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Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage

Medium-temperature Daqu (MT-Daqu), a saccharification-fermentation agent and aroma-producing agent, is used to produce Chinese strong-flavor Baijiu. Many related studies have been published; however, less is known about microbial community and quality properties inside and outside the MT-Daqu from f...

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Autores principales: Hou, Xiaoge, Hui, Ming, Sun, Zhongke, Li, Xuesi, Shi, Xin, Xiao, Ran, Wang, Junfei, Pan, Chunmei, Li, Ruifang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9363831/
https://www.ncbi.nlm.nih.gov/pubmed/35966713
http://dx.doi.org/10.3389/fmicb.2022.934696
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author Hou, Xiaoge
Hui, Ming
Sun, Zhongke
Li, Xuesi
Shi, Xin
Xiao, Ran
Wang, Junfei
Pan, Chunmei
Li, Ruifang
author_facet Hou, Xiaoge
Hui, Ming
Sun, Zhongke
Li, Xuesi
Shi, Xin
Xiao, Ran
Wang, Junfei
Pan, Chunmei
Li, Ruifang
author_sort Hou, Xiaoge
collection PubMed
description Medium-temperature Daqu (MT-Daqu), a saccharification-fermentation agent and aroma-producing agent, is used to produce Chinese strong-flavor Baijiu. Many related studies have been published; however, less is known about microbial community and quality properties inside and outside the MT-Daqu from fermentation to storage. Here, along with determining the physicochemical index, the microbial community of MT-Daqu was investigated using both culture-dependent and culture-independent methods during 31 days of fermentation and 4 months of storage. Volatile compounds of mature MT-Daqu were analyzed using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). The results indicated obvious variation in the microbial community due to the changes in environmental conditions, and the physicochemical indices shifted from fluctuations in the fermentation period to relative stability after storage for 3 months. Moreover, the microbial counts and physicochemical indices of the inner layers of MT-Daqu differed from those of the outer layers. The dominant communities, including the bacterial phyla Firmicutes, Proteobacteria, and Actinobacteria and the fungal phyla Ascomycota and Mucoromycota, showed different abundances in the two parts of the mature MT-Daqu, and different microbial communities were enriched in both parts. Additionally, pyrazines and alcohols were the most abundant volatile aroma compounds in the mature MT-Daqu.
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spelling pubmed-93638312022-08-11 Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage Hou, Xiaoge Hui, Ming Sun, Zhongke Li, Xuesi Shi, Xin Xiao, Ran Wang, Junfei Pan, Chunmei Li, Ruifang Front Microbiol Microbiology Medium-temperature Daqu (MT-Daqu), a saccharification-fermentation agent and aroma-producing agent, is used to produce Chinese strong-flavor Baijiu. Many related studies have been published; however, less is known about microbial community and quality properties inside and outside the MT-Daqu from fermentation to storage. Here, along with determining the physicochemical index, the microbial community of MT-Daqu was investigated using both culture-dependent and culture-independent methods during 31 days of fermentation and 4 months of storage. Volatile compounds of mature MT-Daqu were analyzed using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). The results indicated obvious variation in the microbial community due to the changes in environmental conditions, and the physicochemical indices shifted from fluctuations in the fermentation period to relative stability after storage for 3 months. Moreover, the microbial counts and physicochemical indices of the inner layers of MT-Daqu differed from those of the outer layers. The dominant communities, including the bacterial phyla Firmicutes, Proteobacteria, and Actinobacteria and the fungal phyla Ascomycota and Mucoromycota, showed different abundances in the two parts of the mature MT-Daqu, and different microbial communities were enriched in both parts. Additionally, pyrazines and alcohols were the most abundant volatile aroma compounds in the mature MT-Daqu. Frontiers Media S.A. 2022-07-27 /pmc/articles/PMC9363831/ /pubmed/35966713 http://dx.doi.org/10.3389/fmicb.2022.934696 Text en Copyright © 2022 Hou, Hui, Sun, Li, Shi, Xiao, Wang, Pan and Li. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Hou, Xiaoge
Hui, Ming
Sun, Zhongke
Li, Xuesi
Shi, Xin
Xiao, Ran
Wang, Junfei
Pan, Chunmei
Li, Ruifang
Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage
title Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage
title_full Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage
title_fullStr Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage
title_full_unstemmed Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage
title_short Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage
title_sort comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature daqu during the fermentation and storage
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9363831/
https://www.ncbi.nlm.nih.gov/pubmed/35966713
http://dx.doi.org/10.3389/fmicb.2022.934696
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