Volatile organic compounds mediated endogenous microbial interactions in Chinese baijiu fermentation

Area of Science:

• Microbiology
• Fermentation Science
• Biochemistry

Background:

• Microorganisms produce volatile organic compounds (VOCs) crucial for communication.
• The role of microbial VOCs in traditional food fermentation interactions is poorly understood.
• Chinese baijiu fermentation relies on complex microbial communities.

Purpose of the Study:

• To investigate microbial community structure and succession in Qu starter.
• To explore the impact of microbial VOCs on inter-species interactions during baijiu fermentation.
• To identify specific VOCs and their mechanisms in mediating microbial growth.

Main Methods:

• High-throughput sequencing for microbial community analysis.
• Gas chromatography-mass spectrometry (GC-MS) for VOC identification (implied).
• Laboratory-based simulative fermentation and transcriptional analysis.

Main Results:

• Dominant genera identified: Weissella, Pediococcus, Lactobacillus, Saccharomycopsis, Saccharomyces, Candida, and Rhizopus.
• Rhizopus abundance positively correlated with Lactobacillus in situ.
• Benzyl alcohol produced by Rhizopus microsporus significantly promoted Lactobacillus fermentum growth.
• Benzyl alcohol enhanced alanine, aspartate, glutamate metabolism, and arginine biosynthesis in Lactobacillus fermentum.

Conclusions:

• Microbial VOCs, specifically benzyl alcohol, act as mediators in Chinese baijiu fermentation.
• This study reveals a mechanism for regulating microbial interactions via VOCs.
• Findings offer potential strategies for optimizing traditional food fermentations by manipulating VOC profiles.