| Title: | Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu |
| Author(s): | Pang XN; Huang XN; Chen JY; Yu HX; Wang XY; Han BZ; |
| Address: | "Beijing Laboratory of Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Technology Center, Shanxi Xinghuacun Fenjiu Distillery Co. Ltd., Fenyang, 032205, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Electronic address: hbz@cau.edu.cn" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "Baijiu (Chinese liquor) is a type of traditional distilled alcoholic beverage produced through spontaneous solid-state fermentation with sorghum as the primary material. Material processing, including sorghum soaking, steaming and cooling which is carried out in an open environment, is an integral part of Baijiu manufacturing. However, the microbiota involved in material pretreatment and its associate with the alcoholic fermentation is unclear. This research is aimed to exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu. Results showed that Cyanobacteria, Epicoccum, and Cladosporium predominated in the sorghum at the beginning of soaking. Lactobacillus and Pichia became the predominant bacterial and fungal genera by the end of soaking. With the dynamics of microbiota, the pH declined sharply and the categories and concentration of volatile flavors such as alcohols, esters, acids, phenols, ketones, and aldehydes increased. Correlation analysis indicated that Lactobacillus and Pichia showed positive correlation with various flavors during soaking. Furthermore, SourceTracker analysis revealed that the microbiota involved during cooling processing was an important source of the Lactobacillus during fermentation of light-flavor Baijiu. This study illustrates the role of microbiota during material pretreatment and the association with alcoholic fermentation, which contributes to reveal the mechanism of Baijiu manufacturing" |
| Keywords: | "Alcoholic Beverages/analysis/*microbiology Bacteria/classification/genetics/isolation & purification/metabolism Colony Count, Microbial Fermentation Food Handling/*methods Food Microbiology Fungi/classification/genetics/isolation & purification/metabolism;" |
| Notes: | "MedlinePang, Xiao-Na Huang, Xiao-Ning Chen, Jing-Yu Yu, Hui-Xin Wang, Xiao-Yong Han, Bei-Zhong eng England 2020/06/17 Food Microbiol. 2020 Oct; 91:103514. doi: 10.1016/j.fm.2020.103514. Epub 2020 Apr 19" |
