Correlation analysis between brewing microenvironment and flavor of strong-flavor Baijiu in Luzhou producing area
The microbial community structure of microorganisms in microenvironment such as Daqu,fermented grains and pit mud of strong-flavor(Nongxiangxing)Baijiu distillery in Luzhou producing area and volatile flavor compounds in Daqu,fermented grains,pit mud and base liquor were analyzed by high-throughput sequencing technology combined with headspace solid-phase microextraction-comprehensive two-dimensional gas chromatography-mass spectrometry(HS-SPME-GCxGC-MS)respectively,and their correlation was studied.The results showed that the abun-dance and diversity of microbial communities in soil samples were higher than those in Daqu,Zaopei,and pit mud samples.A total of 182 volatile flavor compounds were detected in Daqu,Zaopei,pit mud and base liquor,including 68 esters,27 alcohols,23 acids and 64 other compounds.There were significant differences in the content of flavor compounds among different samples.Among them,the esters,alcohols and acids had the highest content in pit mud,Daqu and Zaopei,which were 78.63％,43.57％and 24.65％,respectively.The results of the correlation analysis indicated that the physicochemical properties,microbial communities of the brewing microenvironment,and the formation of volatile flavor compounds were correlated.Furthermore,the correlation between bacterial communities and volatile flavor compounds was stronger than that of fungal communities.Among them,the Petrimonas,Caloramator and other genera played important roles in the formation of ester compounds of strong-flavor Baijiu in Luzhou producing area.On the other hand,the Acetilactobacillus,Lactobacillus and other genera played crucial roles in the formation of alcohol and acid compounds.
Luzhou producing areastrong-flavor Baijiubrewing microenvironmentmicrobial community structurevolatile flavor compounds
万方数据
维普
