College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shannxi, PR China.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shannxi, PR China.
Food Res Int. 2020 Apr;130:108971. doi: 10.1016/j.foodres.2019.108971. Epub 2019 Dec 31.
Highland barley wine (HBW) is a well-known grain wine in Qinghai-Tibet Plateau, China and is mainly fermented by local Qu (a traditional starter) with highland barley (Hordeum vulgare, Qingke (Tibetan hulless barley)), and the flavors profiles associated with microbiota succession during HBW fermentation are unrevealed. Hence, high-throughput sequencing (HTS) technology was used to investigate the dynamic changes of microbial community for the duration of the fermentation. In addition, metabolites were analyzed by gas chromatography-mass spectrometry (GC-MS) and high performance liquid chromatography (HPLC). A total of 66 volatile compounds and 7 organic acids were identified during the traditional brewing process. Results showed that the composition of microbiota varied over the fermentation process. The bacterial genera (relative abundance > 0.1%) decreased from 13 at 0 h to 4 encompassing Leuconostoc (13.53%) and Acetobacter (74.60%) after 48 h fermentation, whilst the structure of fungal community was more uniform in comparison with bacteria, as Rhizopus and Saccharomyces were predominant throughout the fermentation. Furthermore, the correlations between microbiota and the detected compounds were also explored, which highlighted that three bacterial genera, including Acetobacter, Leuconostoc, Bacillus and one fungal genus Rhizopus were significantly correlated with main flavours compounds (|r| > 0.7, FDR < 0.01). To conclude, the detailed information provided by this study offer screening strategies of beneficial bacterial and fungal strains to improve the quality of HBW.
青稞酒（HBW）是中国青藏高原地区著名的粮食酒，主要由当地曲（一种传统的发酵剂）发酵青稞（大麦，青稞（西藏无壳大麦））酿造而成，与 HBW 发酵过程中微生物群落演替相关的风味特征尚未可知。因此，本研究采用高通量测序（HTS）技术研究了发酵过程中微生物群落的动态变化。此外，还通过气相色谱-质谱联用（GC-MS）和高效液相色谱（HPLC）分析了代谢物。在传统酿造过程中共鉴定出 66 种挥发性化合物和 7 种有机酸。结果表明，微生物群落的组成在发酵过程中发生了变化。细菌属（相对丰度>0.1%）从 0 h 的 13 种减少到 48 h 发酵后的 4 种，包括肠膜明串珠菌（13.53%）和醋酸杆菌（74.60%），而真菌群落的结构与细菌相比更为均匀，根霉和酿酒酵母在整个发酵过程中占优势。此外，还探索了微生物群与检测到的化合物之间的相关性，结果表明，三个细菌属（醋酸杆菌、肠膜明串珠菌、芽孢杆菌和一个真菌属根霉）与主要风味化合物显著相关（|r|>0.7， FDR<0.01）。总之，本研究提供的详细信息为筛选有益的细菌和真菌菌株以提高 HBW 的质量提供了策略。
