Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine
文献类型： 外文期刊
作者： Liu, Anqi 1 ; Yang, Xu 1 ; Guo, Quanyou 1 ; Li, Baoguo 2 ; Zheng, Yao 1 ; Shi, Yuzhuo 1 ; Zhu, Lin 1 ;
作者机构： 1.Chinese Acad Fishery Sci, East China Sea Fishery Res Inst, Shanghai 200090, Peoples R China
2.Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai 200093, Peoples R China
关键词： Hong Qu glutinous rice wine; microbial diversity; flavor compounds; dynamic change; correlation analysis
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 8 期
页码：
收录情况： SCI
摘要： As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes have not been systematically researched. In this work, physicochemical properties (pH, total sugar, alcohol, amino acid nitrogen), flavor compounds (organic acids, free amino acids, and volatile compounds), and microbial communities were investigated. The results revealed that Pantoea, Lactiplantibacillus, Lactobacillus, Leuconostoc, and Weissella predominated the bacterial genera, and Monascus was the predominant fungal genus. Organic acids, free amino acids, and key volatile compounds (esters and alcohols) significantly increased during fermentation. The correlations analysis showed that Lactiplantibacillus was closely associated with flavor compounds formation. This study deepens our understanding of the roles of microorganisms in flavor formation on traditional HQW fermentation.
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