دورية أكاديمية
Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu.
| العنوان: | Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu. |
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| المؤلفون: | Yang L; Department of Brewing Engineering, Moutai Institute, Renhuai 564501, China; Kweichow Moutai Group, Guizhou, China., Chen R; Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai 564501, China., Liu C; Kweichow Moutai Distillery Co., Ltd., Maotai Town, Zunyi City, Guizhou 564501, China., Chen L; Kweichow Moutai Distillery Co., Ltd., Maotai Town, Zunyi City, Guizhou 564501, China., Yang F; Kweichow Moutai Distillery Co., Ltd., Maotai Town, Zunyi City, Guizhou 564501, China., Wang L; Kweichow Moutai Group, Guizhou, China. Electronic address: WangliMoutai2021@163.com. |
| المصدر: | Food chemistry [Food Chem] 2023 Nov 15; Vol. 426, pp. 136668. Date of Electronic Publication: 2023 Jun 19. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Fermentation*, Fermented Foods ; Alcoholic Beverages ; Odorants ; Sulfur Compounds/chemistry ; Sulfur Compounds/metabolism ; Food Microbiology ; Volatile Organic Compounds/chemistry |
| مستخلص: | Pickle like odor (PLO) is undesirable in Maotai-flavor baijiu; however, its formation mechanism is unclear. Furthermore, there is a lack of understanding of the spatiotemporal accumulation of volatile compounds (including PLO compounds, PLOC) and of the microorganisms responsible for the production of PLOC during stacking fermentation. In this study, we analyzed the spatiotemporal distribution differences of 132 volatile compounds in piled fermented grains. PLOC (n = 5) were higher in pile surface than in pile center, reaching their highest levels at 6th and 5th rounds, respectively. The microorganisms in pile center were more conducive to the formation of alcohols, while those in the pile surface more promoted the synthesis of esters. Rhodococcus and Zygosaccharomyces promoted the formation of PLOC. Acetobacter was negatively correlated with the content of sulfur compounds by promoting their conversion into non-volatile sulfur compounds, thereby reducing the content of PLOC. This study provides information on the spatiotemporal differences of volatile compounds (especially PLOC) in piled fermented grains and identified the microorganisms that produce PLOC. Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2023 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Maotai-flavor baijiu; Microbial community structure and succession; Pickle like odor; Stacking fermentation; Volatile compounds |
| المشرفين على المادة: | 0 (Sulfur Compounds) 0 (Volatile Organic Compounds) |
| تواريخ الأحداث: | Date Created: 20230625 Date Completed: 20230731 Latest Revision: 20230731 |
| رمز التحديث: | 20240829 |
| DOI: | 10.1016/j.foodchem.2023.136668 |
| PMID: | 37356241 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2023.136668 |