The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye-flavor raw liquor production.

ABSTRACT: Wuliangye-flavor liquor (WLFL), a specific Chinese traditional liquor, one of the major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Free amino acids (FAAs), as major health factors, are considered to be primarily derive from the hydrolysis of protein from the Zaopeis (ZPs) by microbial populations during fermentation. Here, we investigated the changes of microbial communities in ZPs and FAAs in raw liquor (RL) directly related ZPs from different ages of WLFL fermentation pits by phospholipid fatty acid fingerprint (PLFA) and high performance liquid chromatography method. Results indicated that the total PLFAs of 20- and 50-year ZPs were significantly higher (p < .05) than 1- and 5-year ZPs. Gram-pos

SUBMITTER: Jiang B 

PROVIDER: S-EPMC9361440 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature