Food and Fermentation Industries >

2024 , Vol. 50 >Issue 13: 72 - 81

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039021

Correlation analysis of microbiomics and volatile metabolites in fermented grains from Luzhou-flavor liquor

  • JIA Yonglei ,
  • ZHANG Suyi ,
  • XU Defu ,
  • WANG Sinong ,
  • AO Zonghua ,
  • JIA Junjie ,
  • YANG Yan ,
  • CHEN Yao ,
  • HUANG Zhijiu ,
  • FU Xin ,
  • ZHANG Yujun
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  • 1(College of Bioengineering, Sichuan University of Science and Technology, Yibin 644000, China)
    2(Luzhou Laojiao Co., Ltd, Luzhou, 646000, China)
    3(National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China)

Received date: 2024-02-29

  Revised date: 2024-03-28

  Online published: 2024-08-02

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Abstract

In order to reveal the temporal characteristics of microorganisms and volatile metabolites in the spirits of Luzhou-flavor liquor, and to elucidate the intrinsic mechanism of “strong Jiao-aroma” of Luzhou-flavor liquor.In this study, we analyzed the microbial compositions of bad spirits at different fermentation time points by macro-genome sequencing, and determined the types and contents of metabolites in bad spirits by HS-SPME-GCMS, as well as the contents of moisture, acidity, starch, and reducing sugar, and performed Pearson's correlation analysis.The results showed that the microorganisms and volatile metabolites in the grains had obvious temporal characteristics, and their compositions and contents changed continuously with the extension of fermentation time.Lactobacillus, Limosilactobacillus, Weissella, Bacillus, Pediococcus, Kazachstania.Aspergillus, Thermoascus, Thermomyces and Issatchenkia were the dominant flora in the fermentation of leavened grains, which had a close relationship with the production of 163 metabolites such as ethyl caproate, ethyl lactate and ethyl acetate.In addition, it was found that the lees of strong-flavored white wines underwent three typical stages of fermentation:saccharification, alcohol production and aroma formation, and in particular, the large amount of ethyl caproate, ethyl lactate and ethyl acetate produced in the aroma formation stage was the intrinsic mechanism to ensure the “strong Jiao-aroma”.

Key words： Luzhou-flavor liquor; fermented grains; microbiomics; volatile metabolites; strong Jiao-aroma

Cite this article

JIA Yonglei , ZHANG Suyi , XU Defu , WANG Sinong , AO Zonghua , JIA Junjie , YANG Yan , CHEN Yao , HUANG Zhijiu , FU Xin , ZHANG Yujun . Correlation analysis of microbiomics and volatile metabolites in fermented grains from Luzhou-flavor liquor[J]. Food and Fermentation Industries, 2024 , 50(13) : 72 -81 . DOI: 10.13995/j.cnki.11-1802/ts.039021

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