红小米黄酒发酵过程中风味物质与细菌菌群分析  

Determination of Flavor Compounds and Their Correlation with Bacterial Community during Red Millet Rice Wine Fermentation Process

作　　者：王春艳 于海彦[1] 乔志航 许彬[1] 罗建成[1] WANG Chun-yan;YU Hai-yan;QIAO Zhi-hang;XU Bin;LUO Jian-cheng(Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology,Nanyang Institute of Technology,Nanyang 473004,Henan,China)

机构地区：[1]南阳理工学院河南省工业微生物资源与发酵技术重点实验室,河南南阳473004

出　　处：《食品研究与开发》2022年第11期102-108,共7页Food Research and Development

基　　金：南阳市重大科技专项(2019ZDZX10)。

摘　　要：为了解南阳红小米黄酒的酿造微生物机制,该研究以南阳特色作物红小米为主要原料进行黄酒酿造,采用气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)测定发酵过程中的挥发性风味物质,通过高通量测序技术揭示细菌群落结构变化,并利用轮廓关联分析对两者之间的相关性进行预测。结果发现,红小米黄酒中共检测到70种挥发性成分,酯类与高级醇类占总含量的90%以上,其中高级醇类15种,主要以异戊醇、异丁醇为主。门水平上丰度最高的是厚壁菌门(Firmicutes)和变形菌门(Proteobacteria),属水平上相对丰度≥1%的优势属共有7个。相关性研究发现,对红小米黄酒风味物质的主要贡献细菌群为Bacillus、Lentilactobacillus、Companilactobacillus和Lacticaseibacillus。To better understand the mechanism of microbial brewing during the fermentation of Nanyang red millet rice wine,the rice wine was brewed in combination with the characteristic red millet of Nanyang as the main raw material.The volatile flavor compounds were analyzed using the gas chromatography-mass spec-trometry,following which the bacterial community structure was characterized through high-throughput sequencing,and the correlation between the volatile flavor compounds and microorganisms was predicted through adapting the microbe-metabolite correlation approach.The results revealed that a total of 70 volatile compounds were detected in the red millet rice wine,wherein esters and higher alcohols accounted for more than 90%of the total content.Fifteen different kinds of higher alcohols,such as isoamyl alcohol and isobutanol,were detected.Firmicutes and proteobacteria were relatively highly abundant at the phylum level,and seven dominant genera(relative abundance≥1%)were identified.The results of correlation analysis revealed that Bacillus,Lentilactobacillus,Companilactobacillus and Lacticaseibacillus were among the main functional bacteria responsible for flavor metabolism in the fermentation process of red millet rice wine.

关 键 词：红小米黄酒 细菌菌群 风味物质 高级醇 相关性 

分 类 号：TS262.4[轻工技术与工程—发酵工程]