文献类型： 外文期刊

作者： Qin, Yanan ¹ ; Xu, Haotian ¹ ; Sun, Jinshuai ¹ ; Cheng, Xiangyang ¹ ; Lei, Jing ² ; Lian, Weijia ² ; Han, Chen ² ; Huang, Wanting ¹ ; Zhang, Minwei ¹ ; Chen, Ya ² ;

作者机构： 1.Xinjiang Univ, Coll Life Sci & Technol, Xinjiang Key Lab Biol Resources & Genet Engn, Urumqi 830046, Peoples R China

2.Xinjiang Acad Agr Sci, Turpan Inst Agr Sci, Turpan 838000, Peoples R China

关键词： Mulberry wine; Semi -artificial inoculation fermentation; Microbiota community; Volatile compounds; Correlation analysis

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 21 卷

页码：

收录情况： SCI

摘要： To improve the delightful flavor of mulberry wine through semi -artificial inoculation fermentation with Saccharomyces cerevisiae, we studied the dynamics change of microbiota, along with the physicochemical properties and metabolite profiles and their interaction relationship during the fermentation process. The abundance of lactic acid bacteria (Weissella, Lactobacillus, Fructobacillus, and Pediococcus) increased significantly during fermentation, while yeasts gradually established dominance. The inter -kingdom network of the dominant genera analysis further identified the following as core microbiota: Alternaria, Botrytis, Kazachstania, Acremonium, Mycosphaerella, Pediococcus, Gardnerella, and Schizothecium. Additionally, pH, alcohol, and total acid were significantly affected by microbiota variation. Fourteen of all identified volatile compounds with key different aromas were screened using PCA, OPLS-DA, and rOAV. The network of interconnected core microbiota with key different aromas revealed that Kazachstania and Pediococcus had stronger correlations with 1-butanol, 3methyl-, propanoic acid, and 2 -methyl -ethyl ester.