食品工业科技2025，Vol.46Issue(7)：140-150,11.DOI:10.13386/j.issn1002-0306.2024050122
7种米香型白酒小曲微生物群落与挥发性风味物质的相关性
Correlation between Microbial Community and Volatile Flavor Substances in Seven Rice-flavored Baijiu Xiaoqu
摘要
Abstract
The relationship between microbes and volatile flavor in various rice-flavored Baijiu Xiaoqu(rfBX)was investigated using high-throughput sequencing technology and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HSPME-GC-MS)to analyze the microbial community structure and composition of volatile organic compounds(VOCs),respectively.In this study,the outcome revealed that seven types of rfBX sourced from Guangxi,China,contained 10 dominant fungus genera,42 key bacterial genera(where dominant genera were those with a relative abundance greater than 1％),of which Saccharomycopsis and Aspergillus were the main dominant fungal genera.Weissella and Pediococcus were the main bacterial genera.The results of principal component analysis showed that the microbial community composition was most similar in Xiaoqu C and Xiaoqu D.A total of 104 VOCs were detected.Among VOCs,1-octen-3-ol,linalool,and phenylethanol were detected in all samples of Baijiu Xiaoqu.Furthermore,the correlation analysis indicated that the dominant microbial genera with a significant correlation with VOCs were Trichoderma,Monascus,Candida,Bacillus,Klebsiella,and Pantoea.These results highlighted the substantial impact of dominant microbial genera on the volatile flavor profile of Baijiu Xiaoqu,serving as a valuable reference for optimizing microbial species and enhancing the quality of rfBX in the industry of Guangxi,China.关键词
米香型白酒/小曲/微生物/挥发性风味物质/相关性分析Key words
rice-flavored Baijiu/Xiaoqu/microorganisms/volatile flavor substances/correlation analysis分类
轻工纺织引用本文复制引用
侯慧,郝俊光,HAFIZ Umer Javed,万瑞杰,戴梓茹,张龙,张纯广,祁岑..7种米香型白酒小曲微生物群落与挥发性风味物质的相关性[J].食品工业科技,2025,46(7):140-150,11.基金项目
广西壮族自治区科技计划项目(桂科AB21196002) （桂科AB21196002）
钦州市科学研究与技术开发计划(钦科20223631). （钦科20223631）
