Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes
Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes
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中国白酒的风味特征因内在和外在微生物的相互作用而改变
DOI：
10.1128/aem.02518-15
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发表时间：
2016-01-01
影响因子：
4.4
通讯作者：
Xu, Yan
中科院分区：
文献类型：
--
作者：
Wu, Qun;Kong, Yu;Xu, Yan
中国白酒的风味特征是其微生物群落代谢活动的结果。鉴于微生物相互作用的重要性，通过调节微生物群落组成来控制白酒风味是一种新的方法。在本研究中，我们用外来微生物干扰酒的内在微生物代谢，有效地改善了酒的风味。我们首先构建了一个基本的微生物群（内在），包括酿酒酵母、反常酿酒酵母和Issatchenkia orientalis，并在这个内在群中添加了特殊的风味生产者（外在），酿酒酵母和servazzii。添加外源微生物后，酿酒酵母和东方棘球蚴的最大比生长率分别从6.19和1.15增加到43.28/d和14.32/d，而异常棘球蚴的最大比生长率从1.00增加到0.96/d。此外，大多数已知由外来菌株产生的挥发性化合物都没有产生。而酿酒葡萄球菌和东方葡萄球菌产生的酯类、醇类和酸类物质较多。经扰动后的随机森林分析，6个化合物有显著差异。其中，己酸乙酯、异丁醇和3-甲基丁酸含量的增加与酿酒葡萄球菌和东方葡萄球菌相关，香叶酮含量的减少与反常葡萄球菌相关。乙酸乙酯和2-苯基乙醇的变化可能是由于反常W.和酿酒S.的活性不同。本研究揭示了内源微生物与外源微生物相互作用对白酒风味的影响，对提高我国白酒品质具有重要意义。
ABSTRACT The flavor profile of Chinese liquor is the result of the metabolic activity of its microbial community. Given the importance of the microbial interaction, a novel way to control the liquor's flavor is by regulating the composition of the community. In this study, we efficiently improved the liquor's flavor by perturbing the intrinsic microbial metabolism with extrinsic microbes. We first constructed a basic microbial group (intrinsic) containing Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Issatchenkia orientalis and added special flavor producers (extrinsic), Saccharomyces uvarum and Saccharomyces servazzii, to this intrinsic group. Upon the addition of the extrinsic microbes, the maximum specific growth rates of S. cerevisiae and I. orientalis increased from 6.19 to 43.28/day and from 1.15 to 14.32/day, respectively, but that of W. anomalus changed from 1.00 to 0.96/day. In addition, most volatile compounds known to be produced by the extrinsic strains were not produced. However, more esters, alcohols, and acids were produced by S. cerevisiae and I. orientalis. Six compounds were significantly different by random forest analysis after perturbation. Among them, increases in ethyl hexanoate, isobutanol, and 3-methylbutyric acid were correlated with S. cerevisiae and I. orientalis, and a decrease in geranyl acetone was correlated with W. anomalus. Variations in ethyl acetate and 2-phenylethanol might be due to the varied activity of W. anomalus and S. cerevisiae. This work showed the effect of the interaction between the intrinsic and extrinsic microbes on liquor flavor, which would be beneficial for improving the quality of Chinese liquor.