Food and Fermentation Industries >

2023 , Vol. 49 >Issue 21: 52 - 59

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035175

Regulation of initial microbial diversity on metabolic diversity in liquor fermentation of Jiangxiang Baijiu

  • ZHANG Jing ,
  • CHENG Wei ,
  • WANG Xi ,
  • NIU Jiao ,
  • WU Qun ,
  • XU Yan
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  • 1(Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Sichuan Lang Jiu Co.Ltd., Luzhou 646523, China)

Received date: 2023-02-16

  Revised date: 2023-03-13

  Online published: 2023-12-08

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Abstract

This study aimed to reveal the regulation of initial microbial diversity on metabolic diversity in liquor fermentation of Jiangxiang Baijiu. The changes of metabolic diversity were determined by using headspace solid-phase microextraction GC-MS (HS-SPME-GC-MS) in liquor fermentation from two workshops. High-throughput sequencing was used to analyze the microbial diversity in liquor fermentation from two workshops. Redundancy analysis was used to determine the key driving forces for microbial community succession. The structural equation modeling revealed the regulation of initial microbial diversity on metabolic diversity in liquor fermentation. The metabolic diversity and microbial diversity in liquor fermentation from workshop L4 was higher than that of workshop L1. Content of water,acidity,glucose and ethanol significantly drove microbial community succession in liquor fermentation(P<0.05). The initial microbial diversity significantly affected the metabolic diversity (P<0.05). The initial microbial diversity can affect the physical and chemical factors, and then affect the microbial diversity, finally regulate the metabolic diversity.

Key words： Jiangxiang Baijiu; microbial diversity; physical and chemical factors; metabolic diversity; structural equation model

Cite this article

ZHANG Jing , CHENG Wei , WANG Xi , NIU Jiao , WU Qun , XU Yan . Regulation of initial microbial diversity on metabolic diversity in liquor fermentation of Jiangxiang Baijiu[J]. Food and Fermentation Industries, 2023 , 49(21) : 52 -59 . DOI: 10.13995/j.cnki.11-1802/ts.035175

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