ArticleWorld journal of microbiology & biotechnology2022
Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process.
Article in World journal of microbiology & biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Microbial architecture and metabolic profiles inFrontiers in microbiology · 2026Review
- Effect of Intensified Fermentation withFoods (Basel, Switzerland) · 2025Article
- Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-TemperatureMicroorganisms · 2025Review
- Analysis of dynamic changes and correlation between microbial community and flavor quality duringFood science and biotechnology · 2025Article
- Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aromaFood chemistry: X · 2025Article
- Temporal dynamics of abundant and rare microbial communities in fermented grains during Chinese light-aromaFrontiers in microbiology · 2025Article
- Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing.Frontiers in bioengineering and biotechnology · 2025Article
- Application of indigenousCurrent research in food science · 2025Article
- Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars.Foods (Basel, Switzerland) · 2024Article
- Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
- Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu.Frontiers in microbiology · 2024Article
- The ester production capacity of Pichia kudriavzevii based on functional annotation of genes.World journal of microbiology & biotechnology · 2023Article
- Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters.Foods (Basel, Switzerland) · 2023Article
- Article
- Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu.Foods (Basel, Switzerland) · 2023Article
- Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu.Frontiers in microbiology · 2023Article
- Screening of Yeasts Isolated fromFoods (Basel, Switzerland) · 2022Article
- Screening of β -damascenone-producing strains in light-flavorFrontiers in microbiology · 2022Article
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Abstract
Light-aroma-type Baijiu is a Chinese distilled alcoholic beverage produced from fermented sorghum. Microbial composition and dynamics during Baijiu production have a great influence on the flavor and quality of Chinese Baijiu. However, the microbial changes that occur during brewing of Xiaoqu Baijiu are poorly understood. In this study, the microbial composition of light-aroma-type Xiaoqu Baijiu at the saccharification and fermentation stages was investigated to explore microbial dynamics and their effects on aroma components using high-throughput sequencing and gas chromatography-flame ionization detection (GC-FID). Rhizopus, Pichia, Wickerhamomyces, Saccharomyces, Acinetobacter, Lactobacillus, and Weissella constituted the core microbes for Xiaoqu Baijiu production. Microbial succession during brewing could be divided into two phases: at the saccharification and early fermentation stages (F-0d to F-4d), Rhizopus and Acinetobacter were identified as the predominant microbes, accounting for 78.2-90.8% and 53.9-89.5% of the fungal and bacterial communities, respectively, whereas at the middle and late stages of fermentation (F-5d to F-14d), the abundance of Pichia, Wickerhamomyces, Saccharomyces, and Lactobacillus increased. Redundancy analysis (RDA) and Mantel tests indicated that the water, amino acid nitrogen, acid, and reducing sugar contents were significantly correlated with the fungal and bacterial communities in grains (p < 0.05). Pichia, Rhizopus, Saccharomyces, and Wickerhamomyces, especially Saccharomyces, were closely related to the contents of major alcohols, esters and aldehydes, and these microbes had an important functional role in the formation of Xiaoqu Baijiu flavor. This work provides insights into the microbial succession that occurs during brewing of light-aroma-type Xiaoqu Baijiu and the microbial contribution to flavor, which have potential for optimizing production and enhancing the flavor of Baijiu.
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