Yang-Xue He , Wei Shi , Ting-Cai Huang , Jun-Lan Mei , Zhen-Ming Lu , Xiao-Juan Zhang , Bo Yang , Xing-Yu Chen , Song-Tao Wang , Cai-Hong Shen , Zheng-Hong Xu , Li-Juan Chai
{"title":"有机酸过度产生对白酒发酵过程中微生物群落演替和风味代谢的影响","authors":"Yang-Xue He , Wei Shi , Ting-Cai Huang , Jun-Lan Mei , Zhen-Ming Lu , Xiao-Juan Zhang , Bo Yang , Xing-Yu Chen , Song-Tao Wang , Cai-Hong Shen , Zheng-Hong Xu , Li-Juan Chai","doi":"10.1016/j.lwt.2024.117093","DOIUrl":null,"url":null,"abstract":"<div><div>Overproduction of organic acids will negatively affect the quality and output of Baijiu. This study investigated how variations in acid levels affect the microbial community structure and metabolism. The organic acid content of fermented grains ranged from 42.35 to 56.90 g/kg, and the high-acidity group's average levels of citric acid and succinic acid were around 4.60 and 2.70 times higher, respectively, than those of the control group. In high-acidity settings, volatile component concentrations were reduced by nearly two times, as was starch utilization in fermented grains. Mantel test and linear regression analysis revealed that citric acid and succinic acid significantly (<em>P</em> < 0.05) influenced the microbial community structure of fermented grains, particularly bacterial community, with decreased diversity as acidity increased. The complexity of microbial ecological networks decreased and robustness increased under high acidity stress. Spearman correlation analysis demonstrated that high-acidity environments altered the relationship between microorganisms and flavor substances, indicating that microbial metabolism was affected. Furthermore, in raw Baijiu, the high-acidity group's acids, aldehydes, and ketones were much greater than those in the control, but alcohols and pyrazines were significantly lower. These findings are valuable for improving quality management and solving abnormal fermentation during the Baijiu production process.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117093"},"PeriodicalIF":6.0000,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation\",\"authors\":\"Yang-Xue He , Wei Shi , Ting-Cai Huang , Jun-Lan Mei , Zhen-Ming Lu , Xiao-Juan Zhang , Bo Yang , Xing-Yu Chen , Song-Tao Wang , Cai-Hong Shen , Zheng-Hong Xu , Li-Juan Chai\",\"doi\":\"10.1016/j.lwt.2024.117093\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Overproduction of organic acids will negatively affect the quality and output of Baijiu. This study investigated how variations in acid levels affect the microbial community structure and metabolism. The organic acid content of fermented grains ranged from 42.35 to 56.90 g/kg, and the high-acidity group's average levels of citric acid and succinic acid were around 4.60 and 2.70 times higher, respectively, than those of the control group. In high-acidity settings, volatile component concentrations were reduced by nearly two times, as was starch utilization in fermented grains. Mantel test and linear regression analysis revealed that citric acid and succinic acid significantly (<em>P</em> < 0.05) influenced the microbial community structure of fermented grains, particularly bacterial community, with decreased diversity as acidity increased. The complexity of microbial ecological networks decreased and robustness increased under high acidity stress. Spearman correlation analysis demonstrated that high-acidity environments altered the relationship between microorganisms and flavor substances, indicating that microbial metabolism was affected. Furthermore, in raw Baijiu, the high-acidity group's acids, aldehydes, and ketones were much greater than those in the control, but alcohols and pyrazines were significantly lower. These findings are valuable for improving quality management and solving abnormal fermentation during the Baijiu production process.</div></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":\"213 \",\"pages\":\"Article 117093\"},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-11-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824013768\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824013768","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation
Overproduction of organic acids will negatively affect the quality and output of Baijiu. This study investigated how variations in acid levels affect the microbial community structure and metabolism. The organic acid content of fermented grains ranged from 42.35 to 56.90 g/kg, and the high-acidity group's average levels of citric acid and succinic acid were around 4.60 and 2.70 times higher, respectively, than those of the control group. In high-acidity settings, volatile component concentrations were reduced by nearly two times, as was starch utilization in fermented grains. Mantel test and linear regression analysis revealed that citric acid and succinic acid significantly (P < 0.05) influenced the microbial community structure of fermented grains, particularly bacterial community, with decreased diversity as acidity increased. The complexity of microbial ecological networks decreased and robustness increased under high acidity stress. Spearman correlation analysis demonstrated that high-acidity environments altered the relationship between microorganisms and flavor substances, indicating that microbial metabolism was affected. Furthermore, in raw Baijiu, the high-acidity group's acids, aldehydes, and ketones were much greater than those in the control, but alcohols and pyrazines were significantly lower. These findings are valuable for improving quality management and solving abnormal fermentation during the Baijiu production process.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.