文献类型：期刊文献

英文题名：Elucidating core microbiota in yellow wine (Huangjiu) through flavor-oriented synthesis and construction of microbial communities

作者：Peng, Qi[1];Zheng, Huajun[1];Zhou, Huihui[1];Chen, Jingyi[1];Xu, Yuezheng[3];Wang, Zhixin[3];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;[3]Zhejiang Guyuelongshan Shaoxing Wine Co Ltd, Shaoxing 312000, Peoples R China

年份：2024

卷号：197

外文期刊名：FOOD RESEARCH INTERNATIONAL

收录：SCI-EXPANDED(收录号：WOS:001334197000001)、、EI(收录号：20244217186544)、Scopus(收录号：2-s2.0-85205960329)、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. 08021066) , Shaoxing University Fund (No. 08220102213) .

语种：英文

外文关键词：Core VOCs; Absolute quantification; Core microbiota; Synthetic microbial communities; Huangjiu; Flavor profiling

外文摘要：Huangjiu, a traditional Chinese alcoholic beverage with a history spanning thousands of years, holds significant cultural and economic value in China. Despite its importance, the complexity of Huangjiu fermentation and the intricate interactions within its microbial community remain underexplored. This study addresses this gap by identifying the core volatile organic compounds (VOCs) and key microorganisms that define the flavor profile of Huangjiu. We employed HS-SPME-GC-MS along with aroma reconstitution and omission experiments to identify core VOCs, including Isobutanol, Isoamyl alcohol, beta-Phenylethanol, and others. Metagenomic sequencing combined with QPCR was used to analyze microbial communities, revealing the temporal and spatial dynamics during fermentation. A synthetic microbial community model was constructed using the core microbes identified: Saccharomyces cerevisiae, Lactobacillus brevis, Saccharopolyspora rectivirgula, Bacillus subtilis, Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus curvatus, Lactobacillus casei, and Aspergillus oryzae. This model successfully replicated Huangjiu's core VOCs and sensory characteristics, increased alcohol content, and reduced acidity. Our study contributes valuable insights into the microbial influences on Huangjiu quality, paving the way for its enhanced production and providing a foundation for future research in fermented beverages.