• EI
  • Scopus
  • 中国科技期刊卓越行动计划项目资助期刊
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国精品科技期刊
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国科技核心期刊CSTPCD
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020
侯慧,郝俊光,HAFIZ Umer Javed,等. 7种米香型白酒小曲微生物群落与挥发性风味物质的相关性[J]. 食品工业科技,2025,46(7):1−11. doi: 10.13386/j.issn1002-0306.2024050122.
引用本文: 侯慧,郝俊光,HAFIZ Umer Javed,等. 7种米香型白酒小曲微生物群落与挥发性风味物质的相关性[J]. 食品工业科技,2025,46(7):1−11. doi: 10.13386/j.issn1002-0306.2024050122.
HOU Hui, HAO Junguang, HAFIZ Umer Javed, et al. Correlation between Microbial Community and Volatile Flavor Substances in Seven Rice-flavored Baijiu Xiaoqu[J]. Science and Technology of Food Industry, 2025, 46(7): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050122.
Citation: HOU Hui, HAO Junguang, HAFIZ Umer Javed, et al. Correlation between Microbial Community and Volatile Flavor Substances in Seven Rice-flavored Baijiu Xiaoqu[J]. Science and Technology of Food Industry, 2025, 46(7): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050122.

7种米香型白酒小曲微生物群落与挥发性风味物质的相关性

Correlation between Microbial Community and Volatile Flavor Substances in Seven Rice-flavored Baijiu Xiaoqu

  • 摘要: 为了揭示米香型白酒小曲的微生物组成及与自身挥发性风味物质的作用关系,利用高通量测序技术分析了米香型白酒小曲的微生物群落结构,同时采用顶空固相微萃取-气相色谱-质谱联用技术检测了不同小曲的挥发性风味物质组成,并对二者进行相关性分析。结果显示,在广西地区7种小曲样品中共检测到10个优势真菌属、42个优势细菌属(相对丰度大于1%定义为优势属),其中,SaccharomycopsisAspergillus是主要的优势真菌属;Weissella、Pediococcus是主要的优势细菌属。PCA分析(Principal component analysis)结果显示,小曲C和小曲D的微生物群落组成最相似。共检出104挥发性风味物质,其中1-辛烯-3-醇、芳樟醇、苯乙醇均存在于所有小曲中。相关性分析表明与挥发性风味物质相关性较大的优势微生物属为TrichodermaMonascusCandidaBacillusKlebsiellaPantoea。通过解析优势微生物与挥发性风味物质的作用关系,明确了对小曲挥发性风味物质贡献较大的微生物菌属,为后续广西米香型白酒小曲的菌种优化和品质改良提供一定的借鉴。

     

    Abstract: The relationship between microbes and volatile flavor in various rice-flavored Baijiu Xiaoqu (rfBX) was investigated using high-throughput sequencing technology and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HSPME-GC-MS) to analyze the microbial community structure and composition of volatile organic compounds (VOCs), respectively. In this study, the outcome revealed that seven types of rfBX sourced from Guangxi, China, contained 10 dominant fungus genera, 42 key bacterial genera (where dominant genera were those with a relative abundance greater than 1%), of which Saccharomycopsis and Aspergillus were the main dominant fungal genera. Weissella and Pediococcus were the main bacterial genera.The results of principal component analysis showed that the microbial community composition was most similar in Xiaoqu C and Xiaoqu D. A total of 104 VOCs were detected. Among VOCs, 1-octen-3-ol, linalool, and phenylethanol were detected in all samples of Baijiu Xiaoqu. Furthermore, the correlation analysis indicated that the dominant microbial genera with a significant correlation with VOCs were Trichoderma, Monascus, Candida, Bacillus, Klebsiella, and Pantoea. These results highlighted the substantial impact of dominant microbial genera on the volatile flavor profile of Baijiu Xiaoqu, serving as a valuable reference for optimizing microbial species and enhancing the quality of rfBX in the industry of Guangxi, China.

     

/

返回文章
返回