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<p><i>Strong-flavor Baijiu</i> (SFB) is produced using a solid-state fermentation system, but the impact of stratified fermented grains on fermentation remains unclear. Therefore, in a typical distillery plant, we evaluated the physical and chemical composition, volatile compound profile, and microbial community of fermented grains in SFB both above (FG-A) and below (FG-B) the <i>Huangshui</i> line. Significant differences in fermentation parameters between FG-A and FG-B were observed after 30 days of fermentation (<i>P</i> &lt; 0.05). Additionally, the partial least squares projection to latent structure discriminant analysis (PLS-DA) revealed distinct differences in volatile compounds between FG-B and FG-A, identifying 26 discriminant markers. The diversity of short-chain fatty acids (SCFAs) and their esters were higher in FG-B compared to FG-A. Furthermore, microbial diversity and abundance have differed significantly between the two layers of fermented grains (<i>P</i> &lt; 0.05), included 17 differential genera. Correlation and pathway enrichment analyses indicated that the higher SCFA content in FG-B could be attributed to the greater abundance of acid-producing microorganisms compared to FG-A. This study highlights the differences between the two layers of fermented grains in SFB fermentation, offering new insights into solid-state fermentation and expanding the current understanding of the traditional SFB fermentation process.</p>

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Characterization of fermentation parameters, volatile compounds and microbial community structure of fermented grains in the upper and lower layers during strong-flavor Baijiu fermentation

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年9月26日

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  • Jie Deng,
  • Chao-Jiu He,
  • Chun-Hui Wei,
  • Hui-Bo Luo,
  • Zhi-Guo Huang

摘要

Strong-flavor Baijiu (SFB) is produced using a solid-state fermentation system, but the impact of stratified fermented grains on fermentation remains unclear. Therefore, in a typical distillery plant, we evaluated the physical and chemical composition, volatile compound profile, and microbial community of fermented grains in SFB both above (FG-A) and below (FG-B) the Huangshui line. Significant differences in fermentation parameters between FG-A and FG-B were observed after 30 days of fermentation (P < 0.05). Additionally, the partial least squares projection to latent structure discriminant analysis (PLS-DA) revealed distinct differences in volatile compounds between FG-B and FG-A, identifying 26 discriminant markers. The diversity of short-chain fatty acids (SCFAs) and their esters were higher in FG-B compared to FG-A. Furthermore, microbial diversity and abundance have differed significantly between the two layers of fermented grains (P < 0.05), included 17 differential genera. Correlation and pathway enrichment analyses indicated that the higher SCFA content in FG-B could be attributed to the greater abundance of acid-producing microorganisms compared to FG-A. This study highlights the differences between the two layers of fermented grains in SFB fermentation, offering new insights into solid-state fermentation and expanding the current understanding of the traditional SFB fermentation process.