不同酒曲对江西米酒发酵过程中微生物群落及挥发性风味物质的影响OA

To investigate the effects of different Jiuqu(CZQ,FTQ,PDQ)on microbial community structure and the formation of volatile flavor compounds during the fermentation of Jiangxi rice wine,the composition of volatile flavor compounds was analyzed with headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry,the microbial community structure was characterized with high-throughput sequencing technology,and the correlations between them were explored by multivariate statistical methods.The results showed that a total of 62 volatile flavor compounds were detected,and 10 key differential flavor components were identified via principal component analysis(PCA).Among these,benzaldehyde and aromadendrene were found at higher levels in the PDQ group,2,3-butanediol was more abundant in the CZQ group,and ethyl linoleate predominated in the FTQ group.Microbial diversity analysis revealed statistically significant differences in microbial communities among different starters groups.Among the 10 core bacterial genera,Lactococcus was dominant in the CZQ and FTQ groups,while Lactiplantibacillus and Leuconostoc were predominant in the PDQ group.Among the 8 core fungal genera,Saccharomyces was dominant in the CZQ group,Saccharomyces and Saccharomycopsis were dominant in the PDQ group,and Clavispora was the absolute dominant genus in the FTQ group.Correlation analysis revealed positive correlations between microorganisms and flavor compounds.Specifically,Lactococcus and ethyl palmitate,Gluconobacter and 3-methyl-1-butanol,as well as Mucor and 2-phenylethanol(P<0.01).In addition,the formation of short-chain fatty acids such as valeric acid and isovaleric acid was also positively correlated with multiple microorganisms(P<0.01).The results of this study provide a theoretical basis for the further optimization of traditional rice wine fermentation processes and quality standardization.