Effect of Temperature on Microbial Communities and Flavor Compounds during the Fermentation of Light-Flavor Baijiu
Light-flavor baijiu is one of the four basic aroma types of baijiu, and the succession and metabolism of the microbial community during the fermentation process is closely related to physical and chemical factors. Fermentation temperature is one of the most important factors. In this study, the ferm...
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China Food Publishing Company
2025-07-01
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-003.pdf |
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| author | XIAO Peng, GAO Lu, LI Youming, LI Hehe, WANG Bowen, LIU Mengyao, SUN Baoguo, LI Huifeng |
| author_facet | XIAO Peng, GAO Lu, LI Youming, LI Hehe, WANG Bowen, LIU Mengyao, SUN Baoguo, LI Huifeng |
| author_sort | XIAO Peng, GAO Lu, LI Youming, LI Hehe, WANG Bowen, LIU Mengyao, SUN Baoguo, LI Huifeng |
| collection | DOAJ |
| description | Light-flavor baijiu is one of the four basic aroma types of baijiu, and the succession and metabolism of the microbial community during the fermentation process is closely related to physical and chemical factors. Fermentation temperature is one of the most important factors. In this study, the fermentation process of light-flavor baijiu at two different initial temperatures, (7.5 ± 1.0) and (15.5 ± 1.0) ℃, was analyzed using Illumina MiSeq sequencing and gas chromatography-mass spectrometry (GC-MS). The results showed that there were significant differences (P < 0.05) in the acidity of fermented grains at different initial temperatures; higher initial temperatures caused a more rapid increase in the relative abundance of Lactobacillus and Saccharomyces in the fermented grains. A total of 62 volatile compounds were detected in the fermented grains, and 12 compounds were identified as important contributors to the differences in the sensory quality of the raw baijiu. Lactobacillus and Saccharomyces were significantly positively correlated with ethyl acetate, ethyl lactate, ethyl 3-phenylpropionate, furfuryl alcohol, ethyl caprate, ethyl butyrate, isoamyl acetate, and isobutyl alcohol and were the key microorganisms contributing to the formation of differential compounds. The microbial community structure and volatile compound composition during the fermentation process of light-flavor baijiu can be effectively regulated by changing the initial fermentation temperature. This study is of great value in guiding the quality control and management strategies during the fermentation process. |
| format | Article |
| id | doaj-art-dfeb074eb2e44696b8e4cd9b065dc987 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-dfeb074eb2e44696b8e4cd9b065dc9872025-08-20T03:51:08ZengChina Food Publishing CompanyShipin Kexue1002-66302025-07-014614163110.7506/spkx1002-6630-20241230-260Effect of Temperature on Microbial Communities and Flavor Compounds during the Fermentation of Light-Flavor BaijiuXIAO Peng, GAO Lu, LI Youming, LI Hehe, WANG Bowen, LIU Mengyao, SUN Baoguo, LI Huifeng0(1. Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; 2. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; 3. Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; 4. Technology Research and Development Center, Inner Mongolia Taipusi Banner Grassland Brewing Co.,Ltd., Taipusi Banner 027000, China)Light-flavor baijiu is one of the four basic aroma types of baijiu, and the succession and metabolism of the microbial community during the fermentation process is closely related to physical and chemical factors. Fermentation temperature is one of the most important factors. In this study, the fermentation process of light-flavor baijiu at two different initial temperatures, (7.5 ± 1.0) and (15.5 ± 1.0) ℃, was analyzed using Illumina MiSeq sequencing and gas chromatography-mass spectrometry (GC-MS). The results showed that there were significant differences (P < 0.05) in the acidity of fermented grains at different initial temperatures; higher initial temperatures caused a more rapid increase in the relative abundance of Lactobacillus and Saccharomyces in the fermented grains. A total of 62 volatile compounds were detected in the fermented grains, and 12 compounds were identified as important contributors to the differences in the sensory quality of the raw baijiu. Lactobacillus and Saccharomyces were significantly positively correlated with ethyl acetate, ethyl lactate, ethyl 3-phenylpropionate, furfuryl alcohol, ethyl caprate, ethyl butyrate, isoamyl acetate, and isobutyl alcohol and were the key microorganisms contributing to the formation of differential compounds. The microbial community structure and volatile compound composition during the fermentation process of light-flavor baijiu can be effectively regulated by changing the initial fermentation temperature. This study is of great value in guiding the quality control and management strategies during the fermentation process.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-003.pdfbaijiu; microbial communities; temperature; lactobacillus; saccharomyces |
| spellingShingle | XIAO Peng, GAO Lu, LI Youming, LI Hehe, WANG Bowen, LIU Mengyao, SUN Baoguo, LI Huifeng Effect of Temperature on Microbial Communities and Flavor Compounds during the Fermentation of Light-Flavor Baijiu Shipin Kexue baijiu; microbial communities; temperature; lactobacillus; saccharomyces |
| title | Effect of Temperature on Microbial Communities and Flavor Compounds during the Fermentation of Light-Flavor Baijiu |
| title_full | Effect of Temperature on Microbial Communities and Flavor Compounds during the Fermentation of Light-Flavor Baijiu |
| title_fullStr | Effect of Temperature on Microbial Communities and Flavor Compounds during the Fermentation of Light-Flavor Baijiu |
| title_full_unstemmed | Effect of Temperature on Microbial Communities and Flavor Compounds during the Fermentation of Light-Flavor Baijiu |
| title_short | Effect of Temperature on Microbial Communities and Flavor Compounds during the Fermentation of Light-Flavor Baijiu |
| title_sort | effect of temperature on microbial communities and flavor compounds during the fermentation of light flavor baijiu |
| topic | baijiu; microbial communities; temperature; lactobacillus; saccharomyces |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-003.pdf |
| work_keys_str_mv | AT xiaopenggaoluliyouminglihehewangbowenliumengyaosunbaoguolihuifeng effectoftemperatureonmicrobialcommunitiesandflavorcompoundsduringthefermentationoflightflavorbaijiu |