Microbial Diversity and Flavor of Maotai-Flavor Baijiu during the First-Round Stacking Fermentation
High-throughput sequencing was performed for the fermented grains in the first-round stacking fer-mentation of Maotai-flavor Baijiu to reveal the microbial diversity.The volatile compounds in fermented grains were determined by high performance liquid chromatography and gas chromatography.The relationship be-tween dominant microbial taxa and flavor compounds was analyzed.The results showed that during the first-round stacking fermentation,the dominant bacterial genera included Bacillus(15.65%),unclassified_Bacilla-ceae_2(26.88%),unclassified_Thermoactinomycetaceae_1(25.94%),and Acetobacter(28.80%);the domi-nant fungal genera included Thermomyces(60.58%),Aspergillus(15.50%),Pichia(64.48%),Kazachstania(15.20%),and Issatchenkia(11.76%).There were 33 positive correlations between bacteria and were 44 positive correlations between fungi during the fermentation process.Most microbial genera were positively cor-related.During the stacking fermentation process,31 flavor compounds were identified in the fermented grains.The content of acetic acid gradually increased with the extension of stacking time,reaching a maximum of 607.18 mg/L.Among the esters,ethyl linoleate(27.36 mg/L)and ethyl lactate(16.70 mg/L)had higher contents.Among the alcohols,1,2-propanediol had the highest content of 137.51 mg/L during the fermentation process.Among the dominant microbial taxa,Pichia had positive correlations with ethyl lactate and ethyl ole-ate;Acetobacter had negative correlations with isovaleric acid and 1,2-propanediol;Staphylococcus and Ka-zachstania had negative correlations with ethyl oleate,butyl caproate,and ethyl lactate and a positive correla-tion with acetic acid.
万方数据
维普
