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Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods

文献类型： 外文期刊

作者： Li, Pingping 1 ; Su, Rui 1 ; Wang, Qi 2 ; Liu, Kunyi 2 ; Yang, Hai 1 ; Du, Wei 1 ; Li, Zhengang 1 ; Chen, Song 1 ; Xu, Bin 3 ; Yang, Wen 1 ;

作者机构： 1.Yunnan Acad Agr Sci, Sericulture & Apiculture Res Inst, Mengzi, Peoples R China

2.Yibin Vocat & Tech Coll, Coll Wuliangye Technol & Food Engn, Yibin, Peoples R China

3.Luzhou Greenland Wine Co Ltd, Luzhou, Peoples R China

关键词： black Huangjiu; sequential inoculation; fungal communities; non-volatile components; correlation analysis

期刊名称：FRONTIERS IN MICROBIOLOGY （ 影响因子：6.064； 五年影响因子：6.843 ）

ISSN：

年卷期： 2022 年 13 卷

页码：

收录情况： SCI

摘要： Black Huangjiu (BH) is a traditional alcoholic beverage in China, which is very popular among people. The different methods (simultaneous inoculation, sequential inoculation), were applied to ferment BH in this study, which were investigated the changes in the composition of fungal communities and non-volatile flavor compounds (nVFCs) by high-throughput sequencing (HTS) and ultraperformance liquid chromatography-tandem mass spectrometer (UPLC MS/MS). The results showed that Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation, and 471 nVFCs were detected in BH after fermentation. Compared to that observed simultaneous inoculation, Rhizopus increased at the end of sequential fermentation, and the contents of the organic acids and their derivatives increased significantly [variable importance in the projection (VIP) > 1.0, p < 0.05, fold change (FC) > 2], while that of lipids and lipid-like molecules decreased significantly (VIP > 1.0, p < 0.05, FC < 0.5). Through the correlation analysis of 32 nVFCs with significant differences (VIP > 1.0, p < 0.05, FC >32 or < 0.03) and the community, it was found that lipids and lipid-like molecules (12) and organic acids and their derivatives (10) were significantly (p < 0.05) negatively correlated with Saccharomyces, but they were significantly (p < 0.05) positively correlated with Rhizopus. Compared with simultaneous inoculation, BH fermented by sequential inoculation, the taste was stronger, sweeter, mellow, and softer. Our findings provide information on nVFC dynamics and will aid in the selection of beneficial strains to improve BH quality.

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