Jiang Bin, Wu Li, Wang Qi, Yang Liran, Zheng Jia, Zhou Shulai, He Cuirong, Jiao Wenwen, Xu Bin, Liu Kunyi
College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China.
Leshan Food and Drug Inspection Center Leshan China.
Food Sci Nutr. 2022 Apr 8;10(8):2681-2693. doi: 10.1002/fsn3.2872. eCollection 2022 Aug.
liquor (WLFL), a specific Chinese traditional liquor, one of the major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Free amino acids (FAAs), as major health factors, are considered to be primarily derive from the hydrolysis of protein from the (ZPs) by microbial populations during fermentation. Here, we investigated the changes of microbial communities in ZPs and FAAs in raw liquor (RL) directly related ZPs from different ages of WLFL fermentation pits by phospholipid fatty acid fingerprint (PLFA) and high performance liquid chromatography method. Results indicated that the total PLFAs of 20- and 50-year ZPs were significantly higher ( < .05) than 1- and 5-year ZPs. Gram-positive bacteria (G), anaerobic bacteria, and fungi were dominant in the ZPs. Furthermore, the total of FAAs content was highly increased ( < .05) in RLs of aged fermentation pit (20- and 50-year, 24.86-30.23 mg/g, 28.73-37.15 mg/g) compared with young (1- and 5-year, 20.97-26.46 mg/g, 17.83-28.70 mg/g), while, the different ages of RLs could be distinguished according to 9 biomarkers of FAAs (Variable importance in projection, VIP >1; < .05), including tyrosine, aspartic acid, leucine, glutamic acid, citrulline, alanine, proline, glycine, and valine. Particularly, the biomarkers of FAAs were positively correlated with gram-negative bacteria (G) and fungi, but negatively correlated with G. This is the first report to uncover the microbial communities in , free amino acids in RL, and their correlations for raw liquor production.
白酒（WLFL）是一种独特的中国传统白酒，也是全球主要蒸馏酒类型之一，拥有历经数千年发展形成的独特风味体系。游离氨基酸（FAAs）作为主要的健康因子，被认为主要来源于发酵过程中微生物群体对糟醅（ZPs）中蛋白质的水解。在此，我们通过磷脂脂肪酸指纹图谱（PLFA）和高效液相色谱法，研究了来自不同年份WLFL发酵窖池与ZPs直接相关的原酒（RL）中微生物群落和FAAs的变化。结果表明，20年和50年ZPs的总磷脂脂肪酸含量显著高于1年和5年ZPs（P<0.05）。革兰氏阳性菌（G+）、厌氧菌和真菌在ZPs中占主导地位。此外，与年轻窖池（1年和5年，20.97 - 26.46mg/g，17.83 - 28.70mg/g）相比，老窖池（20年和50年，24.86 - 30.23mg/g，28.73 - 37.15mg/g）的原酒中FAAs总含量显著增加（P<0.05），同时，根据9种FAAs生物标志物（投影变量重要性，VIP>1；P<0.05）可以区分不同年份的原酒，这些生物标志物包括酪氨酸、天冬氨酸、亮氨酸、谷氨酸、瓜氨酸、丙氨酸、脯氨酸、甘氨酸和缬氨酸。特别地，FAAs生物标志物与革兰氏阴性菌（G-）和真菌呈正相关，但与G+呈负相关。这是首次揭示糟醅中的微生物群落、原酒中的游离氨基酸及其在原酒生产中的相关性的报告。
