Correlation Analysis between Microbial taxa and Sensory Quality of the Sixth-round of Stacking Fermentation Piles of the Jiang-flavored Liquor
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Abstract:
In this study, high-throughput sequencing technology was used to analyze the microbial taxa at different positions of the sixth-round stacking fermentation piles of Jiang-flavored liquor spent grain, and then the quality was evaluated using the routine detection and biomimetic detection. Finally, the correlation between microorganisms and sensory quality was analyzed. The physicochemical results showed that the acidity, alcohol content and starch content varied significantly with different sites of the spent grain pile (P<0.05). The sensory results showed that the volatile flavor substances of the whole pile were mainly organic sulfides and terpenes, and the taste changes were mainly reflected in the sour taste. The MiSeq results showed that there were significant differences in the structure of microbial communities of the whole piles and the main bacterial genera were Thermoactinomyces (26.46%), Kroppenstedtia (23.42%) and Lactobacillus (19.05%), the main fungal genera were Saccharomyces (6.15%), Thermoascus (4.85%) and Thermomyces (2.05%), and there was a close succession between the mutual genera. The results of correlation analysis showed that the correlation between microorganisms and flavor indexes at different sites of the spent grain pile was not significant (P>0.05), and the correlation between microorganisms and the taste index was significant (P<0.05), with the microbial metabolism being closely related to the formation of sour taste in the spent grain pile. Accordingly, there are obvious differences in the physicochemical indexes and microorganisms at different sites of the sixth-round stacking fermentation piles of spent grain, and the influence of the microorganisms in the spent grain pile on the quality of the pile is more reflected in the taste quality.
