食品工业科技2025，Vol.46Issue(11)：194-204,11.DOI:10.13386/j.issn1002-0306.2024120160
山西老陈醋酒精发酵和醋酸发酵过程中微生物菌群与挥发性风味成分相关性分析
Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar
摘要
Abstract
The Illumina Miseq high-throughput sequencing technology combined with gas chromatography-mass spectrometry(GC-MS)was used to analyze the microbial communities dynamic changes and volatile flavor components production during the whole fermentation stages of Shanxi aged vinegar(SAV).Additionally,partial least-square(PLS)method was employed to analyze correlation between the microbial communities and the volatile flavor components.The results showed that total of seven bacterial genera and six fungal genera were mainly detected during the alcohol fermentation process,and the dominant genera were Weissella(45.34％),Lactobacillus(29.01％),Streptococcus(13.58％),Candida(89.29％),and Wickerhamomyces(2.31％).During the acetic acid fermentation process,ten bacterial genera and eighteen fungal genera were mainly detected,among which the Acetobacter(26.32％),Lactobacillus(15.88％),Pediococcus(10.71％),Candida(46.18％),Alternaria(16.02％),and Aspergillus(5.93％)were dominant flora.In alcohol fermentation stage,a total of 70 volatile substances were detected.As the alcohol fermentation progressed,the high-grade alcohols like 3-methylbutanol,pentanol,benzyl alcohol,hexanol,octanol and nonol gradually decreased,and the typical characteristic alcohols such as ethanol gradually increased.Meanwhile,the typical characteristic esters such as ethyl acetate,hexyl acetate and isoamyl hexanoate had slowly increased and gradually stabilized.During the acetic acid fermentation stage,72 kinds of volatile substances were detected.With the alcohol substances decreased,acetic acid and characteristic ester substances such as ethyl acetate,isopentyl hexate,acetic acid-2-phenyl ethyl ester accumulated gradually.PLS analysis showed a significant correlation between the microbiota succession and the formation of volatile aroma components during the fermentation of SAV.This study provides detailed information for the fermentation mechanism of traditional SAV.关键词
山西老陈醋/挥发性香气/菌群/相关性Key words
Shanxi aged vinegar/volatile aromas/microbial communities/correlation分类
轻工纺织引用本文复制引用
赵欣,张钰婧,陈旭峰,许女..山西老陈醋酒精发酵和醋酸发酵过程中微生物菌群与挥发性风味成分相关性分析[J].食品工业科技,2025,46(11):194-204,11.基金项目
山西省重点研发计划项目(202202130501011). （202202130501011）
