Version 1
: Received: 4 September 2024 / Approved: 4 September 2024 / Online: 4 September 2024 (11:25:25 CEST)
How to cite:
Deng, J.; Ren, Z.; He, C.; Wei, C.; Xie, J.; Huang, Z. Characterization of Fermented Grains in the Upper and Lower Layers during NongXiangXing Baijiu Fermentation. Preprints2024, 2024090357. https://doi.org/10.20944/preprints202409.0357.v1
Deng, J.; Ren, Z.; He, C.; Wei, C.; Xie, J.; Huang, Z. Characterization of Fermented Grains in the Upper and Lower Layers during NongXiangXing Baijiu Fermentation. Preprints 2024, 2024090357. https://doi.org/10.20944/preprints202409.0357.v1
Deng, J.; Ren, Z.; He, C.; Wei, C.; Xie, J.; Huang, Z. Characterization of Fermented Grains in the Upper and Lower Layers during NongXiangXing Baijiu Fermentation. Preprints2024, 2024090357. https://doi.org/10.20944/preprints202409.0357.v1
APA Style
Deng, J., Ren, Z., He, C., Wei, C., Xie, J., & Huang, Z. (2024). Characterization of Fermented Grains in the Upper and Lower Layers during NongXiangXing Baijiu Fermentation. Preprints. https://doi.org/10.20944/preprints202409.0357.v1
Chicago/Turabian Style
Deng, J., Jun Xie and Zhiguo Huang. 2024 "Characterization of Fermented Grains in the Upper and Lower Layers during NongXiangXing Baijiu Fermentation" Preprints. https://doi.org/10.20944/preprints202409.0357.v1
Abstract
NongXiangXing Baijiu (NBJ) is produced using a solid-state fermentation system, but the impact of stratified fermented grains on fermentation remains unclear. Therefore, in a typical distillery plant, we evaluated the physical and chemical composition, volatile compound profile, and microbial community of fermented grains in NBJ both above (FG-A) and below (FG-B) the Huangshui line. Significant differences in fermentation parameters between FG-A and FG-B were observed after 30 days of fermentation (P < 0.05). Additionally, the partial least squares projection to latent structure discriminant analysis (PLS-DA) revealed distinct differences in volatile compounds between FG-B and FG-A, identifying 26 discriminant markers. The diversity of short-chain fatty acids (SCFAs) and their esters was higher in FG-B compared to FG-A. Furthermore, microbial diversity and abundance differed significantly between the two layers of fermented grains (P < 0.05). Correlation and pathway enrichment analyses indicated that the higher SCFA content in FG-B could be attributed to the greater abundance of acid-producing microorganisms compared to FG-A. This study highlights the differences between the two layers of fermented grains in NBJ fermentation, offering new insights into solid-state fermentation and expanding the current understanding of the traditional NBJ fermentation process.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
