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ORIGINAL RESEARCH article

Front. Microbiol.
Sec. Food Microbiology
Volume 15 - 2024 | doi: 10.3389/fmicb.2024.1435765

Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing

Provisionally accepted
DAN CAO DAN CAO 1Jiali Lv Jiali Lv 1*Jingying Chu Jingying Chu 1Shuangshuang Xu Shuangshuang Xu 1Chengyong Jin Chengyong Jin 2Yongli Zhang Yongli Zhang 2Yuhang Zhang Yuhang Zhang 2Wen Zhang Wen Zhang 1Jie Kang Jie Kang 3
  • 1 Shaanxi University of Science and Technology, Xi'an, China
  • 2 Shaanxi Xifeng Wine Co., Ltd, Boji, China
  • 3 Shaanxi Product Quality Supervision and Inspection Institute Shaanxi, Xi'an, China

The final, formatted version of the article will be published soon.

    In this study, the relationship between the formation of Fengxiangxing Huairang Daqu (FHD) quality and the changes in microflora structure, sensory characteristics, fermentation characteristics, and flavor substances during the forming FHD from Qupi was revealed through microscopic characterization, PacBio SMRT sequencing, and HS-SPME-GC-MS volatile metabolite analysis. The results showed that the 12th day of the culture was the most critical process point, highlighting the most significant differences in microbial community structure, sensory characteristics, fermentation characteristics, and flavor substances. Bacillus licheniformis (43.25%), Saccharopolyspora rectivirgula (35.05%), Thermoascus aurantiacus (76.51%), Aspergillus amstelodami (10.81%), and Saccharomycopsis fibuligera (8.88%) were the dominant species in FHD. S. fibuligera, A. amstelodami, and T. aurantiacus were associated with the snow-white color of the FHD epidermis, the yellow color of the interior, and the gray-white color, respectively. The abundance of T. aurantiacus, A. amstelodami, B. licheniformis, and S. rectivirgula was positively associated with the esterifying power and liquefying power of FHD. The abundance of T. aurantiacus and A. amstelodami was positively correlated with the saccharifying power of FHD. The abundance of S. fibuligera was positively related to the fermenting power of FHD. A total of 248 volatiles were detected in Qupi, mainly including alcohols, esters, aldehydes, and ketones. Of them, eleven volatiles had a significant effect on the flavor of Qupi, such as 1-butanol-3-methyl-, hydrazinecarboxamide, ethanol, phenylethyl alcohol, ethyl acetate, 2-octanone, 1-octen-3-ol, formic acid-hexyl ester, (E)-2-octen-1-ol, ethyl hexanoate, and 2(3H)-furanone-dihydro-5-pentyl-. The abundance of B. licheniformis, S. rectivirgula, T. aurantiacus, and S. fibuligera was positively correlated with the alcohols, aromatic compounds, and phenols in FHD. The abundance of S. fibuligera was positively correlated with the acids, esters, and hydrocarbons in FHD. Overall, these results indicate important theoretical basis and technical support for controllable adjustment of FHD microbial community structure, stable control of FHD quality, and precise, effective, and large-scale guidance of FHD production.

    Keywords: Qupi changes1, Daqu quality formation2, microorganisms3, microscopic characterization4, fermentation characteristics5, volatile metabolites6, PacBio sequencing7, HS-SPME-GC-MS8

    Received: 21 May 2024; Accepted: 26 Jun 2024.

    Copyright: © 2024 CAO, Lv, Chu, Xu, Jin, Zhang, Zhang, Zhang and Kang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Jiali Lv, Shaanxi University of Science and Technology, Xi'an, China

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