Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu
Instability in initial abiotic factors of open solid-state fermentation systems can significantly alter Baijiu's flavor profile, but the mechanisms governing microbial interactions and flavor formation remain unclear. This study comprehensively monitored changes in abiotic factors, microbial co...
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| Format: | Article |
| Language: | English |
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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/S2590157524008708 |
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| author | Xiaoning Huang Jiamu Kang Yuandi Zhang Xiaoxue Chen Beizhong Han |
| author_facet | Xiaoning Huang Jiamu Kang Yuandi Zhang Xiaoxue Chen Beizhong Han |
| author_sort | Xiaoning Huang |
| collection | DOAJ |
| description | Instability in initial abiotic factors of open solid-state fermentation systems can significantly alter Baijiu's flavor profile, but the mechanisms governing microbial interactions and flavor formation remain unclear. This study comprehensively monitored changes in abiotic factors, microbial communities, and flavor profiles across two distinct fermentation processes in a Baijiu distillery, which differed significantly in their management of initial abiotic factors. Our results revealed significant differences in abiotic factors between the two groups, including moisture, ethanol, acidity, glucose, and organic acid levels. The assembly of microbial communities in fermented grains was primarily driven by deterministic processes. The moisture content in the fermented grains positively affected the growth and metabolism of core microbiota. The rapid proliferation and metabolism of core microbes led to a rapid increase in the acidity of the fermented grains, alongside a significant accumulation of ethyl lactate. This study provides technical support and theoretical guidance for Baijiu production. |
| format | Article |
| id | doaj-art-e3bbab349da34e1d93d67a45be7a782e |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-e3bbab349da34e1d93d67a45be7a782e2025-02-12T05:31:45ZengElsevierFood Chemistry: X2590-15752025-01-0125101982Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor BaijiuXiaoning Huang0Jiamu Kang1Yuandi Zhang2Xiaoxue Chen3Beizhong Han4Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China; Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, IL, 61801, USABeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China; School of Food Science and Engineering, Hainan University, Haikou 570228, ChinaBeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 10083, ChinaBeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 10083, China; Corresponding authors at: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China.Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 10083, China; Corresponding authors at: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China.Instability in initial abiotic factors of open solid-state fermentation systems can significantly alter Baijiu's flavor profile, but the mechanisms governing microbial interactions and flavor formation remain unclear. This study comprehensively monitored changes in abiotic factors, microbial communities, and flavor profiles across two distinct fermentation processes in a Baijiu distillery, which differed significantly in their management of initial abiotic factors. Our results revealed significant differences in abiotic factors between the two groups, including moisture, ethanol, acidity, glucose, and organic acid levels. The assembly of microbial communities in fermented grains was primarily driven by deterministic processes. The moisture content in the fermented grains positively affected the growth and metabolism of core microbiota. The rapid proliferation and metabolism of core microbes led to a rapid increase in the acidity of the fermented grains, alongside a significant accumulation of ethyl lactate. This study provides technical support and theoretical guidance for Baijiu production.http://www.sciencedirect.com/science/article/pii/S2590157524008708BaijiuFermented grainsMicrobiome assemblyEthyl lactateEthyl acetateFlavor profile |
| spellingShingle | Xiaoning Huang Jiamu Kang Yuandi Zhang Xiaoxue Chen Beizhong Han Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu Food Chemistry: X Baijiu Fermented grains Microbiome assembly Ethyl lactate Ethyl acetate Flavor profile |
| title | Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu |
| title_full | Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu |
| title_fullStr | Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu |
| title_full_unstemmed | Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu |
| title_short | Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu |
| title_sort | initial abiotic factors as key drivers in core microbe assembly regulatory effects on flavor profiles in light flavor baijiu |
| topic | Baijiu Fermented grains Microbiome assembly Ethyl lactate Ethyl acetate Flavor profile |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008708 |
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