山西老陈醋酒精发酵过程中生物胺与理化指标及微生物菌群相关性研究OA

The biological amines and conventional physicochemical indexes of the mash during the alcoholic fermentation process of Shanxi aged vinegar were analyzed,the microbial community structure was analyzed by high-throughput sequencing technology,and correlation analysis was con-ducted between the biological amines,conventional physicochemical indexes and the microbial community.The results showed that the alcohol con-tent,contents of biological amines,total acid,and amino acid nitrogen showed an upward trend,while the pH and reducing sugar content showed a downward trend during the alcohol fermentation stage.At the end of the alcohol fermentation,the alcohol content,contents of biological amines,total acid,amino acid nitrogen and reducing sugar,and pH in the mash reached 9.05％vol,1.58 mg/100 ml,1.49 g/100 ml,0.15 g/100 ml,0.96 g/100 ml,and 4.78,respectively.12 bacterial genera and 5 fungal genera were detected during the alcohol fermentation process,among which the dominant genera were Lactobacillus,Weissella,Streptococcus,Pediococcus,Candida,Saccharomyces,and Aspergillus(relative abundance＞1％).Correlation analysis revealed that total acid,alcohol content,and amino acid nitrogen were positively correlated with the accumulation of putrescine,cadaverine,histamine,and tyramine,while reducing sugar content showed a negative correlation.In addition,the genera such as Lactobacillus,Weissella,and Streptococcus were positively associated with biogenic amine formation,whereas Bacillus,Pantoea,and Rummeliibacillus exhibited negative correlations.