Correlation Analysis Between Volatile Flavor Compounds and Microbial Communities During the Fermentation from Different Ages Mud Pits of Wuliangye Baijiu
The continuous usage years of mud pits significantly impact the formation of volatile flavor compounds (VFCs) in Wuliangye Baijiu fermentation, yet their role in regulating initial microbial diversity and VFCs during fermentation remains unclear. This research analyzed the dynamic relationships amon...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-07-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/11/7/388 |
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| author | Yanping Lu Yalan Li Bing Wan Yuzhu Li Jian Su Jia Zheng Dong Zhao Yan Xu |
| author_facet | Yanping Lu Yalan Li Bing Wan Yuzhu Li Jian Su Jia Zheng Dong Zhao Yan Xu |
| author_sort | Yanping Lu |
| collection | DOAJ |
| description | The continuous usage years of mud pits significantly impact the formation of volatile flavor compounds (VFCs) in Wuliangye Baijiu fermentation, yet their role in regulating initial microbial diversity and VFCs during fermentation remains unclear. This research analyzed the dynamic relationships among microorganisms, physicochemical characteristics, and VFCs from two different aged mud pits (continuous usage for 20 years: JC20 and 40 years: JC40). As fermentation advanced, VFCs increased, with JC40 showing a greater increment than JC20. Furthermore, the predominated microorganisms during fermentation of two pits were significantly different, resulting in distinct microbial successions. And the microbial diversity in JC40 was higher than JC20 at the fermentation anaphase from different layers of zaopei samples. Microbes were identified that highly correlated with physicochemical properties and VFCs, and the important microbial species differed between the two pits, proving the importance of mud pit continuous usage years for Wuliangye Baijiu production. |
| format | Article |
| id | doaj-art-b2104d64fdc24e6684dc787a041cfa86 |
| institution | DOAJ |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-b2104d64fdc24e6684dc787a041cfa862025-08-20T02:45:38ZengMDPI AGFermentation2311-56372025-07-0111738810.3390/fermentation11070388Correlation Analysis Between Volatile Flavor Compounds and Microbial Communities During the Fermentation from Different Ages Mud Pits of Wuliangye BaijiuYanping Lu0Yalan Li1Bing Wan2Yuzhu Li3Jian Su4Jia Zheng5Dong Zhao6Yan Xu7Wuliangye Yibin Co., Ltd., Yibin 644000, ChinaWuliangye Yibin Co., Ltd., Yibin 644000, ChinaWuliangye Yibin Co., Ltd., Yibin 644000, ChinaWuliangye Yibin Co., Ltd., Yibin 644000, ChinaWuliangye Yibin Co., Ltd., Yibin 644000, ChinaWuliangye Yibin Co., Ltd., Yibin 644000, ChinaWuliangye Yibin Co., Ltd., Yibin 644000, ChinaSchool of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, ChinaThe continuous usage years of mud pits significantly impact the formation of volatile flavor compounds (VFCs) in Wuliangye Baijiu fermentation, yet their role in regulating initial microbial diversity and VFCs during fermentation remains unclear. This research analyzed the dynamic relationships among microorganisms, physicochemical characteristics, and VFCs from two different aged mud pits (continuous usage for 20 years: JC20 and 40 years: JC40). As fermentation advanced, VFCs increased, with JC40 showing a greater increment than JC20. Furthermore, the predominated microorganisms during fermentation of two pits were significantly different, resulting in distinct microbial successions. And the microbial diversity in JC40 was higher than JC20 at the fermentation anaphase from different layers of zaopei samples. Microbes were identified that highly correlated with physicochemical properties and VFCs, and the important microbial species differed between the two pits, proving the importance of mud pit continuous usage years for Wuliangye Baijiu production.https://www.mdpi.com/2311-5637/11/7/388Wuliangye Baijiucontinuous usage years of mud pitmicrobial communitiesphysicochemical propertiesvolatile flavor compoundscorrelation analysis |
| spellingShingle | Yanping Lu Yalan Li Bing Wan Yuzhu Li Jian Su Jia Zheng Dong Zhao Yan Xu Correlation Analysis Between Volatile Flavor Compounds and Microbial Communities During the Fermentation from Different Ages Mud Pits of Wuliangye Baijiu Fermentation Wuliangye Baijiu continuous usage years of mud pit microbial communities physicochemical properties volatile flavor compounds correlation analysis |
| title | Correlation Analysis Between Volatile Flavor Compounds and Microbial Communities During the Fermentation from Different Ages Mud Pits of Wuliangye Baijiu |
| title_full | Correlation Analysis Between Volatile Flavor Compounds and Microbial Communities During the Fermentation from Different Ages Mud Pits of Wuliangye Baijiu |
| title_fullStr | Correlation Analysis Between Volatile Flavor Compounds and Microbial Communities During the Fermentation from Different Ages Mud Pits of Wuliangye Baijiu |
| title_full_unstemmed | Correlation Analysis Between Volatile Flavor Compounds and Microbial Communities During the Fermentation from Different Ages Mud Pits of Wuliangye Baijiu |
| title_short | Correlation Analysis Between Volatile Flavor Compounds and Microbial Communities During the Fermentation from Different Ages Mud Pits of Wuliangye Baijiu |
| title_sort | correlation analysis between volatile flavor compounds and microbial communities during the fermentation from different ages mud pits of wuliangye baijiu |
| topic | Wuliangye Baijiu continuous usage years of mud pit microbial communities physicochemical properties volatile flavor compounds correlation analysis |
| url | https://www.mdpi.com/2311-5637/11/7/388 |
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