在强烈风味的Baijiu发酵过程中,在上层和下层发酵谷物的发酵参数,挥发性化合物和微生物社区结构的表征
Jie Deng1,2, Chao-Jiu He3, Chun-Hui Wei3
1Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, 644000, P. R. China. sgdengjie@suse.edu.cn.
Bioresources and bioprocessing
|September 26, 2025
概括
在强烈风味的Baijiu (SFB) 产品中,分层发酵谷物显著影响发酵. 较低的谷物层 (FG-B) 显示了较高的短链脂肪酸 (SCFA),这是由于增加了产生酸的微生物.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 发酵技术的发酵技术
背景情况:
- 具有强烈风味的Baijiu (SFB) 生产依赖于固态发酵 (SSF).
- 发酵谷物内的不同层对SFB质量的影响尚不清楚.
研究的目的:
- 研究SFB的黄水线上方 (FG-A) 和下方 (FG-B) 的发酵谷物之间的差异.
- 分析这些差异对化学成分,挥发性化合物和微生物群落的影响.
主要方法:
- 对FG-A和FG-B的物理和化学特性进行比较分析.
- 使用PLS-DA进行挥发性化合物分析.
- 微生物社区分析和多样性评估.
- 相关性和路径丰富分析.
主要成果:
- 在FG-A和FG-B之间观察到发酵参数,挥发性化合物 (26个区分标志物) 和微生物群落 (17个不同属) 的显著差异.
- 在FG-B.中发现了较高的短链脂肪酸 (SCFA) 和它们的 Ester的多样性和丰度.
- 与FG-A相比,FG-B含有更多的产生酸的微生物.
结论:
- 发酵谷物的分层显著影响SFB发酵.
- 在FG-B中增强的SCFA生产与独特的微生物群落组成有关.
- 这些发现为传统的SFB固态发酵过程提供了新的见解.
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