ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1628609
This article is part of the Research TopicAdvances in Microbial-Based Solutions: Food Coloring, Flavoring and FragranceView all articles
Microbial community analysis and flavor analysis of fermented grains of Furou-type Baijiu
Provisionally accepted
- 1Hubei University of Technology, Wuhan, China
- 2Henan University of Animal Husbandry and Economy, Zhengzhou, China
- 3Henan University of Technology, Zhengzhou, China
- 4Henan Caihongfang Distillery Co., Xincai, China
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In this study, we used single-molecule real-time sequencing to investigate the microbial community structure of jiuqu, pit mud fermented grains before and after cellaring, and the brewing environment, and detected the volatile flavor substances in fermented grains before and after cellaring by GC-MS, and investigated the changes in microbial community structure before and after cellaring and the correlation between flavor and microorganisms in Furou-type Baijiu. At the same time, the microbial traceability technique was used to investigate the contribution of fermented grains to the brewing microbiota before and after cellaring. The results showed that the microbial diversity and richness of the fermented grains were higher than that of the fermented grains at the time of cellaring, the dominant bacterial species changed from Bacillus_subtilis toAcetilactobacillus_jinshanensis, and the dominant fungal genus, Saccharomyces_sp, gradually increased. The relative abundance of Wickerhamomyces_anomalus gradually decreased. The contents of acids, alcohols and esters before and after cellaring were mostly affected by the microbial community structure, and the relative contents of flavor substances in fermented grains were significantly higher than those in stacked samples.Through the traceability analysis, it was found that the microbial bacterial community in the fermented grains before and after the cellar entry mainly originated from Fuqu and pit mud, and the fungal community mainly originated from Fuqu.This study provides guidance for the regulation of microbial community diversity for the production of high-quality Furou-type Baijiu.
Keywords: Furou-type Baijiu, Fermented grains, microorganisms, Source Tracker, GC-MS
Received: 15 May 2025; Accepted: 16 Jun 2025.
Copyright: © 2025 Tang, Liu, Zhang, Liu, Wang, Li, Zhu and Pan. 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: Chunmei Pan, Henan University of Animal Husbandry and Economy, Zhengzhou, China
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