Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu
Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. However, the microbial and abiotic contributions to the flavor of Chinese strong-aroma Baijiu (SAB) remain poorly understood. In this study, the composition and functiona...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009568 |
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| author | Bin Lin Jie Tang Qun Li Liping Zhu Wei Jiang Hanbing Ke Zhang Wen Huaichen Liu Shengzhi Yang Qiang Yang Shenxi Chen Peijie Han |
| author_facet | Bin Lin Jie Tang Qun Li Liping Zhu Wei Jiang Hanbing Ke Zhang Wen Huaichen Liu Shengzhi Yang Qiang Yang Shenxi Chen Peijie Han |
| author_sort | Bin Lin |
| collection | DOAJ |
| description | Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. However, the microbial and abiotic contributions to the flavor of Chinese strong-aroma Baijiu (SAB) remain poorly understood. In this study, the composition and functional profiles of the fungal and bacterial communities changed significantly after fourteen days of grain fermentation. Acetilactobacillus jinshanensis, Issatchenkia orientalis and Kazachstani humilis became the dominant species as fermentation proceeded. Pathways related to lipid, protein and secondary metabolite metabolism were enriched during the middle and later stages of grain fermentation. Ethyl caproate, hexyl caproate, and ethyl lactate were identified as the main volatile components in fermented grain. Lactobacillus species were significantly related to volatile components. Compared with fungi, bacterial diversity accounted for 96 % of the variation in volatile components coupled with temperature, acidity and reducing sugar. This work provides insights into the production optimization and flavor enhancement of SAB by optimizing abiotic factors and microbial compositions. |
| format | Article |
| id | doaj-art-ae95187c81c143d797de402c27102e0a |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ae95187c81c143d797de402c27102e0a2025-02-12T05:31:51ZengElsevierFood Chemistry: X2590-15752025-01-0125102068Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma BaijiuBin Lin0Jie Tang1Qun Li2Liping Zhu3Wei Jiang4Hanbing Ke5Zhang Wen6Huaichen Liu7Shengzhi Yang8Qiang Yang9Shenxi Chen10Peijie Han11Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, PR ChinaHubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, PR ChinaHubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, PR ChinaHubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, PR ChinaHubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, PR ChinaHubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, PR ChinaState Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China; College of Life Science, University of Chinese Academy of Sciences, Beijing 100049, PR ChinaHubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, PR ChinaHubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, PR ChinaHubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, PR ChinaHubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, PR China; Corresponding authors.State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China; Corresponding authors.Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. However, the microbial and abiotic contributions to the flavor of Chinese strong-aroma Baijiu (SAB) remain poorly understood. In this study, the composition and functional profiles of the fungal and bacterial communities changed significantly after fourteen days of grain fermentation. Acetilactobacillus jinshanensis, Issatchenkia orientalis and Kazachstani humilis became the dominant species as fermentation proceeded. Pathways related to lipid, protein and secondary metabolite metabolism were enriched during the middle and later stages of grain fermentation. Ethyl caproate, hexyl caproate, and ethyl lactate were identified as the main volatile components in fermented grain. Lactobacillus species were significantly related to volatile components. Compared with fungi, bacterial diversity accounted for 96 % of the variation in volatile components coupled with temperature, acidity and reducing sugar. This work provides insights into the production optimization and flavor enhancement of SAB by optimizing abiotic factors and microbial compositions.http://www.sciencedirect.com/science/article/pii/S2590157524009568Chinese BaijiuMicrobial successionAroma componentPhysicochemical propertyFunctional profile |
| spellingShingle | Bin Lin Jie Tang Qun Li Liping Zhu Wei Jiang Hanbing Ke Zhang Wen Huaichen Liu Shengzhi Yang Qiang Yang Shenxi Chen Peijie Han Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu Food Chemistry: X Chinese Baijiu Microbial succession Aroma component Physicochemical property Functional profile |
| title | Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu |
| title_full | Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu |
| title_fullStr | Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu |
| title_full_unstemmed | Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu |
| title_short | Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu |
| title_sort | bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of chinese strong aroma baijiu |
| topic | Chinese Baijiu Microbial succession Aroma component Physicochemical property Functional profile |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009568 |
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