Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu
Author:
Cheng Wei12, Chen Xuefeng1, Xue Xijia2, Lan Wei3, Zeng Huawei4ORCID, Li Ruilong3, Pan Tianquan2, Li Na2, Gong Zilu2, Yang Hongwen2
Affiliation:
1. School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China 2. Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang 236023, China 3. School of Biology and Food Engineering, Fuyang Normal University, Fuyang 236037, China 4. School of Life Sciences, Huaibei Normal University, Huaibei 235000, China
Abstract
The microbial composition and volatile components of fermented grains (FG) and pit mud (PM) are crucial for the quality and flavor of compound-flavor baijiu (CFB). The physicochemical indices, culturable microorganisms, microbial communities, and volatile components of FG and PM were analyzed and correlated in our research. Considering FG and PM, amplicon sequencing was used to analyze the microbial community and the volatile components were detected by headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME). For FG, redundancy analysis and correlation perfume Circos were used to clarify the correlations between the dominant microbial community and volatile components. The results showed that Aspergillus, Pichia, and Rhizopus were the main fungal microflora in FG and PM, whereas Lactobacillus and Bacillus were the dominant bacteria in FG, and Methanosarcina and Clostridium sensu stricto 12 were the dominant bacteria in the PM. The microbial community and volatile compounds in the CB sampled from the bottom layers of the FG were greatly affected by those in the PM. There were 32 common volatile components in CB and PM. For FG, most of the volatile components were highly correlated with Lactobacillus, Bacillus, Aspergillus, Pichia, and Monascus, which includes alcohols, acids and esters. This study reveals correlations between microbial composition, volatile components, and the interplay of FG and PM, which are conducive to optimizing the fermentation process and improving the quality of CFB base.
Funder
Key Research and Development Project of Anhui Province
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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