Professor Xu Zhenghong’s team published the "Mud Cellar Fragrance" with Luzhou-flavor liquor in Food Research International

Original title: Professor Xu Zhenghong's team published in Food Research International the research results of microbial metabolism related to the "mud cellar aroma" of Luzhou-flavor liquor

Recently, the team of Professor Xu Zhenghong from the School of Bioengineering of Jiangnan University has made important progress in the microbial community metabolism mechanism of Luzhou- flavor liquor brewing in the mud cellar .
The research results "Cooperation within the microbial co"nsortia of fermented grains and pit mud drives organic acid synthesis in strong-?avor Baijiu production" officially published in Food Research International (IF=4.
972) (https://doi.
org/10.
1016/j.
foodres.
2021.
110449)
.

Mud cellar brewing is the most characteristic technological feature of Luzhou-flavor liquor, and it is the summary and crystallization of hundreds of years of practical experience of our working people
.

The mud pit contains microorganisms from raw materials, Daqu, pit mud and the environment, forming a highly complex and diverse brewing microorganism cluster

Professor Xu Zhenghong’s team analyzed the changes in the structure and metabolites of the microbial community in the ferment and pit mud during the brewing process of Luzhou-flavor liquor.
Through correlation analysis with environmental factors, microbial interaction network analysis, PICRUSt function prediction and fermentation verification experiments, they found that There are two fermentation modules with significantly different environmental characteristics in the Luzhou-flavor liquor mud cellar.
One is the fermentation system of mash with Lactobacillus as the dominant bacteria, which mainly metabolizes lactic acid and acetic acid, and the other is the fermentation system with Clostridium (including Clostridium).
Hydrogenispora, Caproiciproducens and Clostridium, etc.
) are pit mud fermentation systems where dominant bacteria mainly metabolize caproic acid and butyric acid.
The metabolites can be transferred between the two through yellow water.
The lactic acid and acetic acid produced by the fermented bacteria are pit mud.
The bacterial flora provides the substrate, the caproic acid and butyric acid produced by the latter are brought into the mash through the yellow water, and esterified with ethanol into ethyl caproate and ethyl butyrate, the typical aroma substances of Luzhou-flavor liquor
.

The above research provides a theoretical basis for understanding the unique process of aroma-producing fermentation of Luzhou-flavor liquor in the mud cellar

Professor Xu Zhenghong is the corresponding author of the paper, and Qian Wei, a doctoral student in the School of Bioengineering, is the first author
.

The above-mentioned research work has won the National Key Research and Development Program (2018YFC1603800), the National Natural Science Foundation of China (31901658), the China Postdoctoral Science Foundation (2020M671407), the special fund for basic scientific research operations of central universities (JUSRP12055) and the national first-level light industry technology and engineering Funding of the subject project (LITE2018-11)

Figure 1 Microbial community structure of glutinous rice and pit mud during the brewing process of Luzhou-flavor liquor

Figure 2 Schematic diagram of the mechanism of "division and cooperation, co-production of aroma" between fermented wine and pit mud flora

(This article is reprinted by "Food Science Network", the article is from the School of Bioengineering, Jiangnan University
.

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