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<p>This study elucidated the succession of microbial community structures and their influence on the physicochemical parameters and volatile compounds in fermented grains (FG) of <i>Fagopyrum tataricum Baijiu</i>. 14 dominant microorganisms were identified. <i>Lactobacillus</i> gradually replaced <i>Weissella</i> and <i>Bacillus</i>, while <i>Rhizopus</i> declined at day 6 of tank fermentation (TF6). Starch content and pH decreased significantly (<i>P</i> &lt; 0.05), while acidity and moisture increased and reducing sugar content fluctuated in FG. Furthermore, 64 volatile compounds were identified, with 14 key compounds, including ethyl palmitate, ethyl oleate, and phenethyl alcohol, which significantly increased at TF6 (<i>P</i> &lt; 0.05). Pearson correlation coefficient revealed <i>Lactobacillus</i> and <i>Candida</i> significantly affected (<i>P</i> &lt; 0.05) physicochemical properties and volatile compounds. Finally, a metabolic network was constructed to predict the metabolic pathways in FG. These findings provide multidimensional insight into the FG, and laid a theoretical foundation for <i>Fagopyrum tataricum Baijiu</i> quality improvement.</p>

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Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation

  • 期刊论文

  • 发表日期：

    2025年3月1日

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  • Xiaomin Liu,
  • Dangwei Zhang,
  • Yuxia Liu,
  • Kangli Yang,
  • Zuhao Wang,
  • Pulai Zhang,
  • Yingchun Mu,
  • Wei Su

摘要

This study elucidated the succession of microbial community structures and their influence on the physicochemical parameters and volatile compounds in fermented grains (FG) of Fagopyrum tataricum Baijiu. 14 dominant microorganisms were identified. Lactobacillus gradually replaced Weissella and Bacillus, while Rhizopus declined at day 6 of tank fermentation (TF6). Starch content and pH decreased significantly (P < 0.05), while acidity and moisture increased and reducing sugar content fluctuated in FG. Furthermore, 64 volatile compounds were identified, with 14 key compounds, including ethyl palmitate, ethyl oleate, and phenethyl alcohol, which significantly increased at TF6 (P < 0.05). Pearson correlation coefficient revealed Lactobacillus and Candida significantly affected (P < 0.05) physicochemical properties and volatile compounds. Finally, a metabolic network was constructed to predict the metabolic pathways in FG. These findings provide multidimensional insight into the FG, and laid a theoretical foundation for Fagopyrum tataricum Baijiu quality improvement.