Bacterial composition and physicochemical characteristics of sorghum based on environmental factors in different regions of China
文献类型： 外文期刊
作者： Xie, Peiyun 1 ; Shao, Mingbo 2 ; Deng, Xiaofeng 2 ; Ren, Yan 2 ; Chen, Manjing 2 ; Jiang, Yuwen 2 ; Shen, Jiaqi 2 ;
作者机构： 1.Guizhou Light Ind Tech Coll, Guiyang, Peoples R China
2.Guizhou Acad Agr Sci, Inst Upland Food Crops, Guiyang, Peoples R China
关键词： Jiang-flavored baijiu; sorghum; physicochemical indexes; bacterial community; environmental factors
期刊名称：FRONTIERS IN MICROBIOLOGY （ 影响因子：4.0； 五年影响因子：5.1 ）
ISSN：
年卷期： 2024 年 15 卷
页码：
收录情况： SCI
摘要： The fermentation process for Jiang-flavored baijiu using sorghum as the raw material involves a variety of microorganisms. However, the specific physicochemical characteristics of sorghum and microbial composition on its surface have not been fully elucidated. We aimed to perform a comprehensive comparative analysis of the variations in physicochemical properties and surface microflora in waxy sorghum samples from three prominent production regions in China (Renhuai, Jinsha, and Duyun). Multivariate statistical assessments were conducted that incorporated local soil and climate variables. The results showed that Cyanobacteria, unclassified bacteria, Proteobacteria, Firmicutes, and Bacteroidota were the dominant bacteria in these regions. These bacteria were associated with ethyl acetate, ethyl caprylate, ethyl lactate, and butyl groups, which synergistically produce flavorful compounds. The surface bacterial communities were affected by soil total phosphorus, altitude, diurnal temperature range, monthly mean temperature, precipitation, and effective accumulated temperature. The findings of this study provide a new perspective on microorganisms related to Jiang-flavored baijiu and can help establish a reference for the stability of liquor quality.
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