Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation
The esters are the most important flavor components in Baijiu as their species and content decide the style of Baijiu. During the formation of esters, pits play important roles. In this study, the main esters and their related microorganisms in different years of pits (5, 35 and 100 years) of strong...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-01-01
|
| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1532869/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832584996104175616 |
|---|---|
| author | Jing Zhang Jing Zhang Yunxuan Duan Yang Lin Jing Chen Jie Cheng Jie Cheng Chuan Song Jincen Zuo Suyi Zhang Suyi Zhang Yong Zuo |
| author_facet | Jing Zhang Jing Zhang Yunxuan Duan Yang Lin Jing Chen Jie Cheng Jie Cheng Chuan Song Jincen Zuo Suyi Zhang Suyi Zhang Yong Zuo |
| author_sort | Jing Zhang |
| collection | DOAJ |
| description | The esters are the most important flavor components in Baijiu as their species and content decide the style of Baijiu. During the formation of esters, pits play important roles. In this study, the main esters and their related microorganisms in different years of pits (5, 35 and 100 years) of strong-flavor Baijiu were comprehensively researched by headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) and amplicon sequencing. A total of 690 bacterial genera and 155 fungal genera were detected. The microbial composition of ZPs (fermented grains) from 100 years pit was the most abundant at the genus level. A total of 177 volatile flavor components were observed, including 80 esters, 42 alcohols, 21 acids, 10 ketones and 11 aldehydes. Ethyl acetate was the lowest and ethyl caproate was relatively high in 100 years pit. 15 genera, including Lactobacillus, Pichia, Issatchenkia, Saccharomyces, and Aspergillus, were positively related to the formation of four major esters and their precursors. The research demonstrated that 100 years pit was benefit for maintaining microbial diversity and controlling ethyl acetate. This study is helpful for understanding the microbial composition and succession in the fermentation process of strong-flavor Baijiu, and revealing the complex relationships between dominant genera, physicochemical properties and volatile flavor components. |
| format | Article |
| id | doaj-art-6733ed75bc06435091abd9bd0c1a3a0a |
| institution | Kabale University |
| issn | 1664-302X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj-art-6733ed75bc06435091abd9bd0c1a3a0a2025-01-27T06:40:36ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2025-01-011610.3389/fmicb.2025.15328691532869Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentationJing Zhang0Jing Zhang1Yunxuan Duan2Yang Lin3Jing Chen4Jie Cheng5Jie Cheng6Chuan Song7Jincen Zuo8Suyi Zhang9Suyi Zhang10Yong Zuo11College of Food and Biological Engineering, Chengdu University, Chengdu, ChinaLuzhou Laojiao Group Co., Ltd., Luzhou, ChinaCollege of Life Science, Sichuan Normal University, Chengdu, ChinaLuzhou Laojiao Group Co., Ltd., Luzhou, ChinaCollege of Food and Biological Engineering, Chengdu University, Chengdu, ChinaCollege of Food and Biological Engineering, Chengdu University, Chengdu, ChinaLuzhou Laojiao Group Co., Ltd., Luzhou, ChinaLuzhoulaojiao Postdoctoral Programme, Luzhou Laojiao Group Co., Ltd., Luzhou, ChinaXichong County, Agricultural and Rural Bureau, Nanchong, ChinaLuzhou Laojiao Group Co., Ltd., Luzhou, ChinaLuzhoulaojiao Postdoctoral Programme, Luzhou Laojiao Group Co., Ltd., Luzhou, ChinaCollege of Life Science, Sichuan Normal University, Chengdu, ChinaThe esters are the most important flavor components in Baijiu as their species and content decide the style of Baijiu. During the formation of esters, pits play important roles. In this study, the main esters and their related microorganisms in different years of pits (5, 35 and 100 years) of strong-flavor Baijiu were comprehensively researched by headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) and amplicon sequencing. A total of 690 bacterial genera and 155 fungal genera were detected. The microbial composition of ZPs (fermented grains) from 100 years pit was the most abundant at the genus level. A total of 177 volatile flavor components were observed, including 80 esters, 42 alcohols, 21 acids, 10 ketones and 11 aldehydes. Ethyl acetate was the lowest and ethyl caproate was relatively high in 100 years pit. 15 genera, including Lactobacillus, Pichia, Issatchenkia, Saccharomyces, and Aspergillus, were positively related to the formation of four major esters and their precursors. The research demonstrated that 100 years pit was benefit for maintaining microbial diversity and controlling ethyl acetate. This study is helpful for understanding the microbial composition and succession in the fermentation process of strong-flavor Baijiu, and revealing the complex relationships between dominant genera, physicochemical properties and volatile flavor components.https://www.frontiersin.org/articles/10.3389/fmicb.2025.1532869/fullstrong-flavor Baijiupitsethyl acetatemicrobial diversityvolatile flavor components |
| spellingShingle | Jing Zhang Jing Zhang Yunxuan Duan Yang Lin Jing Chen Jie Cheng Jie Cheng Chuan Song Jincen Zuo Suyi Zhang Suyi Zhang Yong Zuo Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation Frontiers in Microbiology strong-flavor Baijiu pits ethyl acetate microbial diversity volatile flavor components |
| title | Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation |
| title_full | Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation |
| title_fullStr | Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation |
| title_full_unstemmed | Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation |
| title_short | Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation |
| title_sort | effects of pits of different ages on ethyl acetate and its metabolism related microorganisms during strong flavor baijiu fermentation |
| topic | strong-flavor Baijiu pits ethyl acetate microbial diversity volatile flavor components |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1532869/full |
| work_keys_str_mv | AT jingzhang effectsofpitsofdifferentagesonethylacetateanditsmetabolismrelatedmicroorganismsduringstrongflavorbaijiufermentation AT jingzhang effectsofpitsofdifferentagesonethylacetateanditsmetabolismrelatedmicroorganismsduringstrongflavorbaijiufermentation AT yunxuanduan effectsofpitsofdifferentagesonethylacetateanditsmetabolismrelatedmicroorganismsduringstrongflavorbaijiufermentation AT yanglin effectsofpitsofdifferentagesonethylacetateanditsmetabolismrelatedmicroorganismsduringstrongflavorbaijiufermentation AT jingchen effectsofpitsofdifferentagesonethylacetateanditsmetabolismrelatedmicroorganismsduringstrongflavorbaijiufermentation AT jiecheng effectsofpitsofdifferentagesonethylacetateanditsmetabolismrelatedmicroorganismsduringstrongflavorbaijiufermentation AT jiecheng effectsofpitsofdifferentagesonethylacetateanditsmetabolismrelatedmicroorganismsduringstrongflavorbaijiufermentation AT chuansong effectsofpitsofdifferentagesonethylacetateanditsmetabolismrelatedmicroorganismsduringstrongflavorbaijiufermentation AT jincenzuo effectsofpitsofdifferentagesonethylacetateanditsmetabolismrelatedmicroorganismsduringstrongflavorbaijiufermentation AT suyizhang effectsofpitsofdifferentagesonethylacetateanditsmetabolismrelatedmicroorganismsduringstrongflavorbaijiufermentation AT suyizhang effectsofpitsofdifferentagesonethylacetateanditsmetabolismrelatedmicroorganismsduringstrongflavorbaijiufermentation AT yongzuo effectsofpitsofdifferentagesonethylacetateanditsmetabolismrelatedmicroorganismsduringstrongflavorbaijiufermentation |