Zhu Liping, Li Lanqi, Yang Qiang, Chen Liang, Zhang Lei, Zhang Gang, Lin Bin, Tang Jie, Zhang Zongjie, Chen Shenxi
Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China.
Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China.
Front Microbiol. 2022 Aug 18;13:973616. doi: 10.3389/fmicb.2022.973616. eCollection 2022.
"Green-covering" (TQ), as one of , is a special fermentative starter (also known as in Chinese) that originated in southern China and is characterized by a layer of green mold covering () the surface and (sometimes) with a red heart. It plays a vital role in producing light-aroma-type (LATB). However, to date, the microbiota that causes red heart of TQ remain largely unexplored, and it is still unclear how these microbiota influence on the quality of LATB. In this study, two types of TQ, one with a red heart (RH) and another with a non-red heart (NRH), were investigated by high throughput sequencing (HTS) and directional screening of culture-dependent methods. The obtained results revealed the differences in the microbial communities of different TQ and led to the isolation of two species of . Interestingly, the results of high performance liquid chromatography (HPLC) detection showed that citrinin was not detected, indicating that isolated from TQ was no safety risk, and the contents of gamma-aminobutyric acid in the fermented grains of RH were higher than that of NRH during the fermentation. Selecting the superior autochthonous (M1) isolated from the TQ to reinoculate into the TQ-making process, established a stable method for producing the experimental "red heart" (ERH), which confirmed that the cause of "red heart" was the growth of strains. After the lab-scale production test, ERH increased ethyl ester production and reduced higher alcohols production. In addition, had an inhibitory effect on the growth of and . This study provides the safe, health-beneficial, and superior fermentation strains and strategies for improving the quality of TQ and LATB.
“绿衣”（TQ）作为[具体事物]之一，是一种特殊的发酵剂（中文也称为[具体名称]），起源于中国南方，其特点是表面覆盖有一层绿色霉菌（有时）并有红心。它在生产清香型白酒（LATB）中起着至关重要的作用。然而，迄今为止，导致TQ出现红心的微生物群在很大程度上仍未被探索，并且这些微生物群如何影响LATB的质量仍不清楚。在本研究中，通过高通量测序（HTS）和基于培养方法的定向筛选，对两种类型的TQ进行了研究，一种有红心（RH），另一种无红心（NRH）。获得的结果揭示了不同TQ微生物群落的差异，并导致分离出两种[具体菌种]。有趣的是，高效液相色谱（HPLC）检测结果表明未检测到桔青霉素，这表明从TQ中分离出的[具体菌种]没有安全风险，并且在发酵过程中，RH发酵粮中γ-氨基丁酸的含量高于NRH。选择从TQ中分离出的优良本土[具体菌种]（M1）重新接种到TQ制作过程中，建立了一种稳定的生产实验性“红心”（ERH）的方法，这证实了“红心”的原因是[具体菌种]菌株的生长。经过实验室规模的生产测试，ERH增加了乙酯产量并降低了高级醇产量。此外，[具体菌种]对[具体菌种]和[具体菌种]的生长有抑制作用。本研究为提高TQ和LATB的质量提供了安全、有益健康且优良的发酵菌株和策略。
