Zhao Chi, Su Wei, Mu Yingchun, Jiang Li, Mu Yu
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang 550025, China.
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang 550025, China.
Food Res Int. 2020 Dec;138(Pt B):109800. doi: 10.1016/j.foodres.2020.109800. Epub 2020 Oct 15.
Black glutinous rice wine (BGRW) is a popular traditional Chinese rice wine; however, the flavors profiles associated with microbiota changes during its fermentation have not yet been evaluated. In this study, we explored the correlations between microbial communities with physicochemical properties and flavor components during BGRW fermentation. High-throughput sequencing was used to identify the microbial community composition of BGRW at different fermentation stages, and physicochemical properties and volatile flavor compounds (VFCs) were identified via fermentation features testing and headspace solid phase microextraction gas chromatography mass spectrometry. First, we revealed Pantoea and Kosakonia predominated bacterial genera the early stage of BGRW fermentation, Leuconostoc, Pediococcus, Bacillus, and Lactobacillus predominated bacterial genera the later stage, while Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation. Second, total sugars, titratable acids, pH, ethanol, amino acid nitrogen, and 43 VFCs were detected during fermentation. Twenty-three VFCs were differentially produced according to the linear discriminant analysis effect size method. With the increase of the fermentation time, the kinds and contents of esters and alcohols were also increased, while acids decreased. Moreover, 12 microbial genera, Lactococcus, Pediococcus, Leuconostoc, Lactobacillus, Cronobacter, Pantoea, Weissella, Enterococcus, Rhizopus, Myceliophthora, Cystofilobasidium, and Aspergillus were found to be highly correlated (|ρ| > 0.7 and P < 0.05) with physicochemical properties and VFCs, by redundancy analysis (RDA) and two-way orthogonal partial least squares (O2PLS) analysis. Ultimately, based on the results, a metabolic map of dominant genera in BGRW was established. Our findings provided detailed information on the dynamic changes of physicochemical properties and VFCs and selection of beneficial strains to improve the quality of BGRW.
黑糯米酒是一种广受欢迎的中国传统米酒；然而，其发酵过程中与微生物群变化相关的风味特征尚未得到评估。在本研究中，我们探讨了黑糯米酒发酵过程中微生物群落与理化性质和风味成分之间的相关性。采用高通量测序技术鉴定了不同发酵阶段黑糯米酒的微生物群落组成，并通过发酵特性测试和顶空固相微萃取气相色谱 - 质谱联用技术鉴定了理化性质和挥发性风味化合物（VFCs）。首先，我们发现泛菌属和科萨科尼亚属是黑糯米酒发酵前期的优势细菌属，明串珠菌属、片球菌属、芽孢杆菌属和乳杆菌属是后期的优势细菌属，而根霉属和酿酒酵母属是整个发酵过程中的优势真菌属。其次，在发酵过程中检测到了总糖、可滴定酸、pH值、乙醇、氨基酸态氮和43种VFCs。根据线性判别分析效应大小法，有23种VFCs差异产生。随着发酵时间的增加，酯类和醇类的种类和含量也增加，而酸类减少。此外，通过冗余分析（RDA）和双向正交偏最小二乘法（O2PLS）分析发现，乳酸乳球菌、片球菌属、明串珠菌属、乳杆菌属、阪崎肠杆菌、泛菌属、魏斯氏菌属、肠球菌属、根霉属、嗜热毁丝霉、丝孢酵母属和曲霉属这12个微生物属与理化性质和VFCs高度相关（|ρ| > 0.7且P < 0.05）。最终，基于这些结果，建立了黑糯米酒优势菌属的代谢图谱。我们的研究结果提供了关于理化性质和VFCs动态变化以及选择有益菌株以提高黑糯米酒品质的详细信息。
