文献类型：期刊文献

英文题名：Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)

作者：Peng, Qi[1,3];Zheng, Huajun[1];Meng, Kai[1];Yu, Hefeng[1];Xie, Guangfa[2];Zhang, Yuhao[1];Yang, Xinyi[1];Chen, Jialing[1];Xu, Zhuoqin[1];Lin, Zichen[1];Liu, Shuangping[4];Elsheery, Nabil I.[5];Wu, Peng[6];Fu, Jianwei[3]

机构：[1]Shaoxing Univ, Sch Life Sci, Shaoxing 312000, Peoples R China;[2]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Hangzhou 310015, Peoples R China;[3]Natl Engn Res Ctr Chinese CRW, branch Ctr, Shaoxing 312000, Peoples R China;[4]Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;[5]Tanta Univ, Fac Agr, Agr Bot Dept, Tanta 31527, Egypt;[6]Suzhou Univ Sci & Technol, Sch Environm Sci & Engn, Suzhou 215009, Peoples R China

年份：2022

卷号：168

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000852361900005)、、EI(收录号：20223912785742)、Scopus(收录号：2-s2.0-85138442323)、WOS

基金：This work was supported by the Foundation of Public Projects of Zhejiang Province, China (No. LGN22C200008); National Training Program for College Students' Innovation and Entrepreneurship Project (No. 202110349031); Scientific and Technological Innovation Activity Plan of College Students in Zhejiang Province (Xinmiao Talents Scheme) (No. 2021R432010); 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. 08019038). Shaoxing University Fund (No. 08021066).

语种：英文

外文关键词：Absolute quantitative; Huangjiu; Lactobacillus; Flavor substances; Correlation analysis

外文摘要：In the process of Huangjiu fermentation, microbial succession plays an important role in quality control of Huangjiu. In this study, Lactobacillus acetotolerans was screened as internal standards, and the bacterial communities in Huangjiu fermentation were quantified definitively by high-throughput amplandin-qPCR. Based on the absolute quantitative results, multivariate statistics combined with flavor substance content analysis showed that Lactobacillus was significantly correlated with 11 core flavor substances. Macrotranscriptomics was further used to examine the transcription levels of genes related to flavor substances. The results showed that Lacto-bacillus was involved in the biosynthesis of several core flavor substances such as ethyl acetate during fermentation, and the correlation was strongest at the post-fermentation stage (day 5-23). It was confirmed that Lactobacillus was the core species in the formation of flavor substance in Huangjiu. This study provided valuable reference for further revealing the mechanism of microbial interaction during Huangjiu fermentation and improving the quality of Huangjiu.