Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China.
Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute , Jing Brand Company, Limited , Daye , Hubei 435100 , China.
J Agric Food Chem. 2019 Sep 25;67(38):10694-10701. doi: 10.1021/acs.jafc.9b04545. Epub 2019 Sep 10.
Too large of a higher alcohol content has negative effects on the liquor taste and health. Revealing the key microbes and their key driving forces is essential to regulate the higher alcohol content in spontaneous liquor fermentation. Herein, we used high-throughput sequencing associated with a multivariate statistical algorithm to reveal the contributing microbes for higher alcohol production in Chinese light-aroma-type liquor and identified that and were the main contributors. In addition, the C/N ratio and microbial interaction were found to significantly affect the production of higher alcohols. Herein, we used response surface methodology to establish a predictive model for higher alcohol production with the regulating factors, and the content of total higher alcohols decreased significantly from 328.80 ± 24.83 to 114.88 ± 5.02 mg/L with the optimized levels of the regulators. This work would facilitate the control of flavor production via regulating microbial communities in food fermentation.
过高的酒精含量会对酒的口感和健康产生负面影响。揭示关键微生物及其关键驱动力对于调节自然发酵酒中的高酒精含量至关重要。在这里，我们使用高通量测序结合多元统计算法来揭示中国清香型白酒中产生高酒精的贡献微生物，并确定 和 是主要贡献者。此外，C/N 比和微生物相互作用被发现显著影响高酒精的产生。在这里，我们使用响应面法建立了一个具有调节因子的高酒精生产预测模型，通过优化调节剂的水平，总高酒精含量从 328.80±24.83mg/L 显著降低到 114.88±5.02mg/L。这项工作将有助于通过调节食品发酵中的微生物群落来控制风味的产生。
