This study revealed the correlation between the fermentation period and the quality of Chinese strong aroma-type Baijiu during five-month fermentation. The key flavor compounds and microbial community in fermented grains at the bottom layer were analyzed. It was found that lactic acid and acetic acid increased rapidly within 14 d of fermentation and followed by a moderate increase. Caproic acid, butyric acid and ethyl caproate gradually increased during fermentation. Lactobacillaceae sp. was dominant throughout the whole fermentation process, and the relative abundances of Ruminococcaceae sp. and Clostridiaceae_1 sp., two families with high abundances in pit muds, gradually increased. These results indicated that pit muds continuously provided anaerobic microorganisms for fermented grains during long-term fermentation, and these microorganisms played key roles in production of caproic acid, butyric acid and acetic acid. Although the abundances of anaerobic microorganisms originated from pit mud were low in fermented grains, they essentially contributed the flavor of strong aroma-type Baijiu, which provides a vital reference to control the quality of raw strong aroma-type Baijiu.
GAO Jiangjing
,
REN Cong
,
LIU Guoying
,
GE Xiangyang
,
WANG Huilin
,
YE Fangping
,
XU Yan
. Dynamic changes of flavor compounds and microbial community in fermented grains of Chinese strong aroma-type Baijiu during fermentation[J]. Food and Fermentation Industries, 2019
, 45(20)
: 1
-6
.
DOI: 10.13995/j.cnki.11-1802/ts.021271
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