JOURNAL OF SHANDONG UNIVERSITY(NATURAL SCIENCE) ›› 2024, Vol. 59 ›› Issue (11): 1-7.doi: 10.6040/j.issn.1671-9352.0.2024.364

   

Microbial diversity and succession of large koji cakes used in soy-flavor Baijiu

ZHANG Lijie1, WU Tingting1, FAN Shaohui2,3, HE Guoliang2,3, ZHENG Yangyun2,3, CAI Xiaomin2,3, ZHU Weijiang2,3, XU Yan1*   

  1. 1. School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China;
    2. Guangdong Shiwan Baijiu Group Co., Ltd., Foshan 528031, Guangdong, China;
    3. Shiwan Qingya Baijiu Research Institute, Foshan 528031, Guangdong, China
  • Published:2024-11-29

PDF (PC)

28

Abstract: Soy-flavor Baijiu is a distinctive traditional beverage in China. The flavor quality is influenced by the primary saccharification fermentation agent of the large koji cake. We employed high-throughput sequencing and additional technologies to systematically examine changes in physical and chemical parameters, as well as the dynamics of microbial communities in large koji cakes at various fermentation stages, and analyzed the driving factors of microbial succession throughout the fermentation process of large koji cakes. The findings indicated that with advancing fermentation, the moisture content of the large koji cakes diminishes, starch undergoes rapid degradation, and the glucose concentration remains relatively stable. The diversity of microorganisms progressively diminished, with Bacillus and Saccharomycopsis emerging as the predominant species. The most abundant microbial species in large koji cakes were Bacillus subtilis (relative abundance of 2.16%-75.07%)and Saccharomycopsis fibuligera (relative abundance of 6.16%-98.32%). Subsequent investigation revealed that environmental parameters, including fermentation temperature, acidity, and glucose content, significantly influence microbial community structure and function. These findings reveal the main microbial structure and succession rules in large koji cakes of Soy-flavor Baijiu, offering a novel scientific foundation for a comprehensive knowledge of its brewing mechanism.

Key words: soy-flavor Baijiu, large koji cake, microbial diversity, succession

CLC Number: 

  • TS262.3
[1] 陈平生,梁思宇. 豉香型白酒酿造工艺的研究进展[J]. 酿酒, 2022, 49(6):5-10. CHEN Pingsheng, LIANG Siyu. Research progress of Chi Xiang Xing Baijiu brewing technology[J]. Liquor Making, 2022, 49(6):5-10.
[2] 谭莹,郭波,梁思宇. 大酒饼在豉香白酒酿造中的作用和特色[J]. 酿酒科技, 2020(2):116-120. TAN Ying, GUO Bo, LIANG Siyu. Function and characteristics of cake-shape xiaoqu in the production of Chixiang Baijiu[J]. Liquor-Making Science & Technology, 2020(2):116-120.
[3] 徐成勇,刘泉勇,郭波,等. 豉香型白酒酒饼微生物的分离[J]. 食品与发酵工业, 2002, 28(10):10-12. XU Chengyong, LIU Quanyong, GUO Bo, et al. Isolation of microbes from xiao qu for Chi-flavour type of Chinese spirits[J]. Food and Fermentation Industries, 2002, 28(10):10-12.
[4] ZHANG J B, HOU Y C, LIU Q S, et al. Fortifiedjiuqu of the Chinese Baijiu:a review on its functional microorganisms, strengthening effects, current challenges, and perspectives[J]. Food Bioscience, 2023, 55:103045.
[5] GALIMBERTI A, BRUNO A, AGOSTINETTO G, et al. Fermented food products in the era of globalization: tradition meets biotechnology innovations[J]. Current Opinion in Biotechnology, 2021, 70:36-41.
[6] PAREEK C S, SMOCZYNSKI R, TRETYN A. Sequencing technologies and genome sequencing[J]. Journal of Applied Genetics, 2011, 52(4):413-435.
[7] 张亚敏. 基于宏基因组学和宏蛋白质组学解析东北酸菜的风味物质形成机制研究[D]. 长春: 吉林大学, 2024. ZHANG Yamin. Study on the formation mechanism of flavor substances in northeast Chinese sauerkraut based on metagenomics and macro-protein genomics[D]. Changchun:Jilin University, 2024.
[8] KONG H, KIM S H, JEONG W S, et al. Microbiome analysis of traditional grain vinegar produced under different fermentation conditions in various regions in Korea[J]. Foods, 2022, 11(22):3573.
[9] CHAI L J, QIAN W, ZHONG X Z, et al. Mining the factors driving the evolution of the pit mud microbiome under the impact of long-term production of strong-flavor Baijiu[J]. Applied and Environmental Microbiology, 2021, 87(17):e0088521.
[10] KANG J M, SUN Y T, HUANG X N, et al. Unraveling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a byproduct of Baijiu fermentation[J]. Food Research International, 2022, 157:111320.
[11] WANG Y R, CAI W C, WANG W P, et al. Analysis of microbial diversity and functional differences in different types of high-temperature Daqu[J]. Food Science & Nutrition, 2020, 9(2):1003-1016.
[12] DENG L, MAO X, LIU D, et al. Comparative analysis of physicochemical properties and microbial composition in high-temperature daqu with different colors[J]. Frontiers in Microbiology, 2020, 11:588117.
[13] LI H D, LIU S Y, LIU Y B, et al. Functional microorganisms in Baijiu daqu: research progress and fortification strategy for application[J]. Frontiers in Microbiology, 2023, 14:1119675.
[14] ZHU M, ZHENG J, XIE J, et al. Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing[J]. Food Research International, 2022, 153:110955.
[15] XIAO C, LU Z M, ZHANG X J, et al. Bio-heat is a key environmental driver shaping the microbial community of medium-temperature daqu[J]. Applied and Environmental Microbiology, 2017, 83(23):e01550-17.
[16] HOU X G, HUI M, SUN Z K, et al. Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage[J]. Frontiers in Microbiology, 2022, 13:934696.
[17] 苏泽佳,熊若冰,梁景龙,等. 豉香型白酒微生物的研究进展[J]. 现代食品科技, 2024, 40(1):319-324. SU Zejia, XIONG Ruobing, LIANG Jinglong, et al. Research progress on microorganisms in Chi-flavored Baijiu[J]. Modern Food Science & Technology, 2024, 40(1):319-324.
[18] 孙哲.酒饼叶对豉香型白酒风味物质及酒饼微生物菌群的影响研究[D].佛山:佛山科学技术学院,2022. SUN Zhe. Study on the influence of wine cake leaves on flavor substances and microbial flora of fermented soybean-flavor liquor[D]. Foshan: Foshan University, 2022.
[19] 李志溥. 豉香型白酒传统制曲和机械制曲中风味物质与微生物的研究[D]. 广州: 仲恺农业工程学院, 2022. LI Zhipu. Study on flavor substances and microorganisms in traditional koji-making and mechanical koji-making of fermented soybean-flavor liquor[D]. Guangzhou: Zhongkai University of Agriculture and Engineering, 2022.
[20] 王宇良. 不同制曲方式对豉香型白酒风味及微生物菌群影响的研究[D]. 广州: 仲恺农业工程学院, 2023. WANG Yuliang. Study on the influence of different koji-making methods on the flavor and microbial flora of fermented soybean-flavor liquor[D]. Guangzhou: Zhongkai University of Agriculture and Engineering, 2023.
[21] YANG L, FAN W L, XU Y. Qu-omics elucidates the formation andspatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu[J]. Food Chemistry, 2024, 438:137988.
[22] SHI W, CHAI L J, ZHAO H, et al. Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu[J]. Food Bioscience, 2024, 61:104917.
[23] SAIKIA B, SAIKIA R R. Enhancing beverage fermentation through synergy of saccharomycopsis fibuligera and saccharomyces cerevisiae: a mini-review[J]. Journal of Advances in Microbiology, 2024, 24(1):86-93.
[24] SON E Y, LEE S M, KIM M, et al. Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae[J]. Food Research International, 2018, 109:596-605.
[25] ZHANG L J, CAO Y L, TONG J N, et al. An alkylpyrazine synthesis mechanism involving L-threonine-3-dehydrogenase describes the production of 2, 5-dimethylpyrazine and 2, 3, 5-trimethylpyrazine by Bacillus subtilis[J]. Applied and Environmental Microbiology, 2019, 85(24):e01807-19.
[26] ZHANG H Z, ZHANG L J, YU X W, et al. The biosynthesis mechanism involving 2, 3-pentanedione and aminoacetone describes the production of 2-ethyl-3, 5-dimethylpyrazine and 2-ethyl-3, 6-dimethylpyrazine by Bacillus subtilis[J]. Journal of Agricultural and Food Chemistry, 2020, 68(11):3558-3567.
[27] ZHU M, ZHENG J, XIE J, et al. Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing[J]. Food Research International, 2022, 153:110955.
[1] ZHANG Wen-xin, WANG Hui, FAN Xiao-li, WANG Qiang, FANG Yong, LIANG Yu. Analysis on plant community dynamics and succession in the Confucian Cemetery, Shandong Province, China [J]. JOURNAL OF SHANDONG UNIVERSITY(NATURAL SCIENCE), 2021, 56(11): 43-50.
[2] ZHOU Juan,GUO Wei-hua,ZONG Mei-juan,HAN Xue-mei,WANG REN-qing . Analysis of the soil cultivable bacterial diversities underdifferent vegetations of Fanggan village [J]. J4, 2006, 41(6): 161-167 .
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
Copyright 2018 © Editorial office of JOURNAL OF SHANDONG UNIVERSITY(NATURAL SCIENCE)
Supported by Beijing Magtech Co.Ltd