Yeast diversity in pit mud and related volatile compounds in fermented grains of chinese strong-flavour liquor

AMB Express

Original Article

Guang Jiaquan¹  Shi Cuie²  Shen TingTing²  Yang Jie²  Yan Shoubao³ 

[1] Anhui Yingjia Group Co., Ltd, 237271, Luan, China;Department of biology and food engineering, Huainan Normal University, 230038, Huainan, China;Brewing Industry Microbial Resource Development and Application Engineering Research Center in Anhui Province, Huainan Normal University, 230038, Huainan, China;Department of biology and food engineering, Huainan Normal University, 230038, Huainan, China;Brewing Industry Microbial Resource Development and Application Engineering Research Center in Anhui Province, Huainan Normal University, 230038, Huainan, China;Anhui Yingjia Group Co., Ltd, 237271, Luan, China;

关键词: Pit mud;    Yeast;    Volatile flavor compounds;    Chinese strong flavour liquor;    Fermentation;   

DOI  :  10.1186/s13568-023-01562-7

 received in 2023-04-04, accepted in 2023-05-15,  发布年份 2023

来源: Springer

【 摘 要 】

Chinese strong-flavour liquor is produced via a traditional solid-state fermentation strategy facilitated by live microorganisms in pit mud-based cellars. For the present analysis, pit mud samples from different spatial locations within fermentation cellars were collected, and the yeast communities therein were assessed via culture-based and denaturing gradient gel electrophoresis (DGGE) approaches. These analyses revealed significant differences in the composition of yeast communities present in different layers of pit mud. In total, 29 different yeast species were detected, and principal component analyses revealed clear differences in microbial diversity in pit mud samples taken from different cellar locations. Culture-dependent strategies similarly detected 20 different yeast species in these samples. However, while Geotrichum silvicola, Torulaspora delbrueckii, Hanseniaspora uvarum, Saturnispora silvae, Issatchenkia orientalis, Candida mucifera, Kazachstania barnettii, Cyberlindnera jadinii, Hanseniaspora spp., Alternaria tenuissima, Cryptococcus laurentii, Metschnikowia spp., and Rhodotorula dairenensis were detected via a PCR-DGGE approach, they were not detectable in culture-dependent analyses. In contrast, culture-based approaches led to the identification of Schizosaccharomyces pombe and Debaryomyces hansenii in these pit mud samples, whereas they were not detected using DGGE fingerprints profiles. An additional HS-SPME-GC-MS-based analysis of the volatile compounds present in fermented grains samples led to the identification of 66 such compounds, with the highest levels of volatile acids, esters, and alcohols being detected in fermented grains from lower layer samples. A canonical correspondence analysis (CCA) suggested they were significant correlations between pit mud yeast communities and associated volatile compounds in fermented grains.

【 授权许可】

CC BY   
© The Author(s) 2023

【 图 表 】

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Fig. 2

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