Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209 China.
Food Res Int. 2022 Jul;157:111320. doi: 10.1016/j.foodres.2022.111320. Epub 2022 Apr 30.
Huangshui (HS) is a byproduct of Chinese Baijiu production that has tremendous potential to become a high-value product in the food industry. This study comprehensively analyzed the commonalities and differences in physicochemical properties, microbial structures, metabolomes, flavor profiles, and antibacterial properties among sources of HS. The HS samples were extracted from three different pits in three different workshops within an industrial Baijiu distillery. Lactobacillus was the dominant genus of bacteria in all of them, while Kazachstania, Aspergillus, and Pichia were the dominant genera of fungi. A total of 45 volatile compounds, including ethyl hexanoate, hexanoic acid, and 1-butanol, were detected in the HS by headspace solid-phase microextraction coupled with gas chromatography mass spectrometry, suggesting HS could be used to flavor liquor. Untargeted metabolomic analysis yielded 224 nonvolatile metabolites that were common in all HS samples. These metabolites included organic acids, carbohydrates, benzenoids, nucleic acids, and fatty acids, which are mainly involved in amino acid and sugar metabolism. While the compositions of the microbiome and metabolome among HS samples were affected by workshop factors, there were essentially no differences in the bactericidal properties of the HS samples among workshops. HS exhibited potent antibacterial activities against Escherichia coli and Staphylococcus aureus, and HS was effective in inactivating mature biofilms formed on polystyrene microplates, as confirmed by scanning electron micrographs. Our results provided a theoretical basis to increase the economic value of HS for applications in the food industry.
黄水（HS）是中国白酒生产的副产物，具有成为食品工业中高价值产品的巨大潜力。本研究全面分析了来自三个不同酒窖三个不同车间的 HS 在理化性质、微生物结构、代谢组学、风味特征和抗菌性能方面的共性和差异。HS 样品是从一个工业白酒厂的三个不同坑中提取的。所有 HS 中都以乳酸菌为主导菌，而酵母菌、曲霉和毕赤酵母为主导真菌。通过顶空固相微萃取结合气相色谱质谱法共检测到 45 种挥发性化合物，包括己酸乙酯、己酸和 1-丁醇，表明 HS 可用于调味白酒。非靶向代谢组学分析得到了所有 HS 样品中共有的 224 种非挥发性代谢物。这些代谢物包括有机酸、碳水化合物、苯系物、核酸和脂肪酸，主要涉及氨基酸和糖代谢。虽然 HS 样品中的微生物组和代谢组的组成受车间因素的影响，但车间之间 HS 的杀菌性能基本没有差异。HS 对大肠杆菌和金黄色葡萄球菌具有很强的抗菌活性，扫描电子显微镜照片证实 HS 能有效灭活聚苯乙烯微孔板上形成的成熟生物膜。我们的研究结果为提高 HS 在食品工业中的经济价值提供了理论依据。
