ArticleFrontiers in microbiology2024
Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu.
Article in Frontiers in microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Regulatory Effects of Tannin Supplementation on Microbial Succession and Flavor Formation During Xiaoqu Light-Flavor Baijiu Fermentation.Foods (Basel, Switzerland) · 2026Article
- Innovative use of unhulled rice in Baijiu brewing: impact on flavor and microbial composition.Food chemistry: X · 2026Article
- Evaluation of the Nutritional Composition and Microbiological Quality of Sorghum (Foods (Basel, Switzerland) · 2025Article
- Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-TemperatureMicroorganisms · 2025Review
- Trace Determination of Cyanide in Chinese Liquor by Coupling Automatic Distillation with the Flow Analysis Method.Foods (Basel, Switzerland) · 2025Article
- Application of indigenousCurrent research in food science · 2025Article
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Authors and funding
13 authors.
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Abstract
Light-flavor Baijiu (LFB) fermentation is a representative spontaneous mixed-culture solid-state fermentation process in which sorghum is used as the raw material. Raw materials and microorganisms are crucial to the flavor formation and quality of LFB. However, the microbial and physicochemical dynamics of different sorghum varieties during LFB fermentation, as well as their impact on flavor compounds are still largely unknown. Herein, PacBio single-molecule real-time (SMRT) sequencing and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were applied to investigate microbial community succession and volatile flavor formation in glutinous/non-glutinous sorghum-based fermented grains during LFB fermentation. Fermented grains made of glutinous sorghum Liangnuo No. 1 (GLN) had higher bacterial α-diversity and lower fungal α-diversity than those with fermented grains prepared with non-glutinous red sorghum (NRS) (
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