摘要
为了揭示米香型白酒小曲的微生物组成及与自身挥发性风味物质的作用关系,利用高通量测序技术分析了米香型白酒小曲的微生物群落结构,同时采用顶空固相微萃取-气相色谱-质谱联用技术检测了不同小曲的挥发性风味物质组成,并对二者进行相关性分析。结果显示,在广西地区7种小曲样品中共检测到10个优势真菌属、42个优势细菌属(相对丰度大于1%定义为优势属),其中,Saccharomycopsis、Aspergillus是主要的优势真菌属;Weissella、Pediococcus是主要的优势细菌属。PCA分析(Principal component analysis)结果显示,小曲C和小曲D的微生物群落组成最相似。共检出104种挥发性风味物质,其中1-辛烯-3-醇、芳樟醇、苯乙醇均存在于所有小曲中。相关性分析表明与挥发性风味物质相关性较大的优势微生物属为Trichoderma、Monascus、Candida、Bacillus、Klebsiella、Pantoea。通过解析优势微生物与挥发性风味物质的作用关系,明确了对小曲挥发性风味物质贡献较大的微生物菌属,为后续广西米香型白酒小曲的菌种优化和品质改良提供一定的借鉴。
The relationship between microbes and volatile flavor in various rice-flavored Baijiu Xiaoqu(rfBX)was investigated using high-throughput sequencing technology and headspace solid-phase microextraction-gas chromatographymass spectrometry(HSPME-GC-MS)to analyze the microbial community structure and composition of volatile organic compounds(VOCs),respectively.In this study,the outcome revealed that seven types of rfBX sourced from Guangxi,China,contained 10 dominant fungus genera,42 key bacterial genera(where dominant genera were those with a relative abundance greater than 1%),of which Saccharomycopsis and Aspergillus were the main dominant fungal genera.Weissella and Pediococcus were the main bacterial genera.The results of principal component analysis showed that the microbial community composition was most similar in Xiaoqu C and Xiaoqu D.A total of 104 VOCs were detected.Among VOCs,1-octen-3-ol,linalool,and phenylethanol were detected in all samples of Baijiu Xiaoqu.Furthermore,the correlation analysis indicated that the dominant microbial genera with a significant correlation with VOCs were Trichoderma,Monascus,Candida,Bacillus,Klebsiella,and Pantoea.These results highlighted the substantial impact of dominant microbial genera on the volatile flavor profile of Baijiu Xiaoqu,serving as a valuable reference for optimizing microbial species and enhancing the quality of rfBX in the industry of Guangxi,China.
作者
侯慧
郝俊光
HAFIZ Umer Javed
万瑞杰
戴梓茹
张龙
张纯广
祁岑
HOU Hui;HAO Junguang;HAFIZ Umer Javed;WAN Ruijie;DAI Ziru;ZHANG Long;ZHANG Chunguang;QI Cen(College of Light Industry and Food Engineering,Guangxi University,Nanning 535000,China;Qinzhou Key Laboratory of Food Flavor Analysis and Control,College of Food Science and Engineering,Beibu Gulf University,Qinzhou 535011,China;Guangxi Tianlongquan Wine Co.,Ltd.,Luocheng 546408,China)
出处
《食品工业科技》
北大核心
2025年第7期140-150,共11页
Science and Technology of Food Industry
基金
广西壮族自治区科技计划项目(桂科AB21196002)
钦州市科学研究与技术开发计划(钦科20223631)。
