Huangjiu is one of the Chinese unique and traditional liquor. Corn is a kind of high yield crop in China, which has the characteristics of wide distribution, low price and high starch content. Fermenting Huangjiu with corn not only enrich Huangjiu types, but also opens up a new way for the utilization of corn. The flavor compounds and microorganisms in corn wine fermentation were studied in this study. A total of 98 volatile compounds and 8 kinds of organic acids were detected. Bacillus, Weissella, Streptomyces, Aeromonas and Blautia were the dominant bacteria. The correlation analysis between flavor compounds and bacteria showed that there were 557 correlations between major flavor compounds and bacteria. Among them, Lactococcus, Virgibacillus, Sphingobacterium and Sporolactobacillus were dominant genus of flavor producing bacteria. This study may reveal the changing rule of bacteria in Huangjiu, predict the relationship between metabolites and bacteria. In addition, this study expanded the application of corn and increased the variety of Huangjiu.
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High performance liquid chromatography
Headspace solid phase microextraction
Gas chromatography mass spectrometer
Bidirectional orthogonal partial least squares
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We sincerely thank the great technical help from Professor Xueli Cao with preparing HS-SPME and GC–MS.
This work was supported by Post: China millet and sorghum research system sorghum product processing (Number: CARS-06–13.5-A30); This work supported by Youth Funding of Beijing Technology and Business University (PXM2019_014213_000007); The Beijing Technology and Business University Graduate Research Capacity Improvement Program in 2019.
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Ren, Q., Sun, L., Sun, Z. et al. Bacterial succession and the dynamics of flavor compounds in the Huangjiu fermented from corn. Arch Microbiol 202, 299–308 (2020). https://doi.org/10.1007/s00203-019-01748-3
- Flavor compounds
- Bacterial community