Application of Different Pit Mud in the Production of Jiangxiang Baijiu
This paper aims to explore the effect of pit mud improvement on the microorganisms and flavor compounds synthesis of Jiangxiang Baijiu.The microbial community structure of the pit mud and the flavor substances of the crude liquor were analyzed by high-throughput sequencing technol-ogy and gas chromatography.The results show that there was significant difference in microbial diversity between the traditional pit mud CL and the improved pit mud CG,with CG showing significantly higher bacterial diversity and richness than CL,but lower fungal diversity and richness than CL.The contents of ethyl acetate,ethyl lactate,ethyl butyrate and ethyl caproate in the crude liquor differed greatly.The correlation between differential microorganisms and differential flavor substances was analyzed by Spearman correlation coefficient.The results show that the microorganisms that had positive correlation(r＞0.6,p＜0.005)with the flavor substances were Dipodascus,Wickerhamomyces,Pichia,Acetobacter,etc.The correlation net-work between microorganisms related to differential flavor substances and the fungal genera of pit mud microorganisms was composed of 7 nodes and 5 edges,with negative correlation(60％)being the main correlation between nodes;the bacterial genera correlation network was composed of 112 nodes and 747 edges,with positive correlation(51.88％)being the main correlation between nodes.The research results revealed the changes of pit mud microorganisms and flavor substances before and after pit mud improvement,providing a theoretical basis for the mechanism of pit mud in the formation of flavor substances of Jiangxiang Baijiu.
万方数据
维普
