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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...

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Autores principales: Wang, Ke, Wu, Huijun, Wang, Jiaxuan, Ren, Qing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
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.
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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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