The Impact of Mechanized and Traditional Processes on Microbial Diversity and Volatile Flavor Compound Formation During Xifeng Baijiu Fermentation.

Abstract

The impact of mechanized processes on the properties of Xifeng Baijiu, as well as the differences between Baijiu produced through mechanized versus traditional methods, remains insufficiently understood. In this study, the differences in physicochemical properties, microorganisms, volatile flavor compounds, and their correlations in the traditional and mechanized processes of producing Xifeng Baijiu were compared. High-throughput sequencing revealed that the abundance and diversity of bacteria and fungi were higher in the traditional process compared to the mechanized one. The bacterial population exhibited a more pronounced succession pattern than the fungal population throughout the fermentation. In the early stages, Firmicutes and Actinobacteria were the dominant bacterial phyla in both processes, with Lactobacillus, Saccharopolyspora, Bacillus, Acetobacter, Weissella, and Thermoactinomyces being the predominant bacterial genera, and Saccharomycopsis, Issatchenkia, Kazachstania, Thermoascus, Pichia, and Rhizopus are the dominant fungi. Chemical analysis identified 71 volatile flavor components in the fermented grains, predominantly esters and alcohols. Ethyl caproate, 1-nonyl alcohol, ethyl acetate, acetic acid, butyric acid, furfuryl alcohol, caproic acid, and 2,4-di-tert-butylphenol were the key differential compounds between the two production methods. Pearson correlation analysis indicated a stronger relationship between bacteria and flavor compounds than between fungi and these substances, with Lactobacillus showing a negative correlation with other dominant bacterial genera. These findings offer a foundation for future research into the factors contributing to differences in Baijiu produced by traditional and mechanized methods and serve as a reference for improving mechanized processes.