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- Title
湖南地区酱香型白酒酒醅细菌多样性及其与基酒风味物质相关性分析.
- Authors
孟镇; 张媛媛; 胡雯钦; 姬钰; 陈家好; 张志远; 康忠媛; 王晨慧; 刘景之; 辛鹏; 郭新光
- Abstract
Bacterial community structure and variation regularity of fermented grains of sauce-flavor (Jiangxiangxing) Baijiu in Hunan area was analyzed by high-throughput sequencing technology, the composition of flavor compounds in each round liquor was analyzed by headspace solid-phase microextraction-gas chromatograph-mass spectrometry (HS-SPME-GC-MS), and the correlation between the bacterial community of fermented grains and flavor substances was explained. The results showed that 25 phyla and 308 genera were detected in the fermented grains samples. The dominant bacterial phyla were Firmicutes and Proteobacteria, and the dominant bacterial genera were Lactobacillus, Acetobacter, Ralstonia and Bacillus, etc. Among them, Lactobacillus and Acetobacter were the common dominant genera in each round. A total of 83 flavor substances were detected in each round of base liquor. The results of correlation analysis showed that the Kroppenstedtia, Staphylococcus, Lactobacillus, Pediococcus, Bacillus and Acetobacter were strongly correlated with flavor substances. Compared with other production areas, there were some differences in bacterial community structure of fermented grains samples of sauce-flavor Baijiu in Hunan area, the number of species of dominant bacterial phyla, the abundance of group genera and flavor compounds of round base liquor.
- Subjects
HUNAN Sheng (China); BACILLUS (Bacteria); NUCLEOTIDE sequencing; BACTERIAL communities; ACETOBACTER; RALSTONIA
- Publication
China Brewing, 2023, Vol 42, Issue 6, p28
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.06.006