Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine

Foods

Lin Zhu¹  Quanyou Guo¹  Yao Zheng¹  Anqi Liu¹  Xu Yang¹  Yuzhuo Shi¹  Baoguo Li² 

[1] East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China;School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;

关键词: Hong Qu glutinous rice wine;    microbial diversity;    flavor compounds;    dynamic change;    correlation analysis;   

DOI  :  10.3390/foods11081097

来源: DOAJ

【 摘 要 】

As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes have not been systematically researched. In this work, physicochemical properties (pH, total sugar, alcohol, amino acid nitrogen), flavor compounds (organic acids, free amino acids, and volatile compounds), and microbial communities were investigated. The results revealed that Pantoea, Lactiplantibacillus, Lactobacillus, Leuconostoc, and Weissella predominated the bacterial genera, and Monascus was the predominant fungal genus. Organic acids, free amino acids, and key volatile compounds (esters and alcohols) significantly increased during fermentation. The correlations analysis showed that Lactiplantibacillus was closely associated with flavor compounds formation. This study deepens our understanding of the roles of microorganisms in flavor formation on traditional HQW fermentation.

【 授权许可】

Unknown