Zheng Siman, Huang Mingquan, Yang Wu, Wang Zhongchao, Ren Qing, Li Hailan, Wu Jihong, Meng Nan, Li Jinchen, Wang Bowen
Beijing Technology & Business University (BTBU), Beijing 100048, China.
Industry Development Center of Fangxian Huangjiu, Shiyan 442100, China.
Food Res Int. 2025 Jan;199:115344. doi: 10.1016/j.foodres.2024.115344. Epub 2024 Nov 19.
Fangxian traditional Xiaoqu (FTXQ) is an important factor in the formation of unique aroma of Fangxian Huangjiu. FTXQ with only Polygonum hydropiper L. and FTXQ with Polygonum hydropiper L. and multiple herbs were prepared. Together with their seed Qu, three fermentation broths (FBs) were obtained and used during brewing to investigate differences in microorganisms, aroma compounds, and sensory evaluation. The results indicated that the core communities, including Enterococcus, and Saccharomyces, and 150 volatile aroma compounds, such as phenethyl alcohol were identified, and they showed close relationships. Twenty-three bacterial genera, including Enterococcus, 10 fungal genera like Saccharomyces, and 58 compounds, such as isoamyl octanoate, were the microorganisms and compounds responsible for the differences in the three FBs at different fermentation stages. The herbs added to Xiaoqu could enhance the overall aroma intensities of FBs and probably benefit in inhibiting the production of foodborne pathogens like Cronobacter during brewing.
房县传统小曲（FTXQ）是形成房县黄酒独特香气的重要因素。制备了仅含辣蓼的FTXQ以及含辣蓼和多种草药的FTXQ。连同它们的种曲，获得了三种发酵液（FBs），并在酿造过程中使用，以研究微生物、香气化合物和感官评价的差异。结果表明，鉴定出了包括肠球菌和酿酒酵母在内的核心群落，以及150种挥发性香气化合物，如苯乙醇，它们之间呈现出密切的关系。包括肠球菌在内的23个细菌属、如酿酒酵母的10个真菌属以及如异戊基辛酸酯的58种化合物，是导致三种发酵液在不同发酵阶段存在差异的微生物和化合物。添加到小曲中的草药可以增强发酵液的整体香气强度，并且可能有助于在酿造过程中抑制诸如阪崎肠杆菌等食源性病原体的产生。
