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微生物群落和微生物群和挥发性化合物之间的相关性在来自不同地区的中国甜米酒的发酵启动器中

Jing Zou^1,2, Xiaohui Chen¹, Chenyu Wang¹

¹College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China.

Foods (Basel, Switzerland)

|August 12, 2023

概括

这项研究确定了中国甜米葡萄酒开头的关键微生物和挥发性化合物. 它发现特定的微生物种类与芳香化合物有很强的相关性,指导未来的初始培养开发以增强风味.

科学领域:

* 食品微生物学食品微生物学
* 发酵科学发酵科学
* 代谢学代谢学

背景情况:

*中国甜米葡萄酒 (CSRW) 是传统的发酵饮料,依赖于复杂的初始培养.
*了解CSRW启动剂的微生物和挥发性化合物概况对于质量控制和改进至关重要.
*以前对CSRW起始微生物群落及其挥发性贡献的描述仍然有限.

研究的目的:

* 描述中国传统甜酒开头的微生物群落和挥发性特征.
* 调查这些启动剂中的特定微生物和挥发性化合物之间的相关性.
* 确定负责CSRW中香味发展的核心功能性微生物.

主要方法:

*高通量测序 (HTS) 用于分析细菌和真菌群落.
*气色谱-质谱法 (GC-MS) 用于识别和量化挥发性化合物.
*进行了斯皮尔曼相关性分析,以确定微生物属和挥发性化合物之间的关系.

主要成果:

* 细菌群落主要由 * Weissella * * Pediococcus * * 和 * Lactobacillus * * 组成,而真菌群落则由 * Saccharomycopsis * * 和 * Rhizopus * * 组成.
*确定的主要挥发性化合物包括酒精 (例如1-heptanol,phenylethyl alcohol),,化物和.
* 在15种挥发性化合物和9种微生物属之间发现了显著的正相关性,突出了核心功能性微生物.

结论:

* 特定的微生物属,包括Weissella,Saccharomycopsis和Pediococcus,与生产关键芳香化合物如乙醇和2-nonanol密切相关.
* 这项研究为开发明确的初始品种提供了基础,以提高中国甜米葡萄酒的芳香质量.
*鉴定出的微生物-挥发性相关性为优化CSRW发酵过程提供了宝贵的见解.

关键词:

中国甜米酒中国甜米酒相关性分析的相关性分析.代谢功能的代谢功能微生物社区的微生物社区.挥发性化合物挥发性化合物

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