Jiang Li, Su Wei, Mu Yingchun, Mu Yu
School of Liquor and Food Engineering, Guizhou University, Guiyang, China.
Guizhou Key Laboratory for Fermentation Engineering and Biopharmaceuticals, Guizhou University, Guiyang, China.
Front Microbiol. 2020 Apr 17;11:593. doi: 10.3389/fmicb.2020.00593. eCollection 2020.
Black glutinous rice wine (BGRW) is a traditional Chinese rice wine that is brewed using multiple strains. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Accordingly, the main goal of this study was to determine the microbial communities and major metabolites of different traditional fermentation starters. Anshun (AS) starter and Xingyi (XY) starter were used for BGRW to provide insight into their potential contributions to the variation in flavor and aroma. High-throughput sequencing of the microbial community using the Illumina MiSeq platform revealed significant differences during fermentation between the two starter groups. , , and were the dominant bacterial genera in the AS group, whereas , , and were the dominant genera in the XY group. In addition, , , and were the predominant fungal genera detected in both samples. The major metabolites in the two groups were identified by high-performance liquid chromatography and headspace-solid-phase microextraction gas chromatography-mass spectrometry. A total of seven organic acids along with 47 (AS) and 43 (XY) volatile metabolites were detected, among which lactic acid was the primary organic acid, and esters were the largest group in both types of wine. Principal components analysis further revealed significant differences in the dynamic succession of metabolites between the two samples. Correlation analysis showed that 22 and 17 microorganisms were strongly correlated with the production of major metabolites in AS and XY, respectively. Among them, , , , s, and were shown to play crucial roles in metabolite synthesis. Overall, this study can provide a valuable resource for the further development and utilization of starters to improve the aromatic quality of BGRW.
黑糯米酒（BGRW）是一种使用多种菌株酿造的中国传统米酒。然而，这些微生物的作用，尤其是它们对香气形成的贡献，目前尚不清楚。因此，本研究的主要目标是确定不同传统发酵酒曲中的微生物群落和主要代谢产物。使用安顺（AS）酒曲和兴义（XY）酒曲酿造黑糯米酒，以深入了解它们对风味和香气变化的潜在贡献。利用Illumina MiSeq平台对微生物群落进行高通量测序，结果显示两个酒曲组在发酵过程中存在显著差异。AS组中，[具体细菌属1]、[具体细菌属2]和[具体细菌属3]是优势细菌属，而XY组中，[具体细菌属4]、[具体细菌属5]和[具体细菌属6]是优势属。此外，[具体真菌属1]、[具体真菌属2]和[具体真菌属3]是两个样品中检测到的主要真菌属。通过高效液相色谱和顶空固相微萃取气相色谱 - 质谱联用技术鉴定了两组中的主要代谢产物。共检测到七种有机酸以及47种（AS）和43种（XY）挥发性代谢产物，其中乳酸是主要有机酸，酯类是两种酒中最大的类别。主成分分析进一步揭示了两个样品之间代谢产物动态演替的显著差异。相关性分析表明，分别有22种和17种微生物与AS和XY中主要代谢产物的产生密切相关。其中，[具体微生物1]、[具体微生物2]、[具体微生物3]、[具体微生物4]和[具体微生物5]在代谢产物合成中发挥关键作用。总体而言，本研究可为进一步开发和利用酒曲以提高黑糯米酒的香气品质提供有价值的资源。
