Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation

文献类型： 外文期刊

第一作者： Tang, Aoxing

作者： Tang, Aoxing;Peng, Bangzhu;Tang, Aoxing;Peng, Bangzhu;Peng, Bangzhu;Peng, Bangzhu

作者机构：

关键词： Black rice wine; Characteristic flavor; Metatranscriptomics; Active microbiota succession; Signature function; Metabolic pathway

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 457 卷

页码：

收录情况： SCI

摘要： Black rice wine (BRW) is a traditional Chinese rice wine with unique flavors; however, the formation pathways of flavor compounds driven by microbiota remain unclear. This study employed HPLC and GC -MS to reveal that during BRW fermentation, free amino acids increased sevenfold, volatile compounds doubled, and 28 key characteristic flavor compounds were identified. Metatranscriptomic analysis indicated that during fermentation, driven by physicochemical factors and microbial interactions, Saccharomyces gradually became the dominant active microorganism (relative abundance 87.01% -97.70%). Other dominant microorganisms (relative abundance >0.1%), including Saccharomycopsis , Pediococcus , Wickerhamomyces , and Weissella , significantly decreased. Meanwhile, the microflora's signature functions underwent succession: transcription early, carbohydrate metabolism mid-stage, and autophagy late. These microbial and functional successions facilitated the accumulation of flavor compounds. Metabolic network reconstruction revealed that Saccharomyces was pivotal in substrate degradation and flavor formation, while other dominant microorganisms actively promoted these processes. This study provides insights into regulating BRW's flavor through microorganisms.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序