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Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process

机译:强化大曲对中国浓香型白酒酿造过程中微生物群落和风味的影响

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摘要

Daqu, an important fermentation starter for the production of Chinese liquor, as used in the current study included traditional Daqu and fortified Daqu inoculated with Bacillus velezensis and Bacillus subtilis. To evaluate the effect of fortified Daqu on strong-flavor liquor production, the differences of microbial communities among three inoculation patterns of fermented grains (FG) were analyzed by the Illumina MiSeq platform. A higher relative abundance of dominant genera including Bacillus, Lactococcus, Aspergillus, and Candida, and lower relative abundance of Lactobacillus, were observed in FG50, in which mixed Daqu (traditional: fortified Daqu = 1: 1, w/w, 50% fortified Daqu) was used as the starter. Then, volatile compounds of their distillations were also examined by HS-SPME-GC-MS. The results showed that the contents of skeleton flavor components, mainly including important esters and aromatic compounds, were higher in the corresponding liquor L50, which distillated from FG50. Moreover, most esters mainly positively correlated with Lactobacillus and Candida in the bottom layer of FG fermented with 50% fortified Daqu (FG50-B). Aromatic compounds were strongly positively correlated with Bacillus and Aspergillus in the middle layer of FG with 50% fortified Daqu used (FG50-M). In particular, hexyl hexanoate showed a positive correlation with higher abundances of Ruminococcus in the FG with addition of 100% fortified Daqu (FG100). This study observed microbial compositions in the FG with fortified Daqu addition, and it further revealed the correlations between pivotal microbes and main flavor compounds. These results may help to develop effective strategies to regulate microbes for the brewing process and further improve the flavors of Chinese liquor.
机译:大曲是中国白酒生产中的重要发酵起始剂,目前的研究中使用了传统的大曲和强化的大曲,分别接种了维尔氏芽孢杆菌和枯草芽孢杆菌。为了评估强化大曲对强味白酒生产的影响,通过Illumina MiSeq平台分析了三种发酵谷物(FG)接种方式之间的微生物群落差异。在FG50中观察到优势种(包括芽孢杆菌,乳球菌,曲霉和念珠菌)的相对丰度较高,而乳酸菌的相对丰度较低,其中混合的大曲(传统:强化大曲= 1:1,w / w,50%强化)大曲)用作启动器。然后,还通过HS-SPME-GC-MS检查了其蒸馏物中的挥发性化合物。结果表明,从FG50馏出的相应酒L50中,骨架风味成分的含量较高,主要包括重要的酯类和芳香族化合物。此外,在以50%强化 Daqu (FG50-B)发酵的FG的底层中,大多数酯类主要与乳酸杆菌和念珠菌呈正相关。芳香族化合物与FG中间层的芽孢杆菌曲霉菌高度正相关,其中使用了50%的强化 Daqu (FG50-M)。特别地,添加100%强化的 Daqu (FG100)后,己酸己酯与FG中较高的 Ruminococcus 含量呈正相关。这项研究观察到FG中添加了强化的 Daqu 的微生物成分,并进一步揭示了关键微生物与主要风味物质之间的相关性。这些结果可能有助于制定有效的策略来调节酿造过程中的微生物并进一步改善白酒的风味。

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