片球菌
发酵
食品科学
葡萄酒
乳酸菌
生物
乳酸
链格孢
灰葡萄孢菌
风味
化学
细菌
植物
遗传学
作者
Yanan Qin,Haotian Xu,Jinshuai Sun,XiangYang Cheng,Jing Lei,Weijia Lian,Han Chen,Wanting Huang,Minwei Zhang,Chen Ya
标识
DOI:10.1016/j.fochx.2024.101223
摘要
To improve the delightful flavor of mulberry wine through semi-artificial inoculation fermentation with Saccharomyces cerevisiae, we studied the dynamics change of microbiota, along with the physicochemical properties and metabolite profiles and their interaction relationship during the fermentation process. The abundance of lactic acid bacteria (Weissella, Lactobacillus, Fructobacillus, and Pediococcus) increased significantly during fermentation, while yeasts gradually established dominance. The inter-kingdom network of the dominant genera analysis further identified the following as core microbiota: Alternaria, Botrytis, Kazachstania, Acremonium, Mycosphaerella, Pediococcus, Gardnerella, and Schizothecium. Additionally, pH, alcohol, and total acid were significantly affected by microbiota variation. Fourteen of all identified volatile compounds with key different aromas were screened using PCA, OPLS-DA, and rOAV. The network of interconnected core microbiota with key different aromas revealed that Kazachstania and Pediococcus had stronger correlations with 1-butanol, 3-methyl-, propanoic acid, and 2-methyl-ethyl ester.
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