Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China

Yanfang Wu; Zhongfu Duan; Jialiang Niu; Hua Zhu; Chengnan Zhang; Weiwei Li; Xiuting Li; Baoguo Sun

Food Chemistry: X (Dec 2023)

Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China

Yanfang Wu,
Zhongfu Duan,
Jialiang Niu,
Hua Zhu,
Chengnan Zhang,
Weiwei Li,
Xiuting Li,
Baoguo Sun

Affiliations

Yanfang Wu: Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
Zhongfu Duan: Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
Jialiang Niu: Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
Hua Zhu: Beijing Huadu Distillery Food Co. Ltd, Beijing 102212, PR China
Chengnan Zhang: Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
Weiwei Li: Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
Xiuting Li: Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China; Corresponding author at: Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China.
Baoguo Sun: Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China

Journal volume & issue: Vol. 20
p. 100970

Abstract

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Sauce-flavor baijiu (SFB) is a traditional Chinese distilled liquor crafted through a distinctive brewing process, involving seven rounds of stack fermentation (SF) and pit fermentation (PF). To date, there remains a knowledge gap regarding the microbial succession and flavor throughout all rounds of SFB with distinctive northern characteristics. Through LEfSe analysis, Saccharopolyspora, Virgibacillus, Thermoascus and Thermomyces, and Lactobacillus and Issatchenkia were found to be the most differentially representative genera in SF and PF, respectively. A total of 93 volatile flavor compounds were found in base baijius through the gas-chromatography mass spectrometry. Moreover, 29 volatile flavor substances with significant difference in base baijius of different rounds were revealed using the OPLS-DA model and VIP values and Spearman correlation analysis shows that bacteria have a greater impact on differential flavor compounds than fungi. This study provides a new perspective and insight into the brewing of northern SFB.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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