Food and Fermentation Industries >

2023 , Vol. 49 >Issue 14: 193 - 198

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035367

Correlation analysis of dominant bacteria and differential metabolites in sauce-flavor Baijiu collected from different fermentation cycles

  • LIU Hongji ,
  • YU Yougui ,
  • WU Qiang ,
  • ZHANG Xu ,
  • WAN Yong ,
  • XIONG Xiang ,
  • YANG Zhilong ,
  • TAN Wenjun
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  • 1(College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China)
    2(Key Laboratory of Hunan Provincial University for New Technology and Application of Ecological Brewing, Shaoyang 422000, China)
    3(Hunan Xiangjiao Wine Industry Co.Ltd., Shaoyang 422000, China)

Received date: 2023-03-04

  Revised date: 2023-03-23

  Online published: 2023-08-30

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Abstract

To investigate the structural characteristics of the dominant bacterial community and its correlation with the main differential metabolites in sauce-flavor Baijiu, 16S rRNA and GC-MS non-targeted metabolomics combined with multivariate statistical analysis were used to determine and compare the bacterial composition and differential metabolites among 30 fermented grains collected from different fermentation cycles. Results showed that 74 differential metabolites among them were screed out. They were classified as organic oxygen compounds, carboxylic acids and derivatives, and fatty acyl compounds. Additionally, five of the eight dominant bacterial genera, particularly such as Lactobacillus, Kroppenstedtia, and Sphingomonas, played a synergistic role in key metabolic pathways including ABC transport protein metabolism, starch and sucrose metabolism, pentose phosphate pathway, and the mutual transformation of pentose and glucose esters. This study can clarify the community composition of dominant microorganisms sauce-flavor Baijiu collected from different fermentation cycle and clear their interrelationship with the major differential metabolites, which provide a theoretical basis for artificially improving the fermentation microecology and targeting characteristic metabolite production during sauce-flavor Baijiu brewing.

Key words： sauce-flavor Baijiu; bacterial community structure; differential metabolite; metabolic pathway; correlation analysis; Baijiu quality

Cite this article

LIU Hongji , YU Yougui , WU Qiang , ZHANG Xu , WAN Yong , XIONG Xiang , YANG Zhilong , TAN Wenjun . Correlation analysis of dominant bacteria and differential metabolites in sauce-flavor Baijiu collected from different fermentation cycles[J]. Food and Fermentation Industries, 2023 , 49(14) : 193 -198 . DOI: 10.13995/j.cnki.11-1802/ts.035367

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