ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1603412
This article is part of the Research TopicDiversity, Function, and Application of Microbes in the Fermentation or Production of Traditional FoodView all 17 articles
Composition and distribution characteristics of acetic acid related bacteria in the fermentation process of strong-flavor Baijiu
Provisionally accepted
Mandlaa Mandlaa1*
Mengyu Liu1
Guojun Ren2Hui Wang2Fei Ma2Hui Qu2Min Zhang2Jing Guo2Zhongjun Chen1Ziyu Sun1- 1Inner Mongolia Agricultural University, Hohhot, China
- 2Inner Mongolia Hetao Liquor Group Co., Hohhot, China
Select one of your emails
You have multiple emails registered with Frontiers:
Notify me on publication
Please enter your email address:
If you already have an account, please login
You don't have a Frontiers account ? You can register here
Ethyl acetate (EA) has an important impact on the quality of Strong-flavor Baijiu (SFB) and is synthesized from acetic acid (AA) and ethanol by microorganisms in the fermentation process. However, the composition and distribution characteristics of AA-related microorganisms is unclear in SFB production process. In this study the changes of bacterial community and concentration of AA during the fermentation process (7-67d) and different season fermentation (spring and summer) was investigated, and the composition of AA-related bacteria was analyzed to reveal the distributional characteristics of AA-related bacteria in brewing environment (Daqu, raw materials, pit mud, ground and tools). The results showed that the concentration of AA increased during the fermentation process and AA in summer was significantly higher than in spring (P<0.05). A total of 23 genera significantly related with AA (P<0.05) and most of them also significantly related (P<0.05) with the dominant genus, reducing sugar, moisture and acidity. Moreover, Pantoea (negatively related with AA) mainly come from DaquF and was the dominant genus in the fermentation process. Saccharopolyspora, Lactococcus and Streptomycetaceae, etc., the low abundance negative-related bacteria mainly came from DaquL and pit mud. Unclassified_Bacilli had positive relation with AA and mainly came from raw material. Ground and tools can provide 7 genera by low relative abundance.
Keywords: Strong-flavor baijiu, ethyl acetate, Acetic Acid, composition, source tracking, Bacteria
Received: 01 Apr 2025; Accepted: 02 Jul 2025.
Copyright: © 2025 Mandlaa, Liu, Ren, Wang, Ma, Qu, Zhang, Guo, Chen and Sun. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Mandlaa Mandlaa, Inner Mongolia Agricultural University, Hohhot, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.