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RETRACTED: Unraveling the composition and succession of microbial community and its relationship to flavor substances during Xin-flavor baijiu brewing.撤回：揭示新香型白酒酿造过程中微生物群落的组成和演替及其与风味物质的关系。
Int J Food Microbiol. 2022 Jul 2;372:109679. doi: 10.1016/j.ijfoodmicro.2022.109679. Epub 2022 Apr 14.

浓香型白酒发酵过程中酒醅微生物群落结构演替及其对酸、醇、酯代谢的影响

Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters.

作者信息

Huang Zhiguo, Zeng Bo, Deng Jie, Ren Zhiqiang, Xie Jun, Wei Chunhui

机构信息

Sichuan University of Science & Engineering, Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, 644000 China.

Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry, Yibin, 644000 China.

出版信息

Food Sci Biotechnol. 2024 Jun 17;33(15):3501-3513. doi: 10.1007/s10068-024-01591-3. eCollection 2024 Dec.

DOI:10.1007/s10068-024-01591-3
PMID:39493398
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11525368/
Abstract

The study clarified the succession of microbial community structures in fermented grains (FG) and their association with flavor compounds, along with their potential metabolic functions. The community diversity, functional genera and metabolites in FG were investigated by polyphasic detecting approaches. There are 13 dominant microorganisms in FG (relative abundance > 1%). Moisture and acidity are the key indicators driving the succession of microbial communities in FG. Eight kinds of microorganisms were involved in the metabolism of acid, higher alcohols and ethanol in FG and the abundance of pyruvate dehydrogenase and lactate dehydrogenase were significantly higher than other enzymes (P < 0.05). The results showed that 23 main flavor compounds were the results of the interaction of dominant microorganisms in FG. This study provides a basis for the formation of flavor substances in strong-flavor Baijiu.

摘要

该研究阐明了酒醅中微生物群落结构的演替及其与风味化合物的关联，以及它们潜在的代谢功能。采用多相检测方法对酒醅中的群落多样性、功能菌属和代谢产物进行了研究。酒醅中有13种优势微生物（相对丰度>1%）。水分和酸度是驱动酒醅中微生物群落演替的关键指标。8种微生物参与了酒醅中酸、高级醇和乙醇的代谢，丙酮酸脱氢酶和乳酸脱氢酶的丰度显著高于其他酶（P<0.05）。结果表明，23种主要风味化合物是酒醅中优势微生物相互作用的结果。本研究为浓香型白酒风味物质的形成提供了依据。