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
  • [41] Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu
    Cheng, Wei
    Chen, Xuefeng
    Lan, Wei
    Liu, Gengdian
    Xue, Xijia
    Li, Ruilong
    Pan, Tianquan
    Li, Na
    Zhou, Duan
    Chen, Xingjie
    FRONTIERS IN MICROBIOLOGY, 2023, 14
  • [42] Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu
    Ma, Shiyuan
    Luo, Huibo
    Zhao, Dong
    Qiao, Zongwei
    Zheng, Jia
    An, Mingzhe
    Huang, Dan
    BIORESOURCE TECHNOLOGY, 2022, 345
  • [43] Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar
    Fang, Guan-Yu
    Chai, Li-Juan
    Zhong, Xiao-Zhong
    Jiang, Yu-Jian
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2021, 341
  • [44] Fermented Grains from Different Layers of Cellar in the First and Second Rounds of Fermentation of Maotai-Flavor Baijiu: Analysis of Microbial Community Structure and Acid Composition as Well as Correlation between Them
    Wan Q.
    Cheng Y.
    Huang Y.
    She R.
    Deng C.
    Zuo Q.
    Shipin Kexue/Food Science, 2024, 45 (04): : 88 - 95
  • [45] Peak-temperature effects of starter culture (Daqu) on microbial community succession and volatile substances in solid-state fermentation (Jiupei) during traditional Chinese special-flavour Baijiu production
    Fu, Guiming
    Deng, Mengfei
    Chen, Kedan
    Chen, Yanru
    Cai, Wenqin
    Wu, Choufei
    Liu, Chengmei
    Wu, Shengwen
    Wan, Yin
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 152