دورية أكاديمية
Exploring the regulated effects of solid-state fortified Jiuqu and liquid-state fortified agent on Chinese Baijiu brewing.
| العنوان: | Exploring the regulated effects of solid-state fortified Jiuqu and liquid-state fortified agent on Chinese Baijiu brewing. |
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| المؤلفون: | Wang Y; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China., Quan S; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China., Xia Y; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China., Wu Z; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. Electronic address: wuzhengyun@scu.edu.cn., Zhang W; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan 620860, China. Electronic address: foodecoengineering@163.com. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2024 Mar; Vol. 179, pp. 114024. Date of Electronic Publication: 2024 Jan 13. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Cinnamates* , Fermentation* , Sulfhydryl Compounds* , Alcoholic Beverages*/analysis , Food Industry*, Esters ; Food-Processing Industry |
| مستخلص: | Zaopei is the direct source of Chinese liquor (Baijiu). Adding functional strains to Zaopei is a potential strategy to regulate Baijiu brewing, mainly including the two ways of solid-state fortified Jiuqu (SFJ) and liquid-state fortified agent (LFA). Here, to explore their regulated details, the response patterns of Zaopei microecosystem and the changes in the product features were comprehensively investigated. The results showed that SFJ more positively changed the physicochemical properties of Zaopei and improved its ester content, from 978.57 mg/kg to 1078.63 mg/kg over the fermentation of 30 days, while LFA decreased the content of esters, alcohols, and acids. Microbial analysis revealed that SFJ significantly increased Saccharomycopsis and Aspergillus from the start of fermentation and induced a positive interaction cluster driven by the added functional Paenibacillus, while LFA exhibited a community structure near that of the original microecosystem and led to a simpler network with the reduced microbial nodes and correlations. Metabolism analysis found that both SFJ and LFA weakened the flavor-producing metabolism by suppressing some key enzyme pathways, such as EC 3.2.1.51, EC 4.2.1.47, EC 1.1.1.27, EC 1.1.1.22, EC 1.5.1.10, EC 1.14.11.12. As a result, SFJ improved the raw liquor yield by 28.5 % and endowed the final product with a more fragrant aroma, mainly through ethyl (E)-cinnamate, ethyl isovalerate, ethyl phenacetate with the higher odor activity values, while LFA promoted the yield by 13.2 % and resulted in a purer and less intense aroma through the aroma-active β-damascenone, ethyl heptoate, ethyl phenacetate. These results facilitated the regulated mechanism of SFJ and LFA on Baijiu brewing and indicated that the used functional strains in this study could be applicated in SFJ way for the further industrial-scale application. 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 © 2024. Published by Elsevier Ltd.) |
| فهرسة مساهمة: | Keywords: Liquid-state fortified agent; Microbiomes and metabolism; Solid-state fortified Jiuqu; Yield and aroma; Zaopei microecosystem |
| المشرفين على المادة: | 0 (Cinnamates) 23356-91-4 (EC 27) 0 (Esters) 0 (Sulfhydryl Compounds) |
| تواريخ الأحداث: | Date Created: 20240211 Date Completed: 20240214 Latest Revision: 20240304 |
| رمز التحديث: | 20240304 |
| DOI: | 10.1016/j.foodres.2024.114024 |
| PMID: | 38342544 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2024.114024 |