Zhang Xiaoqing, Jia Ketao, Yi Jingjing, Li Erhu
College of Food Science and Technology, Huazhong Agricultural University, Hongshan District, No.1, Shizishan Street, Wuhan, 430070 Hubei China.
Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, 430070 Hubei China.
Food Sci Biotechnol. 2025 Feb 14;34(9):1969-1980. doi: 10.1007/s10068-025-01829-8. eCollection 2025 May.
Fangxian Huangjiu is a Chinese rice wine fermented by the unique local starter Xiaoqu with the addition of L. ( L.) flower. This research aimed to elucidate the influence of flower on the enzyme activity and microbial community of Fangxian Xiaoqu, and consequently on the physicochemical indicators and volatiles of Fangxian Huangjiu. The results revealed that the flower significantly enhanced the acid protease activity and declined the α-amylase activity of Xiaoqu. Additionally, it improved microbial community diversity and the species of the dominant bacterial genus in Xiaoqu. For fermentation broth, the types of volatile substances have improved. Furthermore, Spearman correlation analysis revealed that , , , and were closely related to the synthesis of volatiles. These findings clarify the role of flower and provide the practical basis for the future production of Fangxian Xiaoqu.
The online version contains supplementary material available at 10.1007/s10068-025-01829-8.
房县黄酒是一种中国米酒，由当地独特的小曲酒曲发酵而成，并添加了[具体植物名称]花。本研究旨在阐明[具体植物名称]花对房县小曲酒曲酶活性和微生物群落的影响，进而对房县黄酒的理化指标和挥发性成分的影响。结果表明，[具体植物名称]花显著提高了小曲酒曲的酸性蛋白酶活性，并降低了α-淀粉酶活性。此外，它改善了小曲酒曲微生物群落的多样性和优势细菌属的种类。对于发酵液，挥发性物质的种类有所改善。此外，Spearman相关性分析表明，[具体指标名称1]、[具体指标名称2]、[具体指标名称3]和[具体指标名称4]与挥发性成分的合成密切相关。这些发现阐明了[具体植物名称]花的作用，并为未来房县小曲酒曲的生产提供了实际依据。
在线版本包含可在10.1007/s10068-025-01829-8获取的补充材料。
