Abstract
Chinese Baijiu is principally produced through a spontaneous fermentation process, which involves complex microorganism communities. Among them, yeasts and lactic acid bacteria (LAB) are important communities. The study examined the isolated strains from fermented grains of Baijiu regarding their activity of α-amylase and glucoamylase, ethanol tolerance, glucose utilization, as well as metabolite production in the process of laboratory-scale sorghum-based fermentation. Selected strains (Saccharomycopsis fibuligera 12, Saccharomyces cerevisiae 3, and Pediococcus acidilactici 4) were blended in different combinations. The influence of selected strains on the metabolic variation in different semi-solid fermentations was investigated by gas chromatography–mass spectrometry (GC–MS) accompanied by multivariate statistical analysis. According to the principal component analysis (PCA), the metabolites produced varied in different mixtures of pure cultures. S. fibuligera produced various enzymes, particularly α-amylase and glucoamylase, and exhibited a better performance compared with other species regarding the ability to convert starch to soluble sugars and positively affect the production process of volatile compounds. S. cerevisiae had a high fermentation capacity, thereby contributing to substrates utilization. Lactic acid bacteria had a good ability to produce lactic acid. This study attaches importance to the special functions of S. fibuligera, S. cerevisiae, and P. acidilactici in Chinese Baijiu making, and investigates their metabolic characteristics in the process of lab-scale semi-solid fermentation.
Highlights
Chinese Baijiu, a traditional indigenous fermented alcoholic drink, has gained worldwide acceptance and plays an indispensable role in the Chinese dietary profile [1]
Semi-solid fermentation is conducted under a semi-solid state, which is more efficient in mass transfer and heat transfer, as well as easier to utilize the nutrients in fermented grains when compared to solid-state fermentation [3]
P. acidilactici strains generally had low ability in utilization of glucose, with glucose consumption at levels below 10%
Summary
Chinese Baijiu, a traditional indigenous fermented alcoholic drink, has gained worldwide acceptance and plays an indispensable role in the Chinese dietary profile [1]. Baijiu contains plentiful flavor compounds like organic acids and esters [4]. These compounds are either directly extracted from the raw materials and ingredients or generated in the alcoholic fermentation process through complex communities of microorganisms, such as yeasts and lactic acid bacteria (LAB) [5]. These microorganisms can significantly affect the quality, safety, and sustainability of Chinese Baijiu. We barely understand the connection between the microbial structure of fermentation grains and the flavor of Baijiu; poorly-controlled spontaneous fermentation should be replaced by an inoculated fermentation under process control aimed at modernizing the fermentation process of Chinese Baijiu [6]
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