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Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu.

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Title: Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu.
Authors: Du, Ya‐Ke1 (AUTHOR), Xin, Wen1 (AUTHOR), Xia, Yu1 (AUTHOR), Zhu, Min1 (AUTHOR), Qin, Jian‐Liang2 (AUTHOR), Pan, Zheng‐Fu2 (AUTHOR), Wu, Ren‐Fu2 (AUTHOR), Luo, Guo‐Rong2 (AUTHOR), Wu, Pei‐Sen2 (AUTHOR), Wu, Zheng‐Yun1 (AUTHOR), Gomi, Katsuya3 (AUTHOR), Zhang, Wen‐Xue1 (AUTHOR) foodbiotech@126.com
Source: Journal of Food Biochemistry. Oct2022, Vol. 46 Issue 10, p1-13. 13p.
Subjects: Gas chromatography/Mass spectrometry (GC-MS), Nucleotide sequencing, Fermentation, Microorganism populations, Rank correlation (Statistics), Flavoring essences
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 FROM AUTHOR]
Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
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  Data: Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu.
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  Data: <searchLink fieldCode="AR" term="%22Du%2C+Ya‐Ke%22">Du, Ya‐Ke</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Xin%2C+Wen%22">Xin, Wen</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Xia%2C+Yu%22">Xia, Yu</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhu%2C+Min%22">Zhu, Min</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Qin%2C+Jian‐Liang%22">Qin, Jian‐Liang</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Pan%2C+Zheng‐Fu%22">Pan, Zheng‐Fu</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wu%2C+Ren‐Fu%22">Wu, Ren‐Fu</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Luo%2C+Guo‐Rong%22">Luo, Guo‐Rong</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wu%2C+Pei‐Sen%22">Wu, Pei‐Sen</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wu%2C+Zheng‐Yun%22">Wu, Zheng‐Yun</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Gomi%2C+Katsuya%22">Gomi, Katsuya</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhang%2C+Wen‐Xue%22">Zhang, Wen‐Xue</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> foodbiotech@126.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Biochemistry%22">Journal of Food Biochemistry</searchLink>. Oct2022, Vol. 46 Issue 10, p1-13. 13p.
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  Data: <searchLink fieldCode="DE" term="%22Gas+chromatography%2FMass+spectrometry+%28GC-MS%29%22">Gas chromatography/Mass spectrometry (GC-MS)</searchLink><br /><searchLink fieldCode="DE" term="%22Nucleotide+sequencing%22">Nucleotide sequencing</searchLink><br /><searchLink fieldCode="DE" term="%22Fermentation%22">Fermentation</searchLink><br /><searchLink fieldCode="DE" term="%22Microorganism+populations%22">Microorganism populations</searchLink><br /><searchLink fieldCode="DE" term="%22Rank+correlation+%28Statistics%29%22">Rank correlation (Statistics)</searchLink><br /><searchLink fieldCode="DE" term="%22Flavoring+essences%22">Flavoring essences</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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 FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1111/jfbc.14277
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 13
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    Subjects:
      – SubjectFull: Gas chromatography/Mass spectrometry (GC-MS)
        Type: general
      – SubjectFull: Nucleotide sequencing
        Type: general
      – SubjectFull: Fermentation
        Type: general
      – SubjectFull: Microorganism populations
        Type: general
      – SubjectFull: Rank correlation (Statistics)
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      – SubjectFull: Flavoring essences
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      – TitleFull: Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu.
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              Text: Oct2022
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              Y: 2022
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