原料通过驱动白酒发酵中的微生物群来调节风味形成。

Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation.

作者信息

Liu Chongchong, Feng Shengbao, Wu Qun, Huang Heqiang, Chen Zhanxiu, Li Shanwen, Xu Yan

机构信息

Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China.

Suqian Industrial Technology Research Institute, Jiangnan University, Suqian, China.

出版信息

Front Microbiol. 2019 Jul 4;10:1520. doi: 10.3389/fmicb.2019.01520. eCollection 2019.

Raw material is important for flavors in fermented foods. Here, the effect of hulless barley on the microbiota in Chinese liquor was studied using two main cultivars ( and ). Six genera (, and ) were identified as flavor producers. , mainly correlated with esters, dominated in , and , mainly correlated with carbonyls, dominated in . The Mantel test indicated reducing sugar drove the succession of microbiota (: = 0.001; : = 0.006). Especially, glucose ( = 0.0226) and fructose ( = 0.0168) presented the most significant correlations with and , respectively. The simulative fermentation confirmed QK2 grew better in with more fructose, whereas PF grew better in with more glucose. This work highlighted the effect of raw material on microbiota, which would be beneficial for regulating the quality of fermented foods.

原材料对发酵食品的风味很重要。在此，使用两个主要品种（和）研究了青稞对中国白酒中微生物群的影响。六个属（、和）被鉴定为风味产生菌。主要与酯类相关的，在中占主导地位，而主要与羰基化合物相关的，在中占主导地位。Mantel检验表明还原糖推动了微生物群的演替（： = 0.001；： = 0.006）。特别是，葡萄糖（ = 0.0226）和果糖（ = 0.0168）分别与和呈现出最显著的相关性。模拟发酵证实QK2在果糖含量较高的中生长得更好，而PF在葡萄糖含量较高的中生长得更好。这项工作突出了原材料对微生物群的影响，这将有利于调节发酵食品的质量。