Source and succession of microbial communities and tetramethylpyrazine during the brewing process of compound-flavor Baijiu.

ABSTRACT: Pyrazines are important flavor components and healthy active components in Baijiu, which including tetramethylpyrazine (TTMP). During the brewing process, the traceability of microbial communities and the content distribution characteristics of TTMP are important for improving the quality and style characteristics of compound-flavored Baijiu (CFB). However, the traceability analysis of microorganisms in fermented grains (FG)-used in the production of CFB-lacks quantitative and systematic evaluation. In this study, the microbial communities and TTMP content of Jiuqu (JQ), Liangpei (LP), FG, and pit mud (CP) used in CFB production were characterized; further, coordinate and discriminant analyses were employed to determine differences in microbial communities. Additionally, traceability and c

SUBMITTER: Cheng W 

PROVIDER: S-EPMC11333356 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature