Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te‐flavor baijiu daqu produced in different seasons

BACKGROUND Chinese te‐flavor baijiu (CTF), the most famous Chinese baijiu in Jiangxi province, China, is made from a unique daqu. Its characteristic style is closely related to the daqu used for fermentation. However, current studies on the effects of different production seasons on microbial commun...

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Veröffentlicht in:Journal of the science of food and agriculture Jg. 101; H. 15; S. 6525 - 6532
Hauptverfasser: Fu, Gui‐Ming, Deng, Meng‐Fei, Chen, Yan, Chen, Yan‐Ru, Wu, Sheng‐Wen, Lin, Pei, Huang, Bing‐Jing, Liu, Cheng‐Mei, Wan, Yin
Format: Journal Article
Sprache:Englisch
Veröffentlicht: Chichester, UK John Wiley & Sons, Ltd 01.12.2021
John Wiley and Sons, Limited
Schlagworte:
agriculture
Alcohols
Aldehydes
Autumn
China
CTF daqu
different seasons
Esterification
Esters
Fermentation
Flavors
fungi
Ketones
Liquefaction
Microbial activity
microbial communities
Microbiomes
Microorganisms
physicochemical indices
Physiochemistry
Seasons
summer
Volatile compounds
China
physicochemical indices
volatile compounds
different seasons
microbial communities
CTF Daqu
ISSN:0022-5142, 1097-0010, 1097-0010
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Zusammenfassung:BACKGROUND Chinese te‐flavor baijiu (CTF), the most famous Chinese baijiu in Jiangxi province, China, is made from a unique daqu. Its characteristic style is closely related to the daqu used for fermentation. However, current studies on the effects of different production seasons on microbial communities, physicochemical indices, and volatile compounds in CTF daqu are very rare. RESULTS The relationships of microbial communities, physicochemical indices, and volatile compounds in CTF daqu produced in summer (July and August) and autumn (September and October) were studied. The results of Illumina MiSeq sequencing indicated that there was greater bacterial diversity in the CTF daqu‐7 (produced in July) and CTF daqu‐8 (produced in August) and greater fungal diversity in the CTF daqu‐9 (produced in September) and CTF daqu‐10 (produced in October). The physicochemical indices of CTF daqu produced in different seasons were significantly different. It was determined that CTF daqu‐9 had the highest esterification and liquefaction abilities. A total of 44 volatile compounds, including alcohols, esters, aldehydes, and ketones were identified in CTF daqu produced during different seasons. Among them, CTF daqu‐9 had the greatest alcohol content. CONCLUSION September (early autumn) is the best production period for CTF daqu. The results of the study provide a theoretical basis for the standardized and uniform production of Chinese baijiu. © 2021 Society of Chemical Industry.
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ISSN:0022-5142
1097-0010
1097-0010
DOI:10.1002/jsfa.11324