| Title: | Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation |
| Author(s): | Pang XN; Han BZ; Huang XN; Zhang X; Hou LF; Cao M; Gao LJ; Hu GH; Chen JY; |
| Address: | "Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, 100083, China. Technology Center, Shanxi Xinghuacun Fenjiu Distillery Co. Ltd., Fenyang, 032205, China. Department of Biotechnology, Beijing Center for Physical and Chemical Analysis, Beijing, 100089, China. Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. chenjy@cau.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, 100083, China. chenjy@cau.edu.cn" |
| DOI: | 10.1038/s41598-018-21814-y |
| ISSN/ISBN: | 2045-2322 (Electronic) 2045-2322 (Linking) |
| Abstract: | "Light-flavour Baijiu is a type of Chinese liquor with a pure and mild flavour produced by traditional spontaneous solid-state fermentation. The flavour of this liquor has been found to vary in the different periods of annual production. To explore the factors affecting flavour, the microbiota of the surrounding environment, starter and fermentation process in different periods were investigated. Results showed that the ester content and acidity of light-flavour Baijiu were significantly lower when annual production was resumed after a summer break. HCA plot of volatile flavour profile and bacterial PCoA results indicated that the differences occurred at later stages, mainly due to different structures of Lactobacillus. Correlation analysis by O2PLS indicated that Lactobacillus positively correlated with esters. Species-level analysis showed that the lack of L. acetotolerans on the surface of the jar might cause a lag in fermentation and lower ester content. Thereafter, L. acetotolerans was revived during fermentation and enriched on the surface of the jar, which promoted ester formation. As important sources of L. acetotolerans, the air and fermentation jars played a critical role during fermentation. Therefore, this systematic study on environmental microbial ecology is valuable for quality control and to explore environmental microbiota functions during spontaneous fermentation" |
| Keywords: | Alcoholic Beverages/*microbiology Fermentation/*physiology Flavoring Agents/*metabolism Food Microbiology/methods Lactobacillus/physiology Microbiota/*physiology Taste/physiology Volatile Organic Compounds/metabolism; |
| Notes: | "MedlinePang, Xiao-Na Han, Bei-Zhong Huang, Xiao-Ning Zhang, Xin Hou, Lin-Feng Cao, Ming Gao, Li-Juan Hu, Guang-Hui Chen, Jing-Yu eng Research Support, Non-U.S. Gov't Research Support, U.S. Gov't, Non-P.H.S. England 2018/02/23 Sci Rep. 2018 Feb 21; 8(1):3396. doi: 10.1038/s41598-018-21814-y" |
