Cai Wenchao, Wang Yurong, Liu Zhongjun, Liu Jiming, Zhong Ji'an, Hou Qiangchuan, Yang Xinquan, Shan Chunhui, Guo Zhuang
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China.
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China.
Food Res Int. 2022 Sep;159:111587. doi: 10.1016/j.foodres.2022.111587. Epub 2022 Jun 30.
To improve the utilization of raw materials, the fermentation of light-flavor Baijiu (LFB) will usually take two rounds of fermentation to the same batch of raw materials. The microorganisms involved in the fermented grains (FG) from these two fermentation rounds are the key to the quality formation of light-flavor style. Using Illumina MiSeq high-throughput sequencing and electronic-senses, it was found that the microbiota and flavor of FG for light-flavor Baijiu were mainly affected by fermentation rounds rather than depths, while the physicochemical factors were just the opposite. Starch was the most influential physiochemical factor on the microbiota. FG from the first fermentation round (FFRFG) had a higher fungal diversity, while FG from the second fermentation round (SFRFG) had a higher microbial richness and bacterial diversity. Monascus and the function of metabolism were significantly enriched in FFRFG; while Nocardia, Saccharomyces, Aspergillus and the functions of information storage and processing as well as cellular processes and signaling were significantly enriched in SFRFG. The flavor characteristics of FFRFG were mainly sourness as well as rich in sulfur organic compounds and broad range compounds, while that of SFRFG was mainly saltiness, umami, and bitterness, as well as rich in aromatic compounds. The findings could contribute to a comprehensive understanding of the role of FG in LFB fermentation from the perspective of rounds and depths.
为提高原料利用率，清香型白酒发酵通常会对同一批原料进行两轮发酵。这两轮发酵酒醅中的微生物是清香型白酒品质形成的关键。通过Illumina MiSeq高通量测序和电子感官分析发现，清香型白酒酒醅的微生物群和风味主要受发酵轮次而非深度的影响，而理化因素的影响则相反。淀粉是对微生物群影响最大的理化因素。第一轮发酵酒醅（FFRFG）的真菌多样性较高，而第二轮发酵酒醅（SFRFG）的微生物丰富度和细菌多样性较高。红曲霉及其代谢功能在FFRFG中显著富集；而诺卡氏菌、酿酒酵母、曲霉以及信息存储与处理功能和细胞过程与信号传导功能在SFRFG中显著富集。FFRFG的风味特征主要为酸味，富含含硫有机化合物和宽范围化合物，而SFRFG的风味特征主要为咸味、鲜味和苦味，富含芳香族化合物。这些发现有助于从轮次和深度角度全面了解酒醅在清香型白酒发酵中的作用。
