The effects of dynamic bacterial succession on the flavor metabolites during Baijiu fermentation

Abstract

The succession of microbial community significantly affect the flavor formation of traditional fermented foods and beverages. Chinese liquor (Baijiu) fermentation is a typical spontaneous solid-state fermentation process driven by natural microbiota. The type of process used to make liquor-craft or industrial-alters the operational environment and the aromatic qualities of the product contributed by various microbial consortia. But differences in microbial community assembly and temporal succession are often overlooked. In this study, we investigated bacterial community dynamics, substrate consumption, and metabolite production during both craft and industrial liquor-making processes (CLP and ILP, respectively). We found that the compositions of bacterial communities were different, even though no significant difference (p > 0.05) was observed in bacterial species between CLP and ILP at the beginning of fermentation. During ILP, glucose was used more rapidly by microflora, leading in turn to a higher ethanol production rate during the early stage of fermentation. The higher rate of ethanol production in ILP shortened the lifetime of bacteria such as Weissella, Pediococcus, Leuconostoc, and Bacillus during the early stage of fermentation. Lactobacillus sp. became dominant earlier in ILP than in CLP. Finally, the change in bacterial community dynamics led to changes in aroma compounds. Using CLP and ILP as a model system, our results illustrate the dynamic nature of Baijiu fermentations and microbial succession patterns therein. This can be applied to optimize the fermentation processes and flavors attributes of this and other fermented foods.