Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation.

ABSTRACT: Moisture is essential in microbiota succession and flavor formation during baijiu fermentation. However, it remains unknown how moisture content affects microbiota, metabolism, and their relationship. Here, we compared the difference in volatiles, microbiota characteristics, and potential functions with different initial moisture contents (50 %, 55 %, 60 %, 65 %, 70 %). Results showed that the ratio of ethyl acetate to ethyl lactate and total volatile compounds content increased as the moisture content was elevated from 50 % to 70 %. As increasing moisture content, fermentation system microbiota dominated by Lactobacillus was formed more rapidly. Lactobacillus, Dekkera, and Pediococcus were positively correlated with moisture, promoting the production of propanol, acet

SUBMITTER: Wang H 

PROVIDER: S-EPMC10740107 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature