Meta-analysis Of The Relationship Between Brewing Microorganisms And Flavor Substances

The paper further explores the relationship between flavor substances and microorganisms in liquor making,in order to do a comprehensive study on the effect of different cellar mud of Strongflavor Bai Jiu and different Rice Wine JIU QU on their corresponding Baijiu flavor substances that has been studied before,which provides theoretical support for Baijiu fermentation process.In this paper,the relevant literatures on the microbes and flavor substances of pit mud in Strong-flavor Bai Jiu are screened through meta-analysis and the same method is applied in the study of the relationship between microorganisms and flavor substances in Rice Wine JIU QU.Papers and Endnote were used to import relevant literatures for detailed reading.11 articles are selected,including 6 articles related to Strong-flavor Bai Jiu and 5 literatures related to Rice Wine.Extracted from the data of Strong-flavor Bai Jiu and Rice Wine were in two and more articles mentioned above by Excel.the flavor substances of Strong-flavor Bai Jiu were 84 in total,including 15 kinds of alcohols,12 kinds of acids,42 kinds of esters,and 15 kinds of other substances,such as aldehydes and ketones,and there are totally 66 kinds of flavor substances in Rice Wine,including 11 kinds of alcohols,7 kinds of acids,21 kinds of esters,27 kinds of aldehydes,ketones and other substances.It is concluded that 35 kinds of microorganisms exist in different Strong-flavor Bai Jiu cellar mud.The number of dominant microorganisms with abundance greater than 1% is 19 in total,including Lactobacillus,Pseudomonas,Methanosarcina,Clostridium,Caproiciproducens,Methanobrevibacter,Methanobacterium,proteophilum,syntrophomonas,Petrimonas,Bacillus,Sedimentibacter,Caloramator,Acholeplasma,Aminobacterium,Acinetobacter,Kroppenstedtia,and Atopobium,Paenibacillus;there are 10 dominant bacteria with abundance more than 1% which are composed of different microorganisms in Rice Wine JIU QU,including Pediococcus,Pantoea,Leuconostoc,Weissella,Bacillus,Erwinia,Lactobacillus,Klebsiella,Staphylococcus,and Ochrobactrum;and 6 dominant fungi genera are Monascus,Rhizopus,Saccharomycopsis,Candida,Alternaria and Aspergillus.Strong-flavor Bai Jiu and Rice Wine were identified by relative odor activity,so 23 flavors of Strong-flavor Bai Jiu are isovalerate ethyl ester,ethyl caprylate,ethyl caproate,ethyl valerate,ethyl isobutyrate,isobutyric acid,isoamyl acetate,hexaldehyde,hexanoic acid hexyl ester,2-methyl butyraldehyde,3-hydroxybutanone,acetic acid,butyric acid,n-butanol,3-Methylbutyraldehyde,hexanoic acid,valeric acid,2-heptanol,isovaleric acid,2-heptanone,ethyl decanoate,ethyl acetate,and octanoic acid and there are 9 kinds of characteristic flavor compounds in y Rice Wine,including ethyl butyrate,ethyl octanoate,ethyl hexanoate,ethyl isobutyrate,isobutanol,phenylethanol,linalool,hexanal and acetic acid.Principal components analysis of flavor and flavor of Strong-flavor Bai Jiu and Rice Wine was carried out by spss25.0,and the correlation between different Rice Wine JIU QU and different Strong-flavor Bai Jiu pit mud and aroma compounds is observed,the difference also revealed by the flavor compounds.Based on the correlation between the microbes and flavor of Strong-flavor Bai Jiu and Rice Wine which is studied by R software with Pearson correlation coefficient,there are 17 bacteria with strong correlation with flavor compounds,including Kroppenstedtia,Pseudomonas,Caloramator,Acinetobacter,Acholeplasma,Bacillus,Petrimonas and Methanobrevibacter,which are the main contributors to the formation of flavor compounds,and Paenibacillus,Syntrophomonas,Caproiciproducens,Sedimentibacter,Methanosarcina,Lactobacillus,Atobium,Proteiniphilum and Methanobacterium,which have certain correlation with flavor formation,so the effect of bacteria in pit mud on flavor is a complex system.In conclusion,there are 6 strong correlations between fungal microorganisms,bacterial microorganisms and characteristic flavor substances in Rice Wine,including 4 bacteria and 2 fungi.Klebsiella has the highest effect on the formation of flavor substances among the dominant bacterial genera.In the dominant fungi,Alternaria and Monascus are the main contributors to the formation of flavor compounds,and they have great effect on the formation of phenylethanol and isobutanol.In this paper,the diversity of brewing microorganisms and characteristic flavor substances in Strong-flavor Bai Jiu and Rice Wine is explored,and the correlation between characteristic flavor and dominant brewing microorganisms is preliminarily explored,which provides theoretical support for the study of brewing process of Strong-flavor Bai Jiu and Rice Wine.