Peng Qi, Li Linyuan, Xie Guangfa
National Engineering Research Center for Chinese CRW (Branch Center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, China.
Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China.
Foods. 2025 Apr 3;14(7):1261. doi: 10.3390/foods14071261.
Huangjiu is a traditional alcoholic beverage in China, but because of the differences in fermentation conditions and raw materials, how to optimize the flavor quality of Huangjiu is facing challenges. This study used high-throughput sequencing (HTS) to investigate microbial diversity in Huangjiu brewed from glutinous rice from five regions in China. Metabolic pathway annotation, electronic senses, and metabolite analysis elucidated the relationships between rice variety, microbial communities, flavor profiles, and metabolic characteristics of Huangjiu. Statistically significant differences in microbial community structure and flavor profiles were observed across Huangjiu samples ( < 0.05), with ten dominant microbial genera identified. Lactic acid bacteria (LAB) enriched in Guizhou and Hubei were positively correlated with higher organic acid (12.36 and 12.30 mg/mL, respectively) and lower amino acid levels (2985 and 2920 mg/L, respectively), contributing to a more pronounced sourness in these Huangjiu. Conversely, Huangjiu from Zhejiang, Guangxi, and Jilin exhibited higher concentrations of , , , and , associated with elevated amino acid (3706, 3695, and 3700 mg/L, respectively) and reduced organic acid levels (10.11, 9.92 and 10.10 mg/mL, respectively), resulting in sweetness and bitterness. These findings provide valuable insights for optimizing Huangjiu flavor and quality through targeted microbial and fermentation management.
黄酒是中国的一种传统酒精饮料，但由于发酵条件和原料的差异，如何优化黄酒的风味品质面临挑战。本研究采用高通量测序（HTS）技术，对中国五个地区的糯米酿造的黄酒中的微生物多样性进行了调查。代谢途径注释、电子感官和代谢物分析阐明了水稻品种、微生物群落、风味特征和黄酒代谢特性之间的关系。在不同的黄酒样品中观察到微生物群落结构和风味特征存在统计学上的显著差异（<0.05），共鉴定出十个优势微生物属。贵州和湖北的黄酒中富集的乳酸菌（LAB）与较高的有机酸含量（分别为12.36和12.30mg/mL）和较低的氨基酸水平（分别为2985和2920mg/L）呈正相关，使得这些黄酒的酸味更为明显。相反，来自浙江、广西和吉林的黄酒表现出较高浓度的[此处原文缺失具体物质]，与较高的氨基酸含量（分别为3706、3695和3700mg/L）和较低的有机酸水平（分别为10.11、9.92和10.10mg/mL）相关，从而产生甜味和苦味。这些发现为通过有针对性的微生物和发酵管理优化黄酒风味和品质提供了有价值的见解。
