Correlation analysis between amino acids and bacterial communities of Wuliangye-flavour liquor fermentation in aged fermentation pit

Mao D. M., . and Wang Q., . and Liang Z. W., . and Liu K. Y., . and Chen Z., . (0000) Correlation analysis between amino acids and bacterial communities of Wuliangye-flavour liquor fermentation in aged fermentation pit. > 0.8) positively correlated with Lactobacillus and Pseudomonas. Therefore these results can provide relevant data support for increasing amino acid content in Wuliangye-flavour liquor., 29. pp. 892-899. ISSN 22317546

Fermented grain (Zaopei) is the main microbial habitat and biochemical reaction system of health factors for Wuliangye-flavour liquor fermentation. In the present work the bacterial communities in four depths of Zaopei from the same fermentation pit aged over 60 years and amino acids as major health factors in four liquors from directly corresponding Zaopei were investigated by Illumina MiSeq sequencing and liquid chromatography mass spectrometry (LC-MS) respectively. Results showed that a total of 18 amino acids were detected in the four liquors and eight dominant bacterial genera were observed in four Zaopei corresponding to the four liquors. Meanwhile total amino acids 12 amino acids (Glu Asp Val Ile Cys Met Lys Arg Gly Ala Tyr and Thr) bacterial richness and the percentages of Lactobacillus and Pseudomonas increased with the increase in Zaopeis depth; five amino acids (Cit Phe Leu Pro and Ser) and the percentages of Pediococcus and Bacteroides first increased and then decreased with the increase in Zaopeis depth. Moreover the 12 amino acids were significantly (p 0.01) and strongly (

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(04)%202022/16%20-...

Abstract

Fermented grain (Zaopei) is the main microbial habitat and biochemical reaction system of health factors for Wuliangye-flavour liquor fermentation. In the present work the bacterial communities in four depths of Zaopei from the same fermentation pit aged over 60 years and amino acids as major health factors in four liquors from directly corresponding Zaopei were investigated by Illumina MiSeq sequencing and liquid chromatography mass spectrometry (LC-MS) respectively. Results showed that a total of 18 amino acids were detected in the four liquors and eight dominant bacterial genera were observed in four Zaopei corresponding to the four liquors. Meanwhile total amino acids 12 amino acids (Glu Asp Val Ile Cys Met Lys Arg Gly Ala Tyr and Thr) bacterial richness and the percentages of Lactobacillus and Pseudomonas increased with the increase in Zaopeis depth; five amino acids (Cit Phe Leu Pro and Ser) and the percentages of Pediococcus and Bacteroides first increased and then decreased with the increase in Zaopeis depth. Moreover the 12 amino acids were significantly (p 0.01) and strongly (

[error in script]

Item Type:	Article
AGROVOC Term:	Alcohols
AGROVOC Term:	Fermented products
AGROVOC Term:	Fermentation
AGROVOC Term:	Amino acids
AGROVOC Term:	Bacteria
AGROVOC Term:	Lactobacillus
AGROVOC Term:	Pseudomonas
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10830

Actions (login required)

View Item