ArticleFood science & nutrition2023
Effects of microbial interspecies relationships and physicochemical parameters on volatile flavors in sorghum-based fermented grains during the fermentation of Shanxi light-flavored liquor.
Article in Food science & nutrition, 2023. 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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18 citing papers in PubMed.
- Gas-liquid partitioning and olfactory interplay between isoamyl alcohol and typical odorants in binary hydroalcoholic models of navel orange brandy.Frontiers in nutrition · 2026Article
- Multiomics analysis of microbial succession and flavor formation mechanism during the fermentation process of Maotai-flavour Baijiu.Food chemistry: X · 2025Article
- Characterization and Correlation of Microbial Communities and Volatile Flavor Compounds in Cabbage Kimchi.Food science & nutrition · 2025Article
- Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-TemperatureMicroorganisms · 2025Review
- Multi-omics analysis of the dynamic changes in aroma compounds and microbial communities during the fermentation of Shanxi broomcorn millet Huangjiu.Food chemistry: X · 2025Article
- Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications.Frontiers in microbiology · 2025Review
- Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation.Frontiers in microbiology · 2025Article
- Microbial community and flavor analyses of fermented grains of Furou-type Baijiu.Frontiers in microbiology · 2025Article
- The Impact of Mechanized and Traditional Processes on Microbial Diversity and Volatile Flavor Compound Formation During Xifeng Baijiu Fermentation.Foods (Basel, Switzerland) · 2024Article
- Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation ofFood chemistry: X · 2024Article
- Selective Elucidation of Living Microbial Communities in Fermented Grains of Chinese Baijiu: Development of a Technique Integrating Propidium Monoazide Probe Pretreatment and Amplicon Sequencing.Foods (Basel, Switzerland) · 2024Article
- A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession.Food chemistry: X · 2024Article
- Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
- Exploring the Role of Active Functional Microbiota in Flavor Generation by Integrated Metatranscriptomics and Metabolomics during Niulanshan Baijiu Fermentation.Foods (Basel, Switzerland) · 2023Article
- Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing.Foods (Basel, Switzerland) · 2023Article
- Effect of Peony (Foods (Basel, Switzerland) · 2023Article
- Effects of microbial interspecies relationships and physicochemical parameters on volatile flavors in sorghum-based fermented grains during the fermentation of Shanxi light-flavored liquor.Food science & nutrition · 2023Article
- Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu.Frontiers in microbiology · 2023Article
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7 authors.
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Abstract
In this study, high-throughput technology was used to reveal the core microbial community in sorghum-based fermented grains during different fermentation periods and to quantify the impacts of physicochemical parameters and microbial interspecies relationships on the volatile flavors. Headspace solid-phase microextraction, coupled with gas chromatography-mass spectrometry, was used to select 14 major volatile products with relative content greater than 1% in at least one sample, including three alcohols, one acid, eight esters, and two alkanes. The relative content of alkanes was only high on the first day and continued to decrease during the later fermentation stage. As fermentation progressed, the relative content of ethanol, ethyl acetate (aroma), and isoamyl alcohol (pungent, spicy) first increased and then decreased. In addition, the relative content of other ethyl esters continued to increase. In the early stage of fermentation (1-7 days), the temperature, moisture, and alcohol content showed an upward trend, while the content of reducing sugar decreased. As the temperature decreased in the middle and later stages (7-28 days), the physicochemical parameters tended to stabilize. In community composition, the dominant bacterial genera were
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