{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T19:15:53Z","timestamp":1788808553455,"version":"build-2803163510"},"reference-count":42,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2024,1,5]],"date-time":"2024-01-05T00:00:00Z","timestamp":1704412800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>The quality of Baijiu was largely affected by raw materials, which determine the flavor and taste. In the present study, organic acids, polyphenols, volatile flavor components and microbial community in <jats:italic>Hovenia acerba<\/jats:italic>-sorghum co-fermented Baijiu (JP1) and pure sorghum-fermented Baijiu (JP2) were comprehensively analyzed. Organic acids, polyphenols and volatile flavor components in JP1 were more abundant than JP2. The abundance and diversity of bacteria and fungi in JP1 was higher than that in JP2 in the early stage of fermentation, but presented opposite trend in the middle and late stages. <jats:italic>Leuconostoc<\/jats:italic>, <jats:italic>Lentilactobacillus<\/jats:italic> and <jats:italic>Issatchenkia<\/jats:italic> were dominant genera in JP1. Whereas, Cronobacter, Pediococcus and Saccharomyces occupied the main position in JP2. <jats:italic>Lentilactobacillus<\/jats:italic> and <jats:italic>Issatchenkia<\/jats:italic> were positively related to most of organic acids and polyphenols. <jats:italic>Pseudomonas, Rhodococcus, Cronobacter, Pediococcus, Brucella, Lentilactobacillus, Lactobacillus, Saccharomycopsis, Wickerhamomyces, Aspergillus, Thermomyces<\/jats:italic> and <jats:italic>unclassified_f\u2014Dipodascaccae<\/jats:italic> were associated with the main volatile flavor components. The main metabolic pathways in two JPs exhibited the variation trend of first decreasing and then increasing, and the metabolism activity in JP1 were higher than that in JP2. The results demonstrated the introduction of <jats:italic>Hovenia acerba<\/jats:italic> improved the functional ingredients and volatile flavor components, which is helpful for the quality promotion of Baijiu. This study identified the key microorganisms and discussed their effect on organic acids, polyphenols and volatile flavor components during the fermentation of Baijiu with different raw materials, providing a scientific basis for the development and production of high-quality Baijiu.<\/jats:p>","DOI":"10.3389\/fmicb.2023.1299917","type":"journal-article","created":{"date-parts":[[2024,1,5]],"date-time":"2024-01-05T05:28:40Z","timestamp":1704432520000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":10,"title":["The improvement of Hovenia acerba-sorghum co-fermentation in terms of microbial diversity, functional ingredients, and volatile flavor components during Baijiu fermentation"],"prefix":"10.3389","volume":"14","author":[{"given":"Jing","family":"Zhang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Minhui","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuanting","family":"Zhu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chen","family":"Xiao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qi","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoqi","family":"Weng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunxuan","family":"Duan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yong","family":"Zuo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2024,1,5]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"110734","DOI":"10.1016\/j.foodres.2021.110734","article-title":"Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu","volume":"150","author":"Cai","year":"2021","journal-title":"Food Res. Int."},{"key":"ref2","doi-asserted-by":"publisher","first-page":"16","DOI":"10.1016\/j.ijfoodmicro.2016.11.025","article-title":"Linking wine lactic acid bacteria diversity with wine aroma and flavour","volume":"243","author":"Cappello","year":"2017","journal-title":"Int. J. Food Microbiol."},{"key":"ref3","doi-asserted-by":"publisher","first-page":"103326","DOI":"10.1016\/j.fm.2019.103326","article-title":"Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu","volume":"86","author":"Chen","year":"2020","journal-title":"Food Microbiol."},{"key":"ref4","doi-asserted-by":"publisher","first-page":"111393","DOI":"10.1016\/j.lwt.2021.111393","article-title":"Antibacterial activities and mechanisms of vine tea extract and 2R, 3R-dihydromyricetin on Escherichia coli","volume":"146","author":"Cui","year":"2021","journal-title":"Lwt"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"105767","DOI":"10.1016\/j.phrs.2021.105767","article-title":"Dihydromyricetin improves DSS-induced colitis in mice via modulation of fecal-bacteria-related bile acid metabolism","volume":"171","author":"Dong","year":"2021","journal-title":"Pharmacol. Res."},{"key":"ref6","doi-asserted-by":"publisher","first-page":"487","DOI":"10.1016\/j.fm.2018.07.014","article-title":"Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine","volume":"76","author":"Huang","year":"2018","journal-title":"Food Microbiol."},{"key":"ref7","doi-asserted-by":"publisher","first-page":"112686","DOI":"10.1016\/j.foodres.2023.112686","article-title":"Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu","volume":"168","author":"Jiang","year":"2023","journal-title":"Food Res. Int."},{"key":"ref8","doi-asserted-by":"publisher","first-page":"1783","DOI":"10.1007\/s00253-017-8715-5","article-title":"Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese baijiu fermentation","volume":"102","author":"Li","year":"2018","journal-title":"App. Microbiol. Biotechnol."},{"key":"ref9","doi-asserted-by":"publisher","first-page":"141","DOI":"10.1039\/c6ay02882a","article-title":"A minimalist Chinese liquor identification system based on a colorimetric sensor array with multiple applications","volume":"9","author":"Li","year":"2017","journal-title":"Anal. Meth."},{"key":"ref10","doi-asserted-by":"publisher","first-page":"11","DOI":"10.1016\/j.fm.2018.03.015","article-title":"Characterization of bacteria and yeasts isolated from traditional fermentation starter (fen-Daqu) through a (1) H NMR-based metabolomics approach","volume":"76","author":"Li","year":"2018","journal-title":"Food Microbiol."},{"key":"ref11","doi-asserted-by":"publisher","first-page":"31","DOI":"10.1016\/j.ijfoodmicro.2011.01.030","article-title":"Bacterial and fungal diversity in the traditional Chinese liquor fermentation process","volume":"146","author":"Li","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"ref12","doi-asserted-by":"publisher","first-page":"113313","DOI":"10.1016\/j.lwt.2022.113313","article-title":"Diverse structure and characteristics of the fungal community during the different rounds of Jiang-flavoured baijiu production in Moutai town","volume":"161","author":"Li","year":"2022","journal-title":"Lwt"},{"key":"ref13","doi-asserted-by":"publisher","first-page":"564","DOI":"10.1016\/j.foodcont.2012.02.024","article-title":"Application of electronic nose in Chinese spirits quality control and flavour assessment","volume":"26","author":"Liu","year":"2012","journal-title":"Food Cont."},{"key":"ref14","doi-asserted-by":"publisher","first-page":"112288","DOI":"10.1016\/j.lwt.2021.112288","article-title":"Correlation analysis of microbial communities and precursor substances of ethyl carbamate (EC) during soy sauce fermentation","volume":"152","author":"Liu","year":"2021","journal-title":"Lwt"},{"key":"ref15","doi-asserted-by":"publisher","first-page":"e14434","DOI":"10.1111\/jfbc.14434","article-title":"Hovenia acerba Lindl.: an insight into botany, phytochemistry, bioactivity, quality control, and exploitation","volume":"46","author":"Ma","year":"2022","journal-title":"J. Food Biochem."},{"key":"ref16","doi-asserted-by":"publisher","first-page":"224","DOI":"10.13386\/j.issn1002-0306.2022030118","article-title":"Optimization of brewing Technology of Hovenia acerba-Sorghum co-fermented distilled liquor and its characteristic flavor substances and antioxidant activity in vitro","volume":"44","author":"Minhui","year":"2023","journal-title":"Sci. Technol. Food Ind."},{"key":"ref17","doi-asserted-by":"publisher","first-page":"135844","DOI":"10.1016\/j.foodchem.2023.135844","article-title":"The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine","volume":"416","author":"Qian","year":"2023","journal-title":"Food Chem."},{"key":"ref18","doi-asserted-by":"publisher","first-page":"110449","DOI":"10.1016\/j.foodres.2021.110449","article-title":"Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor baijiu production","volume":"147","author":"Qian","year":"2021","journal-title":"Food Res. Int."},{"key":"ref19","doi-asserted-by":"publisher","first-page":"111391","DOI":"10.1016\/j.foodres.2022.111391","article-title":"Non-saccharomyces yeasts highly contribute to characterisation of flavour profiles in greengage fermentation","volume":"157","author":"Qiu","year":"2022","journal-title":"Food Res. Int."},{"key":"ref20","doi-asserted-by":"publisher","first-page":"123","DOI":"10.1021\/acs.jafc.6b04242","article-title":"Characterization of the typical potent odorants in Chinese roasted sesame-like flavor type liquor by headspace solid phase microextraction-aroma extract dilution analysis, with special emphasis on Sulfur-containing odorants","volume":"65","author":"Sha","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref21","doi-asserted-by":"publisher","first-page":"718","DOI":"10.1111\/jam.14123","article-title":"Phylogenetic identification of lactic acid bacteria isolates and their effects on the fermentation quality of sweet sorghum (Sorghum bicolor) silage","volume":"126","author":"Sifeeldein","year":"2019","journal-title":"J. Appl. Microbiol."},{"key":"ref22","doi-asserted-by":"publisher","first-page":"2491","DOI":"10.1039\/d1fo03971g","article-title":"Dihydromyricetin prevents obesity via regulating bile acid metabolism associated with the farnesoid X receptor in Ob\/Ob mice","volume":"13","author":"Song","year":"2022","journal-title":"Food Funct."},{"key":"ref23","doi-asserted-by":"publisher","first-page":"664","DOI":"10.1080\/10408398.2017.1387096","article-title":"Phenolic acids in cereal grain: occurrence, biosynthesis, metabolism and role in living organisms","volume":"59","author":"Stuper-Szablewska","year":"2019","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref24","doi-asserted-by":"publisher","first-page":"988","DOI":"10.1007\/s12010-009-8579-y","article-title":"Recent advances in microbial raw starch degrading enzymes","volume":"160","author":"Sun","year":"2010","journal-title":"Appl. Biochem. Biotechnol."},{"key":"ref25","doi-asserted-by":"publisher","first-page":"175","DOI":"10.1002\/jsfa.11344","article-title":"Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae","volume":"102","author":"Sun","year":"2022","journal-title":"J. Sci. Food Agric."},{"key":"ref26","doi-asserted-by":"publisher","first-page":"6488","DOI":"10.1021\/acs.jafc.6b04854","article-title":"Influence of fermentation with different lactic acid bacteria and in vitro digestion on the biotransformation of phenolic compounds in fermented pomegranate juices","volume":"65","author":"Valero-Cases","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref27","doi-asserted-by":"publisher","first-page":"603","DOI":"10.1007\/s10295-008-0323-z","article-title":"Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor","volume":"35","author":"Wang","year":"2008","journal-title":"J. Ind. Microbiol. Biotechnol."},{"key":"ref28","doi-asserted-by":"publisher","first-page":"1246","DOI":"10.1016\/j.ijbiomac.2017.07.004","article-title":"Structural elucidation of a pectin-type polysaccharide from Hovenia dulcis peduncles and its proliferative activity on RAW264.7 cells","volume":"104","author":"Wang","year":"2017","journal-title":"Int. J. Biol. Macromol."},{"key":"ref29","doi-asserted-by":"publisher","first-page":"4096","DOI":"10.1111\/1750-3841.15536","article-title":"Basic flavor types and component characteristics of Chinese traditional liquors: a review","volume":"85","author":"Wei","year":"2020","journal-title":"J. Food Sci."},{"key":"ref30","doi-asserted-by":"publisher","first-page":"301","DOI":"10.1111\/j.1472-765X.2012.03294.x","article-title":"Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making","volume":"55","author":"Wu","year":"2012","journal-title":"Lett. Appl. Microbiol."},{"key":"ref31","doi-asserted-by":"publisher","first-page":"92","DOI":"10.1016\/j.jchromb.2013.11.032","article-title":"Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose","author":"Xiao","year":"2014","journal-title":"J. Chromatogr. B Analyt. Technol. Biomed. Life Sci."},{"key":"ref32","doi-asserted-by":"publisher","first-page":"111162","DOI":"10.1016\/j.foodres.2022.111162","article-title":"Microbial communities and flavor formation in the fermentation of Chinese strong-flavor baijiu produced from old and new Zaopei","volume":"156","author":"Xu","year":"2022","journal-title":"Food Res. Int."},{"key":"ref33","doi-asserted-by":"publisher","first-page":"5","DOI":"10.1002\/jib.404","article-title":"The brewing process and microbial diversity of strong flavour Chinese spirits: a review","volume":"123","author":"Xu","year":"2017","journal-title":"J. Inst. Brew."},{"key":"ref34","doi-asserted-by":"publisher","first-page":"130920","DOI":"10.1016\/j.foodchem.2021.130920","article-title":"Flavor mystery of Chinese traditional fermented baijiu: the great contribution of ester compounds","volume":"369","author":"Xu","year":"2022","journal-title":"Food Chem."},{"key":"ref35","doi-asserted-by":"publisher","first-page":"203","DOI":"10.1016\/j.jbiosc.2013.07.010","article-title":"Characteristics of traditional Chinese shanlan wine fermentation","volume":"117","author":"Yang","year":"2014","journal-title":"J. Biosci. Bioeng."},{"key":"ref36","doi-asserted-by":"publisher","first-page":"136668","DOI":"10.1016\/j.foodchem.2023.136668","article-title":"Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu","volume":"426","author":"Yang","year":"2023","journal-title":"Food Chem."},{"key":"ref37","doi-asserted-by":"publisher","first-page":"204","DOI":"10.3390\/f14020204","article-title":"Comprehensive evaluation of quality traits of Hovenia acerba germplasm resources in Fujian Province","volume":"14","author":"Yang","year":"2023","journal-title":"Forests"},{"key":"ref38","doi-asserted-by":"publisher","first-page":"910","DOI":"10.3390\/fermentation9100910","article-title":"Exploration of microbial community diversity and bioactive substances during fermentation of mulberry Jiaosu, an edible naturally fermented mulberry product","volume":"9","author":"Zhang","year":"2023","journal-title":"Fermentation"},{"key":"ref39","doi-asserted-by":"publisher","first-page":"6300","DOI":"10.1002\/jsfa.11299","article-title":"Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei","volume":"101","author":"Zhang","year":"2021","journal-title":"J. Sci. Food Agric."},{"key":"ref40","doi-asserted-by":"publisher","first-page":"616","DOI":"10.1016\/j.foodres.2017.11.074","article-title":"Characterization of key aroma compounds in Gujinggong Chinese baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation","volume":"105","author":"Zhao","year":"2018","journal-title":"Food Res. Int."},{"key":"ref41","doi-asserted-by":"publisher","first-page":"102956","DOI":"10.1016\/j.fbio.2023.102956","article-title":"Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation","volume":"55","author":"Zhou","year":"2023","journal-title":"Food Biosci."},{"key":"ref42","doi-asserted-by":"publisher","first-page":"65","DOI":"10.1016\/j.fitote.2013.03.014","article-title":"Two novel saponins of 20, 26-epoxy derivatives of pseudojujubogenin from the seeds of Hovenia trichocarpa","volume":"87","author":"Zhou","year":"2013","journal-title":"Fitoterapia"}],"container-title":["Frontiers in Microbiology"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2023.1299917\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,1,5]],"date-time":"2024-01-05T05:28:45Z","timestamp":1704432525000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2023.1299917\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,1,5]]},"references-count":42,"alternative-id":["10.3389\/fmicb.2023.1299917"],"URL":"https:\/\/doi.org\/10.3389\/fmicb.2023.1299917","relation":{},"ISSN":["1664-302X"],"issn-type":[{"value":"1664-302X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,1,5]]},"article-number":"1299917"}}