Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds
Pit fermentation is the critical stage for flavor formation in sauce-flavored Baijiu (SFB). This study aimed to elucidate the fermentation characteristics in fermented grains at the start (EP) and at the end (OP) of pit fermentation across seven rounds of SFB. Kroppenstedtia and Issatchenkia gradual...
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000756 |
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| author | Xiaomin Liu Yingchun Mu Xiangxiang Lv Nuo Chen Lei Chen Tangzheng Wen Wei Su |
| author_facet | Xiaomin Liu Yingchun Mu Xiangxiang Lv Nuo Chen Lei Chen Tangzheng Wen Wei Su |
| author_sort | Xiaomin Liu |
| collection | DOAJ |
| description | Pit fermentation is the critical stage for flavor formation in sauce-flavored Baijiu (SFB). This study aimed to elucidate the fermentation characteristics in fermented grains at the start (EP) and at the end (OP) of pit fermentation across seven rounds of SFB. Kroppenstedtia and Issatchenkia gradually replaced Pseudomonas and Pichia in EP, while Lactobacillus and Issatchenkia maintained dominance in OP. In both groups, volatile flavor compounds (VFCs) and moisture contents initially increased and then declined, non-volatile flavor compounds (N-VFCs) and starch contents overall decreased, and acidity, reducing sugar, and organic acid levels generally increased. Additionally, the VFC and N-VFC contents consistently increased from EP to OP within each round. Correlation analysis revealed Issatchenkia, Kroppenstedtia, Monascus, Virgibacillus, and Pichia significantly contributed to flavor compound. Finally, a metabolic network was constructed to predict microbial and flavor compound metabolic pathways. This study provided insights into the fermentation characteristics of SFB from a multi-dimensional perspective. |
| format | Article |
| id | doaj-art-34a07daaedbf43e8ad9c89f5e95d96d1 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-34a07daaedbf43e8ad9c89f5e95d96d12025-02-12T05:32:39ZengElsevierFood Chemistry: X2590-15752025-01-0125102228Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compoundsXiaomin Liu0Yingchun Mu1Xiangxiang Lv2Nuo Chen3Lei Chen4Tangzheng Wen5Wei Su6School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Corresponding authors at: School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.Xiaohutuxian Liquor Industry (Group) Co., LTD, Zunyi 563000, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang 550025, China; Corresponding authors at: School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.Pit fermentation is the critical stage for flavor formation in sauce-flavored Baijiu (SFB). This study aimed to elucidate the fermentation characteristics in fermented grains at the start (EP) and at the end (OP) of pit fermentation across seven rounds of SFB. Kroppenstedtia and Issatchenkia gradually replaced Pseudomonas and Pichia in EP, while Lactobacillus and Issatchenkia maintained dominance in OP. In both groups, volatile flavor compounds (VFCs) and moisture contents initially increased and then declined, non-volatile flavor compounds (N-VFCs) and starch contents overall decreased, and acidity, reducing sugar, and organic acid levels generally increased. Additionally, the VFC and N-VFC contents consistently increased from EP to OP within each round. Correlation analysis revealed Issatchenkia, Kroppenstedtia, Monascus, Virgibacillus, and Pichia significantly contributed to flavor compound. Finally, a metabolic network was constructed to predict microbial and flavor compound metabolic pathways. This study provided insights into the fermentation characteristics of SFB from a multi-dimensional perspective.http://www.sciencedirect.com/science/article/pii/S2590157525000756Sause-flavor BaijiuFermented grainsMicroorganismsFlavor compoundsCorrelation analysis |
| spellingShingle | Xiaomin Liu Yingchun Mu Xiangxiang Lv Nuo Chen Lei Chen Tangzheng Wen Wei Su Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds Food Chemistry: X Sause-flavor Baijiu Fermented grains Microorganisms Flavor compounds Correlation analysis |
| title | Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds |
| title_full | Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds |
| title_fullStr | Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds |
| title_full_unstemmed | Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds |
| title_short | Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds |
| title_sort | analysis of fermentation characteristics in fermented grains across seven rounds of sauce flavored baijiu microbial communities structure physicochemical parameters volatile and non volatile flavor compounds |
| topic | Sause-flavor Baijiu Fermented grains Microorganisms Flavor compounds Correlation analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000756 |
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