How Bacteria and Environment Affect Flavor in Chinese Baijiu Fermentation
Author Information
Author(s): Lin Bin, Tang Jie, Li Qun, Zhu Liping, Jiang Wei, Ke Hanbing, Wen Zhang, Liu Huaichen, Yang Shengzhi, Yang Qiang, Chen Shenxi, Han Peijie
Primary Institution: Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd.
Hypothesis
The study aims to reveal the effects of abiotic and microbial factors on the formation of flavor components during the entire SAB fermentation process.
Conclusion
Bacterial communities significantly influence the production of flavor components in Chinese strong-aroma Baijiu fermentation, driven by temperature, acidity, and reducing sugar.
Supporting Evidence
- Bacterial diversity accounted for 96% of the variation in volatile components.
- Temperature, moisture, and acidity were significantly related to the microbial community.
- 68 volatile components were detected in fermented grains.
Takeaway
This study shows that the flavors in Chinese Baijiu come from both the bacteria and the environment during fermentation, and understanding this can help make better Baijiu.
Methodology
The study used PacBio sequencing for microbial composition analysis and HS-SPME-GC–MS for volatile component detection.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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