Dynamic Changes and Potential Correlations between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu during Manufacturing
Xin Nie,
Xiaohan Jia,
Kaixian Zhu,
Ziqing Ling,
Hongfan Chen,
Jing Xie,
Zonghua Ao,
Chuan Song,
Caihong Shen,
Chenglin Zhu,
Wei Yan,
Jiabin Wang,
Yijing Wang,
Zhiping Zhao
Affiliations
Xin Nie
Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China
Xiaohan Jia
Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China
Kaixian Zhu
Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China
Ziqing Ling
Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China
Hongfan Chen
Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China
Jing Xie
Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China
Zonghua Ao
Luzhou Laojiao Co., Ltd., Luzhou 646000, China
Chuan Song
Luzhou Laojiao Co., Ltd., Luzhou 646000, China
Caihong Shen
Luzhou Laojiao Co., Ltd., Luzhou 646000, China
Chenglin Zhu
College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
Wei Yan
Inner Mongolia Hetao Liquor Group Co., Ltd., Bayan Nur 015400, China
Jiabin Wang
Inner Mongolia Hetao Liquor Group Co., Ltd., Bayan Nur 015400, China
Yijing Wang
School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan 620860, China
Zhiping Zhao
College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
To investigate the dynamic changes and potential correlations between microbial diversity and volatile organic compounds (VOCs) during Chinese medium-temperature Daqu (MTD) manufacturing at different key stages, in this study, high-throughput sequencing (HTS) and gas chromatography–ion mobility spectrometry (GC–IMS) were employed to analyze the microbial diversity and VOCs of MTD, respectively. The results showed that Weissella, Staphylococcus, Thermoactinomyces, Kroppenstedtia, and Lactobacillus were the dominant bacterial genera, while Aspergillus, Alternaria, Thermoascus, Thermomyces, Wickerhamomyces, and Saccharomyces were the dominant fungal genera. A total of 61 VOCs were detected by GC–IMS, among which, 13 differential VOCs (VIP > 1) were identified, that could be used as potential biomarkers to judge the fermentation stage of MTD. Kroppenstedtia and Saccharopolyspora were positively correlated with 3-methyl-2-butenal and 2,2,4,6,6-pentamethylheptane-D, respectively, and both of these were positively correlated with butanal-D. Acetobacter, Streptomyces, and lactic acid bacteria (LAB) including Leuconostoc, Pediococcus, Weissella, and Lactobacillus were negatively correlated with their associated VOCs, while fungi were generally positively correlated with VOCs. Wickerhamomyces, Saccharomyces, and Candida were positively correlated with butan-2-one-M. This study provides a theoretical basis for explaining the mechanisms of MTD flavor formation and screening functional microorganisms to improve the quality of MTD.
