Exploring microbial dynamics associated with flavours production during highland barley wine fermentation

Area of Science:

• Food Microbiology
• Fermentation Science
• Biotechnology

Background:

• Highland barley wine (HBW) is a traditional Chinese grain wine fermented using local starters.
• The microbial succession and its impact on flavor profiles during HBW fermentation remain largely uncharacterized.

Purpose of the Study:

• To investigate the dynamic changes in microbial communities during HBW fermentation.
• To identify key microorganisms and metabolites responsible for HBW flavor profiles.

Main Methods:

• High-throughput sequencing (HTS) to analyze bacterial and fungal community dynamics.
• Gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) for metabolite profiling.
• Correlation analysis between microbial communities and flavor compounds.

Main Results:

• Microbial composition varied significantly throughout fermentation, with bacterial genera decreasing while fungal communities remained relatively stable.
• Key genera identified include Leuconostoc and Acetobacter (bacteria), and Rhizopus and Saccharomyces (fungi).
• Significant correlations were found between Acetobacter, Leuconostoc, Bacillus, Rhizopus, and major flavor compounds.

Conclusions:

• This study elucidates the microbial dynamics and key flavor contributors in HBW fermentation.
• Identified microorganisms provide a basis for selecting beneficial strains to enhance HBW quality and characteristics.