文献类型：期刊文献

英文题名：Dissecting the Differences between Mechanically and Traditionally Fermented Chinese Rice Wine: Insights from Microbial Community and Metabolic Characteristics

作者：Peng, Qi[1]; Li, Jiachen[1]; Huang, Jiaxin[1]; Shao, Yiqing[1]; Qian, Tongtong[1]; Huan, Ren[3]; Wang, Lan[4]; Jiang, Xiaoyan[1]; Xie, Guangfa[2]

机构：[1] National Engineering Research Center for Chinese CRW [branch center], School of Life and Environmental Sciences, Shaoxing University, 900 Chengnan Road, Shaoxing, 312000, China; [2] Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015, China; [3] Shaoxing Nuerhong Brewing Co., Ltd., Shaoxing, 312000, China; [4] Zhejiang Guyuelongshan Shaoxing Wine Co.,Ltd., Shaoxing, 312000, China

年份：2025

外文期刊名：SSRN

收录：EI(收录号：20250253009)

语种：英文

外文关键词：Bacteriology - Fermentation - Gene expression - Metabolism - Yeast

外文摘要：Modern mechanized fermentation technology is widely applied to improve the efficiency and quality of food production. However, mechanically produced Huangjiu (Chinese rice wine) often exhibits noticeable differences in flavor compared to that produced by traditional manual fermentation, and the underlying mechanisms contributing to this divergence remain unclear. In this study, we systematically compared Huangjiu prepared via modern mechanized fermentation and traditional manual fermentation, focusing on microbial community dynamics and metabolic activity during fermentation. Dominant microbial genera including Aspergillus, Lactobacillus, Saccharopolyspora, Saccharomyces, Rhizopus, Leuconostoc, and Bacillus were identified in both processes, with greater microbial diversity observed in the manually fermented samples. Notably, the expression levels of key glycolytic genes, phosphoglycerate kinase and pyruvate kinase, were significantly higher during the manual fermentation process, indicating sustained microbial activity and metabolic succession of Saccharomyces and Lactobacillus. This enhanced activity favored the accumulation of ethanol and organic acids, contributing to richer flavor complexity. These findings provide important theoretical support for optimizing mechanized Huangjiu production by mimicking key aspects of traditional fermentation. ? 2025, The Authors. All rights reserved.