期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 164, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2022.113680
关键词
Chinese rice wine; Qu; Microbial diversity; Volatile compounds; Correlation analysis
资金
- Natural Science Foundation of Zhejiang Province [LQ18C200005]
- National Natural Science Foundation of China [31901708]
- Discipline Construction Project of Functional Food
- Development Project of Agricultural Science and Technology in Zhejiang Academy of Agricultural Sciences, P. R. China
The microbial diversity of three typical Chinese Qu varieties was compared using Illumina-based sequencing, showing different dominant microbiota in each Qu. These variations in microbial composition led to differences in fermentation metabolism, ultimately resulting in distinct flavors of rice wine.
Microbial diversity of three typical Qu in China, Jimo wheat Qu from Shandong province (WQJM), Shaoxing wheat Qu from Zhejiang province (WQSX), and Gutian Hong Qu from Fujian province (GTHQ), was compared by Illumina-based sequencing. Then volatile compounds in rice wine were analyzed by FlavourSpec (R) to illustrate correlation between rice wine flavor and microbes in Qu. Results showed that the microbial diversity was WQJM > WQSX > GTHQ, and the dominant microbiota in each Qu varied greatly. Saccharopolyspora, Staphylococcus and Aspergillus were the main microorganisms in WQSX. Microbes in WQJM distributed relatively even, and Pantoea, Bacillus, Pediococcus, Staphylococcus, Weissella, Aspergillus, Rhizopus, Thermoascus, and Saccharomyces were dominated. In GTHQ, Pantoea, Klebsiella, Burkholderia, and Monascus were major microbial floras. Correlation analysis indicated that Corynebacterium, Klebsiella, Pantoea, Wickerhamomyces, and Mucor in WQSX were mainly correlated with producing esters including ethyl hexanoate, isoamyl acetate, ethyl pyruvate. Brevibacterium, Klebsiella, Brachybacterium, Aspergillus, Penicillium, and Xeromyces in WQJM were strongly related with aldehydes, alcohols and ketones represented by benzaldehyde, ethanol, heptan-2-one. In GTHQ, Burkholderia, Weissella, Aspergillus, Candida, Davidiella, Alternaria and Saccharomyces were closely correlated with butan-1-ol, 2-pentanone, dimethyl sulfide. The different microbiota in Qu caused variation of metabolism during brewing, and lead to the distinguished flavor of rice wine.
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