The process-related dynamics of microbial community during a simulated fermentation of Chinese strong-flavored liquor.

ABSTRACT:

Background

Famous Chinese strong-flavored liquor (CSFL) is brewed by microbial consortia in a special fermentation pit (FT). However, the fermentation process was not fully understood owing to the complicate community structure and metabolism. In this study, the process-related dynamics of microbial communities and main flavor compounds during the 70-day fermentation process were investigated in a simulated fermentation system.

Results

A three-phase model was proposed to characterize the process of the CSFL fermentation. (i) In the early fermentation period (1-23 days), glucose was produced from macromolecular carbohydrates (e.g., starch). The prokaryotic diversity decreased significantly. The Lactobacillaceae gradually predominated in the prokaryotic community. In contrast,

SUBMITTER: Zhang Y 

PROVIDER: S-EPMC5603089 | biostudies-literature | 2017 Sep

REPOSITORIES: biostudies-literature