Cheng Wei, Lan Wei, Chen Xuefeng, Xue Xijia, Liang Huipeng, Zeng Huawei, Li Ruilong, Pan Tianquan, Li Na, Yang Hongwen
School of Biology and Food Engineering, Fuyang Normal University, Fuyang, Anhui, China.
Technology Center of Enterprise, Anhui Jinzhongzi Distillery Co., Ltd., Fuyang, Anhui, China.
Front Microbiol. 2024 Aug 6;15:1450997. doi: 10.3389/fmicb.2024.1450997. eCollection 2024.
Pyrazines are important flavor components and healthy active components in Baijiu, which including tetramethylpyrazine (TTMP). During the brewing process, the traceability of microbial communities and the content distribution characteristics of TTMP are important for improving the quality and style characteristics of compound-flavored Baijiu (CFB). However, the traceability analysis of microorganisms in fermented grains (FG)-used in the production of CFB-lacks quantitative and systematic evaluation. In this study, the microbial communities and TTMP content of Jiuqu (JQ), Liangpei (LP), FG, and pit mud (CP) used in CFB production were characterized; further, coordinate and discriminant analyses were employed to determine differences in microbial communities. Additionally, traceability and correlation analyses were performed to reveal the origin of microbial communities in FG. The source, content, and distribution characteristics of TTMP based on the brewing process have also been discussed. The results showed that most of the bacterial and fungal communities at different levels of FG came from other sources, and the microorganisms of , and were considered have a osculating correlations with TTMP content of FG. Taken together, this study provides insights into the origin of microbial communities in FG and the distribution characteristics of TTMP based on the CFB brewing process. The current findings are conducive for optimizing the fermentation process and improving the quality and style characteristics of CFB.
吡嗪类化合物是白酒中重要的风味成分和健康活性成分，其中包括四甲基吡嗪（TTMP）。在酿造过程中，微生物群落的溯源以及TTMP的含量分布特征对于提升复合香型白酒（CFB）的品质和风格特征至关重要。然而，CFB生产所用酒醅（FG）中微生物的溯源分析缺乏定量和系统的评估。本研究对CFB生产中使用的酒曲（JQ）、粮醅（LP）、酒醅（FG）和窖泥（CP）的微生物群落及TTMP含量进行了表征；此外，采用坐标分析和判别分析来确定微生物群落的差异。另外，进行了溯源和相关性分析以揭示酒醅中微生物群落的来源。还讨论了基于酿造过程的TTMP的来源、含量及分布特征。结果表明，不同层次酒醅中的大多数细菌和真菌群落来自其他来源，且JQ、LP和CP的微生物被认为与酒醅中TTMP含量存在密切相关性。综上所述，本研究深入探讨了基于CFB酿造过程的酒醅中微生物群落的来源及TTMP的分布特征。目前的研究结果有助于优化发酵过程，提升CFB的品质和风格特征。
