25 March 2024, Volume 43 Issue 3
    

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  • Research progress on the application of functional microorganisms in sauce-flavor Baijiu
    TAN Yi, YAN Pei, LI Bingbing, REN Tingting, LU Jun, YIN Xuezhong, LUO Guihua, ZENG Dagang
    China Brewing. 2024, 43(3): 1-5. https://doi.org/10.11882/j.issn.0254-5071.2024.03.001
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Functional microorganisms play an important role in the liquor yield and aroma generation in the brewing process of sauce-flavor (Jiangxiangxing) Baijiu, which is of great significance to improve the yield, quality and develop the particular style. In this paper, the microbial flora, the function of functional microorganisms and its application in sauce-flavor Baijiu were reviewed. It provided reference for the further research and application of functional microorganisms in sauce-flavor Baijiu, methods and insights for intelligent production and the precise control in production process of sauce-flavor Baijiu.
  • Research progress on the comprehensive utilization of pit bottom water of distiller's grains,a by-product of sauce-flavor Baijiu
    YANG Wenjuan, WANG Xiaodan, JIANG Wen, CAO Wentao
    China Brewing. 2024, 43(3): 6-12. https://doi.org/10.11882/j.issn.0254-5071.2024.03.002
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Pit bottom water of distiller's grains, also known as Huangshui or Huangjiangshui, is a by-product of the brewing of sauce-flavor (Jiangxiangxing) Baijiu. The pit bottom water of distiller's grains is rich in organic components and microbial resources, and has the characteristics of low pH, high chemical oxygen demand (COD) and biochemical oxygen demand (BOD). Direct discharge is easy to waste resources and pollute the environment. In recent years, improving the utilization rate of organic matter in pit bottom water and increasing its added value have become research hotspots. At present, the research on pit bottom water only focuses on strong-flavor (Nongxiangxing) and light-flavor (Qingxiangxing) Baijiu, while there are few research reports on the comprehensive utilization of pit bottom water of sauce-flavor Baijiu distiller's grains or the utilization rate is not high. In this paper, the physicochemical and microbial characteristics of pit bottom water of distiller's grains were summarized, the comprehensive utilization of pit bottom water was analyzed, and the treatment methods of pit bottom water were summarized, aiming to provide a theoretical basis for the rational utilization of pit bottom water resources, and have certain reference value in reducing environmental pollution and the cost of treatment of brewing by-products.
  • Research progress on the effect of non-Saccharomyces yeasts on wine flavor
    ZHANG Qingwen, DENG Jie, YANG Yikun, WEI Chunhui, REN Zhiqiang, HUANG Zhiguo
    China Brewing. 2024, 43(3): 13-20. https://doi.org/10.11882/j.issn.0254-5071.2024.03.003
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    With the development of the economy, consumers' requirements for the flavor and quality of wine continue to increase, and the flavor substances of wine have gradually become a research hotspot. Non-Saccharomyces yeasts are common in spontaneous fermentation process of wine, and its growth metabolism plays an important role in wine flavor. Acquainting the dynamics and metabolic characteristics of non-Saccharomyces yeasts can help understand and regulate its positive role. In order to better utilize non-Saccharomyces yeast and improve wine flavor fermentation technology. The dynamic changes of non-Saccharomyces yeasts in the fermentation process and the characteristics of enzyme production and flavor metabolites were reviewed in this paper. The future development direction of this field was prospected, in order to provide reference for later research.
  • Research progress on production and control of lactic acid in Baijiu production
    YANG Rong, HUA Jin, ZHOU Yabin
    China Brewing. 2024, 43(3): 21-26. https://doi.org/10.11882/j.issn.0254-5071.2024.03.004
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In Baijiu production, lactic acid bacteria are introduced into fermented grains to produce lactic acid by open fermentation, which is an important flavor substance in Baijiu through distillation. However, both high and low content of lactic acid in Baijiu would negatively affect Baijiu flavor and human comfort after drinking. Therefore, it is important to analyze the production mechanism and control measures of lactic acid in Baijiu, to ensure that lactic acid is in the appropriate concentration. It is of significance for the production of Baijiu and the responsible drinking of consumers. The production mechanism of lactic acid in Baijiu was reviewed, the effect of lactic acid on Baijiu and human metabolism were summarized, the control measures of lactic acid production in Baijiu, the effect of the control measures on the quality, taste and yield of Baijiu, as well as the practical application in some Baijiu enterprises were discussed. The aim was to provide some reference for the regulation of lactic acid in the actual production of Baijiu enterprises.
  • Research progress of fungi and their functional properties in the brewing process of sauce-, strong- and light-flavor Baijiu
    HAN Bingyu, CHEN Huitai, LI Zongjun
    China Brewing. 2024, 43(3): 27-32. https://doi.org/10.11882/j.issn.0254-5071.2024.03.005
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Fungi exist in Baijiu Daqu and the whole brewing process of Baijiu, which is vital to the flavor and quality of Baijiu. The fungi in Baijiu brewing are mainly yeasts and molds. Molds can produce a variety of enzymes that decompose macromolecular substances such as protein and starch, which provide fermentation power and enzyme power for Daqu production and Baijiu brewing. Some metabolites of molds also have important effects on the quality of base liquor and the flavor of Baijiu. Yeast has the functional characteristics of producing ethanol, ester and a variety of flavor metabolites. In this paper, three basic flavor types (sauce-flavor, strong-flavor and light-flavor) Baijiu were introduced, the community structure diversity of the dominant yeasts and molds in the brewing process of sauce-, strong- and light-flavor Baijiu were mainly described, and the functional characteristics of yeasts and molds were summarized, aiming to provide reference for the analysis and use of functional fungi in the brewing process of Baijiu, as well as the improvement of the flavor and quality of Baijiu.
  • Microbial community structure in air of strong-flavor Baijiu brewing area
    WANG Xiuxiu, WANG Junqing, LV Zhiyuan, LIU Yutao, ZHANG Mengmeng, SHANG Hailin, REN Guanghua, ZHANG Chenxi, ZHANG Chengzhen
    China Brewing. 2024, 43(3): 33-39. https://doi.org/10.11882/j.issn.0254-5071.2024.03.006
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to investigate the microbial community structure in air of different regions of strong-flavor (Nongxiangxing) Baijiu distillery, the microbial community structure and distribution in air of Baotuquan strong-flavor distillery, outside and inside the brewing workshop were studied by Illumina Miseq high-throughput sequencing technology. The results showed that the microbial community in the air samples of distillery was the richest and the highest in diversity, while the diversity in the brewing workshop was low, indicating that in the long-term brewing process, the microorganisms that were not suitable for the brewing environment were eliminated after continuous screening, and a relatively stable microbial flora suitable for the environment was formed by the appropriate microbial enrichment. A total of 748 bacterial operational taxonomic units (OTUs) and 340 fungal OTUs were detected in all the air samples. A total of 20 bacterial phyla and 289 bacterial genera and 7 fungal phyla and 149 fungal genera were noted. The bacterial community in the air samples of different distillery areas was different, while the similarity of the fungal community was high. Compared with the microorganism in air samples of distillery, the microbial communities inside and outside the brewing workshop were more similar. In addition, the unique microbial communities such as Paracococcus were found in the brewing workshop of strong-flavor Baijiu brewed by mechanization.
  • Effects of Schizosaccharomyces pombe and Saccharomyces cerevisiae co-fermentation on the quality and flavor of pomelo wine
    LI Anning, HUANG Zhangjun, XIANG Ling, BAI Jinrong, WU Qixiao, YU Songbai, HUANG Yina
    China Brewing. 2024, 43(3): 40-48. https://doi.org/10.11882/j.issn.0254-5071.2024.03.007
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Using Luzhou Zhenlong pomelo as raw material, the effects of single fermentation and co-fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality and flavor of pomelo wine were studied. The results showed that there were no significant differences in fermentation dynamics of different fermentation methods and physicochemical properties of fruit wine (P>0.05), and the sensory score of pomelo wine with the co-fermentation was the highest. Compared with fruit juice, the total contents of organic acids in pomelo wine were significantly decreased (P<0.05), the types and contents of volatile flavor components of 3 pomelo wines were significantly different (P<0.05), among them, and the types (44) and contents (12.39 mg/L) of volatile flavor components in pomelo wine with co-fermentation were the highest. The results of partial least squares- discriminant analysis (PLS-DA) showed that the main flavor sources of pomelo wine with single fermentation by S. pombe were ethyl octanoate, 1-hexanol, limonene and nootkatone, etc. The main flavor sources of pomelo wines with single fermentation by S. cerevisiae and co-fermentation were esters such as isobutyl butyrate, butyl butyrate, ethyl laurate, etc. The correlation analysis results of sensory score and aroma activity value (OAV) of main volatile flavor substances showed that isoamyl acetate, 3-hydroxy-2-butanone, decanal and other components were positively correlated with the aroma, taste, and typicality of pomelo wine. Co-fermentation with S. cerevisiae and S. pombe could promote the formation of aroma components of pomelo wines and increase the richness and diversity of aroma of pomelo wine.
  • Effect of sorghum varieties on the quality of Xiaoqu light-flavor Baijiu
    LAI Yucheng, ZHANG Ying, LI Xiumei, ZHE Hongbin, PU Weiying, XIE Lianfen, HE Mengchao, SUN Zhiwei, ZHAO Jinsong, HAN Xinglin
    China Brewing. 2024, 43(3): 49-55. https://doi.org/10.11882/j.issn.0254-5071.2024.03.008
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to explore the effect of sorghum varieties on the quality of Xiaoqu light-flavor (Qingxiangxing) Baijiu, the physical and chemical indexes of red and white sorghum and the total acids, total esters, volatile flavor components and organic acids of the brewed Xiaoqu light-flavor Baijiu base liquor samples were analyzed. The Xiaoqu light-flavor Baijiu samples were numbered YLQ1 (red sorghum), YLQ2 (white sorghum) and YLQ3 (red and white sorghum mass ratio 1∶1), respectively. The characteristic volatile compounds were screened by odor activity value (OAV), and the sensory evaluation of Xiaoqu light-flavor Baijiu was performed. The results showed that the tannin content of the sample YLQ1 was higher (1.16 g/100 g), but the protein, crude fat and starch contents were not significantly different (P<0.05). The contents of total acid and total ester in the sample YLQ2 were the highest (1.16 g/L and 1.17 g/L, respectively). A total of 32 flavor substances were detected in the 3 kinds of Xiaoqu light-flavor Baijiu, including 10 alcohols, 6 aldehydes, 5 acids, 9 esters, and 1 aromatic compound and 1 pyrazine compound each. With OAV>1 as the index, 18 kinds of characteristic flavor compounds were selected. Among them, 2,3-butanediol (L-racemic), acetaldehyde, acetal, isoamyl acetate, ethyl valerate and ethyl caproate had obvious contribution to the flavor of 3 kinds of Xiaoqu light-flavor Baijiu. Combined with sensory evaluation, the bitterness, pungency and other miscellaneous taste of the sample YLQ2 brewed from glutinous white sorghum single grain were lower, and the body softness, harmony and overall style were better.
  • Synergistic degradation of wheat by Daqu complex enzyme system
    JIANG Yijia, YI Zhuolin, ZHAO Hai, REN Zhiqiang
    China Brewing. 2024, 43(3): 56-62. https://doi.org/10.11882/j.issn.0254-5071.2024.03.009
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    To study the degradation of the Daqu complex enzyme system on the natural substrate wheat, two α-amylases (NFAmy13B and NFAmy13A), endo-β-glucanase NFEg16 from strong-flavor (Nongxiangxing) Baiju Daqu, as well as xylanase TbXyn10A, and two xylosidases (TbXyl39A and TbXyl52A) from Thermoanaerobacterium bryantii mel9T, were heterologouly expressed and purified using affinity chromatography methods. Using wheat crushing material as substrate, the effects of different enzymes and ratios on wheat degradation were studied, and the degradation effect was evaluated by measuring the content of reducing sugar by p-hydroxybenzoic acid (pHBAH) method. The results shown that Daqu α-amylases NFAmy13B was a typical liquefying α-amylase, which could efficient degrade long-chain starch, and produced 5.12 mmol/L reducing glucose by degrading wheat powder for 4 h. NFAmy13A was a typical maltogenic α-amylase, which could efficient degrade short-chain starch into maltose, and together with NFEg16A, significantly improved the degradation of NFAmy13B on wheat powder, with their compound hydrolysis efficiency being 2.6 times that of NFAmy13B alone. Combining xylanase and xylosidase with the former three enzymes could further improve wheat degradation, achieving 2.9 times that of NFAmy13B alone. This study confirmed that Daqu complex enzyme system had synergistic degradation effect on wheat powder.
  • Changes of physicochemical indexes and flavor substances of fermented grains at different spatial levels during Northern strong-flavor Baijiu fermentation
    WANG Le, WEI Gong, GUO Yizhen, LIU De, WANG Hui, ZHANG Min, SHI Hui, QU Hui, HE Yunjun, REN Guojun, YAN Wei
    China Brewing. 2024, 43(3): 63-71. https://doi.org/10.11882/j.issn.0254-5071.2024.03.010
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The changes of physicochemical indexes and main flavor substances in six position points of fermented grains at different spatial levels during the fermentation of Northern strong-flavor (Nongxiangxing) Baijiu were studied. The results showed that the changes of physicochemical indexes and flavor substances in fermented grains at different spatial levels showed certain regularities. The changes in contents of moisture, acidity, starch, butyric acid, caproic acid, isoamyl alcohol and n-butanol in fermented grains were consistent at the four position points of middle and upper layer, but different from those at the two position points of bottom layer. The changes in the contents of residual sugar, ethyl lactate, acetaldehyde, acetic acid, propionic acid and methanol in fermented grains were basically the same at six position points, but the changes in the contents of acetal, isobutanol, n-propanol and secondary butanol were different at each position points. The change trajectories of ethyl caproate and ethyl butyrate were not detected at three position points, while the other three position points were different. The contents of caproic acid and n-butanol in the bottom layer were significantly higher than those in the middle and upper layer, the increase of ethyl lactate in the middle and upper layer was much greater than that in the bottom layer, and the content of 2-butanol in the middle and bottom layer was significantly increased, but there was no significant change in the upper layer. The content of residual sugar in the center points of middle and bottom layer was significantly higher than that at the pit side points, and there was no significant difference in starch content between the center points and the pit side points. The content of methanol, caproic acid, n-propanol and isoamyl alcohol in the pit side points was significantly higher than that at the center point of at the same layer, while the contents of isobutanol were the opposite. Ethyl caproate and ethyl butyrate were mainly produced by the fermented grains at pit side points of bottom and middle layer during the middle and late stages of fermentation.
  • Prokaryotic microbial compositions and physicochemical characteristics of Huangshui, a by-product of Baijiu fermentation
    TANG Yanping, GAO Xiubing, NI Jie, ZHANG Fengqin
    China Brewing. 2024, 43(3): 72-78. https://doi.org/10.11882/j.issn.0254-5071.2024.03.011
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Huangshui is a by-product of solid-state fermentation Baijiu that has abundant microbial resources. In this study, the similarities and differences in physicochemical properties and prokaryotic microbial structures among different sources of Huangshui were comprehensively analyzed by physicochemical detection methods and high-throughput sequencing technology. The results showed that pH, total acid, non-volatile acid, alcohol content, reducing sugar and starch contents of Huangshui in different workshops were highly significantly different (P<0.01), and there were significant differences in the diversity, richness and structural composition of Huangshui prokaryotic microbial communities in different workshops (P<0.05). Lactobacillus was the dominant genus of all prokaryotic microorganisms, and its relative abundance ranged from 72.34% to 98.52%, which was positively correlated with the contents of total acid, alcohol content, non-volatile acid and starch content. The Huangshui contained Weissella, Enterococcus and Parabacteroides, which were positively correlated with pH and reducing sugar content. In addition, the differences of Huangshui prokaryotic microbial communities in different workshops affected the contents of acids and esters in base liquor, and Lactobacillus had a highly significant positive correlation with the contents of total acids and total esters (P<0.01). The difference of community structure of Huangshui prokaryotic microorganisms in different workshops was significantly correlated with physicochemical factors. Understanding the effects of physicochemical factors on prokaryotic microorganisms could provide a data for screening functional strains using Huangshui as raw materials. Physicochemical factors significantly affected the community composition of prokaryotic microorganisms in Huangshui, and the differences in community structure of prokaryotic microorganisms in different workshops were significantly related to physicochemical factors.
  • Diversity analysis and isolates identification of Bacillus in high-temperature Daqu
    HUANG Sixing, WANG Yurong, HE Zihao, TIAN Longxin, ZHOU Jiapin, LIU Juzhen, GUO Zhuang
    China Brewing. 2024, 43(3): 79-83. https://doi.org/10.11882/j.issn.0254-5071.2024.03.012
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to explore the diversity of Bacillus in high-temperature Daqu in Xiangyang of Hubei province, the sequencing data with Bacillus relative content>2.0% of high-temperature Daqu samples were downloaded and screened. The diversity of Bacillus in Daqu samples was analyzed by Illumina MiSeq high-throughput sequencing technology combined with traditional pure culture technology. The results showed that there were 12 samples with Bacillus content>2.0% in high-temperature Daqu, including 8 white Daqu samples and 4 yellow Daqu samples. A total of 77 825 representative sequences and 1 197 operational taxonomic units (OTUs) were obtained from all samples. Diversity analysis showed that compared with yellow Daqu, the Chao 1 index and discovered species number of Bacillus in white Daqu samples were significantly higher (P<0.05). OTU analysis showed that OTU5321 and OTU5291 were present in all samples, and the cumulative inclusion sequences in white and yellow Daqu accounted for 49.43% and 41.32% of the total sequences number, respectively. The results of traditional pure culture technology analysis showed that Bacillus amyloliquefaciens was the main cultivable strain of Bacillus in high-temperature Daqu. In conclusion, the richness of Bacillus community structure in white Daqu was higher, and B. amyloliquefaciens was the main culturable strain of Bacillus in high temperature Daqu, which had guiding effect on the application and strain selection of Bacillus in high-temperature Daqu.
  • Isolation and identification of acetoin-producing strain and its effect on solid-state multi-microbial fermentation products
    CHEN Yuanyuan, CHEN Deming, LI Zijian, HUANG Dan, LUO Huibo
    China Brewing. 2024, 43(3): 84-89. https://doi.org/10.11882/j.issn.0254-5071.2024.03.013
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    Acetoin (ACT) is a key precursor of tetramethylpyrazine (TTMP), an important functional substance in Baijiu. Acetoin-producing strains were screened and isolated from sauce-flavor Daqu, identified by morphological observation and molecular biology techniques, and applied to solid-state multi-microbial fermentation to investigate their effects on physicochemical indexes, organic acids, and volatile flavor compounds of fermentation products. The results showed that an acetoin-producing strain A12F_C118 was isolated and screened, and identified as Bacillus sonorensis. The moisture reducing sugar, total acid contents, and pH of the multi-microbial fermentation products with strain A12F_C118 addition increased by 39.40%, 38.46%, 127.63%, and 11.93%, respectively compared with the blank group. A total of 51 volatile flavor compounds were detected in the multi-microbial fermentation products with strain A12F_C118 addition, among them, the contents of important flavor compounds such as 1-pentanol, ethyl phenylacetate, ethyl caproate, tetramethylpyrazine, 2,5-dimethylpyrazine and trimethylpyrazine increased. Strain A12F_C118 could promote the synthesis of oxalic acid, L-malic acid, L-lactic acid, acetic acid and citric acid during solid-state multi-microbial fermentation, but its effect on succinic acid was not significant.
  • Isolation, identification and control of molds on the surface of medium-high-temperature Daqu
    WANG Xi, DENG Xiaopeng, WAN Qian, LUO Wei, ZHAO Rongshou, GAO Zhanzheng, ZHANG Yadong, ZHANG Dan, YANG Jingzhou
    China Brewing. 2024, 43(3): 90-94. https://doi.org/10.11882/j.issn.0254-5071.2024.03.014
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to control the growth of molds on the surface of Daqu, on the basis of the original Daqu-making process, the key control points in the production of Daqu were reasonably adjusted, and mold strains were isolated from the surface of the Daqu and then identified. At the same time, the effects of the spacing between Anqu, mulch, first Fanqu time, and molds wiping on the growth, of mold on the surface of Daqu, and on the sensory, physicochemical indexes of Daqu were studied, and the measures to control the growth of molds on the surface of medium-high temperature Daqu in winter and spring were explored. The results showed that a fungus strain L1 was isolated and purified from the surface of Daqu, and it was identified as Rhizopus arrhizus. On the basis of the original Daqu-making process, the spacing between the Daqu was maintained at 2.0-2.5 cm, the straw with a thickness of 12-15 cm was selected as the mulch, and the first Fanqu time was 3 d after Anqu. Under these control conditions, the mold growth area on the surface of the Daqu could be reduced to 50%, the length was controlled to about 2 mm. The mold wiping was operated during the first time Fanqu. Results showed that the cross-sectional hyphae were more pronounced and full, the indexes of saccharification power and esterification power were slightly increased, which were 783.3 mg/(g·h) and 643 mg/(25 g·7 d), respectively. The research had certain reference significance for the stability and improvement of the quality of medium-high-temperature Daqu.
  • Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash
    XIAO Fucai, LI Yingkui, LIU Kai, GU Junhua, WANG Jing
    China Brewing. 2024, 43(3): 95-101. https://doi.org/10.11882/j.issn.0254-5071.2024.03.015
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    The effects of single fermentation of commercial Saccharomyces cerevisiae (SC), and mixed fermentation of commercial S. cerevisiae (SC) with non-Saccharomyces Torulaspora delbrueckii (TD), Issatchenkia orientalis (IO) and Schizosaccharomyces pombe (SP) on the basic physicochemical properties, color and volatile flavor substances of coix seed wine mash were investigated. The results showed that compared with the SC group, mixed fermentation could reduce the alcohol content, pH and reducing sugar content of coix seed wine mash, and increase the brightness of the wine mash. The types of volatile flavor substances were significantly increased by mixed fermentation, especially esters (P<0.05). 43, 49, 48 and 48 volatile flavor substances were detected in the SC group, the TD+SC group, the IO+SC group and the SP+SC group, respectively. Among them, the contents of phenylacetaldehyde, nonanal and 3-hydroxy-2-butanone were significantly increased in the SP+SC group (P<0.05). The biomark compounds were 1-pentanol, 2,3-butanediol, phenethyl alcohol, etc in SC group, n-decanol, 2-methyl butanol, diethyl succinate, etc in the TD+SC group, isovaleric acid, ethyl benzoate, ethyl phenylacetate, etc in the IO+SC group, and acetic acid isobutyl ester, ethyl butyrate, phenylacetaldehyde, etc in the SP+SC group. In conclusion, the mixed fermentation of non-Saccharomyces and commercial S. cerevisiae was helpful to improve the color and flavor quality of coix seed wine mash.
  • Isolation, screening and enzyme-producing characteristics of Bacillus from Yimen Douchi
    CHEN Laifeng, ZHOU Jinping, XU Xun, LV Mingkui, LI Wengang, YANG Song, DENG Mei, LIN Qiuye
    China Brewing. 2024, 43(3): 102-108. https://doi.org/10.11882/j.issn.0254-5071.2024.03.016
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    In this study, the Bacillus producing amylase, protease, lipase and cellulase were isolated and screened from Yimen Douchi, a traditional fermented soybean product in Yunnan Province. The enzyme-producing strains were screened by hydrolyzing ring method and shaking flask fermentation. The growth performance analysis and molecular biological identification of the strains with high enzyme production were carried out. The results showed that 64 strains were isolated and purified from Yimen Douchi, and one strain of NB-13 with good ability to produce amylase and protease was screened, its amylase and protease activities were 100.64 U/ml and 34.30 U/ml, respectively. One strain ND-21 had good lipase production ability, and the lipase activity was 39.95 U/ml. Two strains with good cellulase-producing ability, strains ND-38 and NB-55 had cellulase activities of 1.65 U/ml and 1.72 U/ml, respectively. According to the results of growth situation, strains ND-21 and NB-13 had the most enriched bacteria and the strongest growth ability. The strains NB-13 and NB-55 were identified as Bacillus subtilis and Bacillus amyloliquefaciens, respectively, and strains ND-21, ND-38 were identified as Bacillus licheniformis.
  • Differential analysis of volatile flavor substances in 'Vidal' dry white wines from Wuhan, Ningxia regions
    HOU Yujun, YU Zhongmou, ZHOU Huimin, MENG Lin, LIAO Xiaoli, XIN Haiping
    China Brewing. 2024, 43(3): 109-115. https://doi.org/10.11882/j.issn.0254-5071.2024.03.017
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    The differences of volatile flavor substances in 'Vidal' dry white wines from Wuhan and Ningxia regions collected in 2022 were analyzed by HS-SPME and GC-MS. The results showed that a total of 713 volatile flavor compounds were determined in the dry white wines of the two regions. The types of volatile flavor components of 'Vidal' dry wines from the different regions were basically the same, but the content of each component was obviously different, and there were 36 kinds of volatile flavor substances that affect the flavor of the two wines. The results of Sankey diagram of flavor omics showed that the difference between the wines from two regions were mainly concentrated in the sensory flavors of fruit, green, sweet, waxy, herbal and wood. Through orthogonal partial least squares discriminant analysis (OPLS-DA) and variable projected importance (VIP) value analysis, eight volatile flavor substances, including 1-heptanol, 5-methyl-(E)-2-hepten-4-one and β-ethyl phenylacetate were identified as the main characteristic markers to distinguish the flavor difference of Ningxia and Wuhan 'Vidal' dry white wine. The study effectively realized the identification and differentiation of volatile substances in Wuhan and Ningxia 'Vidal' dry white, and explained the source of flavor differences.
  • Microbial diversity of Mongolian traditional cheese based on high-throughput sequencing technology
    LIU Min, LIN Jiawei, JIAO Yuwei, DU Haoyue
    China Brewing. 2024, 43(3): 116-120. https://doi.org/10.11882/j.issn.0254-5071.2024.03.018
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    Using cheese produced by natural fermentation with Mongolian traditional wooden barrels in Inner Mongolia pastoral areas as raw materials, the microbial diversity of fermented curd and cheese samples at different stages of ripening was analyzed by Illumina MiSeq high-throughput sequencing technology. The results showed that the diversity of bacterial flora was the highest in fermented curd, the richness of bacterial flora and diversity of fungal flora were the highest in cheese at 10 d of ripening, and the diversity of fungal flora was the highest in cheese at 30 d of ripening. The dominant bacterial genera (average relative abundance>1%) in fermented curd and cheese during ripening were Lactococcus, Lactobacillus, Acetobacter, Raoultella, Gluconobacter and Streptococcus, and the dominant fungal genera were Geotrichum, Issatchenkia, Kluyveromyces, unclassified_f_Dipodascaceae, Pichia, Torulaspora and Dekkera. The results of principal coordinate analysis (PCoA) showed that the bacterial community structure was significantly different and the fungal community structure was more similar between fermented curd and cheese at 0 d of ripening, while the bacterial community structure was similar and the fungal community structure was significantly different between cheese samples at 10 d, 20 d and 30 d of ripening. In conclusion, the microorganisms in cheese were abundant during ripening, and the ripening process had a significant effect on microbial community structure.
  • Differential analysis of physicochemical properties and small molecule metabolites in glutinous and non-glutinous sorghum
    LI Jinyang, ZHAO Feifei, YU Zhifan, CHANG Xinya, GONG Shu, HAN Junru, XIA Jinyang, LI Zhe, LI Ling, ZHANG Jiwei, WANG Wenming
    China Brewing. 2024, 43(3): 121-125. https://doi.org/10.11882/j.issn.0254-5071.2024.03.019
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    In this study, using 2 glutinous sorghum and 2 non-glutinous sorghum as research objects, and their differences in grain appearance color, peel thickness, starch structure and small molecule metabolites were analyzed and compared. The results showed that the grain of 2 glutinous sorghum was red, and the grain of 2 non-glutinous sorghum was white. The thickness of pericarp (pericarp layer and seed layer) of glutinous sorghum (49.35- 78.16 μm) was significantly higher than that of non-glutinous sorghum (33.39-49.03 μm) (P<0.05). The starch grains of glutinous sorghum were mainly oval-shaped and loosely arranged, while those in non-glutinous sorghum were irregular and tightly arranged. There were significant differences in the small molecule metabolites composition among different sorghum varieties. The marker metabolite of glutinous sorghum was catechin, while the marker metabolite of non-glutinous sorghum was 5-hydroxyindole-3-acetic acid. This study revealed significant differences in pericarp thickness, starch morphology, and small molecule metabolites between glutinous and non-glutinous sorghum, which was helpful to distinguish different sorghum varieties and lay a foundation for analyzing the relationship between liquor and grain.
  • Changes in free amino acid content, physicochemical indicators and yeast count during the fermentation process of Niulanshan Erguotou fermented grains
    LIU Xuanchi, WANG Yingjie, YAO Yimeng, HAO Wenjun, WEI Jinwang, LIU Xu, GUO Hongxian, WANG Ying
    China Brewing. 2024, 43(3): 126-131. https://doi.org/10.11882/j.issn.0254-5071.2024.03.020
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    In this study, the dynamic changes of free amino acids contents in fermented grains at different fermentation stages were analyzed by ultra performance liquid chromatography (UPLC) using the fermented grains during the brewing process of Niulanshan Erguotou Baijiu as experimental materials. The dynamic changes of yeast count, ethanol content, total acid and pH value in fermented grains were analyzed. The results showed that during the fermentation process of fermented grains, the number of yeast showed a trend of first increasing and then decreasing, with a maximum of 77.7×106 CFU/ml. The ethanol content showed an overall upward trend, with a maximum of 6.61 ml/100 g. The total acid content increased from 0.54 g/g to 5.27 g/g. The pH continuously decreased from 4.77 to 3.28. During the fermentation process of fermented grains, a total of 15 free amino acids were detected, and the total content showed a trend of first increasing and then decreasing, reaching a maximum of 232.93 mg/g on the 17th day of fermentation. At the end of fermentation, the three most abundant free amino acids were alanine (34.40 mg/g), proline (33.09 mg/g), and arginine (19.74 mg/g).
  • Antibacterial activity of glucose oxidase and Lactobacillus plantarum
    XIE Quanxi, CHEN Lei, XU Haiyan, XIN Guoqin, HOU Nannan, GU Wei
    China Brewing. 2024, 43(3): 132-135. https://doi.org/10.11882/j.issn.0254-5071.2024.03.021
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    The antibacterial effects of glucose oxidase (GOD) and Lactobacillus plantarum on Escherichia coli and Salmonella from chickens and pigs were determined by Oxford cup method. The results showed that GOD had antibacterial activity against pathogenic bacteria from different sources detected by the Oxford Cup method, and its antibacterial activity increased with increasing concentration within a certain concentration range. It still had antibacterial activity at enzyme concentration of 10 U/ml, and the diameter of the antibacterial zone were all≥9.25 mm. GOD enzyme still had good antibacterial activity after 10 min dry heat treatment at 37-75 ℃. The strongest antibacterial activity was observed against E. coli K88 from pig at 65 ℃ and Salmonella 0533 at 37 ℃, with inhibitory zone diameters of 10.75 mm and 12.25 mm, respectively. The diameter of the inhibitory zone of L. plantarum BLCC2-0126 against the tested pathogenic bacteria was the largest for tested pathogens, while the diameter of the inhibitory zone against E. coli K99 and Salmonella 0533 from pig was 13.75 mm. In summary, both GOD and BLCC2-0126 had antibacterial effects and could be used together in practical production.
  • Isolation of dominant flora from fermented naan dough and its application in Mantou fermentation
    ZHANG Tian, LIU Yanquan, DING Zhenzhen, YU Jiali, WANG Jilian
    China Brewing. 2024, 43(3): 136-144. https://doi.org/10.11882/j.issn.0254-5071.2024.03.022
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    The microorganisms in 3 fermented naan dough samples in Xinjiang were isolated and purified, and the isolated strains were identified by morphological observation and molecular biology techniques. The acid production capacity of lactic acid bacteria and the gas production capacity of yeast were determined, and the excellent strains were screened for the preparation of fermented Mantou, and their effects on sensory quality and flavor substances of Mantou were analyzed. The results showed that 36 strains of lactic acid bacteria and 51 strains of yeasts were obtained. Lactic acid bacteria included Lactobacillus sanfranciscensis, Lactobacillus plantarum, Lactobacillus fermentum and Enterococcus faecalis. Yeasts included Pichia fermentans, Saccharomyces cerevisiae and Pichia membranifaciens. The acid production of L. plantarum was the highest, ranging from 113.55 to 127.8 g/L. The gas production of S. cerevisiae and P. fermentans was faster. When P. fermentans and angel yeast fermented Mantou separately, there were significant differences in the types and relative contents of alcohols and esters, and the flavor difference was obvious. When the mixture of L. plantarum and P. fermentans fermented Mantou, with the increase of P. fermentans addition, the relative contents of alcohols, aldehydes and hydrocarbons in Mantou decreased, and the relative contents of ketones and esters increased, thus forming a flavor different from that of fermented Mantou with angel yeast. When the inoculum ratio was 1∶2, the sensory score was the highest (87 points).
  • Screening and stress tolerance of yeasts in Morella nana fermentation broth
    JIANG Yurou, CAI Jian, GAO Xiu, XU Qingfang, LIU Weiliang, XU Qihe, ZHANG Lifang, WANG Yuchen, ZHU Ling
    China Brewing. 2024, 43(3): 145-150. https://doi.org/10.11882/j.issn.0254-5071.2024.03.023
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    Using Morella nana (A. Chev.) J. Herb as raw material to process natural fermentation, and yeast strains were isolated and purified by extracting yeast extract peptone dextrose (YPD) medium and wort medium from the fermentation broth. The screened strains were tested for ester production, ethanol production and H2S production, screened by Duchenne tubular fermentation experiments, and then the tolerance tests of the yeasts were conducted. Finally, the screened yeasts were identified by molecular biological identification based on 26S rDNA gene fragment sequence. The results showed that 59 yeasts were isolated and purified from the fermentation broth of M. nana, and 3 superior yeasts were screened and numbered JYR-5, JYR-14 and JYR-17. These three yeast strains could still grow normally under the condition of temperature 40 ℃, ethanol volume fraction 5%, pH 2.5, glucose concentration 300 mg/L, and SO2 concentration 400 mg/L. Strains JYR-5 and JYR-14 were identified as Saccharomyces cerevisiae, and strain JYR-17 was identified as Pichia kudriavzevii. Therefore, three yeasts screened from the fermentation broth of M. nana provided certain reference value for the development and utilization of microbial resources for bayberry wine brewing.
  • Optimization of acetic acid fermentation process and antioxidant activity of Lycium barbarum tea vinegar
    QIANG Xiao, ZHANG Ziyuan, GENG Beibei, LI Tianmeng, YUAN Yuxuan, XIA Ting
    China Brewing. 2024, 43(3): 151-156. https://doi.org/10.11882/j.issn.0254-5071.2024.03.024
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    In this study, Lycium barbarum tea vinegar was prepared by Acetobacter pasteurianus AC-2005 fermentation using L. barbarum bud tea and corn whisker as raw materials. Using total acid content as evaluation index, the acetic acid fermentation process of L. barbarum tea vinegar was optimized by single factor and orthogonal tests. The physicochemical indexes were determined, and the changes in functional active components and antioxidant activity before and after fermentation were analyzed. The results showed that the optimal acetic acid fermentation process of L. barbarum tea vinegar was initial alcohol content 9%vol, A. pasteurianus AC-2005 inoculum 10%, fermentation temperature 30 ℃, and initial pH 3.5. Under the conditions, the total acid content, pH, reducing sugar and soluble solids contents of L. barbarum tea vinegar were 7.10 g/100 ml, 3.56, 1.70 g/100 ml and 9.28 g/100 ml, respectively, and its physical and chemical indicators met the requirements of the relevant standards. Compared with that before fermentation, the total phenol (2.27 mg/ml) and total flavonoid content (0.94 mg/ml) in L. barbarum tea vinegar were significantly higher (P<0.05), the betaine content (2.30 mg/ml) did not change significantly (P>0.05), the carotenoid content (0.62 mg/ml) was significantly decreased (P<0.05), the antioxidant capacity was significantly higher (P<0.05), and the 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) and ferric ion reducing antioxidant power (FRAP) were 20.27%, 12.71% and 11.68%, respectively.
  • Optimization of fermentation conditions for surfactin produced by Bacillus subtilis G10
    WANG Junfang, ZHANG Piaodan
    China Brewing. 2024, 43(3): 157-162. https://doi.org/10.11882/j.issn.0254-5071.2024.03.025
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    In order to improve the production of surfactin, Bacillus subtilis G10, which has the ability to synthesize surfactin, was used as the research object, the surfactin was extracted by acid precipitation and methanol extraction, and its surface activity and antibacterial properties were measured. The fermentation conditions of surfactin synthesized by B. subtilis G10 were optimized by single factor tests and orthogonal tests. The results showed that surfactin had obvious surface activity and antibacterial activity, and the inhibition zone diameters of surfactin against Escherichia coli, Staphylococcus aureus and Saccharomyces cerevisiae were 1.8 cm, 1.9 cm and 1.4 cm, respectively. The optimum fermentation conditions for surfactin synthesis were as follows: rotational speed 200 r/min, fermentation temperature 30 ℃, initial pH 7.5, and the optimal fermentation medium components were glucose 22 g/L, L-Glu 5.0 g/L, MgSO4 0.5 g/L, KCl 0.5 g/L, KH2PO4 1 g/L, FeSO4·7H2O 0.15 g/L, MnSO4 0.65 g/L, CuSO4·5H2O 0.16 g/L. Under these optimized conditions, the average yield of surfactin fermented by B. subtilis G10 was 9.89 g/L, which was 46.7% higher than that before optimization.
  • Effects of different raw materials and pretreatment methods on the quality of compound sugarcane fruit wine
    ZHANG Xue'er, YANG Jian, LIU Zhenyu, YANG Yi, WANG Haiyu, JIA Dongying
    China Brewing. 2024, 43(3): 163-169. https://doi.org/10.11882/j.issn.0254-5071.2024.03.026
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    In order to solve the problems of thin aroma and liquor body of sugarcane wine, the compound fermentation effects of blueberry juice, strawberry juice and pear juice with sugarcane juice was compared. The effects of the strawberry and sugarcane juice ratios and its pretreatment methods on the volatile components, physicochemical indexes and sensory quality of the compound wine were studied. The results showed that strawberry was the optimal compound raw materials. When the volume ratio of strawberry juice and sugarcane juice was 15:85, the compound wine had the optimal quality, and its alcohol content, total acid, total ester contents and sensory score were 9.9%vol, 5.90 g/L, 0.40 g/L and 83.70, respectively. The alcohol content, total ester, total acid contents of strawberry-sugarcane wine prepared by pretreatment method of pectin enzymolysis and centrifugation for strawberry raw material were 10.1%vol, 0.42 g/L, and 5.70 g/L, the types and contents of volatile flavor substances were 43 and 4 021.19 μg/L, respectively. The sensory score of the wine was 84.01, with fruity, sweet, sour and full body.
  • Optimization of extraction conditions for chlorogenic acid extraction from honeysuckle waste residue and antioxidant activity
    YUAN Yuxue, LI Chang, DAI Jiahe, MEN Deying, ZHAO Cunchao, TAO Liang, TIAN Yang
    China Brewing. 2024, 43(3): 170-176. https://doi.org/10.11882/j.issn.0254-5071.2024.03.027
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    To study the extraction rate of chlorogenic acid from honeysuckle waste residue and its antioxidant activity changes after fermentation, honeysuckle waste residue was fermented by Bacillus subtilis and Aspergillus niger (1∶1), the extraction conditions were optimized using single factor and response surface tests, and the changes in antioxidant activity of honeysuckle extract before and after fermentation were investigated. The results showed that the optimal extraction conditions were fermentation time 71 h, temperature 32 ℃, glucose addition 3% and inoculum 1.5%. Under these optimal conditions, the chlorogenic acid extraction rate of the fermented group of honeysuckle waste increased from 1.12% to 1.63% compared with that of the unfermented group. Compared with the unfermented group, the DPPH radical scavenging rate of honeysuckle extract in the fermentation group increased from 82.96% to 86.64%, the ABTS free radical scavenging rate increased from 82.17% to 86.34%, and the Fe3+ reducing power increased from 1.03 to 1.09. The results indicated that the mixed fermentation of B. subtilis and A. niger could effectively increase the chlorogenic acid extraction rate of the honeysuckle waste residue, and could enhance the antioxidant activity of honeysuckle waste residue.
  • Breeding of high-yield Douchi fibrinolytic enzyme strain by ultraviolet mutagenesis and optimization of enzyme-producing conditions
    ZHANG Wenyong, ZHANG Henghui, WANG Xiaoli
    China Brewing. 2024, 43(3): 177-181. https://doi.org/10.11882/j.issn.0254-5071.2024.03.028
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    Using Douchi fibrinolytic enzyme-producing strain Bacillus subtilis DC-1 isolated from Douchi samples as the original strain, the high- yield Douchi fibrinolytic enzyme strain with stable inheritance was bred by ultraviolet mutagenesis, and the fermentation conditions were optimized by single factor tests and orthogonal tests using Douchi fibrinolytic enzyme activity as evaluation index. The results showed that a mutagenic strain DC-V5 with high Douchi fibrinolytic enzyme activity and genetic stability was obtained, and the optimal fermentation conditions were as follows: inoculum 3%, liquid loading volume 70 ml/250 ml, fermentation temperature 34 ℃ and initial pH 6.5. Under the optimal fermentation conditions, the Douchi fibrinolytic enzyme activity of strain DC-V5 reached (451.26±11.09) IU/ml, which was 1.74 times that of the original strain DC-1.
  • Optimization of medium compositions of Retiboletus sinensis and its influence on mycorrhizal synthesis and endogenous hormones of Pinus thunbergii
    TAN Qianwen, YOU Lunhe, LIU Bing, ZOU Cunchao, LIU Yu, WANG Jianrui, ZHU Mengmeng
    China Brewing. 2024, 43(3): 182-188. https://doi.org/10.11882/j.issn.0254-5071.2024.03.029
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    In this study, using the mycelial dry mass of Retiboletus sinensis as the response value, the liquid fermentation medium of R. sinensis was optimized by using Plackett-Burman test, steepest climb test and response surface test, and its effect on the content of plant endogenous hormones of the associated Pinus thunbergii was investigated. The results showed that the optimal culture medium compositions for R. sinensis was: KH2PO4 0.5 g/L, MgSO4·7H2O 0.5 g/L, ZnSO4 3 g/L, ammonium tartrate 0.75 g/L, ferric citrate 10 g/L, thiamine 50 μg/L, casein hydrolysate 0.99 g/L, yeast extract 1.35 g/L, and glucose 18.2 g/L. Under these conditions, the mycelial dry mass of R. sinensis was the highest, reaching 3.43 g/L. After P. thunbergii was inoculated with R. sinensis and formed mycorrhiza, the root mycorrhizal seedlings had a two-branched structure and a clear harpin network under a microscope. The contents of plant hormones in P. thunbergii mycorrhizal seedlings such as indole-3-acetic acid (IAA), zeatin acid (ZT) and gibberellin acid (GA) increased by 33.0%, 42.5% and 102.0%, respectively, while the content of abscisic acid (ABA) decreased by 29.0%.
  • Sterilization effect of cold plasma sterilization technology on the mixed microbial system of Paocai-derived microorganism
    MEI Yuan, GE Lihong, YANG Rui, HUANG Yuli, YANG Menglu, Zhaxidawa, ZHAO Nan
    China Brewing. 2024, 43(3): 189-193. https://doi.org/10.11882/j.issn.0254-5071.2024.03.030
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    The mixed microbial system composed of 3 kinds of lactic acid bacteria and 2 kinds of yeasts from Paocai was prepared. The sterilization effect of different cold plasma sterilization (CPS) treatments on Paocai-derived microorganism simulated mixed microbial system were investigated, and the film production, gas production, acid production, and acid resistance of the mixed microbial system were evaluated. The results showed that when the discharge voltage and treatment time were the same, the survival rates of the 5 microorganisms decreased with the increase of the treatment time and discharge voltage. When the treatment time was greater than 9 min, the discharge voltage was higher, the membrane accumulation and the gas production capacity decreased, but the difference of gas production effect was not obvious. The optimal CPS treatment conditions were discharge voltage160 kV and treatment time 9 min. Under the optimized conditions, the microbial biomass (OD600 nm value) in the mixed microbial system was the lowest (1.35) when fermentation for 31 h, which effectively slowed down the growth of lactic acid bacteria and yeasts. The pH was the highest (4.12), which inhibited acid production by microorganism and alleviated post-acidification to some extent.
  • Effect of different aging methods on the quality of distilled spirits of white grape
    WANG Jiangbo, CHEN Jiahao, XIA Xiao, ZHANG Juan, HE Chao, CAI Fengjiao, ZHANG Ruijing, XU Jian
    China Brewing. 2024, 43(3): 194-200. https://doi.org/10.11882/j.issn.0254-5071.2024.03.031
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    In order to enhance the quality and improve the style of distilled spirits, the distilled spirits of white grape was aged by light oak chips (LOC), moderate oak chips (MOC), and heavy oak chips (HOC) with ultrasonic treatment. The physicochemical indicators, sensory qualities, and volatile flavor compounds of the distilled spirits of white grape were analyzed. Additionally, cluster analysis (CA) and principal component analysis (PCA) were conducted on the volatile flavor substances. The results revealed that the quality of distilled spirits of white grape aged by heavy oak chips combined with ultrasonic treatment was superior, and the total acid, total phenol, non-alcoholic volatile compound contents and sensory score were 0.14 g/L, 69.47 mg/L, 2.97 g/L and 79.67 points, respectively. The types of volatile flavor compounds in distilled spirits of white grape increased from 19 to 22, and the types of esters increased from 13 to 15. CA and PCA results indicated that compared with the distilled white wine aged with heavy oak chips, the combination with ultrasonic treatment resulted in an increase in the number of volatile flavor compounds but a decrease in their overall content, particularly in esters such as ethyl acetate, ethyl linoleate, and palmitic acid ethyl ester. This aging method effectively improved the quality of the distilled spitits, providing a theoretical basis for the aging process in distilled spirits.
  • Effect of different enzymes and Jiuqu combinations on rice-flavor Baijiu quality
    SUN Haiqin, LIU Gongliang, ZHAO Wenhong, BAI Weidong, LIANG Jinglong
    China Brewing. 2024, 43(3): 201-205. https://doi.org/10.11882/j.issn.0254-5071.2024.03.032
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    In order to explore the effects of different enzymes and Jiuqu combinations on the quality of rice-flavor (Mixiangxing) Baijiu, the effects of different Jiuqu combinations (Anqi Jiuqu, Xi'an Jiuqu, Like Jiuqu, Yada Jiuqu) and different enzymes (acid protease, cellulase, α-amylase and lipase) on alcohol content, total acid and total ester and sensory score of rice flavor Baijiu were investigated. The results showed that the combination of acid protease, α-amylase and lipase with Anqi Jiuqu could improve the quality of rice-flavor Baijiu. Among them, the combination of α-amylase and lipase with Anqi Jiuqu could significantly improve the quality of rice-flavor Baijiu, and its alcohol content, total acid and total ester content and sensory scores were 18.50%vol, 0.40 g/L, 2.81 g/L and 88.00 points, respectively. Moreover, the alcohol content, total acid and total ester contents were increased by 27.59%, 29.03% and 9.33%, respectively.
  • Optimization of fermentation process by response surface and its antioxidant activity analysis of yellow peach Jiaosu
    KUANG Yan, LUO Yuezhong, LI Zhongying, WANG Chen
    China Brewing. 2024, 43(3): 206-210. https://doi.org/10.11882/j.issn.0254-5071.2024.03.033
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    In this study, yellow peach Jiaosu was prepared from Yanling yellow peach with Saccharomyces cerevisiae as fermentation strain. Taking total phenol content as the index, the fermentation conditions of yellow peach Jiaosu were optimized by single factor test and response surface tests, and the antioxidant activity and physicochemical index were detected. The results showed that the optimum fermentation conditions were fermentation time 4 d, temperature 25 ℃ and S. cerevisiae inoculum 1%. Under the optimized process conditions, the superoxide anion (O2-), 1,1-diphenyl-2- picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging rates of yellow peach Jiaosu were 78%, 80% and 85%, respectively. The contents of total acid, organic acid and polysaccharide were 1.36 g/100 g, 1 230 mg/kg and 0.46 g/100 g, respectively, which were all higher than the industry standard, and the contents of sorbitol and glycerol in polyols were 2.15 g/L and 2.66 g/L, respectively, so the unique flavor could be added through fermentation.
  • Effect of Jingfang Huangjing liquor on psoriasis-like mice
    ZHAO Xiangjun, CUI Junli, LIU Zixi, SU Haixiao, HOU Lin
    China Brewing. 2024, 43(3): 211-216. https://doi.org/10.11882/j.issn.0254-5071.2024.03.034
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    The therapeutic effect of the traditional Chinese medicine Huangjing liquor on psoriasis-like mice was studied. A psoriasis-like mouse model was constructed with 5% imiquimod (IMQ) cream, the effect of blank control group, model group, methotrexate group, low-dose Huangjing liquor group (5 ml/(kg·d)), medium-dose group (10 ml/(kg·d)), high-dose group (20 ml/(kg·d)), Huangjing liquor group (20 ml/(kg·d)), and water extract group (20 ml/(kg·d)) on the levels of diseased skin lesions, inflammatory response and oxidative stress in psoriatic mice was investigated. The results showed that compared to the model group, effective alleviation of decreased body weight and splenomegaly was observed in the low, medium, and high-dose Huangjing liquor groups. Hematoxylin-eosin (HE) staining results demonstrated that the epidermal layer thickness of mice in the Huangjing liquor group significantly decreased, the degree of inflammatory cell infiltration in the dermis was milder, and there was improvement in the affected skin area, with a more pronounced effect at higher doses. The expression levels of IL-17A were highly significantly reduced in the low, medium, and high-dose Huangjing liquor groups (P<0.01). The malonaldehyde content was highly significantly decreased (P<0.01), and the catalase (CAT) content was significantly increased (P<0.05) in all Huangjing liquor groups. The superoxide dismutase (SOD) activity was highly significantly increased (P<0.01) in the high-dose Huangjing liquor group, while there was no significant change in activity in the low and medium-dose groups (P>0.05). In conclusion, the high-dose Huangjing liquor group (20 ml/(kg·d)) had a significant improvement effect on the symptoms of psoriasis-like mice induced by imiquimod.
  • Effects of dual-yeast fermentation on the quality and antioxidant capacity of red kiwifruit wine
    HE Jiajia, ZHANG Dingkun, YU Haizhong, WANG Qihui, ZHAO Yanping, WANG Haiyan
    China Brewing. 2024, 43(3): 217-222. https://doi.org/10.11882/j.issn.0254-5071.2024.03.035
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    Using red kiwifruit as raw material, yeasts AU, MA, BV, FR as fermentation strains, red kiwifruit wine was obtained by inoculating dual- yeast strain (BV-FR, BV-MA, BV-AU, FR-MA, FR-AU, and MA-AU, respectively) (1∶1) fermentation, and the alcohol content, chromaticity, taste, odor indexes and antioxidant activities of wine were tested, and principal component analysis (PCA) and cluster analysis (CA) were performed based on the quality index. The results showed that the alcohol content (13.9%vol), a* value and umami aftertaste response value, and aromatic substances contents of the wine fermented by BV-AU were the highest, the defective aroma contents were the lowest. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate was 94.18%, it had certain antioxidant activity. The different wine samples fermented by different mixed yeasts could be effectively distinguished by PCA and CA based on quality indexes. In conclusion, the strain BV-AU could be preferred as a mixed strain for red kiwifruit wine fermentation.
  • Optimization and application of steaming gelatinization process of japonica and glutinous sorghum
    ZHOU Ping, WANG Guijun, WANG Qingyu, NI Jingyue, ZHANG Fuyan, CHEN Jiahao, ZHANG Xiang, XI Jin
    China Brewing. 2024, 43(3): 223-228. https://doi.org/10.11882/j.issn.0254-5071.2024.03.036
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    Effects of soaking grain water temperature, time and steaming time on the gelatinization of japonica and glutinous sorghum were investigated by single factor and orthogonal experiments to determine the optimal steaming gelatinization process, and it was applied in Xiasha (sorghum first added in sauce-flavor Baijiu) production. The results showed that the optimal steaming gelatinization process of japonica sorghum was soaking grain water temperature 55 ℃, time 18 h and steaming time 150 min. The optimal steaming gelatinization process of glutinous sorghum was soaking grain water temperature 55 ℃, time 2.5 h and steaming time 80 min. After the optimal steaming gelatinization process was applied on the brewing production, the viscosity of the steamed japonica and glutinous sorghum was moderate, without raw inside, the moisture of japonica and glutinous sorghum was (44.49±0.60)% and (42.62±0.37)%, respectively, and the gelatinization rate was (30.51±0.73)% and (20.57±0.55)%, respectively, which met the standard steaming state of sorghum in Xiasha round of sauce-flavor Baijiu production. The performance of temperature rise was normal in stacking fermentation and pit fermentation, the maximum temperature of stacking and pit fermentation of japonica sorghum reached 57.4 ℃ and 42.5 ℃, respectively, and glutinous sorghum reached 59.3 ℃ and 43.5 ℃, respectively.
  • Determination of 11 ginsenosides in ginseng health wine by HPLC
    HU Yang, LI Xianzhi, MAO Qiongli, LIU Yang, YAN Ling, ZHU Yan, SHI Hao
    China Brewing. 2024, 43(3): 229-233. https://doi.org/10.11882/j.issn.0254-5071.2024.03.037
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    In this study, a high performance liquid chromatography (HPLC) method was established for the simultaneous determination of 11 ginsenosides (ginsenoside Rg1, Re, Rf, Ra2, Rb1, Rc, Ra1, Ro, Rb2, Rb3, Rd) in ginseng health wine. Using Agilent SB C18 column (4.6 mm×250 mm, 5 μm), with acetonitrile-0.1% phosphoric acid as mobile phase gradient elution, flow rate 1.0 ml/min, column temperature 28 ℃, the detection wavelength of ginsenoside was 203 nm, and the injection volume was 10 μl. The results showed that 11 ginsenosides all had good linear relationship in their respective concentration range (R2≥0.999 9). The limits of detection were 1.52-3.03 mg/L, and the limits of quantitation were 4.59-9.18 mg/L. The relative standard deviation (RSD) of precision test, stability test and repetition test was less than 5%. The average recovery rate was 95.39%-101.96%, RSD was 0.07%-2.46%. The method had the advantages of simple operation, high accuracy and good repeatability, and could be used for the determination of 11 ginsenosides in ginseng health wine.
  • Analysis of characteristic volatile flavor components of Huarong mustard based on HS-SPME-GC-MS and multivariate statistics
    LI Ziyi, WANG Feng, ZHAO Lingyan, XU Yongbing, LUO Fenglian
    China Brewing. 2024, 43(3): 234-242. https://doi.org/10.11882/j.issn.0254-5071.2024.03.038
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    Taking Huarong mustard samples with fermentation time of 0 d, 30 d, 90 d, 180 d, 270 d and 360 d (numbered D0, D30, D90, D180, D270, D360, respectively) in standard curing tank as the research objects, the characteristic volatile flavor components of Huarong mustard in different fermentation stages were studied by using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME- GC-MS), orthogonal partial least squares discriminant analysis (OPLS-DA) and aroma activity value (OAV). The results showed that 106 volatile flavor components were detected in Huarong mustard at different fermentation stages, of which isothiocyanates, esters, and aldehydes were the main volatile flavor components. A total of 14 characteristic volatile flavor components with variable projection importance (VIP) value >1 and OAV>1 were screened by OPLS-DA and OAV analysis. Allyl isothiocyanate, butyl isothiocyanate, trans-2-hexenal, nonanal, beta-violet ketone, β-cyclocitral, hexanal, and dimethyl trisulfide were the characteristic volatile flavor components in the D0 samples; octanal, dimethyl trisulfide, and hexanal were the characteristic volatile flavor components in the D30 samples; benzaldehyde, decanal, phenyl ethanol, decanal ethyl ester, ethyl 3-phenylpropionate, and β-cyclocitral were the characteristic volatile flavor components in the D90 samples; and benzaldehyde was the characteristic volatile flavor components in the D270 and D360 samples. The results provided a reference for further understanding the volatile components of Huarong mustard fermented in standard pickling tank. Also, it provided a theoretical basis for aroma regulation and flavor improvement.
  • Quality changes of different varieties of pepper during natural fermentation process
    ZHENG Rong, HE Xufeng, XIONG Shuang, HU Lu, YI Liangjian, HUANG Wenping, LONG Chao, HUANG Xiaolan
    China Brewing. 2024, 43(3): 243-249. https://doi.org/10.11882/j.issn.0254-5071.2024.03.039
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    Chopped pepper was prepared with Xiaomila and Erjingtiao as raw materials, the changes of physiochemical indexes and sensory quality of chopped pepper during natural fermentation process was analyzed, and the effects of fermentation time and pepper variety on the quality of chopped pepper were investigated. The results showed that the pH, total sugar content of the 2 kinds of chopped peppers showed a decreasing trend, the contents of total acid, organic acid, free amino acid, and capsaicin compounds contents increased first and then tended to be stable, and the amino acid nitrogen increased first and then decreased. The sensory score of chopped pepper was the highest after fermentation for 50 d, forming the optimum flavor with rich flavor, moderate sour taste and slightly weak spicy taste, indicating that fermentation for 50 d was suitable as the end point of fermentation. The quality of chopped pepper fermented with Erjingtiao was better than that of Xiaomila after fermentation for 50 d, the pH, total acid, total sugar, amino acid nitrogen, organic acid, free amino acid, capsaicin compounds contents and sensory score were 4.79, 0.73 g/100 g, 8.23 g/100 g, 0.25 g/100 g, 27.76 mg/kg, 3 724.11 mg/kg, 361.00 mg/kg, and 91, respectively.
  • Determination and uncertainty analysis of B vitamins in infant formula by HPLC-DAD/FLD
    KANG Cuixin, ZHOU Yuan, MEI Rong, LIU Huibing, NIE Yi, MAO Yanni
    China Brewing. 2024, 43(3): 250-254. https://doi.org/10.11882/j.issn.0254-5071.2024.03.040
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    A method was developed for the simultaneous determination of vitamin B2 , niacin, nicotinamide, pyridoxine and pyridoxal in infant formula by HPLC. The sample was extracted by 0.1% phosphoric acid aqueous solution of 1% methanol and precipitated protein, separated by Thermo Hypersil GOLDTM aQ (5 μm, 4.6 mm×250 mm) and detected using diode array detector (DAD) and fluorescence detector (FLD) in series mode. At the same time, an uncertainty evaluation model was constructed to examine the sources of uncertainty. The results showed that calibration of five vitamins were linear in the range of 0.025-4.000 μg/ml for vitamin B2 , pyridoxine, pyridoxal and 0.125-20.00 μg/ml for niacin acid, nicotinamide. The standard curve presented a good linearity (R2>0.999), the adding standard recovery was between 93.20% and 108.00% (n=6), and the relative standard deviation (RSD) was less than 8%. When the content of niacin and niacinamide in infant formula was 4 mg/100 g, the expanded uncertainty was 0.300 mg/100 g (k=2) and 0.182 mg/100 g (k=2); When the content of pyridoxol, pyridoxal, and VB2 was 800 μg/100 g, the expanded uncertainty was 100 μg/100 g (k=2), 71.5 μg/100 g (k=2) and 41.9 μg/100 g (k=2). The main source of uncertain was the preparation of standard solutions and the fitting of standard curves. The method was simple, rapid, sensitive and accurate, and could meet the determination requirements of B vitamins in infant formula.
  • Effects of intellectual property information disclosure on the corporate value of listed Baijiu companies
    TONG Jun, QIU Min, WANG Kai
    China Brewing. 2024, 43(3): 255-259. https://doi.org/10.11882/j.issn.0254-5071.2024.03.041
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The effect of intellectual property information disclosure of Chinese Baijiu listed companies on their corporate value was explored. Based on signal theory, the methods and content of intellectual property disclosure, as well as the differences in intellectual property information disclosure among different industries were analyzed. Using Tobin's Q as the measurement standard of corporate value, the effect of intellectual property information disclosure on corporate value was analyzed. Data was collected from 13 Baijiu listed companies between 2010-2021, and the quality of their intellectual property information disclosure was evaluated through expert scoring. The results showed that a positive correlation between the quality of intellectual property information disclosure and corporate value, indicating that higher quality of intellectual property information disclosures were associated with higher corporate value. To enhance the level of intellectual property information disclosure in listed companies, various suggestions and countermeasures were proposed, such as unifying disclosure terminology and specific content, establishing Baijiu industry disclosure rules, creating official information-sharing platforms, improving the quality of regulatory oversight, enhancing the ethical standards of intermediary service agencies, strengthening corporate intellectual property management, and raising awareness of intellectual property protection within companies.
  • Research on digital marketing transformation strategy of Baijiu enterprises in Guizhou
    WANG Zhentao, ZHANG Quan, HUANG Tingxue
    China Brewing. 2024, 43(3): 260-263. https://doi.org/10.11882/j.issn.0254-5071.2024.03.042
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Digital marketing brings new development path for enterprises, and Baijiu enterprises was the pillar industry in Guizhou. How to get on the express train of digital marketing for traditional Baijiu enterprises has become a new idea for the marketing transformation of Baijiu enterprises in Guizhou. In this paper, the mechanism and influencing factors of driving the transformation of digital marketing for Baijiu enterprises in Guizhou were found out based on digital technology by analyzing the present situation and problems of digital marketing of Baijiu enterprises in Guizhou. The digital marketing strategy of Baijiu enterprises in Guizhou was constructed, and finally the implementation path and guarantee mechanism of the digital marketing strategy for Baijiu enterprises in Guizhou were put forward, aiming to provide new ideas for the digital innovation of marketing strategy of Baijiu enterprises in Guizhou in the digital era, improve the ability of Baijiu enterprises in Guizhou to apply digital marketing, reform and innovation, and finally seize the opportunity brought by digital marketing.
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