Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-03-01 DOI:10.1007/s10068-025-01842-x

Xiaomin Liu, Dangwei Zhang, Yuxia Liu, Kangli Yang, Zuhao Wang, Pulai Zhang, Yingchun Mu, Wei Su

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Abstract

This study elucidated the succession of microbial community structures and their influence on the physicochemical parameters and volatile compounds in fermented grains (FG) of Fagopyrum tataricum Baijiu. 14 dominant microorganisms were identified. Lactobacillus gradually replaced Weissella and Bacillus, while Rhizopus declined at day 6 of tank fermentation (TF6). Starch content and pH decreased significantly (P < 0.05), while acidity and moisture increased and reducing sugar content fluctuated in FG. Furthermore, 64 volatile compounds were identified, with 14 key compounds, including ethyl palmitate, ethyl oleate, and phenethyl alcohol, which significantly increased at TF6 (P < 0.05). Pearson correlation coefficient revealed Lactobacillus and Candida significantly affected (P < 0.05) physicochemical properties and volatile compounds. Finally, a metabolic network was constructed to predict the metabolic pathways in FG. These findings provide multidimensional insight into the FG, and laid a theoretical foundation for Fagopyrum tataricum Baijiu quality improvement.

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苦荞白酒发酵过程中微生物群落与风味品质的动态变化及相关性分析

研究了苦荞白酒发酵颗粒中微生物群落结构的演替及其对发酵颗粒理化参数和挥发性成分的影响，鉴定出14种优势微生物。乳杆菌逐渐取代魏氏菌和芽孢杆菌，而根霉在发酵第6天（TF6）逐渐减少。淀粉含量和pH值显著降低（P < 0.05），酸度和水分升高，还原糖含量波动。此外，鉴定出64种挥发性化合物，其中棕榈酸乙酯、油酸乙酯和苯乙醇等14种关键化合物在TF6时显著增加（P < 0.05）。Pearson相关系数显示乳酸菌和念珠菌对其理化性质和挥发性成分有显著影响（P < 0.05）。最后，构建代谢网络预测FG的代谢途径。研究结果从多维度上深入了解苦荞白酒的品质，为苦荞白酒的品质改良奠定了理论基础。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.