Research on the aroma properties and microbial succession patterns in the processing of Chinese yellow sticky rice jiuqu steamed bread
Lijing Zhang, Zhao Guomin, Yaya Yao, Wenyan Zhu, Sinan Xu, Hui‐Jing Li
Abstract
To investigate the aroma properties and microbial succession patterns of Chinese steamed bread (CSB) prepared with yellow sticky rice and Baijiu Qu, several important stages were determined in processing, including yellow sticky rice, fermented rice, fermented juice, sourdough, and steamed bread by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) and high-throughput sequencing (HTS). The composition of volatile compounds varied significantly in different stages. The highest content of 2-methyl-butane (9.69%) and hexanal (6.34%) was detected in yellow sticky rice while the high content of ethanol (39.60%–42.14%), phenylethyl alcohol (9.01%–15.70%) and 3-methyl-1-butanol (8.91%–10.19%) endowed other samples sweet, rose and brandy aroma. Bacterial community mainly consisted of Chloroplast (10.83%–70.20%) and Weissella (0.43%–51.49%), and fungal community was primarily composed of Saccharomyces (1.22%–64.25%). Phenylethyl acetate was positively related to Saccharomyces, and phenylethyl alcohol and 1-hexanol were positively related to Lactobacillus. This paper provided a new prospect for the industrialization of traditional Chinese steamed bread.