Xu Xiaoyu, Miao Yuanyuan, Wang Huan, Ye Piping, Li Tian, Li Chunyan, Zhao Ruirui, Wang Bin, Shi Xuewei
Food College, Shihezi University, Shihezi, China.
Front Microbiol. 2022 Jun 29;13:919047. doi: 10.3389/fmicb.2022.919047. eCollection 2022.
Flat peaches possess characteristic flavors and are rich in nutrients. The fermentation of flat peaches to produce wine through complex biochemical reactions is an effective method to overcome their seasonal defects. Spontaneously fermented flat peach wine has plentiful and strong flavors, but the microbiota of fermentation are still unknown. In this study, the microbial succession and volatile compound dynamics of spontaneous fermentation in Xinjiang flat peach wine were investigated using high-throughput sequencing (HTS) and headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technology, respectively, to better understand the microbiota involved. Multivariate data analysis was used to predict the relationship between microorganisms and volatile chemicals. The results showed that , , , , , and were the dominant genera during the spontaneous fermentation of flat peach wine. Furthermore, ethyl hexanoate, 3-hexen-1-yl acetate, ethyl caprate, ethyl caprylate, phenethyl acetate, ethanol, γ-decalactone, decanal, 1-hexanoic acid, and octanoic acid endued flat peach wine with a strong fruity and fatty aroma. The core functional microbiota (primarily consisting of 11 bacterial and 14 fungal taxa) was strongly associated with the production of 27 volatile compounds in the spontaneously fermented flat peach wine, according to multivariate data analysis. Some alcohols and esters were positively linked with the presence of and . Meanwhile, the presence of , , , and was significantly correlated with 2-non-anol, ethanol, 3-methyl-1-butanol, octyl formate, isoamyl lactate, and ethyl lactate. This snapshot of microbial succession and volatile compound dynamics provides insights into the microorganisms involved in flat peach wine fermentation and could guide the production of flat peach wine with desirable characteristics.
蟠桃具有独特的风味，且营养丰富。通过复杂的生化反应将蟠桃发酵酿酒是克服其季节性缺陷的有效方法。自然发酵的蟠桃酒风味浓郁，但发酵微生物群落仍不明确。本研究分别采用高通量测序（HTS）和顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）技术，对新疆蟠桃酒自然发酵过程中的微生物演替和挥发性化合物动态进行了研究，以更好地了解其中涉及的微生物群落。运用多元数据分析预测微生物与挥发性化学物质之间的关系。结果表明，[此处原文缺失具体属名]等是蟠桃酒自然发酵过程中的优势属。此外，己酸乙酯、乙酸-3-己烯-1-酯、癸酸乙酯、辛酸乙酯、苯乙酸乙酯、乙醇、γ-癸内酯、癸醛、己酸和辛酸赋予蟠桃酒浓郁的果香和脂香。多元数据分析表明，核心功能微生物群落（主要由11个细菌类群和14个真菌类群组成）与自然发酵的蟠桃酒中27种挥发性化合物的产生密切相关。一些醇类和酯类与[此处原文缺失具体属名]的存在呈正相关。同时，[此处原文缺失具体属名]的存在与2-壬醇、乙醇、3-甲基-1-丁醇、甲酸辛酯、乳酸异戊酯和乳酸乙酯显著相关。这种微生物演替和挥发性化合物动态的快照为蟠桃酒发酵过程中涉及的微生物提供了见解，并可为生产具有理想特性的蟠桃酒提供指导。
