Study on metabolites of Bacillus producing soy sauce-like aroma in Jiang-flavor Chinese spirits.

ABSTRACT: Jiang-flavor Chinese spirits are one of the four basic liquor types in China. It has thousands of years of history in China and is widely enjoyed because of its unique flavor and broad application. Although Jiang-flavor Chinese spirits have a unique soy sauce flavor, the associated key compounds and production mechanism remain unknown. To investigate this process, soy sauce flavor-producing strains were obtained, and their metabolites were evaluated. Using wheat as the fermentation medium, we observed changes in total acid, amino nitrogen, and reducing sugar in three strains of Bacillus cerberus with high yield of tetramethylpyrazine during the fermentation process. The results showed that total acid and amino nitrogen contents increased and reducing sugars decreased in a time-depen

SUBMITTER: Zhao X 

PROVIDER: S-EPMC6977470 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature