| Title: | Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu |
| Author(s): | Jiang X; Peng Z; Zhu Q; Zheng T; Liu X; Yang J; Zhang J; Li J; |
| Address: | "Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Jiangsu Kings Luck Brewery Joint Stock Co Ltd, 1 Jinshiyuan Road, Huaian 223411, China. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: zhangj@jiangnan.edu.cn. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: lijianghua@jiangnan.edu.cn" |
| DOI: | 10.1016/j.foodres.2023.112686 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Medium-high temperature Daqu is a characteristic starter for Chinese strong-flavor Baijiu fermentation, and its final quality determines the character and type of Baijiu. Nonetheless, its formation is affected by the interaction of physical and chemical, environmental and microbial interaction, and the differences in seasonal fermentation performance emerge. Here, the differences in the two seasons' Daqu fermentation properties were revealed by the detection of the enzyme activity. The respective dominant enzyme in summer Daqu (SUD) was protease and amylase, while cellulase and glucoamylase in spring Daqu (SPD). The underlying causes of this phenomenon were then investigated through an evaluation of nonbiological variables and microbial community structure. A greater absolute number of microorganisms, particularly Thermoactinomyces, were created in the SPD as a result of the superior growth environment (higher water activity). Additionally, the correlation network and discriminant analysis hypothesized that the volatile organic compound (VOC) guaiacol, which had a different content between SUD and SPD, may be a contributing element to the microbial composition. In contrast to SUD, the enzyme system activity related to guaiacol production in SPD was significantly higher. To support this notion that the volatile flavor chemicals mediate microbial interactions in Daqu, the growth effect of guaiacol on several bacteria isolated from the Daqu was examined in both a contact and non-contact manner. This study emphasized that VOCs not only have the basic characteristics of flavor compounds but also have ecological significance. Because the strains' varied structures and enzyme activities affected how the microorganisms interacted, the VOCs produced in this way ultimately had a synergistic effect on the various effects of Daqu fermentation" |
| Keywords: | Fermentation *Alcoholic Beverages/analysis Seasons *Bacteria Amylases Core community Seasonal Daqu Solid-state fermentation Volatile flavor compounds Water activity; |
| Notes: | "MedlineJiang, Xinyi Peng, Zheng Zhu, Qi Zheng, Tianfei Liu, Xiyue Yang, Jinhua Zhang, Juan Li, Jianghua eng Research Support, Non-U.S. Gov't Canada 2023/04/30 Food Res Int. 2023 Jun; 168:112686. doi: 10.1016/j.foodres.2023.112686. Epub 2023 Mar 13" |
