Unraveling the regional environmental ecology dominated baijiu fermentation microbial community succession and associated unique flavor

被引:0
|
作者
Wu, Xiaowei [1 ,2 ]
Zhao, Xiaoli [2 ]
Wang, Li [3 ,4 ]
Chen, Bi [3 ,4 ]
Li, Fangzhou [3 ,4 ]
Tang, Zhi [2 ]
Wu, Fengchang [2 ]
机构
[1] Nanjing Univ Informat Sci & Technol, Sch Environm Sci & Engn, Jiangsu Key Lab Atmospher Environm Monitoring & Po, Nanjing, Peoples R China
[2] Chinese Res Inst Environm Sci, State Key Lab Environm Criteria & Risk Assessment, Beijing, Peoples R China
[3] Kweichow Moutai Distillery Co Ltd, Renhuai, Peoples R China
[4] Chishui River Middle Basin Watershed Ecosyst Obser, Guiyang, Peoples R China
关键词
food microbiology; Jiang-flavor-Baijiu; fermentation; microbial community; environmental ecology; SOLID-STATE FERMENTATION; BACTERIAL DIVERSITY; BACILLUS-LICHENIFORMIS; LIQUOR FERMENTATION; STARTER CULTURE; DYNAMIC CHANGES; LACTIC-ACID; DAQU; MICROORGANISMS; YEAST;
D O I
10.3389/fmicb.2024.1487359
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
Chinese baijiu as one of the famous distilled liquor in which fermented in open environments, with various microorganisms (i.e., bacteria, fungi, and yeast) involved in their brewing process, and created corresponding unique flavor. However, the sources of environmentally enriched microbial communities associated with liquor fermentation are still being characterized yet. Given the dependence of microbial growth and reproduction on environmental ecology, it is important to understand the correlation between baijiu fermentation microbial community and surrounding environmental ecology (i.e., temperature, humidity, wind, and precipitation). This study systematically overviewed the sources of microorganisms in the Jiang-flavor-Baijiu fermentation system. The results showed that microorganisms in baijiu brewing (i.e., mold, lactic acid bacteria, and yeast) mainly originated from surrounding environmental matrices, including the air (i.e., Yeast, Streptomyces and Bacillus), soil (i.e., Xanthomonas, Methanococcus and Comamonas) and water (i.e., Flavobacterium, Acinetobacter, and Pseudomonas) via atmospheric transport, raw material transfer and surface runoff. In addition, the unique baijiu fermentation microbial community diversity depends on local geology and meteorological conditions, highlighting that the structural stability and diversity of the microorganisms in the Baijiu brewing process dominated by local environmental ecology. We also explored the regional environmental conditions on the microbial community and found that the unique Jiang-flavor-Baijiu fermentation microbial community diversity depends on local geology and meteorological conditions. The Jiang-flavor-Baijiu workshop is located in the basin of the middle-and low latitude mountainous areas, with sufficient solar irradiation and rainfall, high air humidity, and low wind speed that favor the growth and propagation of Baijiu fermentation microorganisms. Therefore, the obtained conclusions provide new insights unraveling the key factor controlling the unique flavor of Chinese Baijiu, where protecting the ecology of baijiu brewing-regions is fundamental for maintaining the long-term quality of baijiu.
引用
收藏
页数:14
相关论文
共 45 条
  • [21] Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks
    Jie Tang
    Yuancai Liu
    Bin Lin
    Hao Zhu
    Wei Jiang
    Qiang Yang
    Shenxi Chen
    World Journal of Microbiology and Biotechnology, 2022, 38
  • [22] Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process
    Zhang, Hongxia
    Wang, Li
    Wang, Heyu
    Yang, Fan
    Chen, Liangqiang
    Hao, Fei
    Lv, Xibin
    Du, Hai
    Xu, Yan
    FOOD RESEARCH INTERNATIONAL, 2021, 141
  • [23] Correlation between microbial community succession and flavor substances during fermentation of Yongchuan Douchi
    Lan, Lin
    Wang, Jingxin
    Wang, Shengyu
    He, Qiaoling
    Wei, Ruilin
    Sun, Zaixing
    Duan, Shuhua
    Li, Yufeng
    FOOD BIOSCIENCE, 2023, 56
  • [24] Environmental factors drive the succession of microbial community structure during wheat Qu fermentation
    Peng, Qi
    Zheng, Huajun
    Yu, HeFeng
    Meng, Kai
    Cheng, Yujun
    Yang, Xinyi
    Xie, Guangfa
    Zheng, Xiaomin
    FOOD BIOSCIENCE, 2023, 56
  • [25] Effect of Microbial Community in Artificial Pit Mud on the Formation of Flavor Metabolites during the Fermentation of Nongxiangxing Baijiu
    Mao F.
    Huang J.
    Zhou R.
    Zhang S.
    Qin H.
    Shipin Kexue/Food Science, 2024, 45 (04): : 125 - 134
  • [26] Unraveling the correlations between bacterial diversity, physicochemical properties and bacterial community succession during the fermentation of traditional Chinese strong-flavor Daqu
    Mao, Jingjing
    Liu, Xiaoliang
    Gao, Ting
    Gu, Shaobin
    Wu, Ying
    Zhao, Lina
    Ma, Jinliang
    Li, Xuan
    Zhang, Jing
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 154
  • [27] RETRACTED: Unraveling the composition and succession of microbial community and its relationship to flavor substances during Xin-flavor baijiu brewing (Retracted article. See vol. 387, 2023)
    Dong, Weiwei
    Zeng, Yiting
    Cui, Yuxin
    Chen, Ping
    Cai, Kaiyun
    Guo, Tingting
    Tan, Guangxun
    Peng, Nan
    Liang, Yunxiang
    Zhao, Shumiao
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022, 372
  • [28] Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism
    Wang, Wenhua
    Fan, Guangsen
    Li, Xiuting
    Fu, Zhilei
    Liang, Xin
    Sun, Baoguo
    FRONTIERS IN MICROBIOLOGY, 2020, 11
  • [29] Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation
    Liu, Xiaogang
    Ma, Dongna
    Yang, Chen
    Yin, Qianqian
    Liu, Shuangping
    Shen, Caihong
    Mao, Jian
    FRONTIERS IN MICROBIOLOGY, 2023, 14
  • [30] Effects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation
    Yao, Di
    Xu, Lei
    Wu, Mengna
    Wang, Xiaoyu
    Zhu, Lei
    Wang, Changyuan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 152