Unveiling the dynamic microbial succession and metabolic characteristics during traditional fermentation of hainan shanlan rice wine
文献类型： 外文期刊
作者： Guo, Xiaoxue 1 ; Gu, Chunhe 2 ; Wang, Mengrui 1 ; Zhou, Junping 1 ; Chen, Junxia 1 ; Chang, Ziqing 1 ; Yue, Mingzhe 1 ; Liu, Fei 1 ; Feng, Zhen 2 ;
作者机构： 1.Northeast Agr Univ, Coll Food Sci, Key Lab Dairy Sci, Minist Educ, Harbin 150030, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China
关键词： Hainan shanlan rice wine; Microbial diversity; Volatile metabolites; Non-volatile metabolites; Correlation analysis
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2024 年 200 卷
页码：
收录情况： SCI
摘要： The objective of this study was to reveal the microbial succession and metabolic characteristics during traditional fermentation of Hainan Shanlan rice wine (HSRW). Correlations between core microorganisms and key metabolites were explored. Four bacterial genera (Pediococcus, Levilactobacillus, Pantoea and Limosilactobacillus) and 3 fungal genera (Saccharomyces, Rhizopus, and Saccharomycopsis) were the dominant in HSRW. Alcohols, esters and organic acids were the main metabolites in the HSRW. 2-Ethyl-1-hexanol, dimethylsilanediol, pentaethylene glycol, ethyl hexadecanoate, ethyl tetradecanoate and (E)-9-octadecenoic acid ethyl ester were identified as the characteristic volatile flavor compounds. Malic acid and lactic acid were the primary organic acids. Spearman correlation analysis revealed that Levilactobacillus and Pediococcus were the core functional microorganisms and exhibited significant associations with key metabolites. This study provides a scientific and practical foundation for elucidating the potential value of core functional microorganisms and for the development of Directed Vat Set in the industrial prodution of HSRW.
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