Unraveling the regional environmental ecology dominated baijiu fermentation microbial community succession and associated unique flavor

被引:0
|
作者
Wu, Xiaowei [1 ,2 ]
Zhao, Xiaoli [2 ]
Wang, Li [3 ,4 ]
Chen, Bi [3 ,4 ]
Li, Fangzhou [3 ,4 ]
Tang, Zhi [2 ]
Wu, Fengchang [2 ]
机构
[1] Nanjing Univ Informat Sci & Technol, Sch Environm Sci & Engn, Jiangsu Key Lab Atmospher Environm Monitoring & Po, Nanjing, Peoples R China
[2] Chinese Res Inst Environm Sci, State Key Lab Environm Criteria & Risk Assessment, Beijing, Peoples R China
[3] Kweichow Moutai Distillery Co Ltd, Renhuai, Peoples R China
[4] Chishui River Middle Basin Watershed Ecosyst Obser, Guiyang, Peoples R China
关键词
food microbiology; Jiang-flavor-Baijiu; fermentation; microbial community; environmental ecology; SOLID-STATE FERMENTATION; BACTERIAL DIVERSITY; BACILLUS-LICHENIFORMIS; LIQUOR FERMENTATION; STARTER CULTURE; DYNAMIC CHANGES; LACTIC-ACID; DAQU; MICROORGANISMS; YEAST;
D O I
10.3389/fmicb.2024.1487359
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
Chinese baijiu as one of the famous distilled liquor in which fermented in open environments, with various microorganisms (i.e., bacteria, fungi, and yeast) involved in their brewing process, and created corresponding unique flavor. However, the sources of environmentally enriched microbial communities associated with liquor fermentation are still being characterized yet. Given the dependence of microbial growth and reproduction on environmental ecology, it is important to understand the correlation between baijiu fermentation microbial community and surrounding environmental ecology (i.e., temperature, humidity, wind, and precipitation). This study systematically overviewed the sources of microorganisms in the Jiang-flavor-Baijiu fermentation system. The results showed that microorganisms in baijiu brewing (i.e., mold, lactic acid bacteria, and yeast) mainly originated from surrounding environmental matrices, including the air (i.e., Yeast, Streptomyces and Bacillus), soil (i.e., Xanthomonas, Methanococcus and Comamonas) and water (i.e., Flavobacterium, Acinetobacter, and Pseudomonas) via atmospheric transport, raw material transfer and surface runoff. In addition, the unique baijiu fermentation microbial community diversity depends on local geology and meteorological conditions, highlighting that the structural stability and diversity of the microorganisms in the Baijiu brewing process dominated by local environmental ecology. We also explored the regional environmental conditions on the microbial community and found that the unique Jiang-flavor-Baijiu fermentation microbial community diversity depends on local geology and meteorological conditions. The Jiang-flavor-Baijiu workshop is located in the basin of the middle-and low latitude mountainous areas, with sufficient solar irradiation and rainfall, high air humidity, and low wind speed that favor the growth and propagation of Baijiu fermentation microorganisms. Therefore, the obtained conclusions provide new insights unraveling the key factor controlling the unique flavor of Chinese Baijiu, where protecting the ecology of baijiu brewing-regions is fundamental for maintaining the long-term quality of baijiu.
引用
收藏
页数:14
相关论文
共 50 条
  • [31] Correlation between microbial community succession and flavor substances during fermentation of Yongchuan Douchi
    Lan, Lin
    Wang, Jingxin
    Wang, Shengyu
    He, Qiaoling
    Wei, Ruilin
    Sun, Zaixing
    Duan, Shuhua
    Li, Yufeng
    FOOD BIOSCIENCE, 2023, 56
  • [32] Effect of Microbial Community in Artificial Pit Mud on the Formation of Flavor Metabolites during the Fermentation of Nongxiangxing Baijiu
    Mao F.
    Huang J.
    Zhou R.
    Zhang S.
    Qin H.
    Shipin Kexue/Food Science, 2024, 45 (04): : 125 - 134
  • [33] Bacterial Community Succession and Self-assembly Mechanism during the Fermentation Process of Traditional Light-flavor Baijiu
    Qiao M.
    Ren Y.
    Zhang G.
    Yang Y.
    Liu M.
    Sun Z.
    Chen Z.
    Mandlaa
    Shipin Kexue/Food Science, 2023, 44 (22): : 139 - 148
  • [34] RETRACTED: Unraveling the composition and succession of microbial community and its relationship to flavor substances during Xin-flavor baijiu brewing (Retracted article. See vol. 387, 2023)
    Dong, Weiwei
    Zeng, Yiting
    Cui, Yuxin
    Chen, Ping
    Cai, Kaiyun
    Guo, Tingting
    Tan, Guangxun
    Peng, Nan
    Liang, Yunxiang
    Zhao, Shumiao
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022, 372
  • [35] Study on the relationship between microbial community succession and physicochemical factors in the fermentation of rice-flavor Baijiu based on high-throughput and redundancy analysis techniques
    Li, Xin
    Rao, Wenjun
    Hu, Shuai
    Zhu, Shuilan
    Ouyang, Linghua
    Zhou, Jinying
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 213
  • [36] Seasonal environmental factors drive microbial community succession and flavor quality during acetic acid fermentation of Zhenjiang aromatic vinegar
    Ye, Xiaoting
    Yu, Yongjian
    Liu, Jiaxin
    Zhu, Yuanyuan
    Yu, Zhen
    Liu, Peng
    Wang, Yuqin
    Wang, Ke
    FRONTIERS IN MICROBIOLOGY, 2024, 15
  • [37] The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu
    Luo, Aiguo
    Cheng, Zilong
    Zhao, Jia
    Hao, Jianwei
    Shi, Shengli
    Hu, Bianfang
    FOODS, 2023, 12 (14)
  • [38] Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation
    Liu, Xiaogang
    Ma, Dongna
    Yang, Chen
    Yin, Qianqian
    Liu, Shuangping
    Shen, Caihong
    Mao, Jian
    FRONTIERS IN MICROBIOLOGY, 2023, 14
  • [39] Effects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation
    Yao, Di
    Xu, Lei
    Wu, Mengna
    Wang, Xiaoyu
    Zhu, Lei
    Wang, Changyuan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 152
  • [40] Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation
    Liu, Xiaomin
    Zhang, Dangwei
    Liu, Yuxia
    Yang, Kangli
    Wang, Zuhao
    Zhang, Pulai
    Mu, Yingchun
    Su, Wei
    FOOD SCIENCE AND BIOTECHNOLOGY, 2025,