Lin Bin, Tang Jie, Li Qun, Zhu Liping, Jiang Wei, Ke Hanbing, Wen Zhang, Liu Huaichen, Yang Shengzhi, Yang Qiang, Chen Shenxi, Han Peijie
Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, PR China.
State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China.
Food Chem X. 2024 Dec 9;25:102068. doi: 10.1016/j.fochx.2024.102068. eCollection 2025 Jan.
Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. However, the microbial and abiotic contributions to the flavor of Chinese strong-aroma (SAB) remain poorly understood. In this study, the composition and functional profiles of the fungal and bacterial communities changed significantly after fourteen days of grain fermentation. , and became the dominant species as fermentation proceeded. Pathways related to lipid, protein and secondary metabolite metabolism were enriched during the middle and later stages of grain fermentation. Ethyl caproate, hexyl caproate, and ethyl lactate were identified as the main volatile components in fermented grain. species were significantly related to volatile components. Compared with fungi, bacterial diversity accounted for 96 % of the variation in volatile components coupled with temperature, acidity and reducing sugar. This work provides insights into the production optimization and flavor enhancement of SAB by optimizing abiotic factors and microbial compositions.
风味成分在很大程度上取决于传统发酵食品生产过程中的微生物活动和环境条件。然而，微生物和非生物因素对中国浓香型白酒风味的贡献仍知之甚少。在本研究中，谷物发酵14天后，真菌和细菌群落的组成和功能谱发生了显著变化。随着发酵的进行， 、 和 成为优势菌种。与脂质、蛋白质和次生代谢物代谢相关的途径在谷物发酵的中后期富集。己酸乙酯、己酸己酯和乳酸乙酯被确定为发酵谷物中的主要挥发性成分。 菌种与挥发性成分显著相关。与真菌相比，细菌多样性占挥发性成分与温度、酸度和还原糖变化的96%。这项工作通过优化非生物因素和微生物组成，为浓香型白酒的生产优化和风味提升提供了见解。
