The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review
DOI:
https://doi.org/10.58430/jib.v129i1.12Keywords:
strong flavour Baijiu, microbial diversity, flavour metabolism, reviewAbstract
Strong flavour Baijiu is widely consumed in China and is produced by the fermentation of grains using microbial starters. However, a comprehensive understanding of the diversity and metabolic characteristics of microbial communities involved in the solid-state fermentation of Baijiu is important for determining the relationship between microbial composition, flavour metabolism and understanding Baijiu fermentation conditions. Although studies have examined the metabolic pathways and impact of major processes on flavour compounds in strong flavour Baijiu, aspects of the fermentation process remain unexplored. In this review, methods are discussed for the optimisation of microbial diversity in strong flavour Baijiu and associated effects on the flavour of Baijiu. Recent studies are reviewed on starters (Daqu), fermented grains (Jiupei), and pit mud together with the effects of microbial composition on the quality of strong flavour Baijiu. The challenges of Baijiu research and production are discussed, including the role of the microbial diversity of Daqu and Jiupei in the flavour composition of strong flavour Baijiu. This review contributes to the current understanding of processing strong flavour Baijiu and serves as a reference for screening flavour related microorganisms, which is valuable for improving the quality of strong flavour Baijiu.
Downloads
References
Agusti G, Fittipaldi M, Codony F. 2018. Optimization of a viability PCR method for the detection of Listeria monocytogenes in food samples. Curr Microbiol 75:779-85. DOI: https://doi.org/10.1007/s00284-018-1448-6
Avalos JL, Fink GR. 2013. Stephanopoulos, G. Compartmentalization of metabolic pathways in yeast mitochondria improves the production of branched-chain alcohols. Nat Biotechnol 31:335-45. DOI: https://doi.org/10.1038/nbt.2509
Bernstein HC, Carlson RP. 2012. Microbial consortia engineering for cellular factories: In vitro to in silico systems. Comput Struct Biotechnol J 3:e201210017. DOI: https://doi.org/10.5936/csbj.201210017
Chai L, Qian W, Zhong X, Zhang X, Lu Z, Zhang S, Wang S, Shen C, Shi J, Xu Z. 2021. Mining the factors driving the evolution of the pit mud microbiome under the impact of long-term production of strong flavour baijiu. Appl Environ Microbiol 87:1-9. DOI: https://doi.org/10.1128/AEM.00885-21
Chen L, Li Y, Jin L, He L, Ao X, Liu S, Yang Y, Liu A, Chen S, Zou L. 2020. Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing. PeerJ 8:e9122. DOI: https://doi.org/10.7717/peerj.9122
Chen Y, Li K, Liu T, Li R, Fu G, Wan Y, Zheng F. 2021. Analysis of difference in microbial community and physicochemical indices between surface and central parts of Chinese special-flavour baijiu Daqu. Front Microbiol 11:1-9. DOI: https://doi.org/10.3389/fmicb.2020.592421
Chen C, Xiong Y, Xie Y, Zhang H, Jiang K, Pang X, Huang M. 2022. Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation. Food Biosci 50: 102102. DOI: https://doi.org/10.1016/j.fbio.2022.102102
Crevecoeur S, Vincent WF, Comte J, Matveev A, Lovejoy C. 2017. Diversity and potential activity of methanotrophs in high methane-emitting permafrost thaw ponds. Plos One 12:1-11. DOI: https://doi.org/10.1371/journal.pone.0188223
Ding X, Wu C, Zhang L, Zheng J, Zhou R. 2014. Characterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou-flavour liquor by nested PCR-DGGE. World J Microbiol Biotechnol 30:605-12. DOI: https://doi.org/10.1007/s11274-013-1472-4
Du H, Du X, Zhao J, Zhang X, Xu Y. 2017. Prokaryotic microbial diversity and geosmin content in the storage process of Daqu. F&FI 43:1-6.
Du H, Fan W, Xu Y. 2011. Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors. J Agric Food Chem 59:8331-7. DOI: https://doi.org/10.1021/jf201171b
Fan G, Fu Z, Sun B, Zhang Y, Wang X, Xia Y, Huang M, Li X. 2019a. Roles of aging in the production of light-flavoured Daqu. J Biosci Bioeng 127:309-17. DOI: https://doi.org/10.1016/j.jbiosc.2018.08.005
Fan G, Liu P, Chang X, Yin H, Cheng L, Teng C, Gong Y, Li X. 2021. Isolation and identification of a high-yield ethyl caproate-producing yeast from daqu and optimization of its fermentation. Front Microbiol 12: 663744. DOI: https://doi.org/10.3389/fmicb.2021.663744
Fan W, Xu Y, Qian M. 2019b. Current practice and future trends of aroma and flavor research in Chinese baijiu. In: Guthrie B, Beauchamp JD, Buettner A, Toth S, Qian MC, (eds). Sex, smoke, and spirits: The role of chemistry (pp. 145–175). Washington, DC: American Chemical Society. DOI: https://doi.org/10.1021/bk-2019-1321.ch012
Fang X, Deng J, Xie J, Wei C, Luo H, Huang Z, Wang W, Li M. 2017. Brief analysis on current situation of comprehensive utilization of by-products yellow water from Baijiu-making. China Brew 36(2): 6-9.
Franco-Duarte R, Černáková L, Kadam S, Kaushik KS, Salehi B, Bevilacqua A, Corbo MR, Antolak H, Dybka-Stępień K, Leszczewicz M, Relison Tintino S. 2019. Advances in chemical and biological methods to identify microorganisms-from past to present. Microorganisms 7:30. DOI: https://doi.org/10.3390/microorganisms7050130
Gałązka A, Furtak K. 2019. Functional microbial diversity in context to agriculture. p 347-358. In Das S, Dash HR (ed), Microbial Diversity in the Genomic Era, Academic Press. DOI: https://doi.org/10.1016/B978-0-12-814849-5.00020-4
Gao Z, Wu Z, Zhang W. 2020. Effect of pit mud on bacterial community and aroma components in yellow water and their changes during the fermentation of Chinese strong flavour liquor. Foods 9:372. DOI: https://doi.org/10.3390/foods9030372
Gou M, Wang H, Yuan H, Zhang W, Tang Y, Kida K. 2015. Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production. J Inst Brew 121:620-7. DOI: https://doi.org/10.1002/jib.272
Gong L, Meng X, Liu N, Bi J. 2014. Evaluation of apple quality based on principal component and hierarchical cluster analysis. Trans Chin Soc Agric Eng 30:276-85.
Guan T, Yang H, Ou M, Zhang J. 2021. Storage period affecting dynamic succession of microbiota and quality changes of strong flavour baijiu Daqu. LWT-Food Sci Technol 139:1-9. DOI: https://doi.org/10.1016/j.lwt.2020.110544
Guo Y, Cheng W, Chen X, Zhou D, Li N, Chen X. 2022. Application of modern instrumental analysis technology in the study of Baijiu flavoromics. J Food Saf Qual 13(16), 5218-5226.
Haack SK, Garchow H, Odelson DA, Forney LJ, Klug MJ. 1994. Accuracy, reproducibility, and interpretation of fatty acid methyl ester profiles of model bacterial communities. Appl Environ Microbiol 60:2483-93. DOI: https://doi.org/10.1128/aem.60.7.2483-2493.1994
Hashim HO, Al-Shuhaib MBS. 2019. Exploring the potential and limitations of PCR-RFLP and PCR-SSCP for SNP detection: A review. J Appl Biotechnol Rep 6:137-44. DOI: https://doi.org/10.29252/JABR.06.04.02
He G, Dong Y, Huang J, Wang X, Zhang S, Wu C, Jin Y, Zhou R. 2019. Alteration of microbial community for improving flavour character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis. LWT-Food Sci Technol 111:1-8. DOI: https://doi.org/10.1016/j.lwt.2019.04.098
Hou X, Sun Z, Li X, Chu C, Pan Q, Chen H, Chen Y, Yuan J. 2019. Isolation, identification and enzyme-production of culturable Actinomycetes from Daqu applied in making strong-flavor liquor. Food Sci Technol 44 (12): 28–35.
Hu X, Du H, Ren C, Xu Y. 2016. Illuminating anaerobic microbial community and cooccurrence patterns across a quality gradient in Chinese liquor fermentation pit muds. Appl Environ Microbiol 82:2506–2515. DOI: https://doi.org/10.1128/AEM.03409-15
Hu X, Wang K, Chen M, Fan J, Han S, Hou J, Chi L, Liu Y, Wei T. 2020a. Profiling the composition and metabolic activities of microbial community in fermented grain for the Chinese strong-flavor Baijiu production by using the metatranscriptome, high-throughput 16S rRNA and ITS gene sequencings. Food Res Int 138:109765. DOI: https://doi.org/10.1016/j.foodres.2020.109765
Hu X, Du H, Xu Y. 2015. Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production. Int J Food Microbiol 214: 116-22. DOI: https://doi.org/10.1016/j.ijfoodmicro.2015.07.032
Hu W, Feng K, Jiang A, Xiu Z, Lao Y, Li Y, Long Y. 2020b. An in situ-synthesized gene chip for the detection of food-borne pathogens on fresh-cut cantaloupe and lettuce. Front Microbiol 10:1-11. DOI: https://doi.org/10.3389/fmicb.2019.03089
Hu X, Tian R, Wang K, Cao Z, Yan P, Li F, Li X, Li S, He P. 2021a. The prokaryotic community, physicochemical properties and flavours dynamics and their correlations in fermented grains for Chinese strong flavour baijiu production. Food Res Int 148:1-9. DOI: https://doi.org/10.1016/j.foodres.2021.110626
Hu Y, Yang Q, Chen D, Fu B, Zhang Y, Zhang Y, Xia X, Peng N, Liang Y, Zhao S. 2021b. Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu baijiu produced by traditional and new mechanical technologies. Food Res Int 140:1-9. DOI: https://doi.org/10.1016/j.foodres.2020.109876
Huang Z, Zeng Y, Liu W, Wang S, Shen C, Shi B. 2020. Effects of metals released in strong flavour baijiu on the evolution of aroma compounds during storage. Food Sci Nutr 8:1904-13. DOI: https://doi.org/10.1002/fsn3.1475
Jia W, Fan Z, Du A, Li Y, Zhang R, Shi Q, Shi L, Chu X. 2020. Recent advances in baijiu analysis by chromatography-based technology-a review. Food Chem 324:1-11. DOI: https://doi.org/10.1016/j.foodchem.2020.126899
Jin G, Zhu Y, Xu Y. 2017. Mystery behind Chinese liquor fermentation. Trends Food Sci Tech 63:18-28. DOI: https://doi.org/10.1016/j.tifs.2017.02.016
Jin Y, Li D, Ai M, Tang Q, Huang J, Ding X, Wu C, Zhou R. 2019. Correlation between volatile profiles and microbial communities: A metabonomic approach to study jiang-flavour liquor Daqu. Food Res Int 121:422-32. DOI: https://doi.org/10.1016/j.foodres.2019.03.021
Kang J, Sun Y, Huang X, Ye L, Chen Y, Chen X, Zheng X, Han B. 2022. Unravelling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a by-product of Baijiu fermentation. Food Res Int 157, 111320. DOI: https://doi.org/10.1016/j.foodres.2022.111320
Kari A, Nagymáté Z, Romsics C, Vajna B, Kutasi J, Puspán I, Kárpáti É, Kovács R, Márialigeti K. 2019. Monitoring of soil microbial inoculants and their impact on maize (Zea mays L.) rhizosphere using T-RFLP molecular fingerprint method. Appl Soil Ecol 138:233-44. DOI: https://doi.org/10.1016/j.apsoil.2019.03.010
Koeberl M, Clarke D, Lopata AL. 2014. Next generation of food allergen quantification using mass spectrometric systems. J Proteome Res 13:3499-509. DOI: https://doi.org/10.1021/pr500247r
Li P, Lin W, Liu X, Wang X, Gan X, Luo L, Lin W. 2017. Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis. Food Microbiol 61:83-92. DOI: https://doi.org/10.1016/j.fm.2016.09.004
Li R, Zheng X, Zhang X, Yan Z, Wang X, Han B. 2018a. Characterization of bacteria and yeasts isolated from traditional fermentation starter (fen-Daqu) through a H-1 NMR-based metabolomics approach. Food Microbiol 76:11-20. DOI: https://doi.org/10.1016/j.fm.2018.03.015
Li W, Chen S, Wang J, Zhang C, Shi Y, Guo X, Chen F, Xiao D. 2018b. Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese baijiu fermentation. Appl Microbiol Biotechnol 102:1783-95. DOI: https://doi.org/10.1007/s00253-017-8715-5
Li W, Cui D, Wang J, Liu X, Xu J, Zhou Z, Zhang C, Chen Y, Xiao D. 2018c. Overexpression of different alcohol acetyltransferase genes with bat2 deletion in saccharomyces cerevisiae affects acetate esters and higher alcohols. Eur Food Res Technol 244:555-64. DOI: https://doi.org/10.1007/s00217-017-2977-0
Li W, Fan G, Fu Z, Wang W, Xu Y, Teng C, Zhang C, Yang R, Sun B, Li X. 2020. Effects of fortification of Daqu with various yeasts on microbial community structure and flavour metabolism. Food Res Int 129:1-9. DOI: https://doi.org/10.1016/j.foodres.2019.108837
Li X, Ma E, Yan L, Meng H, Du X, Zhang S, Quan Z. 2011. Bacterial and fungal diversity in the traditional Chinese liquor fermentation process. Int J Food Microbiol 146:31-7. DOI: https://doi.org/10.1016/j.ijfoodmicro.2011.01.030
Li Z, Fan Y, Huang X, Han B. 2022. Microbial diversity and metabolites dynamic of light-flavor baijiu with stacking process. Fermentation 8:67. DOI: https://doi.org/10.3390/fermentation8020067
Li Z, Bai Z, Wang D, Zhang W, Zhang M, Lin F, Gao L, Hui B, Zhang H. 2014. Cultivable bacterial diversity and amylase production in three typical Daqus of Chinese spirits. Int J Food Sci Technol 49: 776–786. DOI: https://doi.org/10.1111/ijfs.12365
Liang C, Du H, Xu Y. 2017. The succession of procaryotic microbial community and the flavor components in the storage process of Daqu. Microbiology China 44:384-93.
Liang H, Luo Q, Zhang A, Wu Z, Zhang W. 2016. Comparison of bacterial community in matured and degenerated pit mud from Chinese Luzhou-flavour liquor distillery in different regions. J Inst Brew 122:48-54. DOI: https://doi.org/10.1002/jib.296
Liu B, Du H, Wang X, Xu Y. 2017. Detecting source of p-cresol in strong flavour Chinese liquor by high throughput sequencing. Microbiology China 44:108-17. DOI: https://doi.org/10.1186/s40168-017-0316-0
Liu H, Sun B. 2018. Effect of fermentation processing on the flavor of Baijiu. J Agric Food Chem 66: 5425-5432. DOI: https://doi.org/10.1021/acs.jafc.8b00692
Liu M, Tang Y, Zhao K, Liu Y, Guo X, Tian X, Ren D, Yao W. 2019. Contrasting bacterial community structure in artificial pit mud-starter cultures of different qualities: A complex biological mixture for Chinese strong flavour baijiu production. 3 Biotech 9:1-9. DOI: https://doi.org/10.1007/s13205-019-1622-y
Liu Y, Fu J, Wang L, Zhao Z, Wang H, Han S, Sun S, Pan C. 2022. Isolation, identification, and whole-genome sequencing of high-yield protease bacteria from Daqu of Zhang Gong Lao jiu. PLoS ONE 17: e0264677. DOI: https://doi.org/10.1371/journal.pone.0264677
Luo Q, Liu C, Li W, Wu Z, Zhang W. 2014a. Comparison between bacterial diversity of aged and aging pit mud from Luzhou-flavour liquor distillery. Food Sci Technol Res 20:867-73. DOI: https://doi.org/10.3136/fstr.20.867
Luo Q, Liu C, Wu Z, Wang H, Li W, Zhang K, Huang D, Zhang J, Zhang W. 2014b. Monitoring of the prokaryotic diversity in pit mud from a Luzhou-flavour liquor distillery and evaluation of two predominant archaea using qPCR assays. J Inst Brew 120:253-61. DOI: https://doi.org/10.1002/jib.132
Mao J, Liu X, Gao T, Gu S, Wu Y, Zhao L, Ma J, Li X, Zhang J. 2022. Unravelling the correlations between bacterial diversity, physicochemical properties, and bacterial community succession during the fermentation of traditional Chinese strong flavour Daqu. LWT-Food Sci Technol 154:1-9. DOI: https://doi.org/10.1016/j.lwt.2021.112764
Manafi M. 1996. Fluorogenic and chromogenic substrates in culture media and identification tests. Int J Food Microbiol 31:45-58. DOI: https://doi.org/10.1016/0168-1605(96)00963-4
Meira CLC, Novaes CG, Novais FC, Jesus VDS, Oliveira DM, Aguiar RM. 2020. Application of principal component analysis for the evaluation of the chemical constituents of Mimosa tenuiflora methanolic extract by DLLME/GC–MS. Microchem J 152:104284. DOI: https://doi.org/10.1016/j.microc.2019.104284
Nan L, Liu L, Li Y, Huang J, Wang Y, Wang C, Wang Z, Xu C. 2021. Comparison of aroma compounds in Cabernet Sauvignon red wines from five growing regions in Xinjiang in China. J Food Qual 2021, Article ID: 5562518. DOI: https://doi.org/10.1155/2021/5562518
Picariello G, Mamone G, Addeo F, Ferranti P. 2011. The frontiers of mass spectrometry-based techniques in food allergenomics. J Chromatogr A 1218:7386-98. DOI: https://doi.org/10.1016/j.chroma.2011.06.033
Pu S, Zhang Y, Lu N, Shi C, & Yan S. 2021. Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified daqu production. AMB Express 11:176. DOI: https://doi.org/10.1186/s13568-021-01337-y
Qian W, Lu Z, Chai L, Zhang X, Li Q, Wang S, Shen C, Shi J, Xu Z. 2021. Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production. Food Res Int 147:110449. DOI: https://doi.org/10.1016/j.foodres.2021.110449
Ramamurthy T, Ghosh A, Pazhani GP, Shinoda S. 2014. Current perspectives on viable but non-culturable (VBNC) pathogenic bacteria. Front Public Health 2:103. DOI: https://doi.org/10.3389/fpubh.2014.00103
Reumer M, Harnisz M, Lee HJ, Reim A, Grunert O, Putkinen A, Fritze H, Bodelier PLE, Ho A. 2018. Impact of peat mining and restoration on methane turnover potential and methane-cycling microorganisms in a northern bog. Appl Environ Microbiol 84:1-9. DOI: https://doi.org/10.1128/AEM.02218-17
Schutter ME, Dick RP. 2000. Comparison of fatty acid methyl ester (FAME) methods for characterizing microbial communities. Soil Sci Soc Am J 64:1659-68. DOI: https://doi.org/10.2136/sssaj2000.6451659x
Shi S, Zhang L, Wu Z, Zhang W, Deng Y, Zhong F, Li J. 2011. Analysis of the fungi community in multiple- and single-grains Zaopei from a Luzhou-flavour liquor distillery in western China. World J Microbiol Biotechnol 27:1869-74. DOI: https://doi.org/10.1007/s11274-010-0645-7
Sifeeldein A, Wang S, Li J, Dong Z, Chen L, Kaka NA, Shao T. 2019. Phylogenetic identification of lactic acid bacteria isolates and their effects on the fermentation quality of sweet sorghum (Sorghum bicolor) silage. J Appl Microbiol 126:718-29. DOI: https://doi.org/10.1111/jam.14123
Song Z, Du H, Zhang Y, Xu Y. 2007. Unraveling core functional microbiota in traditional solid-state fermentation by high-throughput amplicons and metatranscriptomics sequencing. Front Microbiol 8:1-12. DOI: https://doi.org/10.3389/fmicb.2017.01294
Sun B, Huang M, Wang J. 2021. Research progress on flavour chemistry and healthy function of baijiu. J Chin Inst Food Sci Technol 21:1-13.
Sun W, Xiao H, Peng Q, Zhang Q, Li X, Han Y. 2016. Analysis of bacterial diversity of Chinese Luzhou-flavour liquor brewed in different seasons by Illumina Miseq sequencing. Ann Microbiol 66:1293-301. DOI: https://doi.org/10.1007/s13213-016-1223-5
Sunyer-Figueres M, Wang C, Mas A. 2018. Analysis of ribosomal RNA stability in dead cells of wine yeast by quantitative PCR. Int J Food Microbiol 270:1-4. DOI: https://doi.org/10.1016/j.ijfoodmicro.2018.01.020
Tabago MKAG, Calingacion MN, Garcia J. 2021. Recent advances in NMR-based metabolomics of alcoholic beverages. Food Chem Mol Sci, 2:100009. DOI: https://doi.org/10.1016/j.fochms.2020.100009
Tai A, Sawano T, Yazama F, Ito H. 2011. Evaluation of antioxidant activity of vanillin by using multiple antioxidant assays. Biochim Biophys Acta Gen Subj 1810:170-7. DOI: https://doi.org/10.1016/j.bbagen.2010.11.004
Tajima K, Aminov RI, Nagamine T, Matsui H, Nakamura M, Benno Y. 2001. Diet-dependent shifts in the bacterial population of the rumen revealed with real-time PCR. Appl Environ Microbiol 67:2766-74. DOI: https://doi.org/10.1128/AEM.67.6.2766-2774.2001
Tan G, Hu Y, Huang Y, Liu H, Dong W, Li J, Liu J, Peng N, Liang Y, Zhao S. 2020. Analysis of bacterial communities in pit mud from Zhijiang Baijiu distillery using denaturing gradient gel electrophoresis and high‐throughput sequencing. J Inst Brew 126:90-7. DOI: https://doi.org/10.1002/jib.595
Tang P, Shan Q, Wang L, Wang F, Li C, Lu J. 2020. A review of research methods in Baijiu flavor chemistry and recent progress in the flavor chemistry of Maotai-flavored Baijiu. Food Sci 41(17):315-324.
Tan Y, Zhong H, Zhao D, Du H, Xu Y. 2019. Succession rate of microbial community causes flavour difference in strong-aroma baijiu making process. Int J Food Microbiol 311:1-9. DOI: https://doi.org/10.1016/j.ijfoodmicro.2019.108350
Tao Y, Hu X, Zhu X, Jin H, Xu Z, Tang Q, Li X. 2016. Production of butyrate from lactate by a newly isolated Clostridium sp. BPY5. Appl Biochem Biotechnol 179:361-74. DOI: https://doi.org/10.1007/s12010-016-1999-6
Tao Y, Li J, Rui J, Xu Z, Zhou Y, Hu X, Wang X, Liu M, Li D, Li X. 2014. Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong flavoured liquor. Appl Environ Microbiol 80:2254-60. DOI: https://doi.org/10.1128/AEM.04070-13
Tao Y, Wang X, Li X, Wei N, Jin H, Xu Z, Tang Q, Zhu X. 2017. The functional potential and active populations of the pit mud microbiome for the production of Chinese strong flavour liquor. Microb Biotechnol 10:1603-15. DOI: https://doi.org/10.1111/1751-7915.12729
Torres A, Fuentes B, Rodríguez KE, Brito A, Díaz L. 2020. Analysis of the content of fatty acid methyl esters in biodiesel by Fourier‐transform infrared spectroscopy: method and comparison with gas chromatography. J Am Oil Chem Soc 97:651-61. DOI: https://doi.org/10.1002/aocs.12350
Twining CW, Taipale SJ, Ruess L, Bec A, Martin-Creuzburg D, Kainz MJ. 2020. Stable isotopes of fatty acids: current and future perspectives for advancing trophic ecology. Philos Trans R Soc B 375:20190641. DOI: https://doi.org/10.1098/rstb.2019.0641
Ushijima T, Hosoya Y, Suzuki T, Sofuni T, Sugimura T, Nagao M. 1995. A rapid method for detection of mutations in the lacI gene using PCR-single strand conformation polymorphism analysis: Demonstration of its high sensitivity. Mutat Res-Environ Mutagen Relat Subj 334:283-92. DOI: https://doi.org/10.1016/0165-1161(95)90065-9
Wang L. 2022a. Research trends in Jiang-flavor baijiu fermentation: From fermentation microecology to environmental ecology. J Food Sci 87:1362-74. DOI: https://doi.org/10.1111/1750-3841.16092
Wang M, Yang J, Zhao Q, Zhang K, Su C. 2019. Research progress on flavour compounds and microorganisms of Maotai flavour baijiu. J Food Sci 84:6-18. DOI: https://doi.org/10.1111/1750-3841.14409
Wang P, Wu Q, Jiang X, Wang Z, Tang J, Xu Y. 2017. Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making. Int J Food Microbiol 250:59-67. DOI: https://doi.org/10.1016/j.ijfoodmicro.2017.03.010
Wang P, Wu Q, Xu Y. 2018a. Core microbiota in Chinese liquor fermentation and associations with environmental factors. Acta Microbiol Sin 58:142-53.
Wang P, Li Z, Qi T, Li X, Pan S. 2015. Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol-gel fibre. Food Chem 169: 230-40. DOI: https://doi.org/10.1016/j.foodchem.2014.07.150
Wang Q, Liu K, Liu L, Zheng J, Chen T, Chen F, Li P, Zhang M, Shen X. 2021. Correlation analysis between aroma components and microbial communities in Wuliangye-flavour raw liquor based on HS-SPME/LLME-GC-MS and PLFA. Food Res Int 140:1-9. DOI: https://doi.org/10.1016/j.foodres.2020.109995
Wang W, Fan G, Li X, Fu Z, Liang X, Sun B. 2020. Application of Wickerhamomyces anomalus in simulated solid-state fermentation for Baijiu production: changes of microbial community structure and flavor metabolism. Front Microbiol 11, 598758. DOI: https://doi.org/10.3389/fmicb.2020.598758
Wang X, Du H, Zhang Y, Xu Y. 2018b. Environmental microbiota drives microbial succession and metabolic profiles during Chinese liquor fermentation. Appl Environ Microbiol 84:1-9. DOI: https://doi.org/10.1128/AEM.02369-17
Wang Z, Wang Y, Zhu T, Wang J, Huang M, Wei J, Ye H, Wu J, Zhang J, Meng N. 2022b. Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis. Food Chem 376:131851. DOI: https://doi.org/10.1016/j.foodchem.2021.131851
Wilkinson MG. 2018. Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review. Trends Food Sci Technol 78:1–10. DOI: https://doi.org/10.1016/j.tifs.2018.05.006
Wu J, Huang M, Zheng F, Sun J, Sun X, Li H, Sun B. 2019a. Research progress of healthy baijiu. J Food Sci Technol 37:17-23.
Wu Q, Kong Y, Xu Y. 2016. Favour profile of Chinese liquor is altered by interactions of intrinsic and extrinsic microbes. Appl Environ Microbiol 82:422-30. DOI: https://doi.org/10.1128/AEM.02518-15
Wu Q, Zhu Y, Fang C, Wijffels RH, Xu Y. 2021. Can we control microbiota in spontaneous food fermentation? Chinese liquor as a case example. Trends Food Sci Technol 110:321-31. DOI: https://doi.org/10.1016/j.tifs.2021.02.011
Wu S, Xie J, Cheng T, Wei C, Huang Z, Deng J. 2019b. Correlation between quality index and bacterial community of Luzhou flavor Daqu. Food Res Dev 40(4):158-64.
Xiao C, Yang Y, Lu Z, Chai L, Zhang X, Wang S, Shen C, Shi J, Xu Z. 2021. Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process. Food Microbiol 98:103766. DOI: https://doi.org/10.1016/j.fm.2021.103766
Xiong L, Tong P, Xiao N, Chen H. 2014. Progress in detection of food allergens based on liquid chromatography coupled with mass spectrometry. Food Sci 35:274-8.
Xiong Q, Li Y, Xu K, Deng P, Hou X. 2021. An overview of alcoholic beverages discrimination and a study on identification of bland Chinese liquors by 13C-NMR and 1H-NMR spectra. Appl Spectrosc Rev 1-19. DOI: https://doi.org/10.1080/05704928.2021.1988960
Xu L. 2016. Screening and identification of ester-producing yeast in Luzhou Daqu and optimization of ester production conditions. China Brew 35: 74–78.
Xu Y, Sun B, Fan G, Teng C, Xiong K, Zhu Y, Li J, Li X. 2017. The brewing process and microbial diversity of strong flavour Chinese spirits: a review. J Inst Brew 123:5-12. DOI: https://doi.org/10.1002/jib.404
Xu Y, Wang X, Liu X, Li X, Zhang C, Li W, Sun X, Wang W, Sun B. 2021. Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from baijiu. Food Chem 338:1-9. DOI: https://doi.org/10.1016/j.foodchem.2020.128025
Xu Y, Zhao J, Liu X, Zhang C, Zhao Z, Li X, Sun B. 2022. Flavour mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds. Food Chem 369:1-9. DOI: https://doi.org/10.1016/j.foodchem.2021.130920
Yan S, Tong Q, Guang J. 2019. Yeast dynamics and changes in volatile compounds during the fermentation of the traditional Chinese strong flavour Daqu. LWT-Food Sci Technol 106:57-63. DOI: https://doi.org/10.1016/j.lwt.2019.02.058
Yang J, Dou X, Han P, Bai F, Zhou J, Zhang S, Qin H, Ma Y. 2017a. Microbial diversity in Daqu during production of Luzhou-flavored liquor. J Am Soc Brew Chem 75:136-44. DOI: https://doi.org/10.1094/ASBCJ-2017-2879-01
Yang J, Dou X, Ma Y. 2018. Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou-flavour liquor using second-generation sequencing technology. J Inst Brew 124:498-507. DOI: https://doi.org/10.1002/jib.528
Yang J, Dou X, Han P, Bai F, Zhou J, Zhang S, Qin H, Ma Y. 2017b. Microbial diversity in Daqu during production of Luzhou-flavored liquor. J Am Soc Brew Chem 75: 136–144. DOI: https://doi.org/10.1094/ASBCJ-2017-2879-01
Yang Y, Wang S, Lu Z, Zhang X, Chai L, Shen C, Shi J, Xu Z. 2021. Metagenomics unveils microbial roles involved in metabolic network of flavour development in medium-temperature Daqu starter. Food Res Int 140:1-8. DOI: https://doi.org/10.1016/j.foodres.2020.110037
Yao F, Yi B, Shen C, Tao F, Liu Y, Lin Z, Xu P. 2015. Chemical analysis of the Chinese liquor Luzhoulaojiao by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. Sci Rep 5:1-11. DOI: https://doi.org/10.1038/srep09553
Yao S, Hao L, Zhou R, Jin Y, Huang J, Wu C. 2022. Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication. Compr Rev Food Sci Food Saf 21:3346-75. DOI: https://doi.org/10.1111/1541-4337.12991
You L, Zhao D, Zhou R, Tan Y, Wang T, Zheng J. 2021. Distribution and function of dominant yeast species in the fermentation of strong flavour baijiu. World J Microbiol Biotechnol 37:1-9. DOI: https://doi.org/10.1007/s11274-020-02988-y
Zachleder V, Vitova M, Hlavova M, Moudrikova S, Mojzes P, Heumann H, Becher JR, Bisova K. 2018. Stable isotope compounds - production, detection, and application. Biotechnol Adv 36:784-97. DOI: https://doi.org/10.1016/j.biotechadv.2018.01.010
Zha M, Sun B, Wu Y, Yin S, Wang C. 2018. Improving flavour metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese baijiu making. J Biosci Bioeng 126:189-95. DOI: https://doi.org/10.1016/j.jbiosc.2018.02.010
Zhang C, Ao Z, Chui W, Shen C, Tao W, Zhang S. 2011. Characterization of volatile compounds from Daqu-a traditional Chinese liquor fermentation starter. Int J Food Sci Technol 46:1591-9. DOI: https://doi.org/10.1111/j.1365-2621.2011.02660.x
Zhang C, Ao Z, Chui W, Shen C, Tao W, Zhang S. 2012. Characterization of the aroma-active compounds in Daqu: A tradition Chinese liquor starter. Eur Food Res Technol 234:69-76. DOI: https://doi.org/10.1007/s00217-011-1616-4
Zhao J, Zheng J, Zhou R, Shi B. 2012. Microbial community structure of pit mud in a Chinese strong aromatic liquor fermentation pit. J Inst Brew 118:356-60. DOI: https://doi.org/10.1002/jib.52
Zheng J, Liang R, Zhang L, Wu C, Zhou R, Liao X. 2013. Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses. Food Res Int 54:660-6. DOI: https://doi.org/10.1016/j.foodres.2013.07.058
Zheng J, Zhao D, Peng Z, Yang K, Zhang Q, Zhang Y. 2018. Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter. Food Res Int 114:64-71. DOI: https://doi.org/10.1016/j.foodres.2018.07.060
Zheng X, Tabrizi MR, Nout MJR, Han B. 2011. Daqu - a traditional Chinese liquor fermentation starter. J Inst Brew 117:82-90. DOI: https://doi.org/10.1002/j.2050-0416.2011.tb00447.x
Zheng X, Yan Z, Han B, Zwietering MH, Samson RA, Boekhout T, Nout MJR. 2012. Complex microbiota of a Chinese "fen" liquor fermentation starter (fen-Daqu), revealed by culture-dependent and culture-independent methods. Food Microbiol 31:293-300. DOI: https://doi.org/10.1016/j.fm.2012.03.008
Zhong J, Zhao X. 2017. Detection of viable but non-culturable Escherichia coli O157:H7 by PCR in combination with propidium monoazide. 3 Biotech 8:1-9. DOI: https://doi.org/10.1007/s13205-017-1052-7
Zhou W, Liao Z, Wu Z, Suyama T, Zhang W. 2021. Analysis of the difference between aged and degenerated pit mud microbiome in fermentation cellars for Chinese Luzhou-flavour baijiu by metatranscriptomics. J Sci Food Agric 101:4621-31. DOI: https://doi.org/10.1002/jsfa.11105
Zou W, Zhao C, Luo H. 2018a. Diversity and function of microbial community in Chinese strong-flavor baijiu ecosystem: a review. Front. Microbiol. 9:671. DOI: https://doi.org/10.3389/fmicb.2018.00671
Zou W, Ye G, Zhang K. 2018b. Diversity, function, and application of Clostridium in Chinese strong flavour baijiu ecosystem: A review. J Food Sci 83:1193-9. DOI: https://doi.org/10.1111/1750-3841.14134
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 The Institute of Brewing & Distilling
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
This is an open access article which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed or built upon in any way.
Permission will be required if the proposed reuse is not covered by the terms of the License. In this event, email the Editor in Chief - david.quain@ibd.org.uk - with details of your request.
