دورية أكاديمية
The improvement of Hovenia acerba -sorghum co-fermentation in terms of microbial diversity, functional ingredients, and volatile flavor components during Baijiu fermentation.
| العنوان: | The improvement of Hovenia acerba -sorghum co-fermentation in terms of microbial diversity, functional ingredients, and volatile flavor components during Baijiu fermentation. |
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| المؤلفون: | Zhang J; College of Food and Biological Engineering, Chengdu University, Chengdu, China.; Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Faculty of Quality Management and Inspection and Quarantine, Yibin University, Yibin, China., Zhao M; College of Life Science, Sichuan Normal University, Chengdu, China., Chen J; College of Food and Biological Engineering, Chengdu University, Chengdu, China.; Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Faculty of Quality Management and Inspection and Quarantine, Yibin University, Yibin, China., Zhu Y; College of Life Science, Sichuan Normal University, Chengdu, China., Xiao C; College of Life Science, Sichuan Normal University, Chengdu, China., Li Q; College of Life Science, Sichuan Normal University, Chengdu, China., Weng X; College of Life Science, Sichuan Normal University, Chengdu, China., Duan Y; College of Life Science, Sichuan Normal University, Chengdu, China., Zuo Y; College of Life Science, Sichuan Normal University, Chengdu, China. |
| المصدر: | Frontiers in microbiology [Front Microbiol] 2024 Jan 05; Vol. 14, pp. 1299917. Date of Electronic Publication: 2024 Jan 05 (Print Publication: 2023). |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Frontiers Research Foundation Country of Publication: Switzerland NLM ID: 101548977 Publication Model: eCollection Cited Medium: Print ISSN: 1664-302X (Print) Linking ISSN: 1664302X NLM ISO Abbreviation: Front Microbiol Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: Lausanne : Frontiers Research Foundation |
| مستخلص: | The quality of Baijiu was largely affected by raw materials, which determine the flavor and taste. In the present study, organic acids, polyphenols, volatile flavor components and microbial community in Hovenia acerba -sorghum co-fermented Baijiu (JP1) and pure sorghum-fermented Baijiu (JP2) were comprehensively analyzed. Organic acids, polyphenols and volatile flavor components in JP1 were more abundant than JP2. The abundance and diversity of bacteria and fungi in JP1 was higher than that in JP2 in the early stage of fermentation, but presented opposite trend in the middle and late stages. Leuconostoc , Lentilactobacillus and Issatchenkia were dominant genera in JP1. Whereas, Cronobacter, Pediococcus and Saccharomyces occupied the main position in JP2. Lentilactobacillus and Issatchenkia were positively related to most of organic acids and polyphenols. Pseudomonas, Rhodococcus, Cronobacter, Pediococcus, Brucella, Lentilactobacillus, Lactobacillus, Saccharomycopsis, Wickerhamomyces, Aspergillus, Thermomyces and unclassified_f-Dipodascaccae were associated with the main volatile flavor components. The main metabolic pathways in two JPs exhibited the variation trend of first decreasing and then increasing, and the metabolism activity in JP1 were higher than that in JP2. The results demonstrated the introduction of Hovenia acerba improved the functional ingredients and volatile flavor components, which is helpful for the quality promotion of Baijiu. This study identified the key microorganisms and discussed their effect on organic acids, polyphenols and volatile flavor components during the fermentation of Baijiu with different raw materials, providing a scientific basis for the development and production of high-quality Baijiu. Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. (Copyright © 2024 Zhang, Zhao, Chen, Zhu, Xiao, Li, Weng, Duan and Zuo.) |
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| فهرسة مساهمة: | Keywords: correlation analysis; microbial community; organic acids; polyphenols; volatile flavor components |
| تواريخ الأحداث: | Date Created: 20240122 Latest Revision: 20240123 |
| رمز التحديث: | 20240123 |
| مُعرف محوري في PubMed: | PMC10797018 |
| DOI: | 10.3389/fmicb.2023.1299917 |
| PMID: | 38249457 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1664-302X |
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| DOI: | 10.3389/fmicb.2023.1299917 |