Lu Lijuan, Zuo Qiancheng, Cheng Yuxin, Huang Yongguang
College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou, 550025, China.
Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, China.
Food Chem X. 2024 Apr 23;22:101392. doi: 10.1016/j.fochx.2024.101392. eCollection 2024 Jun 30.
The physicochemical characteristics of are crucial in regulating the metabolism of microbial communities and the flavor profile of Baijiu during the fermentation process. This study systematically monitored the physicochemical characteristics of --flavor Baijiu (QJFJ) and analyzed its microbial community structure and flavor compounds. Results indicated that dominant bacteria were significantly enriched in Summer- and Autumn- (Spring: Summer: Autumn: Winter = 1.00: 1.40: 1.29: 1.21), while dominant fungi were significantly enriched in Spring- and Autumn- (Spring: Summer: Autumn: Winter = 1.45: 1.00: 1.35: 1.31). Sequentially, reducing sugars (day 0), temperature (day 5 - day 10), moisture (day 15), and acidity (day 20 - day 25) in affected the succession pattern of the microbial community, regulating the abundance of , , , and , individually. Alcohol and acid compounds are considered seasonal differential compounds in QJFJ. This study will provide a theoretical basis for Baijiu production across different seasons.
[具体物质]的理化特性对于调控发酵过程中微生物群落的代谢以及白酒的风味特征至关重要。本研究系统监测了[具体香型]白酒（QJFJ）的理化特性，并分析了其微生物群落结构和风味化合物。结果表明，优势细菌在夏季和秋季显著富集（春季：夏季：秋季：冬季 = 1.00: 1.40: 1.29: 1.21），而优势真菌在春季和秋季显著富集（春季：夏季：秋季：冬季 = 1.45: 1.00: 1.35: 1.31）。依次来看，[具体物质]中的还原糖（第0天）、温度（第5 - 10天）、水分（第15天）和酸度（第20 - 25天）影响了微生物群落的演替模式，分别调控了[具体微生物]、[具体微生物]、[具体微生物]和[具体微生物]的丰度。酒精和酸性化合物被认为是QJFJ中的季节性差异化合物。本研究将为不同季节的白酒生产提供理论依据。
