| Title: | "The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage" |
| Author(s): | Yan Y; Chen H; Sun L; Zhang W; Lu X; Li Z; Xu J; Ren Q; |
| Address: | "School of Light Industry, Beijing Technology and Business University, Beijing, China. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China. College of Food Science and Technology, Hebei Agricultural University, Baoding, China. State Key Laboratory for Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, China" |
| DOI: | 10.1371/journal.pone.0262353 |
| ISSN/ISBN: | 1932-6203 (Electronic) 1932-6203 (Linking) |
| Abstract: | "Huangjiu is a national alcoholic beverage in China. Millet has congenital advantages in development and utilization of nutrient. Brewing Huangjiu with millet can increase the value of millet. Microbial community plays crucial roles in millet Huangjiu fermentation. Flavor compounds reflect the quality and health function of Huangjiu. The flavor compounds of Huangjiu are complex and their formation is closely associated with microorganisms, but the relationship between them during fermentation has been unknown. In this research, this relationship during millet Huangjiu fermentation were deeply investigated. Totally 86 volatile compounds were detected. Bacillus, Weissella, Paenibacillus, Klebsiella, Prevotella was investigated as the dominant microbes through high-throughput sequencing. 537 correlations between major flavor compounds and microbes were established to reflect the dynamic change during millet Huangjiu fermentation. The top five dominant genus of flavor producing microbes were Chryseobacterium, Sporolactobacillus, Psychrobacter, Sphingobium and Anoxybacillus. The content of malic acid and citric acid was gradually improved all through the millet Huangjiu fermentation. Malic acid and citric acid generated from millet Huangjiu fermentation shows healthy properties as liver protection and eliminating fatigue. Our research provides essential information on microbial community succession and the flavor formation during millet Huangjiu fermentation, and beneficial for development of Huangjiu products" |
| Keywords: | Alcoholic Beverages/*microbiology Beverages/*microbiology China Edible Grain/microbiology Fermentation/*physiology Flavoring Agents/*metabolism Gas Chromatography-Mass Spectrometry/methods Microbiota/*physiology Millets/*microbiology Taste/physiology Vola; |
| Notes: | "MedlineYan, Yi Chen, Haiyan Sun, Leping Zhang, Wei Lu, Xin Li, Zhenpeng Xu, Jialiang Ren, Qing eng Research Support, Non-U.S. Gov't 2022/01/06 PLoS One. 2022 Jan 5; 17(1):e0262353. doi: 10.1371/journal.pone.0262353. eCollection 2022" |
