Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu.

物理化学参数的比较 ，姜味白酒机械和传统酿造过程中的微生物群落组成和风味物质。

• 影响指数: 3.231
• 发表时间: 2024 Jun
• 来源期刊: Food Sci Biotechnol
• DOI: 10.1007/s10068-023-01483-y
• PMID: 38752119
• 文章类型: Journal Article
• 作者列表: Wu C,Hu J,Xie D,Fan E,Yang J,You X,Cheng P,Huang W,Hu F,Wang D

关键词: Flavor substances; Heap fermentation; Jiang-flavor baijiu; Mechanical; Microbial community

Abstract

Mechanized, automated and intelligent brewing is an important trend of innovation and transition in Jiang-flavor baijiu industry. In this study, physicochemical parameters, microbial community composition and flavor substances during 3rd round heap fermentation between mechanical and traditional workshop were investigated and compared based on traditional culturable methods, high-throughput sequencing technology and gas chromatography analysis. The dominant bacterial and fungal genera were consistent between the two workshops, but mechanized brewing had a significant impact on the composition of fungal communities. Rhodococcus and Monascus were special genera in mechanical workshop. The interaction relationship between physicochemical parameters and dominant microorganisms in mechanized workshop was different from traditional workshop as well. This study provided a scientific basis for further analyzing the mechanism of mechanized brewing of Jiang-flavor baijiu.
UNASSIGNED: The online version contains supplementary material available at 10.1007/s10068-023-01483-y.

摘要

机械化,自动化、智能化酿造是江味白酒行业创新转型的重要趋势。在这项研究中,物理化学参数，基于传统可培养方法，对机械车间和传统车间第三轮堆积发酵过程中的微生物群落组成和风味物质进行了调查和比较，高通量测序技术和气相色谱分析。两个车间的优势细菌和真菌属是一致的，但是机械化酿造对真菌群落的组成有重大影响。红球菌和红曲霉是机械车间的特殊属。机械化车间理化参数与优势微生物之间的相互作用关系也不同于传统车间。本研究为进一步分析姜味白酒机械化酿造机理提供了科学依据。
■在线版本包含补充材料，可在10.1007/s10068-023-01483-y获得。