Integrated process optimization and microbial-flavor interactions during rapid Jiuyao–Zaopocu fermentation

Keywords

Zaopocu / Jiuyao / Box–Behnken response surface / Flavor substances / Microbial diversity

References

[1] Cappello MS, Zapparoli G, Logrieco A, et al.. Linking wine lactic acid bacteria diversity with wine aroma and flavour. Int J Food Microbiol, 2017, 243: 16-27

[2] Chen C, Liu Y, Tian H, et al.. Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu. Food Microbiol, 2020, 86: 103326

[3] Chen C, Liu Z, Zhou W, et al.. Comparison of the fermentation activities and volatile flavor profiles of Chinese rice wine fermented using an artificial starter, a traditional JIUYAO and a commercial starter. Front Microbiol, 2021, 12: 1-11

[4] Chen L, Li D, Ren L, et al.. Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine. Food Sci Nutr, 2021, 9: 71-86

[5] Chen C, Xiong Y, Xie Y, et al.. Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation. Food Bioscience, 2022, 50: 102102

[6] Chen Y, Zou L, Wang L, et al.. Microbial, physicochemical, and flavor interactions in high-temperature sauce-flavor Daqu. Biology, 2025, 14: 1324

[7] de Barros Ranke FF, Shinya TY, de Figueiredo FC, et al.. Ethanol from rice byproduct using amylases secreted by Rhizopus microsporus var. oligosporus. Enzyme partial purification and characterization. J Environ Manage, 2020, 266: 110591

[8] Ding X, Wang H, Li H, et al.. Optimization of the processing technology of schizonepetae herba carbonisata using response surface methodology and artificial neural network and comparing the chemical profiles between raw and charre. Heliyon, 2023, 9: 13398

[9] Fernandez Castaneda LA, Saini S, Laaksonen O, et al.. Sensory and volatile compound profiles in tempeh-like products from faba bean and oats. Curr Res Food Sci, 2025, 10: 101029

[10] He G, Dong Y, Huang J, et al.. Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis. LWT Food Sci Technol, 2019, 111: 1-8

[11] Huang L, Han Y, Zhong K, et al.. Exploring the fungal communities and their correlation with the physicochemical properties of Zaopocu, a distinctive fermented food on Hainan island. Biologia, 2023, 78: 2593-610

[12] Huang L, Zhou K, Tang Y, et al.. Revealing the correlation between the bacterial communities and physicochemical properties of ZaoPoCu, a traditional fermented food from Hainan Island. CYTA - J Food, 2023, 21: 344-56

[13] Liang S, Liu Y, Yuan S, et al.. Study of consumer liking of six chinese vinegar products and the correlation between these likings and the volatile profile. Foods, 2022, 11: 2224

[14] Lin M, Yang B, Dai M, et al.. East meets west in alcoholic beverages: flavor comparison, microbial metabolism and health effects. Food Bioscience, 2023, 56: 103385

[15] Liu S, Li M, Sun H et al. Integrated multi-omics analysis unveils metabolites-mediated microbial interactions: dynamic regulation and metabolic division of A. flavus SU-16 and S. cerevisiae HJ during co-fermentation. Food Sci Hum Wellness. 2025. https://doi.org/10.26599/fshw.2024.9250445.

[16] Liu N, Pan J, Miao S, et al.. Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds. Food Res Int, 2020, 137: 109672

[17] Liu S, Ma D, Li Z, et al.. Assimilable nitrogen reduces the higher alcohols content of Huangjiu. Food Control, 2021, 121: 107660

[18] Li H, Zhang X, Gao X, et al.. Comparison of the aroma-active compounds and sensory characteristics of different grades of light-flavor Baijiu. Foods, 2023, 12: 1238

[19] Samad A, Azlan A, Ismail A. Therapeutic effects of vinegar: a review. Curr Opin food Sci, 2016, 8: 56-61

[20] Shi G, Fang C, Xing S, et al.. Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: from microbial assembly patterns to metabolism phenotypes. Food Res Int, 2024, 187: 114327

[21] Tian S, Zeng W, Fang F, et al.. The microbiome of Chinese rice wine (Huangjiu). Curr Res Food Sci, 2022, 5: 325-35

[22] Turgeman T, Shatil-Cohen A, Moshelion M, et al.. The role of aquaporins in pH-dependent germination of Rhizopus delemar spores. PLoS ONE, 2016, 11: e0150543

[23] Wang W, Zhang F, Dai X, et al.. Changes in vinegar quality and microbial dynamics during fermentation using a self-designed drum-type bioreactor. Front Nutr, 2023, 10: 1-12

[24] Wang Y, Yu K, Xiao X, et al.. Influence of glutinous rice raw material characteristics on the aroma profile of rice wine. Molecules, 2025, 30: 3315

[25] Yang Y, Xia Y, Wang G, et al. Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing. Int J Food Prop. 2017;20:S3195–211.https://doi.org/10.1080/10942912.2017.1325900

[26] Yang Y, Hu W, Xia Y, et al.. Flavor formation in Chinese rice wine (Huangjiu): impacts of the flavor-active microorganisms, raw materials, and fermentation technology. Front Microbiol, 2020, 11: 1-14

[27] Yang Y, Zhong H, Yang N, et al.. Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae. J Food Sci Technol, 2022, 59: 2339-50

[28] Yu X, Gu C, Guo X, et al.. Dynamic changes of microbiota and metabolite of traditional Hainan dregs vinegar during fermentation based on metagenomics and metabolomics. Food Chem, 2024, 444: 138641

[29] Zhang R, Wu Q, Xu Y. Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation. Lett Appl Microbiol, 2013, 57: 11-8

[30] Zhang W, Ren Q, Wang Z, et al.. Analysis of the microbial community structure and volatile metabolites of JIUYAO in Fangxian, China. Fermentation, 2022, 8: 754

[31] Zheng S, Zhang W, Ren Q, et al.. The production of intensified Qu and its microbial communities and aroma variation during the fermentation of Huangjiu (Chinese Rice Wine). Foods, 2023, 12: 2674

[32] Zhu Y, Liu S, Ma D, et al.. Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis. Food Bioscience, 2023, 52: 102370

Funding

National Natural Science Foundation of China(22422807)

RIGHTS & PERMISSIONS

Jiangnan University