Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation.

Authors

Xiaomin Liu, Dangwei Zhang, Yuxia Liu, Kangli Yang, Zuhao Wang, Pulai Zhang, Yingchun Mu, Wei Su

Published in

Food science and biotechnology. Volume 34. Issue 10. Pages 2237-2247. Epub Mar 01, 2025.

Abstract

This study elucidated the succession of microbial community structures and their influence on the physicochemical parameters and volatile compounds in fermented grains (FG) of Fagopyrum tataricum Baijiu. 14 dominant microorganisms were identified. Lactobacillus gradually replaced Weissella and Bacillus, while Rhizopus declined at day 6 of tank fermentation (TF6). Starch content and pH decreased significantly (P < 0.05), while acidity and moisture increased and reducing sugar content fluctuated in FG. Furthermore, 64 volatile compounds were identified, with 14 key compounds, including ethyl palmitate, ethyl oleate, and phenethyl alcohol, which significantly increased at TF6 (P < 0.05). Pearson correlation coefficient revealed Lactobacillus and Candida significantly affected (P < 0.05) physicochemical properties and volatile compounds. Finally, a metabolic network was constructed to predict the metabolic pathways in FG. These findings provide multidimensional insight into the FG, and laid a theoretical foundation for Fagopyrum tataricum Baijiu quality improvement.
The online version contains supplementary material available at 10.1007/s10068-025-01842-x.

PMID:
40351716
Bibliographic data and abstract were imported from PubMed on 12 May 2025.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.