Yeast dynamics and changes in volatile compounds during the fermentation of the traditional Chinese strong-flavor Daqu
Yeast dynamics and changes in volatile compounds during the fermentation of the traditional Chinese strong-flavor Daqu
复制标题
中国传统浓味大曲发酵过程中酵母动态及挥发性物质变化
DOI：
10.1016/j.lwt.2019.02.058
复制
发表时间：
2019-06-01
影响因子：
6
通讯作者：
Guang, Jiaquan
中科院分区：
文献类型：
--
作者：
Yan, Shoubao;Tong, Qianqian;Guang, Jiaquan
Daqu是中国酒生产过程中微生物，酶，风味化合物及其前体的主要来源。在本研究中，分别使用PCR-DGGE和HS-SPME/GC-MS研究了酵母社区和中国强质Daqu在发酵过程中的挥发性化合物。结果表明，由于不同阶段不同阶段的不同酵母菌群落表达的显着多样性，26S rDNA的频带数，优势，多样性和相似性在DGGE模式中明显不同。 More than 14 yeast genera, such as Saccharomycopsis fibuligera, Hanseniaspora uvarum, Geotrichum bryndzae, Wickerhamomyces anomalus, Yarrowia Lipolytica, Candida mucifera, Issatchenkia orientalis, Alternaria tenuissima, Kazachstania barnettii, Candida intermedia, Kazachstania在发酵中观察到Barnettii，pichia cocaromyces cerevisiae，cerevisiae，pichia kudriavzevii和saturnispora silvae，在发酵中观察到，其中主要菌株是pichia kudriavzevii和saturnispora silvae。此外，还鉴定了43种挥发性化合物，包括15种酯，10种酸，8种醇，4个醛，2种烷烃，1个酮，1个苯酚，1个氟烷，1个氟烷和1吡咯。在连续的孵育阶段获得的化合物的轨迹图表明，不同的daqu样品与特定的挥发性化合物组相关。这些发现将有助于理解Daqu生产的发酵机制。
Daqu is the major source of microorganisms, enzymes, flavour compounds, and their precursors in the Chinese liquor production process. In the present study, the yeast community and the volatile compounds of Chinese strong-flavor Daqu during its fermentation were investigated using PCR-DGGE and HS-SPME/GC-MS, respectively. The results indicated that the band number, dominance, diversity and similarity of the 26S rDNA were clearly distinct in the DGGE patterns, due to the significant diversity expressed by the disparate yeast communities in different phases. More than 14 yeast genera, such as Saccharomycopsis fibuligera, Hanseniaspora uvarum, Geotrichum bryndzae, Wickerhamomyces anomalus, Yarrowia Lipolytica, Candida mucifera, Issatchenkia orientalis, Alternaria tenuissima, Kazachstania barnettii, Candida intermedia, Kazachstania barnettii, Pichia occidentalis, Saccharomyces cerevisiae, Pichia kudriavzevii and Saturnispora silvae were observed in the fermentation, among which the dominant strains were Pichia kudriavzevii and Saturnispora silvae. Furthermore, 43 volatile compounds, including 15 esters, 10 acids, 8 alcohols, 4 aldehydes, 2 alkenes, 1 ketone, 1 phenol, 1 furan and 1 pyrrole, were identified. The trajectory plots of the compounds acquired during consecutive stages of incubation revealed that different samples of Daqu correlated with specific groups of volatile compounds. These findings would help to understand the fermentation mechanism of Daqu production.