Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
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黑糯米酒发酵过程中微生物群与理化性质及挥发性风味成分的相关性
DOI：
10.1016/j.foodres.2020.109800
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发表时间：
2020-12-01
影响因子：
8.1
通讯作者：
Mu, Yu
中科院分区：
文献类型：
--
作者：
Zhao, Chi;Su, Wei;Mu, Yu
黑糯米酒（BGRW）是一种受欢迎的传统中国米酒，然而，其发酵过程中与微生物群变化相关的风味特征尚未得到评价。本研究探讨了BGRW发酵过程中微生物群落与理化性质及风味成分的相关性。采用高通量测序技术对不同发酵阶段的BGRW微生物群落组成进行鉴定，并通过发酵特性测试和顶空固相微萃取气相色谱质谱联用技术对BGRW的理化性质和挥发性风味物质（VFCs）进行鉴定。结果表明：BGRW发酵前期以泛菌属和Kosakonia菌属为主，后期以明串珠菌属、片球菌属、芽孢杆菌属和乳杆菌属为主，整个发酵过程中以根霉属和酵母菌属为主。其次，在发酵过程中检测总糖、可滴定酸、pH、乙醇、氨基酸态氮和43种VFC。根据线性判别分析效应量方法，对23个VFC进行了差异化生产。随着发酵时间的延长，酯和醇的种类和含量增加，而酸的种类和含量减少。通过冗余分析（RDA）和双向正交偏最小二乘法（O2PLS）分析，发现乳球菌属、片球菌属、明串珠菌属、乳杆菌属、克龙氏菌属、泛菌属、魏氏菌属、肠球菌属、根霉属、毁丝霉属、囊丝霉属和曲霉属12个菌属与理化性质和VFC高度相关（竖线比竖线0.7和P < 0.05）。最后，根据研究结果，建立了BGRW中优势属的代谢图谱。本研究结果为进一步提高秸秆还田料的理化性质和挥发性有机物含量的动态变化及有益菌种的筛选提供了依据。
Black glutinous rice wine (BGRW) is a popular traditional Chinese rice wine; however, the flavors profiles associated with microbiota changes during its fermentation have not yet been evaluated. In this study, we explored the correlations between microbial communities with physicochemical properties and flavor components during BGRW fermentation. High-throughput sequencing was used to identify the microbial community composition of BGRW at different fermentation stages, and physicochemical properties and volatile flavor compounds (VFCs) were identified via fermentation features testing and headspace solid phase microextraction gas chromatography mass spectrometry. First, we revealed Pantoea and Kosakonia predominated bacterial genera the early stage of BGRW fermentation, Leuconostoc, Pediococcus, Bacillus, and Lactobacillus predominated bacterial genera the later stage, while Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation. Second, total sugars, titratable acids, pH, ethanol, amino acid nitrogen, and 43 VFCs were detected during fermentation. Twenty-three VFCs were differentially produced according to the linear discriminant analysis effect size method. With the increase of the fermentation time, the kinds and contents of esters and alcohols were also increased, while acids decreased. Moreover, 12 microbial genera, Lactococcus, Pediococcus, Leuconostoc, Lactobacillus, Cronobacter, Pantoea, Weissella, Enterococcus, Rhizopus, Myceliophthora, Cystofilobasidium, and Aspergillus were found to be highly correlated (vertical bar rho vertical bar 0.7 and P < 0.05) with physicochemical properties and VFCs, by redundancy analysis (RDA) and two-way orthogonal partial least squares (O2PLS) analysis. Ultimately, based on the results, a metabolic map of dominant genera in BGRW was established. Our findings provided detailed information on the dynamic changes of physicochemical properties and VFCs and selection of beneficial strains to improve the quality of BGRW.