Qin Yanan, Xu Haotian, Sun Jinshuai, Cheng XiangYang, Lei Jing, Lian Weijia, Han Chen, Huang Wanting, Zhang Minwei, Chen Ya
Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China.
Turpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan 838000, China.
Food Chem X. 2024 Feb 11;21:101223. doi: 10.1016/j.fochx.2024.101223. eCollection 2024 Mar 30.
To improve the delightful flavor of mulberry wine through semi-artificial inoculation fermentation with , we studied the dynamics change of microbiota, along with the physicochemical properties and metabolite profiles and their interaction relationship during the fermentation process. The abundance of lactic acid bacteria (, , , and ) increased significantly during fermentation, while yeasts gradually established dominance. The inter-kingdom network of the dominant genera analysis further identified the following as core microbiota: , , , , , , , and . Additionally, pH, alcohol, and total acid were significantly affected by microbiota variation. Fourteen of all identified volatile compounds with key different aromas were screened using PCA, OPLS-DA, and rOAV. The network of interconnected core microbiota with key different aromas revealed that and had stronger correlations with 1-butanol, 3-methyl-, propanoic acid, and 2-methyl-ethyl ester.
为了通过 进行半人工接种发酵来改善桑椹酒的风味，我们研究了发酵过程中微生物群的动态变化，以及理化性质、代谢物谱及其相互作用关系。发酵过程中乳酸菌（、、、和）的丰度显著增加，而酵母逐渐占据主导地位。优势属的跨域网络分析进一步确定了以下为核心微生物群：、、、、、、、和。此外，pH值、酒精和总酸受微生物群变化的显著影响。使用主成分分析（PCA）、正交偏最小二乘法判别分析（OPLS-DA）和相对气味活度值（rOAV）筛选出了所有已鉴定的具有关键不同香气的14种挥发性化合物。相互关联的核心微生物群与关键不同香气的网络显示，和与1-丁醇、3-甲基-、丙酸和2-甲基-乙酯有更强的相关性。
