Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters

被引：1

作者：

Huang, Zhiguo ^{[1
,2
]}

Zeng, Bo

Deng, Jie ^{[1
,2
]}

Ren, Zhiqiang ^{[1
,2
]}

Xie, Jun ^{[1
,2
]}

Wei, Chunhui ^{[1
,2
]}

机构：

[1] Sichuan Univ Sci & Engn, Liquor Brewing Biotechnol & Applicat Key Lab Sichu, Yibin 644000, Peoples R China

[2] Liquor Brewing Biotechnol & Intelligent Mfg Key La, Yibin 644000, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2024年

关键词：

Strong-flavor Baijiu; Fermented grains microbiota; Succession; Flavor compounds; Correlation;

D O I：

10.1007/s10068-024-01591-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The study clarified the succession of microbial community structures in fermented grains (FG) and their association with flavor compounds, along with their potential metabolic functions. The community diversity, functional genera and metabolites in FG were investigated by polyphasic detecting approaches. There are 13 dominant microorganisms in FG (relative abundance > 1%). Moisture and acidity are the key indicators driving the succession of microbial communities in FG. Eight kinds of microorganisms were involved in the metabolism of acid, higher alcohols and ethanol in FG and the abundance of pyruvate dehydrogenase and lactate dehydrogenase were significantly higher than other enzymes (P < 0.05). The results showed that 23 main flavor compounds were the results of the interaction of dominant microorganisms in FG. This study provides a basis for the formation of flavor substances in strong-flavor Baijiu.

引用

页码：3501 / 3513

页数：13