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. 2019 Jul 4:10:1520.
doi: 10.3389/fmicb.2019.01520. eCollection 2019.

Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

Chongchong Liu  1   2 , Shengbao Feng  3 , Qun Wu  1   2 , Heqiang Huang  3 , Zhanxiu Chen  3 , Shanwen Li  3 , Yan Xu  1   2
Affiliations

Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

Chongchong Liu et al. Front Microbiol. .

Abstract

Raw material is important for flavors in fermented foods. Here, the effect of hulless barley on the microbiota in Chinese liquor was studied using two main cultivars (heilaoya and dulihuang). Six genera (Lactobacillus, Saccharomyces, Komagataella, Aspergillus, Pichia, and Weissella) were identified as flavor producers. Komagataella, mainly correlated with esters, dominated in heilaoya, and Pichia, mainly correlated with carbonyls, dominated in dulihuang. The Mantel test indicated reducing sugar drove the succession of microbiota (heilaoya: P = 0.001; dulihuang: P = 0.006). Especially, glucose (P = 0.0226) and fructose (P = 0.0168) presented the most significant correlations with Pichia and Komagataella, respectively. The simulative fermentation confirmed Komagataella phaffii QK2 grew better in heilaoya with more fructose, whereas Pichia fermentans PF grew better in dulihuang with more glucose. This work highlighted the effect of raw material on microbiota, which would be beneficial for regulating the quality of fermented foods.

Keywords: Chinese liquor; flavor producers; fructose; glucose; hulless barley.

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Figures

FIGURE 1
FIGURE 1
Flavors formation during fermentation. (A) Principal component analysis (PCA) based on flavors composition. (B) Heat map of flavors in fermented grains heilaoya and dulihuang during fermentation. A total of 65 flavors were identified from fermented grains, including 2 acids, 15 alcohols, 7 aromatics, 12 carbonyls, 24 esters, and 5 others. The Z score was used for data standardization. Fermentation time is shown as 0 to 30, e.g., “0” represents the sample fermented for day 0. H and C represents heilaoya and dulihuang, respectively.
FIGURE 2
FIGURE 2
Distribution of microbiota during the fermentation process in two cultivars of hulless barley fermented grains (heilaoya and dulihuang). Temporal profile for the relative abundance of fungal taxa (A) and bacterial taxa (B) represents at the genus level. “Others” represents the genera with relative abundance <1%.
FIGURE 3
FIGURE 3
Correlation network between microbial genera (green) and flavors (other colored circles indicate different groups of compounds) was calculated by statistically significant (P < 0.05) and Pearson correlation coefficient (r > 0.6). The size of the circles is linked to the number of edge of microbial genera and flavors.
FIGURE 4
FIGURE 4
The composition of sugar profile and their association with flavor-producing microbiota succession. (A) Redundancy analysis (RDA) based on flavor-producing microbiota and sugar profiles in fermented grains. Fermentation time is shown as 0 to 30, e.g., “0” represents the sample fermented for day 0. H and C represents heilaoya and dulihuang, respectively. (B) Relationships between sugar profile and flavor-producing microbiota. A connection stands for a significant (P < 0.05) correlation. Size of each node is proportional to the number of connections, and the nodes are colored by blue (sugar) and purple (genus). The thickness of each connection between two nodes is proportional to the value of Spearman’s correlation coefficient (ρ). (C) Content of different sugars in hulless barley. Significant differences P< 0.01 (Students t-test) between heilaoya and dulihuang is denoted by ∗∗.
FIGURE 5
FIGURE 5
Growth of flavor-producing microbes in different concentrations of fructose and glucose after 3 days of cultivation. (A) K. phaffii QK2, (B) P. fermentans PF, (C) S. cerevisiae QK1, (D) A. niger M1, (E) L. acetotolerans B1, and (F) W. viridescens W1. The dry mycelium represents the biomass of A. niger M1 and the OD600 represents the biomass of other microbes. ρ indicates the value of Pearson correlation coefficient. Significant correlation (P< 0.05, P< 0.01, and P< 0.001) is denoted by ∗, ∗∗, and ∗∗∗.
FIGURE 6
FIGURE 6
Comparison of biomass of flavor-producing microbes in co-cultures. (A) K. phaffii QK2, (B) P. fermentans PF, (C) S. cerevisiae QK1, (D) A. niger M1, (E) L. acetotolerans B1, and (F) W. viridescens W1.
FIGURE 7
FIGURE 7
Content of different flavors at the end of fermentation. Significant differences P< 0.05 (Students t-test) is denoted by ∗.
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