that the contents of acetic acid and ethyl acetate significantly increased (P < 0.05), and the contents of isobutanol and isoamyl alcohol significantly decreased in the M1-Fuqu group compared with the control group (traditional Xiaoqu Baijiu) (P < 0.01). Differences in the microbial community structure of fermented grains were observed between the control and experimental groups during the fermentation process, and the relative abundance of S. fibuligera and Weissella significantly increased in the experimental group. In addition, PICRUSt2 functional prediction confirmed that the abundance of enzymes involved in the metabolism of acetic acid and ethyl acetate was higher in the experimental group than in the control group during the fermentation process. In conclusion, the present study highlighted that the application of S. fibuligera M1-added Fuqu could increase the content of ethyl acetate in Xiaoqu Baijiu, which is reference significance for the quality improvement of Xiaoqu Baijiu.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-007.pdfsaccharomycopsis fibuligera; fuqu; xiaoqu baijiu; volatile compounds |
| spellingShingle | LIU Xiao, HUANG Zhiguo, WEI Chunhui, REN Zhiqiang, XIE Jun, DENG Jie Preparation of Saccharomycopsis fibuligera Fuqu and Its Application in the Production of Xiaoqu Baijiu Shipin Kexue saccharomycopsis fibuligera; fuqu; xiaoqu baijiu; volatile compounds |
| title | Preparation of Saccharomycopsis fibuligera Fuqu and Its Application in the Production of Xiaoqu Baijiu |
| title_full | Preparation of Saccharomycopsis fibuligera Fuqu and Its Application in the Production of Xiaoqu Baijiu |
| title_fullStr | Preparation of Saccharomycopsis fibuligera Fuqu and Its Application in the Production of Xiaoqu Baijiu |
| title_full_unstemmed | Preparation of Saccharomycopsis fibuligera Fuqu and Its Application in the Production of Xiaoqu Baijiu |
| title_short | Preparation of Saccharomycopsis fibuligera Fuqu and Its Application in the Production of Xiaoqu Baijiu |
| title_sort | preparation of saccharomycopsis fibuligera fuqu and its application in the production of xiaoqu baijiu |
| topic | saccharomycopsis fibuligera; fuqu; xiaoqu baijiu; volatile compounds |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-007.pdf |
| work_keys_str_mv | AT liuxiaohuangzhiguoweichunhuirenzhiqiangxiejundengjie preparationofsaccharomycopsisfibuligerafuquanditsapplicationintheproductionofxiaoqubaijiu |