AUTHOR=Liu Chongchong , Feng Shengbao , Wu Qun , Huang Heqiang , Chen Zhanxiu , Li Shanwen , Xu Yan 

TITLE=Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

JOURNAL=Frontiers in Microbiology

VOLUME=10

YEAR=2019

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2019.01520

DOI=10.3389/fmicb.2019.01520

ISSN=1664-302X

ABSTRACT=<p>Raw material is important for flavors in fermented foods. Here, the effect of hulless barley on the microbiota in Chinese liquor was studied using two main cultivars (<italic>heilaoya</italic> and <italic>dulihuang</italic>). Six genera (<italic>Lactobacillus, Saccharomyces, Komagataella, Aspergillus, Pichia</italic>, and <italic>Weissella</italic>) were identified as flavor producers. <italic>Komagataella</italic>, mainly correlated with esters, dominated in <italic>heilaoya</italic>, and <italic>Pichia</italic>, mainly correlated with carbonyls, dominated in <italic>dulihuang</italic>. The Mantel test indicated reducing sugar drove the succession of microbiota (<italic>heilaoya</italic>: <italic>P</italic> = 0.001; <italic>dulihuang</italic>: <italic>P</italic> = 0.006). Especially, glucose (<italic>P</italic> = 0.0226) and fructose (<italic>P</italic> = 0.0168) presented the most significant correlations with <italic>Pichia</italic> and <italic>Komagataella</italic>, respectively. The simulative fermentation confirmed <italic>Komagataella phaffii</italic> QK2 grew better in <italic>heilaoya</italic> with more fructose, whereas <italic>Pichia fermentans</italic> PF grew better in <italic>dulihuang</italic> with more glucose. This work highlighted the effect of raw material on microbiota, which would be beneficial for regulating the quality of fermented foods.</p>