Li Xiao, Gao Ya, Han Yanqiu, Zhang Rui, Wang Chen, Wu Xingzhuang
Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China.
J Sci Food Agric. 2023 May;103(7):3521-3530. doi: 10.1002/jsfa.12510. Epub 2023 Mar 3.
In industrial production of suancai, baijiu is commonly used to inhibit the spoilage bacteria and enhance the flavor. However, the effects of baijiu on the microbial diversity and metabolic pathways of suancai are rarely reported in the literature. This study aimed to explore the microbial community, its predicted functional roles, and the metabolites formed during fermentation of Chinese Dongbei suancai fermented using a mixed starter with Chinese baijiu as supplementary material.
Results showed that Lactobacillus, Enterobacter, and Leuconostoc were the major bacterial genera in the Dongbei suancai fermented by adding baijiu. Linear discriminant analysis effect size indicated that Leuconostoc was the major biomarker in the early stage of fermentation, whereas Lactococcus, Weissella, and Lactobacillus plantarum were biomarkers in the middle and later stages of fermentation. A total of 638 metabolites were detected in suancai fermented by adding baijiu. However, the principal component analysis showed that baijiu significantly affected the metabolites of suancai in the early and later stages of fermentation. Furthermore, 58, 22, and 26 significantly differential metabolites (P < 0.01) were found on day 0, day 2, and day 30 of fermentation respectively. Moreover, Lactobacillus, Lactococcus, and Enterobacter had positive correlations with amino acids, nucleotides, organic acids, alcohols, and esters. Functional analysis implied that carbohydrate, amino acid, energy, and nucleotide metabolism were the major determinants of the characteristics of suancai fermented with baijiu as supplementary material.
Baijiu changed the metabolites of inoculated fermented Dongbei suancai. © 2023 Society of Chemical Industry.
在酸菜的工业化生产中，白酒常用于抑制腐败细菌并增强风味。然而，白酒对酸菜微生物多样性和代谢途径的影响在文献中鲜有报道。本研究旨在探索以白酒为辅料、采用混合发酵剂发酵的中国东北酸菜在发酵过程中的微生物群落、其预测的功能作用以及形成的代谢产物。
结果表明，添加白酒发酵的东北酸菜中，乳酸菌、肠杆菌和明串珠菌是主要的细菌属。线性判别分析效应大小表明，明串珠菌是发酵早期的主要生物标志物，而乳酸球菌、魏斯氏菌和植物乳杆菌是发酵中后期的生物标志物。在添加白酒发酵的酸菜中总共检测到638种代谢产物。然而，主成分分析表明，白酒在发酵早期和后期对酸菜的代谢产物有显著影响。此外，在发酵第0天、第2天和第30天分别发现58种、22种和26种显著差异代谢产物（P < 0.01）。此外，乳酸菌、乳酸球菌和肠杆菌与氨基酸、核苷酸、有机酸、醇类和酯类呈正相关。功能分析表明，碳水化合物、氨基酸、能量和核苷酸代谢是白酒作为辅料发酵酸菜特性的主要决定因素。
白酒改变了接种发酵东北酸菜的代谢产物。© 2023化学工业协会。
