Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Suqian Yanghe Distillery Co. Ltd, Jiangsu 223800, China.
Int J Food Microbiol. 2023 Mar 16;389:110101. doi: 10.1016/j.ijfoodmicro.2023.110101. Epub 2023 Jan 25.
Environmental factors play an important role in contributing to intricate compositional dynamics and volatile metabolites in food fermentation. However, our understanding of which and how environmental factors affect volatile metabolites during sesame flavor-type baijiu fermentation is poor. Here, we examined the effects of environmental factors on the bacterial and fungal community to determine how changes in representative factors impact the microbial structure, diversity, and volatile metabolites in three fermentations. Results showed that bacterial community (ANOSIM: R = 0.79, P = 0.001), fungal community (ANOSIM: R = 0.65, P = 0.001), and volatile metabolites (ANOSIM: R = 0.84, P = 0.001) were significantly different in three fermentations. Acidity, ethanol, and moisture negatively impacted bacterial composition and diversity (P < 0.05). The fungal diversity and structure were positively and significantly affected by acidity (path coefficient, b = 0.54 for diversity, b = 0.35 for structure, P < 0.05). The fungal community rather than the bacterial community was the strongest driver of volatile metabolites. Fungal structure and diversity were equally important for the composition and content of volatile metabolites (structure: b = 0.50, diversity: b = 0.56, P < 0.05). 66 % of variations in volatile metabolites could be explained. Altogether these results indicated that acidity strongly drove volatile metabolites by modulating fungal structure and diversity. This work provides insights into managing volatile metabolites by regulating initial acidity in sesame flavor-type baijiu fermentation.
环境因素在促成食品发酵中复杂的组成动态和易挥发代谢物方面发挥着重要作用。然而，我们对于环境因素如何以及以何种方式影响芝麻香型白酒发酵过程中的易挥发代谢物知之甚少。在这里，我们研究了环境因素对细菌和真菌群落的影响，以确定代表性因素的变化如何影响三种发酵中微生物结构、多样性和挥发性代谢物。结果表明，细菌群落（ANOSIM：R = 0.79，P = 0.001）、真菌群落（ANOSIM：R = 0.65，P = 0.001）和挥发性代谢物（ANOSIM：R = 0.84，P = 0.001）在三种发酵中存在显著差异。酸度、乙醇和水分对细菌组成和多样性有负面影响（P < 0.05）。真菌多样性和结构受到酸度的正向显著影响（多样性的路径系数 b = 0.54，结构的路径系数 b = 0.35，P < 0.05）。真菌群落而不是细菌群落是挥发性代谢物的最强驱动因素。真菌结构和多样性对挥发性代谢物的组成和含量同样重要（结构：b = 0.50，多样性：b = 0.56，P < 0.05）。可以解释 66%的挥发性代谢物变化。总的来说，这些结果表明，酸度通过调节真菌结构和多样性强烈影响挥发性代谢物。这项工作为通过调节芝麻香型白酒发酵初始酸度来管理挥发性代谢物提供了思路。
