文献类型：期刊文献

英文题名：Enhancing the flavor quality of Chinese rice wine (Huangjiu) through inoculation with Lactobacillus plantarum and Leuconostoc mesenteroides

作者：Peng, Qi[1,3,4]; Li, Jiachen[1]; Fang, Shunan[1]; Zhang, Yuhao[1]; Zheng, Huajun[1]; Meng, Kai[1]; Li, Linyuan[1]; Zhang, Lili[1]; Feng, Xinxin[1]; Chen, Xueping[1]; Elsheery, Nabil Ibrahim[5]; Xie, Guangfa[2]

机构：[1] School of Life and Environmental Sciences, Shaoxing University, Zhejiang, Shaoxing, 312000, China; [2] Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015, China; [3] National Engineering Research Center for Chinese Huangjiu [Branch Center], Shaoxing University, Zhejiang, Shaoxing, 312000, China; [4] California Institute of Food and Agricultural Research, University of California, Davis, CA, 95616, United States; [5] Agriculture Botany Department, Faculty of Agriculture, Tanta University, 31527, Egypt

年份：2024

卷号：211

外文期刊名：LWT

收录：EI(收录号：20244317265609)、Scopus(收录号：2-s2.0-85207040296)

语种：英文

外文关键词：Amino acids - Lactic acid

外文摘要：This study investigates the modulation of flavor in Chinese rice wine (Huangjiu) by inoculating with Lactobacillus plantarum (L. plantarum) and Leuconostoc mesenteroides (L. mesenteroides). Firmicutes and lactic acid bacteria (LAB) were predominant in both inoculated and spontaneously fermented samples. We observed an enhanced bacterial diversity in treatments involving single and combined inoculations, which corresponded with increases in volatile components, organic acids, and amino acids compared to spontaneously fermented controls. Sensory evaluations, assessing alcohol aroma, sourness, and full-bodiedness, identified the co-inoculated samples as superior, outperforming those from single inoculations and spontaneous fermentations. These results elucidate the impact of starter cultures on the fermentation process and flavor profile of Huangjiu, providing insights for selecting optimal starters to engineer desired flavor characteristics. ? 2024