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Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality
Broomcorn millet Huangjiu brewing is usually divided into primary fermentation and post-fermentation. Microbial succession is the major factor influencing the development of the typical Huangjiu flavor. Here, we report the changes in flavor substances and microbial community during the primary ferme...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379140/ https://www.ncbi.nlm.nih.gov/pubmed/37509772 http://dx.doi.org/10.3390/foods12142680 |
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author | Wang, Ke Wu, Huijun Wang, Jiaxuan Ren, Qing |
author_facet | Wang, Ke Wu, Huijun Wang, Jiaxuan Ren, Qing |
author_sort | Wang, Ke |
collection | PubMed |
description | Broomcorn millet Huangjiu brewing is usually divided into primary fermentation and post-fermentation. Microbial succession is the major factor influencing the development of the typical Huangjiu flavor. Here, we report the changes in flavor substances and microbial community during the primary fermentation of broomcorn millet Huangjiu. Results indicated that a total of 161 volatile flavor compounds were measured during primary fermentation, and estragole was detected for the first time in broomcorn millet Huangjiu. A total of 82 bacteria genera were identified. Pediococcus, Pantoea, and Weissella were the dominant genera. Saccharomyces and Rhizopus were dominant among the 30 fungal genera. Correlation analysis showed that 102 microorganisms were involved in major flavor substance production during primary fermentation, Lactobacillus, Photobacterium, Hyphodontia, Aquicella, Erysipelothrix, Idiomarina, Paraphaeosphaeria, and Sulfuritalea were most associated with flavoring substances. Four bacteria, Lactobacillus (R1), Photobacterium (R2), Idiomarina (R3), and Pediococcus (R4), were isolated and identified from wheat Qu, which were added to wine Qu to prepare four kinds of fortified Qu (QR1, QR2, QR3, QR4). QR1 and QR2 fermentation can enhance the quality of Huangjiu. This work reveals the correlation between microorganisms and volatile flavor compounds and is beneficial for regulating the micro-ecosystem and flavor of the broomcorn millet Huangjiu. |
format | Online Article Text |
id | pubmed-10379140 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-103791402023-07-29 Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality Wang, Ke Wu, Huijun Wang, Jiaxuan Ren, Qing Foods Article Broomcorn millet Huangjiu brewing is usually divided into primary fermentation and post-fermentation. Microbial succession is the major factor influencing the development of the typical Huangjiu flavor. Here, we report the changes in flavor substances and microbial community during the primary fermentation of broomcorn millet Huangjiu. Results indicated that a total of 161 volatile flavor compounds were measured during primary fermentation, and estragole was detected for the first time in broomcorn millet Huangjiu. A total of 82 bacteria genera were identified. Pediococcus, Pantoea, and Weissella were the dominant genera. Saccharomyces and Rhizopus were dominant among the 30 fungal genera. Correlation analysis showed that 102 microorganisms were involved in major flavor substance production during primary fermentation, Lactobacillus, Photobacterium, Hyphodontia, Aquicella, Erysipelothrix, Idiomarina, Paraphaeosphaeria, and Sulfuritalea were most associated with flavoring substances. Four bacteria, Lactobacillus (R1), Photobacterium (R2), Idiomarina (R3), and Pediococcus (R4), were isolated and identified from wheat Qu, which were added to wine Qu to prepare four kinds of fortified Qu (QR1, QR2, QR3, QR4). QR1 and QR2 fermentation can enhance the quality of Huangjiu. This work reveals the correlation between microorganisms and volatile flavor compounds and is beneficial for regulating the micro-ecosystem and flavor of the broomcorn millet Huangjiu. MDPI 2023-07-11 /pmc/articles/PMC10379140/ /pubmed/37509772 http://dx.doi.org/10.3390/foods12142680 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Wang, Ke Wu, Huijun Wang, Jiaxuan Ren, Qing Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality |
title | Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality |
title_full | Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality |
title_fullStr | Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality |
title_full_unstemmed | Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality |
title_short | Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality |
title_sort | microbiota composition during fermentation of broomcorn millet huangjiu and their effects on flavor quality |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379140/ https://www.ncbi.nlm.nih.gov/pubmed/37509772 http://dx.doi.org/10.3390/foods12142680 |
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