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Understanding of microbial diversity in three representative Qu in China and characterization of the volatile compounds in the corresponding Chinese rice wine

文献类型： 外文期刊

作者： Cao, Yan 1 ; Xia, Qile 1 ; Chen, Jianbing 1 ; Jin, Zhao 4 ; Aniya 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China

2.Minist Agr & Rural Affairs;, Key Lab Post Harvest Handling Fruits, Hangzhou 310021, Peoples R China

3.Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou 310021, Peoples R China

4.North Dakota State Univ, Dept Plant Sci, Fargo, ND 58108 USA

关键词： Chinese rice wine; Qu; Microbial diversity; Volatile compounds; Correlation analysis

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 164 卷

页码：

收录情况： SCI

摘要： Microbial diversity of three typical Qu in China, Jimo wheat Qu from Shandong province (WQJM), Shaoxing wheat Qu from Zhejiang province (WQSX), and Gutian Hong Qu from Fujian province (GTHQ), was compared by Illumina-based sequencing. Then volatile compounds in rice wine were analyzed by FlavourSpec (R) to illustrate correlation between rice wine flavor and microbes in Qu. Results showed that the microbial diversity was WQJM > WQSX > GTHQ, and the dominant microbiota in each Qu varied greatly. Saccharopolyspora, Staphylococcus and Aspergillus were the main microorganisms in WQSX. Microbes in WQJM distributed relatively even, and Pantoea, Bacillus, Pediococcus, Staphylococcus, Weissella, Aspergillus, Rhizopus, Thermoascus, and Saccharomyces were dominated. In GTHQ, Pantoea, Klebsiella, Burkholderia, and Monascus were major microbial floras. Correlation analysis indicated that Corynebacterium, Klebsiella, Pantoea, Wickerhamomyces, and Mucor in WQSX were mainly correlated with producing esters including ethyl hexanoate, isoamyl acetate, ethyl pyruvate. Brevibacterium, Klebsiella, Brachybacterium, Aspergillus, Penicillium, and Xeromyces in WQJM were strongly related with aldehydes, alcohols and ketones represented by benzaldehyde, ethanol, heptan-2-one. In GTHQ, Burkholderia, Weissella, Aspergillus, Candida, Davidiella, Alternaria and Saccharomyces were closely correlated with butan-1-ol, 2-pentanone, dimethyl sulfide. The different microbiota in Qu caused variation of metabolism during brewing, and lead to the distinguished flavor of rice wine.

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