Food and Fermentation Industries >

2023 , Vol. 49 >Issue 20: 9 - 16

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034667

Influencing factors of lactic acid accumulation during the first round of sauce-aroma Baijiu

  • TAN Chong ,
  • AI Mei ,
  • CHEN Liangqiang ,
  • YANG Fan ,
  • XU Yan ,
  • WANG Li ,
  • DU Hai
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  • 1(Laboratory of Brewing Microbiology and Applied Enzymology, Jiangnan University, Wuxi 214122, China)
    2(School of Bioengineering, Jiangnan University, Wuxi 214122, China)
    3(Kweichow Moutai Co.Ltd., Zunyi 564501, China)

Received date: 2022-12-20

  Revised date: 2023-01-14

  Online published: 2023-11-20

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Abstract

Lactic acid bacteria is a common microorganism in sauce-aroma Baijiu fermentation, and its metabolite lactic acid is an important flavor characteristic substance of sauce-aroma Baijiu. However, the influencing factors of lactic acid accumulation in sauce-aroma Baijiu are still unclear. In this study, the succession rule of lactic acid bacteria in the first round of fermentation and the microbial community structure in Daqu and the environment were analyzed by high-throughput sequencing technology. The sources of lactic acid bacteria in fermented grains were analyzed by microbial source tracking. The key physical and chemical factors affecting lactic acid accumulation and lactic acid bacteria enrichment were identified by correlation analysis, and verified by laboratory simulation fermentation. The results showed that the relative abundance of Lactobacillus in the pit fermentation increased significantly compared with that in the heap stage. Lactobacillus jinshan and Lactobacillus acetotolerans were the species with the highest relative abundance in the late stage of pit fermentation. Lactic acid bacteria in fermented grains were mainly from workshop aisles and production tools. Acidity, pH, reducing sugar, ethanol, and water were the most correlated with lactic acid and Lactobacillus. The anaerobic environment and abundant substrate significantly promoted the production of lactic acid. The study is of great significance for clarifying the lactic acid metabolism in sauce-aroma Baijiu and provides specific guidance for realizing the dynamic regulation of lactic acid in the production process.

Key words： sauce-aroma Baijiu; lactic acid; high-throughput sequencing; microbial source tracking; correlation analysis

Cite this article

TAN Chong , AI Mei , CHEN Liangqiang , YANG Fan , XU Yan , WANG Li , DU Hai . Influencing factors of lactic acid accumulation during the first round of sauce-aroma Baijiu[J]. Food and Fermentation Industries, 2023 , 49(20) : 9 -16 . DOI: 10.13995/j.cnki.11-1802/ts.034667

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