Screening of Bacillus from Daqu by Enzymatic Characteristics to Enhance the Fermentation of Chinese Baijiu

doi:10.7506/spkx1002-6630-20200407-073

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (10): 218-224.doi: 10.7506/spkx1002-6630-20200407-073

• Bioengineering • Previous Articles Next Articles

Screening of Bacillus from Daqu by Enzymatic Characteristics to Enhance the Fermentation of Chinese Baijiu

HUANG Xiaoning, LIU Jingjing, HAN Beizhong, CHEN Jingyu

(1. Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Beijing Polytechnic, Beijing 100176, China)

Online:2021-05-25 Published:2021-06-02

Abstract

Abstract: The α-amylase and protease activities of 105 Bacillus strains isolated from light-flavor, strong-flavor and sauce-flavor Daqu were evaluated. Out of them, B. licheniformis (B.L-1) and B. subtilis (B.S-1) were selected for application in enhanced fermentation of light-flavor Baijiu. The volatile compounds of fermented grains were determined after completion of the fermentation. A total of 38 volatile compounds were identified by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). By multivariate statistical analysis, 21 and 11 significantly differential metabolites were identified in the samples fermented with B.L-1 and B.S-1, respectively (VIP > 1; P < 0.05). 4-Ethyl-2-methoxy-phenol, ethyl octoate, 3-methyl butanoic acid ethyl ester, and tetramethyl-pyrazine were the differential metabolites shared by both enhanced fermentation groups, and their contents significantly increased compared to the control group. The results indicated that enhanced fermentation with the selected Bacillus isolates could remarkably increase the contents of volatile flavor substances in the fermented grains. This study has provided a good way to select potential candidates for the construction of synthetic microbiota in Daqu.

Key words: Daqu; Bacillus; enzymatic activity; enhanced fermentation; metabolites

CLC Number:

TS261.1

HUANG Xiaoning, LIU Jingjing, HAN Beizhong, CHEN Jingyu. Screening of Bacillus from Daqu by Enzymatic Characteristics to Enhance the Fermentation of Chinese Baijiu[J]. FOOD SCIENCE, 2021, 42(10): 218-224.

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Screening of Bacillus from Daqu by Enzymatic Characteristics to Enhance the Fermentation of Chinese Baijiu

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