National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
Food Microbiol. 2018 Dec;76:487-496. doi: 10.1016/j.fm.2018.07.014. Epub 2018 Jul 27.
The objective of this study was to explore the core functional microbiota for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine, one of the most typical representatives of rice wine in China. Microbiological analysis based on high-throughput sequencing (HTS) technology demonstrated that bacteria of Lactobacillus, Bacillus, Leuconostoc, Lactococcus, Raoultella, Staphylococcus, Pediococcus, and Weissella, and fungi of Saccharomyces, Saccharomycopsis, Rhizopus, Monascus, Pichia, Wickerhamomyces, Candida, and Aspergillus were the predominant genera during the traditional fermentation process. Principal component analysis (PCA) based on the relative abundance showed that both of bacterial and fungal communities varied significantly in different fermentation phases. Some predominant microbial species or genera (including bacteria of Bacillus spp., Staphylococcus spp., Weissella spp., and P. acidilactici, and fungi of M. purpureus, R. oryzae, R. arrhizus var. arrhizus, and A. niger) were detected at the initial brewing stage, and their populations decreased as the fermentation progressed, while those of Lactobacillus, Gluconacetobacter, Leuconostoc, Pichia, Wickerhamomyces, and Saccharomyces increased to become the predominant genera at the final stage. A total of 79 volatile compounds were identified in traditional fermentation starters and during the traditional brewing process, mainly including esters, alcohols, acids, aldehydes, ketones, and phenols. Heatmaps and PCA also revealed the significant variances in the composition of volatile compounds among different samples. Furthermore, the potential correlations between microbiota succession and volatile flavour dynamics were explored through bidirectional orthogonal partial least squares (O2PLS) based correlation analysis. Three bacterial genera, namely, Gluconacetobacter, Lactobacillus, Lactococcus, and three fungal genera of Pichia, Wickerhamomyces, and Saccharomyces, were determined as the core functional microbiota for production of main volatile compounds in Wuyi Hong Qu glutinous rice wine. To conclude, information provided by this study is valuable to the development of effective strategies for the selection of beneficial bacterial and fungal strains to improve the quality of Wuyi Hong Qu glutinous rice wine.
本研究旨在探索中国最典型的米酒之一——武夷红曲糯米酒传统酿造过程中产生挥发性风味的核心功能微生物菌群。基于高通量测序（HTS）技术的微生物分析表明，细菌中的乳杆菌属、芽孢杆菌属、片球菌属、乳球菌属、罗特氏菌属、葡萄球菌属、肠球菌属和魏斯氏菌属，以及真菌中的酿酒酵母属、酿酒酵母属、根霉属、红曲霉属、毕赤酵母属、汉逊酵母属、假丝酵母属和曲霉属，是传统发酵过程中的主要属。基于相对丰度的主成分分析（PCA）表明，细菌和真菌群落在不同发酵阶段均有显著变化。一些主要的微生物物种或属（包括芽孢杆菌属、葡萄球菌属、魏斯氏菌属和植物乳杆菌属，以及米曲霉属、米根霉属、米根霉变种和黑曲霉属）在初始酿造阶段被检测到，随着发酵的进行，其种群减少，而乳杆菌属、醋酸杆菌属、片球菌属、毕赤酵母属、汉逊酵母属和酿酒酵母属的种群增加，成为最终阶段的主要属。在传统发酵剂和传统酿造过程中共鉴定出 79 种挥发性化合物，主要包括酯类、醇类、酸类、醛类、酮类和酚类。热图和 PCA 也揭示了不同样品中挥发性化合物组成的显著差异。此外，通过基于双向正交偏最小二乘法（O2PLS）的相关分析，还探索了微生物群落演替与挥发性风味动态之间的潜在相关性。3 个细菌属（醋酸杆菌属、乳杆菌属、乳球菌属）和 3 个真菌属（毕赤酵母属、汉逊酵母属、酿酒酵母属）被确定为武夷红曲糯米酒主要挥发性化合物产生的核心功能微生物菌群。总之，本研究提供的信息对于开发有效策略选择有益的细菌和真菌菌株以提高武夷红曲糯米酒的质量具有重要价值。
