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<p>The genus <i>Gordonia</i>, a member of the <i>Actinobacteria</i> phylum, is frequently present in <i>Baijiu</i> fermentation processes, yet its specific impact on <i>Baijiu</i> flavor remains inadequately understood. Three <i>Gordonia</i> strains were isolated from <i>Daqu</i> and pit mud, capable of producing cellulase, acid protease, neutral protease, and esterase enzymes. Through purebred fermentation experiments, it was discovered that <i>Gordonia ajococcus</i> Q1, <i>Gordonia amicalis</i> Q2, and <i>Gordonia amicalis</i> Q3 exhibit notable proficiency in the production of alcohols, acids, and ketones, respectively<i>.</i> In co-fermentation experiment of <i>Gordonia</i> and <i>Daqu</i>, it was found that the inoculation of <i>Gordonia</i> significantly changed the bacterial community structure in the fermented grains, resulting in a notable increase in the variety and quantity of flavor compounds in the <i>Baijiu</i> compared to the control group. Especially, ethyl palmitate content was found to be approximately doubled in the experimental group. Furthermore, strain Q1 contributed to elevated levels of pentanol and butyl hexanoate, strain Q2 increased ethyl hexanoate content by 12.88%, and strain Q3 enhanced the diversity of floral and fruity fragrance compounds in the original <i>Baijiu</i>.</p> Graphical Abstract <p></p>

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Functional exploration of Gordonia in solid-state Baijiu fermentation system

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月9日

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  • Shouqin Wang,
  • Xianping Qiu,
  • Xiaodie Yuan,
  • Jiafu Lin,
  • Lei Tian,
  • Ying Liu,
  • Jianshen Yu,
  • Shuangquan Xiang,
  • Tongwei Guan,
  • Yidong Guo

摘要

The genus Gordonia, a member of the Actinobacteria phylum, is frequently present in Baijiu fermentation processes, yet its specific impact on Baijiu flavor remains inadequately understood. Three Gordonia strains were isolated from Daqu and pit mud, capable of producing cellulase, acid protease, neutral protease, and esterase enzymes. Through purebred fermentation experiments, it was discovered that Gordonia ajococcus Q1, Gordonia amicalis Q2, and Gordonia amicalis Q3 exhibit notable proficiency in the production of alcohols, acids, and ketones, respectively. In co-fermentation experiment of Gordonia and Daqu, it was found that the inoculation of Gordonia significantly changed the bacterial community structure in the fermented grains, resulting in a notable increase in the variety and quantity of flavor compounds in the Baijiu compared to the control group. Especially, ethyl palmitate content was found to be approximately doubled in the experimental group. Furthermore, strain Q1 contributed to elevated levels of pentanol and butyl hexanoate, strain Q2 increased ethyl hexanoate content by 12.88%, and strain Q3 enhanced the diversity of floral and fruity fragrance compounds in the original Baijiu.

Graphical Abstract