Changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st(Xiasha)and the 2nd(Zaosha)rounds of sauce-flavor Baijiu production
Changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st(Xiasha)and the 2nd(Zaosha)rounds of sauce-flavor Baijiu production
Tetramethylpyrazine(TTMP)is an important flavor substance in sauce-flavor(Jiangxiangxing)Baijiu,showing sweet,nutty and floral aro-mas,which is one of the important health factors of Chinese Baijiu.In this paper,using fermented grains of stacking fermentation in the 1 st(Xiasha)and the 2nd(Zaosha)rounds of sauce-flavor Baijiu production as research objects,all microbial genes in the fermented grains samples were sequenced and analyzed by macrowhole gene sequencing technology,and the changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st and the 2nd rounds of sauce-flavor Baijiu production were studied.The results showed that the main tetramethylpyrazine-pro-ducing functional microorganisms during the stacking fermentation were Weissella paramesenteroides,Levilactobacillus brevis,Pediococcus pen-tosaceus,Bacillus sonorensis,Pediococcus acidilactici,Kroppenstedtia eburnea,and Saccharomyces cerevisiae,etc.In the 1 st round the functional microorganisms decreased except for P.acidilactici.In the 2nd round,yeast gradually increased,L.brevis was the largest on the 2nd day of stacking fermentation,and other microorganisms accounted for a relatively small proportion.
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