Directional design of a starter to assemble the initial microbial fermentation community of baijiu. (August 2020)

• Record Type: Journal Article
• Authors: Zhang, Wenqing; Si, Guanru; Du, Hai; Li, Jinglei; Zhou, Ping; Ye, Ming
• Is Part Of: Food research international. Volume 134(2020)
• Publication Date: 2020-08
• Subjects: Chinese liquor -- Tetramethylpyrazine -- B. amyloliquefaciens -- Natural fermentation -- Microbiota -- Functional starter; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109255
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Functional starter could assemble the initial fermentation microbiota. The key aroma compound (TTMP) in zaopei and baijiu was significantly increased. TTMP content was associated with Bacillu s and temperature. Baijiu quality was significantly improved with the changes of Bacillu s microbiota. Abstract: Tetramethylpyrazine (TTMP) is an important aroma compound in the sesame-flavored Chinese liquor, baijiu . Similar to other traditional spontaneously fermented foods, it is difficult to directionally increase the key aroma compound in situ fermentation system of baijiu without changing its sensory profile. The assembly of the starting microbial community for fermentation by using a functional starter provides a promising solution which needs careful manipulations. This study aimed to increase TTMP concentration in baijiu using the functional starter inoculated with the indigenous strain B. amyloliquefaciens XJB-104 with high TTMP production ability. After inoculation, the relative abundance of Bacillus in the initial stage of fermentation increased from 82.14% to 88.47%. The TTMP concentration increased by about 26 and 24-fold in the fermented grains ( zaopei ) and baijiu respectively compared with controls. Moreover, the quality of baijiu was improved according to sensory analyses. In addition, correlation analysis confirmed that the increased TTMP content in baijiu was due to the successful assembly of the initial fermentation microbiota after the inoculation of B. amyloliquefaciens.