JOURNAL OF SHANDONG UNIVERSITY(NATURAL SCIENCE) ›› 2024, Vol. 59 ›› Issue (11): 1-7,50.doi: 10.6040/j.issn.1671-9352.0.2024.364

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

Lijie ZHANG1(),Tingting WU1,Shaohui FAN2,3,Guoliang HE2,3,Yangyun ZHENG2,3,Xiaomin CAI2,3,Weijiang ZHU2,3,Yan XU1,*()   

  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
  • Received:2024-10-24 Online:2024-11-20 Published:2024-11-29
  • Contact: Yan XU E-mail:zhanglj@jiangnan.edu.cn;yxu@jiangnan.edu.cn

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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

Fig.1

Morphological characteristics and sampling diagram of traditional fermented koji cakes for soy-flavor Baijiu"

Fig.2

Changes in physical and chemical parameters of soy-flavor Baijiu′s cakes during fermentation"

Fig.3

α diversity index of microbial community"

Fig.4

Venn diagram and NMDS analysis of microbial community during the fermentation process of large koji cakes"

Fig.5

Bacterial structure and eukaryotic structure based on genus and species levels"

Fig.6

Redundancy analysis of microbial and environmental indicators of large koji cakes"

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