Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China.
School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
Food Microbiol. 2020 Apr;86:103326. doi: 10.1016/j.fm.2019.103326. Epub 2019 Sep 17.
This study focused on the microbial communities found in JIUYAO, the fermentation starter traditionally used in Shaoxing-jiu, and elucidated their relationship with the fermentation activities and volatile compounds involved in winemaking. The microbial communities found in all JIUYAO samples tested were dominated by Pediococcus and Weissella bacteria and Saccharomycopsis and Rhizopus fungi. Saccharifying power showed significant positive correlations with the presence of Pedioccoccus, Saccharomycopsis, and Rhizopus, whereas acid production capacity was strongly associated with Pedioccoccus, Weissella, and Rhizopus. Alcohol production capacity positively correlated with the presence of Pedioccoccus and Rhizopus. Fifteen important volatile compounds (odor-activity values ≥ 1) including esters, alcohols, acids, and aldehydes were identified in Huangjiu samples fermented with JIUYAO. Positive correlations were found between Saccharomycopsis and phenylethanol/ethyl butyrate, Rhizopus and ethyl propionate/ethyl laurate/ethyl butyrate, Pedioccoccus and ethyl laurate/acetic acid, and Weissella and decanoic acid/isopentanol. These results imply that these microorganisms significantly contribute to the fermentation activities and flavor of Shaoxing-jiu. Finally, the results showed that a combination of five core microbes with Saccharomyces cerevisiae could be used as a starter in winemaking. To conclude, this study provides a comprehensive overview of the core microbes found in JIUYAO and strategies for the selection of beneficial microorganisms to improve the quality and flavor of Shaoxing-jiu.
本研究聚焦于传统绍兴酒发酵用曲九窨中发现的微生物群落，阐明其与酿酒发酵活动和挥发性化合物的关系。所有测试的九窨样品中的微生物群落均以片球菌属和魏斯氏菌属细菌以及酿酒酵母属和根霉属真菌为主。糖化力与片球菌属、酿酒酵母属和根霉属的存在呈显著正相关，而产酸能力与片球菌属、魏斯氏菌属和根霉属密切相关。酒精生产能力与片球菌属和根霉属的存在呈正相关。在使用九窨发酵的黄酒样品中鉴定出了 15 种重要的挥发性化合物（气味活性值≥1），包括酯类、醇类、酸类和醛类。在研究中发现，酿酒酵母属与苯乙醇/丁酸乙酯呈正相关，根霉属与丙酸乙酯/月桂酸乙酯/丁酸乙酯呈正相关，片球菌属与月桂酸乙酯/乙酸呈正相关，魏斯氏菌属与癸酸/异戊醇呈正相关。这些结果表明，这些微生物对绍兴酒的发酵活动和风味有重要贡献。最后，结果表明，五种核心微生物（包括酿酒酵母）与酿酒酵母组合可以用作黄酒酿造的起始菌。总之，本研究全面概述了九窨中发现的核心微生物，并提出了选择有益微生物的策略，以提高绍兴酒的质量和风味。
