Effect of microbial communities on flavor profile of Hakka rice wine throughout production

التفاصيل البيبلوغرافية
العنوان:	Effect of microbial communities on flavor profile of Hakka rice wine throughout production
المؤلفون:	Junyi Wang, Ziyi Wang, Fangqing He, Zhuangguang Pan, Yixuan Du, Zhiying Chen, Yuxin He, Yuanming Sun, Meiying Li
المصدر:	Food Chemistry: X, Vol 21, Iss , Pp 101121- (2024)
بيانات النشر:	Elsevier, 2024.
سنة النشر:	2024
المجموعة:	LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture
مصطلحات موضوعية:	Hakka Huangjiu, Key odorants, Gas chromatography–mass spectrometry (GC–MS), Microbial community, Non-Saccharomyces, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
الوصف:	Hakka rice wine is produced from grains by co-fermentation with abundant microbes in an open fermentation environment. Indigenous microbiota and enzymes convert the nutrients in grains into flavor compounds through enzymatic biochemical reactions and microbial metabolism. High-throughput sequencing technology revealed that non-Saccharomyces yeasts dominated the traditional fermentation process, with genera such as Kodamaea ohmeri, Candida orthopsilosis, and Trichosporon asteroides forming a dynamic community that highly correlated with the evolution of 80 volatile compounds in Hakka rice wine. Among the 104 volatile compounds detected by GC–MS, 22 aroma-active compounds with relative odor activity values (ROAV) > 1 were quantified, 11 of which made significant contributions (P
نوع الوثيقة:	article
وصف الملف:	electronic resource
اللغة:	English
تدمد:	2590-1575
Relation:	http://www.sciencedirect.com/science/article/pii/S2590157524000087; https://doaj.org/toc/2590-1575
DOI:	10.1016/j.fochx.2024.101121
URL الوصول:	https://doaj.org/article/d3300865f8584c05b2c884752b9acff2
رقم الأكسشن:	edsdoj.3300865f8584c05b2c884752b9acff2
قاعدة البيانات:	Directory of Open Access Journals

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الوصف
تدمد:	25901575
DOI:	10.1016/j.fochx.2024.101121