1. Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu.
- Author
-
Wu, Yijiao, Xu, Pei, Qiu, Xianping, Mao, Yichen, Yu, Jianshen, Tian, Lei, Li, Yanzhong, Zhang, Juan, Zhu, Xiangting, Liu, Ying, Shang, Hongguang, and Guan, Tongwei
- Abstract
The deterioration of the quality of raw liquor caused by the low content of ethyl hexanoate in
Nongxiangxing baijiu has become a pervasive problem in thebaijiu industry. Therefore, this study attempted to increase the synthesis of ethyl hexanoate by microorganisms with high esterase activity to increaseZaopei fermentation. The results showed that biofortification was a feasible and important way to improve the quality of the raw liquor and increase the ethyl hexanoate content. AddingBacillus subtilis ,Staphylococcus epidermidis , andMillerozyma farinosa for biofortified fermentation disturbed the microbial community structure ofZaopei and increased the abundance ofWickerhamomyces, Saccharomyces , andThermoascus . The contents of ethyl hexanoate, ethyl valerate, ethyl caprylate, and ethyl heptanoate also increased noticeably inbaijiu . The results of E‐nose and sensory analysis tested and verified that thebaijiu in the fortified group had better flavor characteristics. [ABSTRACT FROM AUTHOR]- Published
- 2024
- Full Text
- View/download PDF