Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism

Wenhua Wang; Guangsen Fan; Xiuting Li; Zhilei Fu; Xin Liang; Baoguo Sun

doi:10.3389/fmicb.2020.598758

Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism

Front Microbiol. 2020 Nov 27:11:598758. doi: 10.3389/fmicb.2020.598758. eCollection 2020.

Authors

Wenhua Wang^{1

2

3}, Guangsen Fan^{1

2}, Xiuting Li^{1

2}, Zhilei Fu^{1

2}, Xin Liang^{1

2}, Baoguo Sun^{1

2

3}

Affiliations

¹ Laboratory of Food Microbiology and Enzyme Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.
² Laboratory of Food Microbiology and Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China.
³ School of Light Industry, Beijing Technology and Business University, Beijing, China.

Abstract

Wickerhamomyces anomalus is conducive to the synthesis of ester compounds in brewing the Chinese liquor Baijiu; esters are crucial for the quality of Baijiu. In this study, simulated solid-state fermentation for Baijiu production was used to explore whether artificial addition of W. anomalus could improve the flavor substance in Baijiu, and the underlying mechanisms. Two experimental groups were studied, in which W. anomalus Y3604 (Group A) and YF1503 (Group B) were added, respectively; in the control group (Group C), no W. anomalus was added. Adding strain Y3604 increased the content of esters in fermentation samples, especially ethyl acetate and ethyl caproate, and reduced the content of higher alcohols. Adding strain YF1503 had little effect on the ester content but decreased the content of higher alcohols. The diversity and abundance of prokaryotic genera in Group A and B samples were similar, but there were some differences compared with Group C. The correlations of genera in Group A or B samples were simple compared with group C. Although the predominant eukaryotic genera in the three groups were consistent, the abundance of each gene varied among groups. Based on our findings, bioaugmentation of Baijiu fermentation with W. anomalus will change the ethyl acetate content and cause changes in the levels of other flavor substances. We suggest that the changes in flavor substances caused by the addition of W. anomalus are mainly due to changes in the microbial community structure that result from the addition of W. anomalus.

Keywords: Baijiu; Daqu; Wickerhamomyces anomalus; bioaugmentation; flavor; microbial community.