文献类型： 外文期刊

作者： Ren, Qing ¹ ; Sun, Leping ¹ ; Sun, Zhanbin ¹ ; Liu, Qingshan ² ; Lu, Xin ¹ ; Li, Zhenpeng ³ ; Xu, Jialiang ¹ ;

作者机构： 1.Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

2.Shanxi Acad Agr Sci, Sorghum Res Inst, Jinzhong 030600, Peoples R China

3.Natl Inst Communicable Dis Control & Prevent, Chinese Ctr Dis Control & Prevent, State Key Lab Infect Dis Prevent & Control, Beijing 102206, Peoples R China

关键词： Huangjiu; Corn; Fermentation; Flavor compounds; Bacterial community

期刊名称：ARCHIVES OF MICROBIOLOGY （ 影响因子：2.552； 五年影响因子：2.475 ）

ISSN： 0302-8933

年卷期： 2020 年 202 卷 2 期

页码：

收录情况： SCI

摘要： Huangjiu is one of the Chinese unique and traditional liquor. Corn is a kind of high yield crop in China, which has the characteristics of wide distribution, low price and high starch content. Fermenting Huangjiu with corn not only enrich Huangjiu types, but also opens up a new way for the utilization of corn. The flavor compounds and microorganisms in corn wine fermentation were studied in this study. A total of 98 volatile compounds and 8 kinds of organic acids were detected. Bacillus, Weissella, Streptomyces, Aeromonas and Blautia were the dominant bacteria. The correlation analysis between flavor compounds and bacteria showed that there were 557 correlations between major flavor compounds and bacteria. Among them, Lactococcus, Virgibacillus, Sphingobacterium and Sporolactobacillus were dominant genus of flavor producing bacteria. This study may reveal the changing rule of bacteria in Huangjiu, predict the relationship between metabolites and bacteria. In addition, this study expanded the application of corn and increased the variety of Huangjiu.