On January 31, 2022, Tang, Jie; Liu, Yuancai; Lin, Bin; Zhu, Hao; Jiang, Wei; Yang, Qiang; Chen, Shenxi published an article.Recommanded Product: 123-25-1 The title of the article was Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks. And the article contained the following:
Microbial structure and succession of fermented grains play a significant role in Baijiu’s flavor and quality. In this study, high-throughput sequencing (HTS) coupled with headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbial community structures and flavor components in the fermented grains at the end of fermentation from different fermentation time of light-flavor Xiaoqu Baijiu. HTS results showed that Lactobacillus acetotolerans, Lactobacillus helveticus, Lactobacillus buchneri, Wickerhamomyces, Saccharomyces, and Condenascus were identified as the dominant microbes, but Lactobacillus (96.28%) exhibited obvious advantages at the end of ultra-long fermentation time (day 98). HS-SPME-GC-MS anal. revealed that esters and alcs. had the most abundance in fermented grains of day 98, containing high concentrations of Et acetate, di-Et succinate, phenylethyl alc., isoamyl alc., and n-propanol, which were related to the succession of Lactobacillus and yeast communities. Interestingly, the content of n-propanol in the ultra-long fermentation time samples (day 98) was 6 times of that in normal fermented grains (day 14), which may be caused by higher abundance of Lactobacillus in day 98 samples. Monte Carlo permutation test showed residual starch, acidity, and amino nitrogen (p < 0.05) were important factors affecting the microbial community. Together, these results shed light on the physicochem. changes, microbial dynamics, and key flavor components of fermented grains at the end of fermentation from different fermentation time and provide a strategy for further improvement of Baijiu quality. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: 123-25-1
The Article related to ultra long fermentation time microbial community flavor component xiaoqu, baijiu, fermented grains, microbial community, physicochemical indexes, volatile compounds, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: 123-25-1
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