Bioresources and Bioprocessing,
Год журнала:
2025,
Номер
12(1)
Опубликована: Март 5, 2025
The
fermentation
process
of
strong-flavor
Baijiu
represents
a
complex
and
unique
ecosystem,
characterized
by
the
involvement
various
microorganisms
that
drive
intricate
biochemical
reactions,
ultimately
contributing
to
distinct
flavor
profile
Baijiu.
Viruses
may
affect
succession
thus
style
quality
product.
However,
interaction
between
viruses
during
is
still
unclear.
Here
we
combined
viral
metagenomics
amplicon
sequencing,
physicochemical
analysis,
GC-MS
detection
with
temporal
sampling
study
dynamics
microbial
communities,
properties,
compounds
fermentation.
Viral
metagenomic
analysis
revealed
513
operational
taxonomic
units
(vOTUs),
encompassing
34
families.
Principal
coordinates
(PCoA)
demonstrated
significant
differences
in
vOTUs
at
different
stages.
Notably,
community
exhibited
patterns
stages;
it
changed
rapidly
initial
five
days,
similarities
observed
days
10
20.
Volatile
identified
38
components
fermented
grains,
comprising
16
ester
compounds,
11
alcohols,
8
acids,
majority
formed
30.
Spearman's
rank
correlation
Peduoviridae
negative
Gluconobacter.
Genomoviridae
showed
Issatchenkia,
Penicillium,
Monascus.
These
findings
highlight
potential
for
interactions
communities
fermentation,
underscoring
importance
considering
studies
ecology
foods.
Foods,
Год журнала:
2024,
Номер
13(15), С. 2452 - 2452
Опубликована: Авг. 2, 2024
Rice
wine
is
primarily
crafted
from
grains
through
saccharification
and
liquification
with
the
help
of
Qu.
Qu
plays
an
important
role
in
formation
flavor
quality
rice
wine.
Hongqu
Xiaoqu
represent
two
prevalent
varieties
that
are
typically
utilized
brewing
process
play
a
crucial
its
production.
In
this
study,
GC,
GC-MS,
HPLC,
metagenomic
sequencing
techniques
were
used
to
contrast
microbial
flora,
biogenic
amines,
aroma
characteristics
developed
during
fermentation
wines,
being
as
initiating
agents
for
process.
The
results
show
content
higher
alcohols
(including
n-propanol,
isobutanol,
3-methyl-1-butanol,
phenethyl
alcohol)
brewed
(XQW)
was
significantly
than
(HQW).
Contrarily,
concentration
amines
HQW
surpassed
XQW
by
notable
margin,
but
tyramine
enriched
not
detected
HQW.
addition,
multivariate
statistical
analysis
revealed
distinct
disparities
constitution
volatile
components
between
XQW.
Hexanoic
acid,
ethyl
acetate,
isoamyl
caproate,
decanoate,
2-methoxy-4-vinylphenol,
etc.,
identified
characteristic
aroma-active
compounds
A
microbiome
based
on
showed
had
different
dominant
microorganisms
