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]Shaoxing Univ, Sch Life & Environm Sci, Shaoxing 312000, Zhejiang, Peoples R China;[2]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Lab Pollut Exposure & Hlth Intervent Zhejiang Prov, Hangzhou 310015, Peoples R China;[3]Shaoxing Univ, Natl Engn Res Ctr Chinese Huangjiu, Branch Ctr, Shaoxing 312000, Zhejiang, Peoples R China;[4]Univ Calif Davis, Calif Inst Food & Agr Res, Davis, CA 95616 USA;[5]Tanta Univ, Fac Agr, Agr Bot Dept, Tanta 31527, Egypt

年份：2024

卷号：211

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:001344550600001)、、EI(收录号：20244317265609)、Scopus(收录号：2-s2.0-85207040296)、WOS

基金：This study was supported by the Zhejiang Shaoxing Huangjiu Industry Innovation Service Complex- Technological Innovation Project in Zhejiang Province (No.2023KJ082) ; 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, China (No.08021066) , Shaoxing University Fund, China (No.08220102213) .

语种：英文

外文关键词：Huangjiu; Inoculated fermentation; High-through sequencing; Lactobacillus plantarum; Leuconostoc mesenteroides

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.