HOU Hui, HAO Junguang, HAFIZ Umer Javed, et al. Correlation between Microbial Community and Volatile Flavor Substances in Seven Rice-flavored Baijiu Xiaoqu[J]. Science and Technology of Food Industry, 2025, 46(7): 140−150. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050122.
Citation: HOU Hui, HAO Junguang, HAFIZ Umer Javed, et al. Correlation between Microbial Community and Volatile Flavor Substances in Seven Rice-flavored Baijiu Xiaoqu[J]. Science and Technology of Food Industry, 2025, 46(7): 140−150. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050122.

Correlation between Microbial Community and Volatile Flavor Substances in Seven Rice-flavored Baijiu Xiaoqu

More Information
  • Received Date: May 10, 2024
  • Available Online: January 24, 2025
  • The relationship between microbes and volatile flavor in various rice-flavored Baijiu Xiaoqu (rfBX) was investigated using high-throughput sequencing technology and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HSPME-GC-MS) to analyze the microbial community structure and composition of volatile organic compounds (VOCs), respectively. In this study, the outcome revealed that seven types of rfBX sourced from Guangxi, China, contained 10 dominant fungus genera, 42 key bacterial genera (where dominant genera were those with a relative abundance greater than 1%), of which Saccharomycopsis and Aspergillus were the main dominant fungal genera. Weissella and Pediococcus were the main bacterial genera. The results of principal component analysis showed that the microbial community composition was most similar in Xiaoqu C and Xiaoqu D. A total of 104 VOCs were detected. Among VOCs, 1-octen-3-ol, linalool, and phenylethanol were detected in all samples of Baijiu Xiaoqu. Furthermore, the correlation analysis indicated that the dominant microbial genera with a significant correlation with VOCs were Trichoderma, Monascus, Candida, Bacillus, Klebsiella, and Pantoea. These results highlighted the substantial impact of dominant microbial genera on the volatile flavor profile of Baijiu Xiaoqu, serving as a valuable reference for optimizing microbial species and enhancing the quality of rfBX in the industry of Guangxi, China.
  • [1]
    余洁瑜, 刘功良, 白卫东, 等. 米香型白酒的研究进展[J]. 中国酿造,2021,40(1):29−32. [YU J Y, LIU G L, BAI W D, et al. Research progress on rice-flavor Baijiu[J]. China Brewing,2021,40(1):29−32.] doi: 10.11882/j.issn.0254-5071.2021.01.006

    YU J Y, LIU G L, BAI W D, et al. Research progress on rice-flavor Baijiu[J]. China Brewing, 2021, 40(1): 29−32. doi: 10.11882/j.issn.0254-5071.2021.01.006
    [2]
    张龙, 梁振荣, 郝俊光, 等. 乳酸菌对米香型白酒发酵过程中乳酸和乳酸乙酯产生的影响研究[J]. 酿酒科技,2022(11):29−35. [ZHANG L, LIANG Z R, HAO J G, et al. Effect of lactic acid bacteria on the production of lactic acid and ethyl lactate during the fermentation of Mixiang Baijiu[J]. Liquor-Making Science & Technology,2022(11):29−35.]

    ZHANG L, LIANG Z R, HAO J G, et al. Effect of lactic acid bacteria on the production of lactic acid and ethyl lactate during the fermentation of Mixiang Baijiu[J]. Liquor-Making Science & Technology, 2022(11): 29−35.
    [3]
    成林, 成坚, 王琴, 等. 酒曲微生物菌群对酿造酒产品风味影响的研究进展[J]. 中国酿造,2020,39(10):1−4. [CHENG L, CHENG J, WANG Q, et al. Research progress on the effect of Jiuqu microbial flora on the flavor of brewed alcoholic drink[J]. China Brewing,2020,39(10):1−4.] doi: 10.11882/j.issn.0254-5071.2020.10.001

    CHENG L, CHENG J, WANG Q, et al. Research progress on the effect of Jiuqu microbial flora on the flavor of brewed alcoholic drink[J]. China Brewing, 2020, 39(10): 1−4. doi: 10.11882/j.issn.0254-5071.2020.10.001
    [4]
    王毅, 罗惠波, 王彩虹. 小曲酒酿造微生物研究进展[J]. 酿酒科技,2014,4:78−82. [WANG Y, LUO H B, WANG C H. Research progress in microbes for the production of Xiaoqu[J]. Liquor-Making Science & Technology,2014,4:78−82.]

    WANG Y, LUO H B, WANG C H. Research progress in microbes for the production of Xiaoqu[J]. Liquor-Making Science & Technology, 2014, 4: 78−82.
    [5]
    王春晓, 唐佳代, 吴鑫颖, 等. 酿酒小曲中功能微生物的研究进展[J]. 食品科学,2019,40(17):309−316. [WANG C X, TANG J D, WU X Y, et al. Progress in research of functional microbes in Xiaoqu, a Chinese traditional fermentation starter for liquor and rice wine[J]. Food Science,2019,40(17):309−316.] doi: 10.7506/spkx1002-6630-20180901-004

    WANG C X, TANG J D, WU X Y, et al. Progress in research of functional microbes in Xiaoqu, a Chinese traditional fermentation starter for liquor and rice wine[J]. Food Science, 2019, 40(17): 309−316. doi: 10.7506/spkx1002-6630-20180901-004
    [6]
    XIAO R, CHEN S Q, WANG X Q, et al. Microbial community starters affect the profiles of volatile compounds in traditional Chinese Xiaoqu rice wine:Assement via high-throughput sequencing and gas chromatography-ion mobility spectrometry[J]. LWT-Food Science and Technology,2022,170:114000. doi: 10.1016/j.lwt.2022.114000
    [7]
    王世伟, 王卿惠, 芦利军, 等. 白酒酿造微生物多样性、酶系与风味物质形成的研究进展[J]. 农业生物技术学报,2017,25(12):2038−2051. [WANG S W, WANG Q H, LU L J, et al. Research progress of the microbial diversity, enzyme system and formation of flavor compounds in Chinese flavor liquor[J]. Journal of Agricultural Biotechnology,2017,25(12):2038−2051.]

    WANG S W, WANG Q H, LU L J, et al. Research progress of the microbial diversity, enzyme system and formation of flavor compounds in Chinese flavor liquor[J]. Journal of Agricultural Biotechnology, 2017, 25(12): 2038−2051.
    [8]
    杨晨, 杨栩松, 郭壮, 等. 茅台镇某酒厂高温大曲微生物多样性与感官品质关联性分析[J]. 中国酿造,2023,42(11):48−53. [YANG C, YANG X S, GUO Z, et al. Correlation analysis of microbial diversity and sensory quality of high- temperature Daqu from a distillery in Maotai town[J]. China Brewing,2023,42(11):48−53.]

    YANG C, YANG X S, GUO Z, et al. Correlation analysis of microbial diversity and sensory quality of high- temperature Daqu from a distillery in Maotai town[J]. China Brewing, 2023, 42(11): 48−53.
    [9]
    梁敏华, 赵文红, 白卫东, 等. 白酒酒曲微生物菌群对其风味形成影响研究进展[J]. 中国酿造,2023,42(5):22−27. [LIANG M H, ZHAO W H, BAI W D. Research progress on the influence of microbial flora of Baijiu Jiuqu on flavor formation[J]. China Brewing,2023,42(5):22−27.]

    LIANG M H, ZHAO W H, BAI W D. Research progress on the influence of microbial flora of Baijiu Jiuqu on flavor formation[J]. China Brewing, 2023, 42(5): 22−27.
    [10]
    王洋, 谢菲, 杜礼泉, 等. 酿酒专用小麦大曲中挥发性风味成分与微生物群落相关性分析[J]. 中国酿造,2024,43(2):71−81. [WANG Y, XIE F, DU L Q, et al. Correlation analysis of volatile flavor components and microbial community in Daqu made by special wheat for brewing[J]. China Brewing,2024,43(2):71−81.]

    WANG Y, XIE F, DU L Q, et al. Correlation analysis of volatile flavor components and microbial community in Daqu made by special wheat for brewing[J]. China Brewing, 2024, 43(2): 71−81.
    [11]
    ZOU J, CHEN X H, WANG C Y, et al. Microbial communities and correlation between microbiota and volatile compounds in fermentation starters of Chinese sweet rice wine from different regions[J]. Foods,2023,12(15):2932. doi: 10.3390/foods12152932
    [12]
    WANG Z, SU Z X, YANG Q, et al. Characterizing relationship of microbial community in Xiaoqu and volatiles of light-aroma-type Xiaoqu Baijiu[J]. Food Science and Technology Research,2020,26(6):749−758. doi: 10.3136/fstr.26.749
    [13]
    TANG Q, HE G Q, HUANG J, et al. Characterizing relationship of microbial diversity and metabolite in Sichuan Xiaoqu[J]. Frontiers in Microbiology,2019,10:696. doi: 10.3389/fmicb.2019.00696
    [14]
    王清龙, 朱甜甜, 刘延波, 等. 白酒生产不同酒曲微生物群落结构、理化指标及挥发性风味物质研究[J]. 中国酿造,2023,42(7):93−102. [WANG Q L, ZHU T T, LIU Y B, et al. Microbial community structure, physicochemical indexes and volatile substances of different Jiuqu in Baijiu production[J]. China Brewing,2023,42(7):93−102.]

    WANG Q L, ZHU T T, LIU Y B, et al. Microbial community structure, physicochemical indexes and volatile substances of different Jiuqu in Baijiu production[J]. China Brewing, 2023, 42(7): 93−102.
    [15]
    孟镇, 张媛媛, 胡雯钦, 等. 湖南地区酱香型白酒酒醅细菌多样性及其与基酒风味物质相关性分析[J]. 中国酿造,2023,42(6):28−36. [MENG Z, ZHANG Y Y, HU W Q, et al. Bacterial diversity of fermented grains of sauce-flavor Baijiu and its correlation with flavor compounds of base liquor in Hunan area[J]. China Brewing,2023,42(6):28−36.]

    MENG Z, ZHANG Y Y, HU W Q, et al. Bacterial diversity of fermented grains of sauce-flavor Baijiu and its correlation with flavor compounds of base liquor in Hunan area[J]. China Brewing, 2023, 42(6): 28−36.
    [16]
    宋建阳, 梁莉莹, 岑定运, 等. 浓香型白酒发酵过程中酒醅微生物群落结构解析及其与风味物质的相关性[J]. 食品研究与开发,2023,44(14):86−92. [SONG J Y, LIANG L Y, CEN D Y, et al. Microbial community and its correlation with flavor compounds of fermented grains during strong-flavor Baijiu fermentation[J]. Food Research and Development,2023,44(14):86−92.]

    SONG J Y, LIANG L Y, CEN D Y, et al. Microbial community and its correlation with flavor compounds of fermented grains during strong-flavor Baijiu fermentation[J]. Food Research and Development, 2023, 44(14): 86−92.
    [17]
    孙羊羊, 尹亚格, 吴雨甍, 等. 基于高通量测序技术分析天津高温大曲微生物菌群多样性[J]. 中国酿造,2023,42(5):28−34. [SUN Y Y, YIN Y G, WU Y M, et al. Analysis of microbial community diversity of Tianjin high-temperature Daqu based on high-throughput sequencing technology[J]. China Brewing,2023,42(5):28−34.]

    SUN Y Y, YIN Y G, WU Y M, et al. Analysis of microbial community diversity of Tianjin high-temperature Daqu based on high-throughput sequencing technology[J]. China Brewing, 2023, 42(5): 28−34.
    [18]
    WU H C, ZHANG S Y, MA Y Y, et al. Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor[J]. Journal of the Institute of Brewing,2017,123(1):113−120. doi: 10.1002/jib.388
    [19]
    ZHAO X X, WANG Y R, CAI W C, et al. High-throughput sequencing-based analysis of microbial diversity in rice wine Koji from different areas[J]. Current Microbiology,2020,77(5):882−889. doi: 10.1007/s00284-020-01877-9
    [20]
    HU Y L, LEI X Y, ZHANG X M, et al. Characteristics of the microbial community in the production of Chinese rice-flavor Baijiu and comparisons with the microflora of other flavors of Baijiu[J]. Frontiers in Microbiology,2021,12:673670. doi: 10.3389/fmicb.2021.673670
    [21]
    ZHAO C, SU W, MU Y C, et al. Effects of Jiuqu inoculating Rhizopus oryzae Q303 and Saccharomyces cerevisiae on chemical components and microbiota during black glutinous rice wine fermentation[J]. International Journal of Food Microbiology,2023,385:110012. doi: 10.1016/j.ijfoodmicro.2022.110012
    [22]
    LIU S P, CHEN Q L, ZOU H J, et al. A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized Huangjiu fermentation mashes[J]. International Journal of Food Microbiology,2019,303:9−18. doi: 10.1016/j.ijfoodmicro.2019.05.001
    [23]
    WANG Q, WANG C Y, XIANG X Q, et al. Analysis of microbial diversity and succession during Xiaoqu Baijiu fermentation using high-throughput sequencing technology[J]. Engineering in Life Sciences,2022,22(7):495−504. doi: 10.1002/elsc.202200015
    [24]
    ZHAO Z , SUGIMACHI M, YOSHIZAKI Y, et al. Correlation between key aroma and manufacturing processes of rice-flavor Baijiu and awamori, Chinese and Japanese traditional liquors[J]. Food Bioscience, 2021, 44:101375.
    [25]
    ZHAO C, SU W, MU Y, et al. Integrative metagenomics-metabolomics for analyzing the relationship between microorganisms and non-volatile profiles of traditional Xiaoqu[J]. Frontiers in Microbiology,2020,11:617030.
    [26]
    侯强川, 王玉荣, 田龙新, 等. 基于宏基因组测序技术解析市售强化酒曲微生物群落结构和功能特征[J]. 食品与发酵工业,2023,49(10):100−107. [HOU Q C, WANG Y R, TIAN L X, et al. Microbial community structure and functional characteristics of commercial intensified Jiuqu based on metagenomic sequencing technology[J]. Food and Fermentation Industries,2023,49(10):100−107.]

    HOU Q C, WANG Y R, TIAN L X, et al. Microbial community structure and functional characteristics of commercial intensified Jiuqu based on metagenomic sequencing technology[J]. Food and Fermentation Industries, 2023, 49(10): 100−107.
    [27]
    ZHAO C, SU W, MU Y C, et al. Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation volatile flavor components in black glutinous rice wine fermentation[J]. Food Research International,2020,138:109800. doi: 10.1016/j.foodres.2020.109800
    [28]
    SAKANGAR H A, HUSSAIN R, KHAN Q F, et al. Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters):A review[J]. Food Research International,2020,138:109830. doi: 10.1016/j.foodres.2020.109830
    [29]
    HU Y L, WANG L Y, ZHANG Z J, et al. Microbial community changes during the mechanized production of light aroma Xiaoqu Baijiu[J]. Biotechnology & Biotechnological Equipment,2021,35(1):487−495.
    [30]
    李路, 吕燕霖, 郭伟灵, 等. 红曲黄酒传统酿造用曲中的微生物菌群及挥发性风味组分分析[J]. 食品科学,2019,40(2):79−84. [LI L, LÜ Y L, GUO W L, et al. Analysis of microbial flora and volatile flavor components in traditional fermentation starters for Hongqu glutinous rice wine[J]. Food Science,2019,40(2):79−84.] doi: 10.7506/spkx1002-6630-20180420-269

    LI L, LÜ Y L, GUO W L, et al. Analysis of microbial flora and volatile flavor components in traditional fermentation starters for Hongqu glutinous rice wine[J]. Food Science, 2019, 40(2): 79−84. doi: 10.7506/spkx1002-6630-20180420-269
    [31]
    HAO J, XU H N, YAN P F, et al. Effect of ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine[J]. Food Physics,2024,1:100006. doi: 10.1016/j.foodp.2023.100006
    [32]
    YU H Y, XIE T, XIE J R, et al. Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry[J]. Food Chemistry,2019,293:8−14. doi: 10.1016/j.foodchem.2019.03.071
    [33]
    WEI Y, ZOU W, SHEN C H, et al. Basic flavor types and component characteristics of Chinese traditional liquors:A review[J]. Journal of Food Science,2020,85(12):4096−4107. doi: 10.1111/1750-3841.15536
    [34]
    黄婷婷. 六种小曲用于米香型白酒酿造的研究[D]. 成都:四川大学, 2021. [HUANG T T. Application of six Xiaoqu in rice-flavor liquor brewing[D]. Chengdu:Sichuan University, 2021.]

    HUANG T T. Application of six Xiaoqu in rice-flavor liquor brewing[D]. Chengdu: Sichuan University, 2021.
    [35]
    XU S S, ZHANG M Z , XU B Y, et al. Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei[J]. Food Research International,2022,156:111162.
    [36]
    LIU S P, MAO J, LIU Y Y, et al. Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region[J]. World Journal of Microbiology & Biotechnology,2015,31(12):1907−1921.
    [37]
    HUANG Z R, GUO W L, ZHOU W B, et al. Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine[J]. Food Research International,2019,121:593−603. doi: 10.1016/j.foodres.2018.12.024
    [38]
    JIANG L, SU W, MU Y C, et al. Major metabolites and microbial community of fermented black glutinous rice wine with different starters[J]. Frontiers in Microbiology,2020,11:593. doi: 10.3389/fmicb.2020.00593
    [39]
    WANG M Y, ZHAO Q S, SU C, et al. Analysis of the microbial community structure during brewing of Sichuan Xiaoqu Baijiu[J]. Journal of the American Society of Brewing Chemists,2019,77(3):210−219. doi: 10.1080/03610470.2019.1605033
    [40]
    李志溥. 豉香型白酒传统制曲和机械制曲中风味物质与微生物的研究[D]. 广州:仲恺农业工程学院, 2022. [LI Z F. Study on flavor compounds and microbes in traditional Qu making and mechanical Qu making of Chi-flavor liquor[D]. Guangzhou:Zhongkai University of Agriculture and Engineering, 2022.]

    LI Z F. Study on flavor compounds and microbes in traditional Qu making and mechanical Qu making of Chi-flavor liquor[D]. Guangzhou: Zhongkai University of Agriculture and Engineering, 2022.
  • Other Related Supplements

  • Cited by

    Periodical cited type(6)

    1. 顾宇翔,周羽,刘恕. 护肤类化妆品功效评价理化试验方法的现状和分析. 日用化学工业(中英文). 2024(06): 727-732 .
    2. 岳开妍,毛丙永,唐鑫,张秋香,赵建新,崔树茂. 乳酸菌发酵对花生衣抗糖化缓解皮肤衰老功能的影响. 上海理工大学学报. 2024(04): 364-374 .
    3. 王国凯,龚荣英,杨灵丽,刘文龙,晋海军,田维毅. 槐花水提液发酵工艺优化及其抗氧化活性分析. 食品工业科技. 2024(20): 196-204 . 本站查看
    4. 夏俊英,余海霞,戚仕梅,张富娜,邬婧,肖卫华. 长双歧杆菌胞外多糖对非酶糖基化的抑制作用. 生物学杂志. 2024(05): 6-13+47 .
    5. 谢圆芳,袁道欢,张丽山,黄嘉敏,林霁,田佳佳,贺锐,解勇. 黑松露提取物紧致抗皱功效. 香料香精化妆品. 2024(05): 73-77+149 .
    6. 曾贝贝,吕静,鲁杏茹,智文博,李带根. 牡丹花酶解肽的理化性质及促进皮肤健康功效. 食品工业科技. 2024(22): 314-321 . 本站查看

    Other cited types(0)

Catalog

    Article Metrics

    Article views (90) PDF downloads (32) Cited by(6)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return