Analysis of fungal community diversity and metabolism during the brewing process of Lutaichun sauce-flavor Baijiu
In this study,the fungal community structure of fermented grains in different rounds of Lutaichun sauce-flavor Baijiu produced in Tianjin was investigated using high-throughput sequencing technology,and its correlation with physicochemical factors and volatile flavor components were analyzed by canonical correspondence analysis(CCA)and partial least squares-discriminant analysis(PLS-DA),respcetively.The results showed that the diversity of fungal flora during the fermentation of Baijiu increased with the increase of the fermentation rounds,while the abundance showed a tendency of increasing and then decreasing.Yeast was the main fungus in the fermentation process of Baijiu,with the increase of the fermentation rounds,the relative abundance of yeast decreased,and at the genus level was dominated by the genus Issatchenkia.Its relative abundance gradually decreased from 97.48％in the first round to 3.53％in the seventh round.Correlation analysis results showed that total acid,reducing sugar and alcohol content were important physicochemical factors in the microbial succession of pit fermentation.Issatchenkia was more correlated with ethyl acetate,isoamyl acetate and isoamyl alcohol;Kazachstania,Byssochlamys,Rasamsonia,and Saccharomycopsis were more correlated with ethyl n-caproate,ethyl enanthate,ethyl 3-hydroxybutyrate,diethyl succinate,ethyl phenylacetate,ethyl oleate,and ethanol;while Leiothecium,unclassified_o_Sac-charomycetales,Apiotrichum,and Cutaneotrichosporon played an important role in the formation of ethyl nonanoate,phenylethyl acetate,n-hexanol,2,3-butanediol,furfuryl alcohol,and furfural.
sauce-flavor Baijiufermented grainsfungaldiversity of fungal floraphysicochemical factorsvolatile flavor compoundscorrelation analysis
万方数据
维普
