Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu

The microbial composition and volatile components of fermented grains (FG) and pit mud (PM) are crucial for the quality and flavor of compound-flavor baijiu (CFB). The physicochemical indices, culturable microorganisms, microbial communities, and volatile components of FG and PM were analyzed and co...

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Bibliographic Details
Published in:	Foods Vol. 13; no. 2; p. 203
Main Authors:	Cheng, Wei, Chen, Xuefeng, Xue, Xijia, Lan, Wei, Zeng, Huawei, Li, Ruilong, Pan, Tianquan, Li, Na, Gong, Zilu, Yang, Hongwen
Format:	Journal Article
Language:	English
Published:	Switzerland MDPI AG 01-01-2024
Subjects:	Alcohols Analysis Aspergillus Bacillus Bacteria Basements & cellars Chemical composition Composition compound-flavor baijiu (CFB) Correlation Enzymes Esters Fermentation fermented grains (FG) Flavor Flavors Gas chromatography Headspace Lactobacillus Mass spectrometry Mass spectroscopy Metabolism Metabolites Microbial activity microbial community Microbiomes Microbiota (Symbiotic organisms) Microflora Microorganisms Moisture content Mud Pichia pit mud (PM) Redundancy Solid phase methods Solid phases Sorghum Temperature Volatile compounds China England Beijing China United Kingdom > UK United States > US volatile compounds compound-flavor baijiu (CFB) microbial community pit mud (PM) fermented grains (FG)
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Summary:	The microbial composition and volatile components of fermented grains (FG) and pit mud (PM) are crucial for the quality and flavor of compound-flavor baijiu (CFB). The physicochemical indices, culturable microorganisms, microbial communities, and volatile components of FG and PM were analyzed and correlated in our research. Considering FG and PM, amplicon sequencing was used to analyze the microbial community and the volatile components were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME). For FG, redundancy analysis and correlation perfume Circos were used to clarify the correlations between the dominant microbial community and volatile components. The results showed that , and were the main fungal microflora in FG and PM, whereas and were the dominant bacteria in FG, and and were the dominant bacteria in the PM. The microbial community and volatile compounds in the CB sampled from the bottom layers of the FG were greatly affected by those in the PM. There were 32 common volatile components in CB and PM. For FG, most of the volatile components were highly correlated with , , , and , which includes alcohols, acids and esters. This study reveals correlations between microbial composition, volatile components, and the interplay of FG and PM, which are conducive to optimizing the fermentation process and improving the quality of CFB base.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	2304-8158 2304-8158
DOI:	10.3390/foods13020203