Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor

As the main by-product of Chinese strong-flavor liquor, yellow water plays an important role in the formation of flavor components. Yellow water from different fermentation periods (30th day, 45th day, 60th day) was selected to analyze the aroma components by Headspace solid phase micro-extraction G...

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Bibliographic Details
Published in:Foods 2020-03, Vol.9 (3), p.372
Main Authors: Gao, Zhanzheng, Wu, Zhengyun, Zhang, Wenxue
Format: Article
Language:English
Subjects:
Aroma
Aroma compounds
Bacilli
bacterial community
Bioinformatics
chinese strong-flavor liquor
Clostridia
DNA sequencing
Fermentation
Flavor
Flavors
Food science
Gas chromatography
Headspace
Liquor
Mass spectrometry
Mass spectroscopy
Microorganisms
Mud
Next-generation sequencing
pit mud
Quality
Solid phases
Steel pipes
Technology assessment
yellow water
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Summary:As the main by-product of Chinese strong-flavor liquor, yellow water plays an important role in the formation of flavor components. Yellow water from different fermentation periods (30th day, 45th day, 60th day) was selected to analyze the aroma components by Headspace solid phase micro-extraction Gas Chromatography-Mass Spectrometry, and the microorganism community was evaluated by high-throughput sequencing technology and bioinformatics analysis of DNA. As the fermentation time was prolonged, the main flavor components significantly increased, and the amount of the common microbial population between yellow water and pit mud increased gradually. Among the common microorganisms, accounted for the largest proportion, at about 56.96%. The microbes in the yellow water mainly belonged to Firmicutes. The abundance of Bacilli (the main bacteria) gradually decreased with time, at 87.60% at the 30th day down to 68.87% at the 60th day, but Clostridia gradually increased from 10.29% to 27.48%. At the genus level, some microbes increased significantly from the 30th day to 60th day, such as which increased from 2.65% to 6.30%, and , increasing from 0.47% to 2.49%. RDA analysis indicated that the main aroma components were positively correlated with Clostridia and negatively correlated with Bacilli.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9030372