Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2024 Feb 22;13(5):670.
doi: 10.3390/foods13050670.

Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region

Affiliations

Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region

Weiwei Li et al. Foods. .

Abstract

Sauce-flavor baijiu produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation remain unclear. The sauce-flavor baijiu brewing process involves several rounds of fermentation. In this study, we investigated the temporal distribution of microbial communities and flavor substances during the third round of sauce-flavor baijiu fermentation in the Beijing region, and we then compared and analyzed the differences of flavor substances and microorganisms in the fermented grains of sauce-flavor baijiu in the Beijing and Guizhou regions. It was found that 10 bacterial genera and 10 fungal genera were dominant in the fermented grains. The acidity of the fermented grains had a significant driving effect on the microbial community succession. A total of 81 volatile compounds were identified and quantified in the fermented grains, of which esters and alcohols were relatively abundant. The differences in 30 microbial community compositions and their resulting differences in terms of the fermentation parameters of fermented grains are responsible for the differences in the profiles of flavor compounds between sauce-flavor baijiu produced in the Beijing and Guizhou regions.

Keywords: changes in flavor compounds; microbial community succession; regional flavor characteristics; sauce-flavor baijiu.

PubMed Disclaimer

Conflict of interest statement

The authors have no relevant conflicts of interest to disclose.

Figures

Figure 1
Figure 1
Beta diversity assessed by using an unweighted UniFrac principal coordinate analysis (PCoA) plot based on OTU level. (A) Bacterial communities; (B) fungal communities.
Figure 2
Figure 2
Temporal profile of microbial community structure in fermented grains during the third round of the fermentation process. (A) Bacterial; (B) fungal.
Figure 3
Figure 3
Correlation network diagram of microorganisms in fermented grains. (A) Bacterial correlation network diagram; (B) fungi correlation network diagram. The red line represents a positive correlation and the green line represents a negative correlation.
Figure 4
Figure 4
Changes in fermentation parameters during the third round of heap and pit fermentations. (A) Moisture; (B) acidity; (C) reducing sugar; (D) starch.
Figure 5
Figure 5
Correlation between fermentation parameters and microbial community. Redundancy analysis (RDA) of the dominant genera and the physicochemical indexes. (A) Bacterial; (B) fungal. Correlation heatmap between fermentation parameters and dominant genera. (C) Bacterial; (D) fungal. Asterisk shows significant correlations. *: p < 0.05, **: p < 0.01, ***: p < 0.001.
Figure 6
Figure 6
Relationship between the relative abundance of the key genera and concentrations of flavor compounds during third-round fermentation. (A) Correlation analysis between key bacterial genera and flavor compounds. (B) Correlation analysis between key fungal genera and flavor compounds. Red represents a positive correlation and blue represents a negative correlation. “*”, 0.01 < p < 0.05; “**”, 0.001 < p < 0.01; “***”, p < 0.001.
Figure 7
Figure 7
A summary map of dominant microorganisms and potential functions.

Similar articles

Cited by

References

    1. Huang Y.H., Yi Z.L., Jin Y.L., Huang M.J., He K.Z., Liu D.Y., Zhao H. Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter. Front. Microbiol. 2017;8:14. doi: 10.3389/fmicb.2017.01747. - DOI - PMC - PubMed
    1. Sun J.Y., Zhao D.R., Zhang F.G., Sun B.G., Zheng F.P., Huang M.Q., Li H.H. Joint direct injection and GC-MS chemometric approach for chemical profile and sulfur compounds of sesame-flavor Chinese Baijiu (Chinese liquor) Eur. Food Res. Technol. 2018;244:145–160. doi: 10.1007/s00217-017-2938-7. - DOI
    1. Wu Y.L., Hao F., Lv X.B., Chen B., Yang Y.B., Zeng X.L., Wang L. Diversity of lactic acid bacteria in Moutai-flavor liquor fermentation process. Food Biotechnol. 2020;34:212–227. doi: 10.1080/08905436.2020.1789475. - DOI
    1. Wang L. Research trends in Jiang-flavor baijiu fermentation: From fermentation microecology to environmental ecology. J. Food Sci. 2022;87:1362–1374. doi: 10.1111/1750-3841.16092. - DOI - PubMed
    1. Xu Y., Zhao J., Huang H., Guo X., Li X., Zou W., Huang M. Biodegradation of phthalate esters by Pantoea dispersa BJQ0007 isolated from Baijiu. J. Food Compos. Anal. 2022;105:104201. doi: 10.1016/j.jfca.2021.104201. - DOI

LinkOut - more resources