文献类型：期刊文献

英文题名：Development of a flavor-oriented synthetic microbial community for pour-over rice wine: A comprehensive microbial community analysis

作者：Peng, Qi[1];Zheng, Huajun[1];Quan, Leping[1];Li, Shanshan[1];Huang, Jiaxin[1];Li, Jiachen;Xie, Guangfa[2]

机构：[1]Shaoxing Univ, Natl Engn Res Ctr Chinese CRW, Branch Ctr, Sch Life & Environm Sci, 900 Chengnan Rd, Shaoxing 312000, Peoples R China;[2]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Key Lab Pollut Exposure & Hlth Intervent Zhejiang, Hangzhou 310015, Peoples R China

年份：2025

卷号：126

外文期刊名：FOOD MICROBIOLOGY

收录：SCI-EXPANDED(收录号：WOS:001355657600001)、、Scopus(收录号：2-s2.0-85208359620)、WOS

基金：This work was supported by the Zhejiang Shaoxing Huangjiu In-dustry Innovation Service Complex-Technological Innovation Project in Zhejiang Province (No.2023KJ082) ; Foundation of Public Projects of Zhejiang Province, China (No. LGN22C200008) ; Program Foundation of Public Projects of Shaoxing city, Zhejiang Province, China (No.2018C30010) ; Foundation of Public Projects of Zhejiang Province, China (No.2017C32101) ; Shaoxing University Fund (No.08021066) , Shaoxing University Fund (No.08220102213) .

语种：英文

外文关键词：Synthetic microbial community; Core microorganisms; Huangjiu; pour-over rice wine; Flavor

外文摘要：Huangjiu, a traditional Chinese alcoholic beverage, varies widely in quality and consistency when brewed using the traditional pour-over rice wine technique, largely due to the variability in its microbial community in an open fermentation environment. This study streamlined the microbial complexity using amplicon sequencing and culture-dependent methods, leading to the identification of a set of core microbial species instrumental in flavor development. A synthetic microbial community was crafted from these key species and employed in fermentation experiments. In this study, we demonstrated that the synthetic microbial community not only replicated the major flavor profiles of traditional pour-over rice wine but also it is further proved that the core species directly determines the main flavor of pour-over rice wine, these findings are supported by our quantitative analysis of volatile compounds and sensory evaluation data. This research underscores the potential of synthetic microbial communities in standardizing production processes and improving the sensory quality of traditional beverages like Huangjiu.