Daqu plays an important role in the brewing process of Baijiu (Chinese liquor) and it is the key factor determining the quality of Baijiu. However, there are few studies on the relationship between Daqu microorganisms and flavor compounds. The high-throughput sequencing technology was used to sequence the microorganisms in Daqu of Laobaigan-flavor Baijiu. At the same time, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect the composition and change of flavor compounds in the process of Daqu making, and the heatmap of flavor components was drawn. By calculating Spearman correlation coefficients between microorganisms and flavor compounds, and between different microorganisms, the visualization network diagram was drawn. The results showed that 78 bacterial genera and 54 fungal genera were obtained in Daqu, among which the dominant bacteria genera were Lactobacillus, Weissella and Streptomyces, and the dominant fungi were Issatchenkia and Aspergillus; 5-15 d was the high yield period of flavor compounds, and 30-120 d was the synthesis period of important esters; the microorganisms that contribute greatly to the flavor compounds were Virgibacillus, unidentified_Cyanobacteria, Trichosporon, Cochliobolus, Oceanobacillus and Candida. Based on the analysis of the microbial diversity during the Daqu making of Laobaigan-flavor Baijiu, the bacteria which contribute a lot to the flavor components were identified, thereby achieving the purpose of helping to improve the quality of liquor and the standardized production of Daqu.
MA Bingtao
,
FAN Endi
,
LI Zexia
,
ZHANG Yuhang
,
ZHANG Zhimin
,
GUO Yawei
,
JIANG Dongming
,
CHEN Yefu
,
XIAO Dongguang
,
GUO Xuewu
. Microbial diversity and its relationship with flavor compounds in the process of Daqu making of Laobaigan-flavor Baijiu[J]. Food and Fermentation Industries, 2020
, 46(16)
: 7
-16
.
DOI: 10.13995/j.cnki.11-1802/ts.023902
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