Dynamic Changes and Potential Correlations Between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu During Manufacturing

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2024 Oct 26

PMID 39459219

Authors

Xin Nie

Xiaohan Jia

Kaixian Zhu

Ziqing Ling

Hongfan Chen

Jing Xie

Zonghua Ao

Chuan Song

Caihong Shen

Chenglin Zhu

Wei Yan

Jiabin Wang

Yijing Wang

Zhiping Zhao

Affiliations

Soon will be listed here.

Abstract

To investigate the dynamic changes and potential correlations between microbial diversity and volatile organic compounds (VOCs) during Chinese medium-temperature Daqu (MTD) manufacturing at different key stages, in this study, high-throughput sequencing (HTS) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the microbial diversity and VOCs of MTD, respectively. The results showed that , , , , and were the dominant bacterial genera, while , , , , , and were the dominant fungal genera. A total of 61 VOCs were detected by GC-IMS, among which, 13 differential VOCs (VIP > 1) were identified, that could be used as potential biomarkers to judge the fermentation stage of MTD. and were positively correlated with 3-methyl-2-butenal and 2,2,4,6,6-pentamethylheptane-D, respectively, and both of these were positively correlated with butanal-D. , , and lactic acid bacteria (LAB) including , , , and were negatively correlated with their associated VOCs, while fungi were generally positively correlated with VOCs. , , and were positively correlated with butan-2-one-M. This study provides a theoretical basis for explaining the mechanisms of MTD flavor formation and screening functional microorganisms to improve the quality of MTD.

Citing Articles

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