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    Home > Food News > Food Articles > Professor Xu Yan and Associate Professor Du Hai of Jiangnan University: The effect of initial temperature on the rate of microbiome formation and volatile flavor in the fermentation process of liquor

    Professor Xu Yan and Associate Professor Du Hai of Jiangnan University: The effect of initial temperature on the rate of microbiome formation and volatile flavor in the fermentation process of liquor

    • Last Update: 2021-01-22
    • Source: Internet
    • Author: User
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    temperature affects fermentation during the fermentation process of the sauce-scented liquor.
    high temperature increases the total acid content and reduces the total ester content.
    temperatures accelerate the growth of Lactobacillus lactobacillus and the reproduction of microorganisms.
    the difference in flavor composition based on temperature of Lactobacillus Lactobacillus/Yeast.
    fermentation temperature has been emphasized because it is related to the biodiversity and microbial metabolism of the microbiome. Hongxia Zhang, Hai Du, Yan Xu et al., School of Bioengineering, School of Bioengineering, Center for Collaborative Innovation in Food Safety and Nutrition, Key Laboratory of the Ministry of Industrial Biotechnology, etc., using Illumina-Miseq sequencing and gas chromatography-mass spectrometry (gas chromatography-mass romspectetry, GC-MS) technology, studied the different initial temperature (LT group: 28±2 degrees C, HT group: 37±2 degrees C) under the sauce-flavored liquor fermentation process of microbial community behavior and volatile flavor changes.
    , the researchers found that different initial temperatures had a significant effect on fermentation parameters (
    <0.001), the higher initial temperature increases the accumulation of acetic acid and reduces ethanol production. Secondly, the diversity of microbiome decreased during α fermentation process, β increased (
    <0.05). The higher the initial temperature, the faster the increase in the number of Lactobacillus, the faster the microbial replacement rate, Lactobacillus can be used as a microbial marker of the microbial replacement rate of liquor fermentation. Second, the researchers found that acetic acid drives the replacement of microorganisms at higher fermentation temperatures. The analysis of molecular ecological network shows that different fermentation temperatures have an effect on microbial interaction. Higher temperatures enhance the interaction between Lactobacillus lactobacillus and microorganisms. In addition, 50 volatile flavor substances were identified in fermented grains. High temperature increases the total acid content and decreases the total ester content, and Lactobacillus lactobacillus and yeast are important microbiomes associated with two groups of different flavor substances. In general, changing the initial temperature can lead to differences in microbial replacement rate and volatile flavor during the fermentation of soy sauce-flavored liquor. Therefore, these results are of some reference value for exploring the quality control and management strategies in the natural fermentation process.
    : Associate Professor Duhai,
    , Associate Professor,
    School of Bioengineering, Jiangnan University. Selected in Jiangsu Province high-level innovation and entrepreneurial talent introduction plan. Member of the Technical Innovation Strategy Committee of China Distilled Spirits Industry. He is engaged in scientific research in the field of winemaking engineering and microbiology. Using the new idea of flavor-oriented academic, using multi-group technology, the diversity of microbiotics and their acttors in different regions and aromatic processes are systematically studied, involving the analysis of functional bacteri group growth, interaction and metabolic function mechanism. Published more than 30 papers (SCI included 16), participated in the completion of a monograph 1. As the first author, he has published several academic papers
    the International TOP-level Journal of the food
    , Journal of Agricultural and Food Chemistry. Apply for 17 patents for inventions and 9 patents for authorized inventions. In the past 5 years, he has presided over and participated in 9 projects such as the National Natural Science Foundation of China (youth science projects, key projects, face projects), and the national key research and development plan. In the past 5 years, all four results of the study have been identified as reaching the international leading level. Scientific research results were provincial and ministerial level, the Association of scientific and technological progress, first, second and third prize 5. To guide students by Jiangsu Province outstanding undergraduate graduates 1. For 4 consecutive years, we have guided the University's "Student Innovation Training Program Project" and received 1 project funding from the "National University Student Innovation and Entrepreneurship Training Program".
    Professor Xu Yan
    Xu Yan, professor, doctoral tutor, American Chemical Society (ACS) Department of Agriculture and Food Chemistry Fellow, the Ministry of Education Changjiang Scholars and Innovation Team development team leader, the first batch of the Ministry of Education in the new century outstanding talent, the country's outstanding teachers, enjoy special government subsidies.
    Professor Xu Yan is mainly engaged in scientific research in the field of brewing science and industrial enzymatics, and through his research work on the structure and function of microorganisms in the brewing and fermentation process, microorganisms and their metabolic mechanisms, from the level of genomics, proteomics and metabolomics, to analyze the mechanism of microbial fermentation, to explore the relationship between the structure and catalytic function of microbial enzyme proteins, to enhance and transform traditional fermentation processes, to explore and extend new biological manufacturing processes using fermentation techniques and enzyme techniques, and to meet the needs of industrial manufacturing.
    Professor Xu Yan has presided over 18 major national scientific research projects such as the 13th Five-Year Plan, the 973 Plan, the 863 Plan, the National Science and Technology Support Plan, and the National Natural Science Foundation of China (Key Projects). Published more than 270 high-level SCI papers (TOP-level journal papers 82), applied for more than 150 national invention patents (including 11 international patents), authorized more than 90 (of which 9 international patents). In the field of traditional fermentation engineering, according to the technical level of Chinese traditional brewing and other related industries, the formation of flavor-oriented academic ideas, the results radiate throughout the country, and promote the transformation of the industry. In more than 40 well-known national liquor enterprises, including Maotai, Wu grain liquid, Yanghe, etc. to achieve the transformation of scientific and technological achievements. In the field of food biotechnology, the development of high-efficiency and safe roasting of special lipase to break the international monopoly, to achieve in the industrialization scale of 3 enterprises fermentation preparation and application effect is significant. The first finisher won the second prize of national technology invention, the first prize of China Patent Silver Award, the first prize of China Light Industry Federation Technology Progress Award, the first prize of China Business Federation Science and Technology Award and other national and provincial awards 13.
    Xu Yan is currently the Director of the Wine Science and Enzyme Technology Center of Jiangnan University, Vice Chairman of the China Wine Industry Association, Deputy Director of the Liquor Technical Committee of the China Wine Industry Association, and Chairman of the Technology Innovation Strategy Committee of china Distilled Wine Industry.
    editor-in-chief of the
    Systems Microbiology and Biomanufacturing
    Bioresouce and Bioprocess
    , the Journal of Microbiology, Food Biotechnology, and many other academic journals.
    (The article "Effects of initial content on microbial community rate and volatile flavors
    fermentation process" is published online at
    Food Research International
    .) )
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