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

HOU Hui; HAO Junguang; HAFIZ Umer Javed; WAN Ruijie; DAI Ziru; ZHANG Long; ZHANG Chunguang; QI Cen

doi:10.13386/j.issn1002-0306.2024050122

Volume 46 Issue 7

Mar. 2025

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Science and Technology of Food Industry > 2025 > 46(7): 140-150. > DOI: 10.13386/j.issn1002-0306.2024050122

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.

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

HOU Hui^{1, 2,},
HAO Junguang^2, ,,
HAFIZ Umer Javed²,
WAN Ruijie^{2, 3},
DAI Ziru²,
ZHANG Long^{2, 3},
ZHANG Chunguang³,
QI Cen²

1.
College of Light Industry and Food Engineering, Guangxi University, Nanning 535000, China
2.
Qinzhou Key Laboratory of Food Flavor Analysis and Control, College of Food Science and Engineering, Beibu Gulf University, Qinzhou 535011, China
3.
Guangxi Tianlongquan Wine Co., Ltd., Luocheng 546408, China

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Received Date: May 10, 2024
Available Online: January 24, 2025

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Abstract

Abstract

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.
- rice-flavored Baijiu,
- Xiaoqu,
- microorganisms,
- volatile flavor substances,
- correlation analysis

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