Project description:To study the characteristics of proteins in Chinese Chixiang-flavor Baijiu fermentation, a label-free quantitative proteomics approach was established to identify proteins in Jiuqu starter and fermented grains.
Project description:Highland barley liquor is a distilled spirit made from highland barley on the Tibetan Plateau, but its alcohol yield is limited by the high fiber content of the raw material. In the field of biomass resources, functional microorganisms are commonly used in pretreatment to degrade cellulose and other substances, improving fermentation output. In this study, we isolated the cellulose-degrading probiotic Lactobacillus delbrueckii GR-8 (CMCase 6.21 U/mL) from the traditional vegetable-based fermented food "Jiangshui" and applied biological pretreatment to the fermentation of highland barley liquor. During pretreatment, probiotics enhanced cellulase and amylase activities in the fermented grains, resulting in a 25% reduction in cellulose content and a 112% increase in free reducing sugar content. The pretreatment significantly altered the microbial community structure, enhancing microbial diversity. After distillation, alcohol yield increased by 3.5%, and total acid and ester contents rose by 25% and 23%, respectively. Pyrazine compounds increased by 1290%, while higher alcohols like nonanol, phenylethanol, and hexanol decreased. The treated liquor caused less harm to mice, who showed improved memory, motor skills, and lower oxidative liver damage. This study demonstrates that biological pretreatment enhances both fermentation and the quality of Chinese spirits.
2025-03-04 | GSE290678 | GEO
Project description:Microbial Community Succession of Fermented Grains during Light-flavor Baijiu Fermentation
| PRJNA933937 | ENA
Project description:microbial community diversities of fermented grains in traditional solid-state fermentation
| PRJNA561573 | ENA
Project description:Fermented grains in the last day of pit fermentation of Sauce-flavor baijiu
| PRJNA1282804 | ENA
Project description:ITS from fermented grains samples of Chinese baijiu
| PRJNA746066 | ENA
Project description:Study on the contribution of Daqu and environment to the microecology of fermented grains of Baijiu
| PRJNA1112330 | ENA
Project description:Microbial diversity of fermented grains of xiaoqu light-flavor baijiu
