He, Guiqiang published the artcileAlteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis, Quality Control of 14667-55-1, the main research area is Bacillus bioaugmentation Daqu flavor volatile compound.
Daqu, an important saccharification and fermentation starter, provides microbes, hydrolytic enzymes, and flavor compounds, and plays a crucial role for production of Chinese Baijiu. To evaluate the feasibility of bioaugmentation inoculated with Bacillus velezensis and Bacillus subtilis for improving the flavor character of Daqu, microbial community, enzyme activity, and volatile compound were analyzed and compared between traditional Daqu (T Daqu) and fortified Daqu (F Daqu). Bioaugmentation inoculation increased the abundance of Bacillus, Lactobacillus, and Candida. Addnl., anal. of enzyme activity showed that liquefying power, saccharifying power, and esterifying power were significantly higher (P < 0.05) in F Daqu than T Daqu. Meanwhile, the contents of volatile compounds including esters, pyrazines, and alcs. significantly increased (P < 0.05) after bioaugmentation inoculation. In particular, the contents of tetramethylpyrazine and phenethyl alc. in F Daqu significantly increased (P < 0.05) by 90.8% and 69.5% compared to T Daqu, resp. Moreover, many enzymes involved in saccharification, ethanol fermentation, and aroma generation were predicted, and the abundance of their encoding genes obviously increased in F Daqu. Taken as whole, bioaugmentation inoculation with B. velezensis and B. subtilis altered the microbial community for regulating their metabolic activities, and subsequently, improved the flavor character of Daqu. LWT--Food Science and Technology published new progress about Alcoholic beverages. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.