Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu. Issue 10 (24th June 2022)

• Record Type: Journal Article
• Authors: Du, Ya‐Ke; Xin, Wen; Xia, Yu; Zhu, Min; Qin, Jian‐Liang; Pan, Zheng‐Fu; Wu, Ren‐Fu; Luo, Guo‐Rong; Wu, Pei‐Sen; Wu, Zheng‐Yun; Gomi, Katsuya; Zhang, Wen‐Xue
• Is Part Of: Journal of food biochemistry. Volume 46:Issue 10(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-06-24
• Subjects: Jiang‐flavor Daqu -- physicochemical factors -- primary microorganisms -- volatile compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Biochemistry -- Periodicals; 664.024
• DOI: 10.1111/jfbc.14277
• Languages: English
• ISSNs: 0145-8884

Abstract

Abstract: Chinese Jiang‐flavor Baijiu is the most widely consumed liquor. Jiang‐flavor Daqu, a fermentation starter, is important sources of key flavors of Jiang‐flavor Baijiu . Some microbes play significant roles in flavor formation of Daqu . In order to clarify the microbial population that promotes the formation of Daqu flavor, we use high throughput sequencing technology combined with headspace solid‐phase microextraction gas chromatography–mass spectrometry to investigate microbial population and volatile compounds in Jiang‐flavor Daqu . In addition, the dynamic changes of physicochemical factors and enzyme activities in Jiang‐flavor Daqu were investigated. Correlations between microbial population, volatile compounds, physicochemical factors, and enzyme activities of Jiang‐flavor Daqu were disclosed by redundancy analysis and Spearman correlation analysis. A total of 66 volatile compounds were identified and 14 primary microorganisms were selected. Results showed that high temperature environment could promote the formation of acids, aldehydes and ketones, phenols, furans by affecting the growth of Monascus, Trichomonascus, Cutaneotrichosporon, Wallemia, Millerozyma, Nigrospora, Cladosporium, Bacillus, and Pediococcus in the early fermentation stage. While high nitrogen environment was more suitable for the growth of Virgibacillus and Kroppenstedtia, who could promote the formation of pyrazines in the late fermentation stage. Practical applications: This study has provided a scientific basis for the directed regulation of Daqu fermentation through physicochemical factors, developed scientific basis for artificially constructing Daqu microbial population and obtaining an easy‐to‐operate, reproducible fermentation system for Daqu production. Abstract : The core microorganisms that had important impacts on the flavor of Daqu were selected by spearman correlation analysis of microbial communities and volatile compounds. The relationship of Daqu enzyme activities, physicochemical factors, and core microorganisms was analyzed by redundancy analysis, which revealed the porperties of core microorganisms in Daqu fermentation.