Li Xiao, Wu Xingzhuang, Han Yanqiu, Wang Chen, Li Lifeng, Zhang Xiaoli
Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China.
Foods. 2024 Jun 26;13(13):2015. doi: 10.3390/foods13132015.
This study aimed to assess the effects of Chinese Baijiu with different flavors as supplementary material on microbial communities and flavor formation during inoculated fermentation of Chinese Dongbei Suancai. The results showed that the addition of Fen flavor Baijiu significantly increased the relative abundance of , Luzhou flavor Baijiu increased the relative abundance of and , while Maotai flavor Baijiu increased the and . A total of 226 volatile metabolites were detected in Suancai fermented when adding different flavors of Baijiu. Furthermore, the significantly upregulated metabolites ( < 0.01) of Suancai after adding Baijiu increased by 328.57%, whereas the significantly downregulated metabolites decreased by 74.60%. Simultaneously, the addition of Baijiu promoted the synthesis and decomposition of amino acids and short-chain fatty acids in the early and middle stages of fermentation. Further, Maotai flavor Baijiu improved the diversification of metabolic pathways in the late stage of Suancai fermentation. The E-nose response showed that sulfur-organic, broad-alcohol, sulfur-chlor was the principal differential flavor in Suancai caused by adding Baijiu with different flavors. Simultaneously, Fen flavor Baijiu and Luzhou flavor Baijiu accelerated the formation of the Suancai flavor. These results indicated that Baijiu with different flavors had significant effects on the flavor formation of inoculated fermented Suancai.
本研究旨在评估不同香型白酒作为辅料对东北酸菜接种发酵过程中微生物群落和风味形成的影响。结果表明，添加汾香型白酒显著提高了……的相对丰度，浓香型白酒提高了……和……的相对丰度，而酱香型白酒提高了……和……。添加不同香型白酒发酵的酸菜中共检测到226种挥发性代谢产物。此外，添加白酒后酸菜中显著上调的代谢产物（<0.01）增加了328.57%，而显著下调的代谢产物减少了74.60%。同时，添加白酒促进了发酵前期和中期氨基酸和短链脂肪酸的合成与分解。此外，酱香型白酒在酸菜发酵后期改善了代谢途径的多样性。电子鼻响应表明，含硫有机物、泛醇、硫氯是添加不同香型白酒导致酸菜中主要的差异风味。同时，汾香型白酒和浓香型白酒加速了酸菜风味的形成。这些结果表明，不同香型白酒对接种发酵酸菜的风味形成有显著影响。
