Effects of bio‐augmented Daqu on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special‐flavor baijiu. (17th August 2022)

• Record Type: Journal Article
• Authors: Fu, Guiming; Cai, Wenqin; Dong, Biao; Wan, Yin; Pan, Fei; Zheng, Fuping; Chen, Yanru; Deng, Mengfei; Huang, Bingjing
• Is Part Of: Journal of the science of food and agriculture. Volume 103:Number 1(2023)
• Page Start: 273
• Page End: 282
• Publication Date: 2022-08-17
• Subjects: bio‐augmented Daqu -- Aspergillus niger -- Saccharomyces cerevisiae -- ethanol content -- microbial community structure -- aroma compounds; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.12139
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Bio‐augmented Daqu is used to improve the microbial community and physicochemical parameters of fermented grains, thus affecting the flavor and quality of baijiu . This study investigated the effects of bio‐augmented Daqu inoculated with Aspergillus niger NCUF413.1 and Saccharomyces cerevisiae NCUF304.1 on the microbial community, aroma compounds, and physicochemical parameters of fermented grains during special‐flavor baijiu brewing. RESULTS: Compared with the control group (CG), the utilization of starch and production of ethanol in the inoculated group (IG) increased by 3.55% and 12.59%, respectively . The use of bio‐augmented Daqu changed the bacterial communities. For example, Kroppenstedsia was the dominant bacterial genus (the relative abundance was about 22%) in the CG while Lactobacillus was the main dominant genus (the relative abundance was more than 30%) in the IG on days 20–30. Lactobacillus showed a significant positive correlation with the aroma compounds. The use of bio‐augmented Daqu increased the aroma compound content – such as the ethyl heptanoate and ethyl hexanoate content. CONCLUSION: The addition of bio‐augmented Daqu with A. niger and S. cerevisiae could change microbial communities, resulting in an increase in the yield of ethanol and the aroma compound content of fermented grains, thus improving the quality of baijiu . © 2022 Society of Chemical Industry.