期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 148, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2021.111752
关键词
Wheat Qu; Rice wine; Volatile compounds; Microbial community; Geographic variability
资金
- National Engineering Technology Research Center of Solid-state Brewing [2020-80]
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province [2016GTY003, 2018GTJ014]
- Research Project of Yibin University [2020YY04]
- China Postdoctoral Science Foundation [2020M671345]
Geographic location has a significant impact on the composition of volatile compounds and microbial communities in Wheat Qu, with bacterial communities playing a more significant role in the variation of volatile compounds.
Wheat Qu contains various microorganisms and is the fermentation starter for rice wine. The impact of geographic location on the volatile compounds and microbial communities in wheat Qu remains unknown. This study demonstrated significant differences in the volatile compound profiles of wheat Qu from different regions of China. Phenylethyl alcohol, hexadecanoic acid methyl ester, 9-octadecenoic acid methyl ester, and 2-octanone were the main volatile compounds detected. The bacterial and fungal communities in wheat Qu also differed significantly according to geographic location with both communities explaining the variation in volatile compounds (bacteria making the greater contribution). The bacterial community was dominated by Pediococcus, Weissella, and Lactobacillus while the fungal community was dominated by Saccharomycopsis and Rhizopus. Bacteria exhibited more significant associations with volatile compounds than fungi did. Prediction of metabolic function demonstrated significantly different profiles for the bacterial communities from different regions. These data showed that geographic location considerably affects the composition of volatile compounds and microbial communities in wheat Qu, with the bacterial community being the main contributor to variation of volatile compounds.
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