Study on the Correlation between Microbe and Volatile Flavor Substances in Five Rounds of Brewing Process of Dongniang Sauce-flavor Baijiu

LIN Caixia; SU Wei; MU Yingchun; REN Tingting; PAN Heyong; WANG Jiaqin

doi:10.13386/j.issn1002-0306.2022120114

Volume 44 Issue 21

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(21): 127-136. > DOI: 10.13386/j.issn1002-0306.2022120114

LIN Caixia, SU Wei, MU Yingchun, et al. Study on the Correlation between Microbe and Volatile Flavor Substances in Five Rounds of Brewing Process of Dongniang Sauce-flavor Baijiu[J]. Science and Technology of Food Industry, 2023, 44(21): 127−136. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120114.

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Study on the Correlation between Microbe and Volatile Flavor Substances in Five Rounds of Brewing Process of Dongniang Sauce-flavor Baijiu

1.
School of Wine Making and Food Engineering, Guizhou University, Guiyang 550025, China
2.
Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang 550025, China
3.
Guizhou Dongniang Dongcang Wine Industy Limited Company, Zunyi 564622, China

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Received Date: December 13, 2022
Available Online: September 05, 2023

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Abstract

Abstract

Stacking fermentation is a crucial step in producing sauce-flavor Baijiu. The relationship between microbial diversity and volatile flavor substances is complex and dynamic. To better understand the correlation between microorganisms and flavor substances in Dongniang sauce-flavor Baijiu during the five-round stacking fermentation of Jiupei, high-throughput sequencing (HTS) technology and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) were used to identify the microbial flora diversity and volatile flavor compounds. In addition, the Pearson correlation coefficient was computed, and a visualizable correlation network diagram was drawn based on the detection results. The results identified 55 volatile flavor compounds, including 25 esters, 5 alcohols, 7 aldehydes, 4 acids, 4 phenols, 3 alkanes, and 7 others. The main volatile components were ethyl lactate, phenylethyl alcohol, ethyl phenylacetate, and phenethyl acetate. The dominant microorganism genera in the floral structure were Virgibacillus, Kroppenstedtia, Bacillus, Oceanobaciillus, Thermomyces, Zygosaccharomyces, and Thermoascus. Kroppenstedtia, Monascus, Bacillus, and Zygosaccharomyces significantly affected flavor substances among the flora. Overall, the purpose and significance of this study are to provide a theoretical foundation for enhancing the quality of Dongniang sauce-flavor Baijiu.
- Dongniang sauce-flavor Baijiu,
- five-round,
- microbial diversity,
- flavor compounds,
- correlation

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