| Autor: |
Nie X; Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.; Luzhou Laojiao Co., Ltd., Luzhou 646000, China., Jia X; Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Zhu K; Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China., Ling Z; Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Chen H; Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China., Xie J; Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China., Ao Z; Luzhou Laojiao Co., Ltd., Luzhou 646000, China., Song C; Luzhou Laojiao Co., Ltd., Luzhou 646000, China., Shen C; Luzhou Laojiao Co., Ltd., Luzhou 646000, China., Zhu C; College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China., Yan W; Inner Mongolia Hetao Liquor Group Co., Ltd., Bayan Nur 015400, China., Wang J; Inner Mongolia Hetao Liquor Group Co., Ltd., Bayan Nur 015400, China., Wang Y; School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan 620860, China., Zhao Z; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. |
| Abstrakt: |
To investigate the dynamic changes and potential correlations between microbial diversity and volatile organic compounds (VOCs) during Chinese medium-temperature Daqu (MTD) manufacturing at different key stages, in this study, high-throughput sequencing (HTS) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the microbial diversity and VOCs of MTD, respectively. The results showed that Weissella , Staphylococcus , Thermoactinomyces , Kroppenstedtia , and Lactobacillus were the dominant bacterial genera, while Aspergillus , Alternaria , Thermoascus , Thermomyces , Wickerhamomyces , and Saccharomyces were the dominant fungal genera. A total of 61 VOCs were detected by GC-IMS, among which, 13 differential VOCs (VIP > 1) were identified, that could be used as potential biomarkers to judge the fermentation stage of MTD. Kroppenstedtia and Saccharopolyspora were positively correlated with 3-methyl-2-butenal and 2,2,4,6,6-pentamethylheptane-D, respectively, and both of these were positively correlated with butanal-D. Acetobacter , Streptomyces , and lactic acid bacteria (LAB) including Leuconostoc , Pediococcus , Weissella , and Lactobacillus were negatively correlated with their associated VOCs, while fungi were generally positively correlated with VOCs. Wickerhamomyces , Saccharomyces , and Candida were positively correlated with butan-2-one-M. This study provides a theoretical basis for explaining the mechanisms of MTD flavor formation and screening functional microorganisms to improve the quality of MTD. |
