Volatile organic compounds mediated endogenous microbial interactions in Chinese baijiu fermentation

Abstract

Microorganisms release abundant volatile organic compounds, and these compounds have important roles in distant interactions and communication. However, the effects of microbial volatile organic compounds on microbial interactions remains unclear in traditional food fermentations. In this study, we applied high-throughput sequencing analysis to reveal the structure and succession of microbial community in the preparations of Qu starter for Chinese baijiu fermentation. The genus Weissella, Pediococcus, Lactobacillus, Saccharomycopsis, Saccharomyces, Candida and Rhizopus were dominant and varied in this preparation, and the abundant Rhizopus had a positive correlation with Lactobacillus in situ system. In addition, benzyl alcohol produced by Rhizopus microsporus could significantly promote the growth of Lactobacillus fermentum in a simulative baijiu fermentation under laboratory. Moreover, the addition of benzyl alcohol could enhance the activation of alanine, aspartate and glutamate metabolism and arginine biosynthesis for promoting the growth of Lactobacillus fermentum through transcriptional analysis. Therefore, this study revealed volatile organic compounds from microorganisms could meditate the endogenous microbial interactions in Chinese baijiu fermentation. Furthermore, it provides a potential approach to add or remove volatile organic compounds to regulate the microbial interactions, for improving traditional food fermentations.