Abstract：
To evaluate the effects of bioaugmentation fermentation inoculated with one ester-producing strain (Wickerhamomyces anomalus ZX-1) and two strains of lactic acid bacteria (Lactobacillus plantarum CGMCC 24035 and Lactobacillus acidophilus R2) for improving the flavor of persimmon vinegar, microbial community, flavor compounds and metabolites were analyzed. The results of microbial diversity analysis showed that bioaugmentation fermentation significantly increased the abundance of Lactobacillus, Saccharomyces, Pichia and Wickerhamomyces, while the abundance of Acetobacter, Apiotrichum, Delftia, Komagataeibacter, Kregervanrija and Aspergillus significantly decreased. After bioaugmentation fermentation, the taste was softer, and the sensory irritancy of acetic acid was significantly reduced. The analysis of HS-SPME-GC-MS and untargeted metabolomics based on LC-MS/MS showed that the contents of citric acid, lactic acid, malic acid, ethyl lactate, methyl acetate, isocitrate, acetoin and 2,3-butanediol were significantly increased. By multivariate analysis, 33 differential metabolites were screened out to construct the correlation between the differential metabolites and microorganisms. Pearson correlation analysis showed that methyl acetate, ethyl lactate, betaine, aconitic acid, acetoin, 2,3-butanediol and isocitrate positively associated with Wickerhamomyces and Lactobacillus. The results confirmed that the quality of persimmon vinegar was improved by bioaugmentation fermentation.
摘要：
为了评估接种1株产酯菌株（WickerhamomycesanomalusZX-1）和2株乳酸菌（植物乳杆菌CGMCC24035和嗜酸乳杆菌R2）的生物强化发酵对改善柿子醋的风味的效果，微生物群落,分析了风味化合物和代谢物。微生物多样性分析结果表明,生物强化发酵显著提高了乳酸菌的丰度,酵母菌,Pichia和Wickerhamomyces,虽然大量的醋杆菌，吡虫啉,Delftia,Komagataeibacter，Kregervanrija和曲霉显著下降。生物强化发酵后，味道更柔和，乙酸的感觉刺激性明显降低。HS-SPME-GC-MS和基于LC-MS/MS的非靶向代谢组学分析表明,乳酸,苹果酸,乳酸乙酯,乙酸甲酯,异柠檬酸,丙酮和2,3-丁二醇显著增加。通过多变量分析，筛选出33种差异代谢物，构建差异代谢物与微生物的相关性。Pearson相关分析表明,乳酸乙酯,甜菜碱,乌头酸,丙酮,2,3-丁二醇和异柠檬酸与Wickerhomyces和乳酸菌呈正相关。结果证实，生物强化发酵提高了柿子醋的质量。
