Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains
Shiming Shen,
Jinlong Liu,
Ruiqi Luo,
Jiaojiao Zhang,
Dong Zhao,
Xinxin Xue,
Jia Zheng,
Zongwei Qiao,
Qiang Zhang,
Zheng Feng,
Xinglin Han
Affiliations
Shiming Shen
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
Jinlong Liu
College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China
Ruiqi Luo
China National Research Institute of Food and Fermentation Industries, International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China
Jiaojiao Zhang
China National Research Institute of Food and Fermentation Industries, International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China
Dong Zhao
Yibin Wuliangye Group Limited, Yibin 644000, China
Xinxin Xue
China National Research Institute of Food and Fermentation Industries, International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China
Jia Zheng
Yibin Wuliangye Group Limited, Yibin 644000, China
Zongwei Qiao
Yibin Wuliangye Group Limited, Yibin 644000, China
Qiang Zhang
Yibin Wuliangye Group Limited, Yibin 644000, China
Zheng Feng
Yibin Wuliangye Group Limited, Yibin 644000, China
Xinglin Han
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
To explore the effects of microbial community changes on the key flavor substances in base Baijiu, this study analyzed the microbiome of the pre-pit fermentation grains using high-throughput sequencing technology and determined the flavor substances of the base Baijiu by GC-FID. The results showed the microbial community changed dynamically between the different rounds, as well as bacteria and fungi displayed different succession patterns. Next, the variations of skeletal flavor substances in the base Baijiu were analyzed by multiomics, and it was found that alcohols, acids, and esters were the most abundant, accounting for 88.16–98.87% of the total flavor substances, and decreased with the increase of the rounds. By calculating the Spearman coefficient, it was found that microorganisms such as Acinetobacter, Oceanobacillus, Saccharomyces, and Byssochlamys were significantly correlated with the n-Propano and 2,3-Butanediol and other components in the base Baijiu. Finally, 15 flavor substances such as Acetaldehyde, Propionaldehyde, and Isobutyraldehyde were identified as key substances by OAV analysis. This study is the first to reveal the potential association between the microbial community of pre-pit fermentation grains and flavor of base Baijiu and has the benefit of improving the quality of base Baijiu.
