Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum.

Liu MK, Tang YM, Liu CY, Tian XH, Zhang JW, Fan XL, Jiang KF, Ni XL, Zhang XY

Published: 22 April 2023 in International journal of food microbiology
Keywords: Chinese liquor, Metabolomics, Metaproteomics, Microbial community, Zaopei
Pubmed ID: 37084618
DOI: 10.1016/j.ijfoodmicro.2023.110212

The quality and composition of strong-flavor Baijiu (SFB), a type of Chinese liquor, depends on the variety of sorghum used in fermentation. However, comprehensive in situ studies measuring the effects sorghum varieties on the fermentation are lacking and the underlying microbial mechanisms remains poorly understood. We studied the in situ fermentation of SFB by using metagenomic, metaproteomic, and metabolomic techniques across four sorghum varieties. Sensory characteristics were best for SFB made from glutinous variety Luzhouhong, followed by glutinous hybrid Jinnuoliang and Jinuoliang, and those made with non-glutinous Dongzajiao. In agreement with sensory evaluations, the volatile composition of SFB samples differed between sorghum varieties (P