Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu
This work employed high-throughput sequencing technology to delve into the mechanism driving microbial community succession during the fermentation of black Daqu used for Jiangxiangxing Baijiu production, and it also applied flavoromics to analyze the change of volatile flavor compounds. Furthermore...
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-012.pdf |
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| author | DENG Aling, TANG Jie, ZHU Chutian, HUANG Yongguang |
| author_facet | DENG Aling, TANG Jie, ZHU Chutian, HUANG Yongguang |
| author_sort | DENG Aling, TANG Jie, ZHU Chutian, HUANG Yongguang |
| collection | DOAJ |
| description | This work employed high-throughput sequencing technology to delve into the mechanism driving microbial community succession during the fermentation of black Daqu used for Jiangxiangxing Baijiu production, and it also applied flavoromics to analyze the change of volatile flavor compounds. Furthermore, this study performed an integrative analysis of the driving mechanisms for microbial community succession and the change of volatile flavor compounds. The results showed that temperature, moisture, and acidity were the key driving factors for microbial community succession. A large accumulation of pyrazines occurred during the transition from the first to the second turnover stage, indicating that this transition might be key to the synthesis and formation of flavor substances in black Daqu. The microbial community structure of black Daqu during the fermentation process was quite different from that of ordinary Daqu. Bacillus and Thermoascus predominated in the microbial community throughout the fermentation process, while biomarkers in different stages showed stage-by-stage succession patterns. It was also found that the bacterial community exerted a significant effect on the fermentation power of black Daqu, while the fungal community was the major contributor to the liquefaction power. For the bacterial community, Oceanobacillus, Virgibacillus and Kropentedtia positively contributed to the synthesis of various flavor compounds such as ethyl decanoate, 2-acrolein, benzyl alcohol, and benzyl alcohol. For the fungal community, Saccharomyces was positively correlated with various pyrazines. This study provides a theoretical basis for understanding the evolution of microbial community characteristics and flavor compounds during the fermentation process of black Daqu, thereby offering new insights into strengthening brewing production and product quality. |
| format | Article |
| id | doaj-art-0a11af2fbf4245f593f76387cc3481a8 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-0a11af2fbf4245f593f76387cc3481a82025-02-05T09:07:53ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-01452310211210.7506/spkx1002-6630-20240507-027Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature DaquDENG Aling, TANG Jie, ZHU Chutian, HUANG Yongguang0(Key Laboratory of Biology and Pharmaceutical Engineering in Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)This work employed high-throughput sequencing technology to delve into the mechanism driving microbial community succession during the fermentation of black Daqu used for Jiangxiangxing Baijiu production, and it also applied flavoromics to analyze the change of volatile flavor compounds. Furthermore, this study performed an integrative analysis of the driving mechanisms for microbial community succession and the change of volatile flavor compounds. The results showed that temperature, moisture, and acidity were the key driving factors for microbial community succession. A large accumulation of pyrazines occurred during the transition from the first to the second turnover stage, indicating that this transition might be key to the synthesis and formation of flavor substances in black Daqu. The microbial community structure of black Daqu during the fermentation process was quite different from that of ordinary Daqu. Bacillus and Thermoascus predominated in the microbial community throughout the fermentation process, while biomarkers in different stages showed stage-by-stage succession patterns. It was also found that the bacterial community exerted a significant effect on the fermentation power of black Daqu, while the fungal community was the major contributor to the liquefaction power. For the bacterial community, Oceanobacillus, Virgibacillus and Kropentedtia positively contributed to the synthesis of various flavor compounds such as ethyl decanoate, 2-acrolein, benzyl alcohol, and benzyl alcohol. For the fungal community, Saccharomyces was positively correlated with various pyrazines. This study provides a theoretical basis for understanding the evolution of microbial community characteristics and flavor compounds during the fermentation process of black Daqu, thereby offering new insights into strengthening brewing production and product quality.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-012.pdfblack daqu; microbial community structure; driving mechanism; volatile compounds; high-throughput sequencing; integrative analysis |
| spellingShingle | DENG Aling, TANG Jie, ZHU Chutian, HUANG Yongguang Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu Shipin Kexue black daqu; microbial community structure; driving mechanism; volatile compounds; high-throughput sequencing; integrative analysis |
| title | Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu |
| title_full | Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu |
| title_fullStr | Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu |
| title_full_unstemmed | Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu |
| title_short | Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu |
| title_sort | driving mechanisms for microbial community succession and change of volatile flavor compounds during the solid state fermentation of black high temperature daqu |
| topic | black daqu; microbial community structure; driving mechanism; volatile compounds; high-throughput sequencing; integrative analysis |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-012.pdf |
| work_keys_str_mv | AT dengalingtangjiezhuchutianhuangyongguang drivingmechanismsformicrobialcommunitysuccessionandchangeofvolatileflavorcompoundsduringthesolidstatefermentationofblackhightemperaturedaqu |