■而物理化学参数的变化,微生物群落,新陈代谢,composition,发酵谷物(FG)中挥发性成分的比例会影响最终的白酒质量,在复合风味白酒(CFB)的超长发酵过程中,它们之间复杂的相互作用仍然知之甚少。
■在这项研究中,扩增子测序用于分析微生物群落,采用顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)分析了CFB超长发酵过程中FG中的挥发性成分。优势微生物群落之间的关系,物理化学参数,使用冗余分析和网络分析对挥发性成分进行了分析。
■在超长发酵过程中,细菌多样性最初高于中期和晚期。中期的真菌多样性高于该过程的最初和后期。共有88种挥发性成分,包括六种酒精,43酯,八种醛和酮,13酸,在FG中检测到18种其他化合物。FG中的淀粉和还原糖强烈影响细菌和真菌群落的组成和功能。然而,酸度对细菌菌群的组成和功能影响不大。乳酸菌,芽孢杆菌,Weissella,毕赤酵母是参与FG挥发性成分代谢的核心微生物属。
■我们提供了对主要微生物群落之间关系和影响的见解,物理化学参数,循环流化床超长发酵过程中的挥发性成分。这些见解有助于阐明固态发酵白酒(SFB)的发酵机理,并控制和改善CFB的香气质量。
UNASSIGNED: While the variation in physicochemical parameters, microbial communities, metabolism, composition, and the proportion of volatile components in fermented grains (FG) affect final Baijiu quality, their complex interactions during the ultra-long fermentation of compound-flavor Baijiu (CFB) are still poorly understood.
UNASSIGNED: In this study, amplicon sequencing was used to analyze the microbial community, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile components in FG during ultra-long fermentation of CFB. The relationships between the dominant microbial communities, physicochemical parameters, and volatile components were analyzed using redundancy analysis and network analysis.
UNASSIGNED: During ultra-long fermentation, bacterial diversity was initially higher than during the mid and late stages. Fungal diversity in the mid stages was higher than that initially and later in the process. A total of 88 volatile components, including six alcohols, 43 esters, eight aldehydes and ketones, 13 acids, and 18 other compounds were detected in FG. Starch and reducing sugars in FG strongly affected the composition and function of bacterial and fungal communities. However, acidity had little effect on the composition and function of the bacterial flora. Lactobacillus, Bacillus, Weissella, and Pichia were the core microbial genera involved in metabolizing the volatile components of FG.
UNASSIGNED: We provide insights into the relationships and influences among the dominant microbial communities, physicochemical parameters, and volatile components during ultra-long fermentation of CFB. These insights help clarify the fermentation mechanisms of solid-state fermentation Baijiu (SFB) and control and improve the aroma quality of CFB.