Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor

• Published in: Food research international Vol. 137; p. 109425
• Main Authors: Su, Chang, Zhang, Kai-Zheng, Cao, Xin-Zhi, Yang, Jian-Gang
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.11.2020
• Subjects: acidity; aldehydes; Bacillus (bacteria); bacteria; bacterial communities; Bacteroides; bioaugmentation; Bioaugmentation inoculation; Biodiversity; China; Clostridium; community structure; Correlation analysis; distilled spirits; enzyme activity; Escherichia; ethanol; Fermentation; flavor; glucan 1,4-alpha-glucosidase; grains; heterocyclic compounds; high-throughput nucleotide sequencing; High-throughput sequencing; ketones; Lactobacillus; markets; Microbiota; principal component analysis; Pseudomonas; Saccharomyces cerevisiae; Saccharomycopsis; Saccharomycopsis fibuligera; Shigella; starter cultures; taste; Traditional isolation; Weissella; Xiaoqu liquor; yeasts; China; Traditional isolation; Bioaugmentation inoculation; High-throughput sequencing; S. fibuligera; Xiaoqu liquor; Correlation analysis; Saccharomyces cerevisiae; PCA; OUT

[Display omitted] •We aimed to improve the flavor profile of Xiaoqu liquor.•We added Saccharomycopsis fibuligera and Saccharomyces cerevisiae to the culture.•Analysis revealed increased diversity of Xiaoqu liquor.•We elucidated the chemical composition and main microorganisms involved. Xiaoqu liquor...