文献类型：期刊文献

英文题名：Unveiling the relationship of volatile compounds and microbial communities in light-struck taste rice wine: A comprehensive analysis

作者：Peng, Qi[1];Zhang, Lili[1];Feng, Xinxin[1];Chen, Xueping[1];Xie, Guangfa[2]

机构：[1]Shaoxing Univ, Natl Engn Res Ctr Chinese CRW, Branch Ctr, 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：2024

卷号：136

外文期刊名：JOURNAL OF FOOD COMPOSITION AND ANALYSIS

收录：SCI-EXPANDED(收录号：WOS:001316002000001)、、Scopus(收录号：2-s2.0-85203639354)、WOS

基金：This work 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) ; 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：Bacterial community; Fungal community; Flavor substance; Amino acid

外文摘要：Light-struck taste rice wine (LST-RW) is the most popular new rice wine at present, which is brewed by a variety of microorganisms. However, the relationship between microorganisms and flavor substances in light-struck taste rice wine is still unexplored. In this study, high-throughput sequencing, high-performance liquid chromatography (HPLC), headspace solid-phase microextraction (HS-SPME), and gas chromatography-mass spectrometry (GC-MS) were used to prove that microbial community had significant influence on flavor substances during light-struck taste rice wine fermentation. The results indicated a consistent increase in the majority of amino acids and organic acids within LST-RW with extended fermentation duration. A total of 49 volatile flavor compounds, including alcohols, esters, and aldehydes, were identified. In the brewing process of LST-RW, Bacillus (17.13 %) and Saccharopolyspora (15.55 %) emerge as the predominant bacterial genera; Aspergillus (83.34 %) and Saccharomyces (15.21 %) emerged as the dominant fungal genera. A notable correlation was observed between fermentation microorganisms and flavor substances. Microorganism species exhibiting strong co-exclusion or symbiotic relationships were also identified. The research findings offer a theoretical reference for optimizing and innovating the fermentation process of LST-RW.