{"title":"加花对方县黄酒消曲及挥发性物质微生物群落的影响","authors":"Xiaoqing Zhang, Ketao Jia, Jingjing Yi, Erhu Li","doi":"10.1007/s10068-025-01829-8","DOIUrl":null,"url":null,"abstract":"<div><p>Fangxian Huangjiu is a Chinese rice wine fermented by the unique local starter Xiaoqu with the addition of <i>Polygonum orientale</i> L. (<i>P. orientale</i> L.) flower. This research aimed to elucidate the influence of <i>P. orientale</i> flower on the enzyme activity and microbial community of Fangxian Xiaoqu, and consequently on the physicochemical indicators and volatiles of Fangxian Huangjiu. The results revealed that the <i>P. orientale</i> flower significantly enhanced the acid protease activity and declined the α-amylase activity of Xiaoqu. Additionally, it improved microbial community diversity and the species of the dominant bacterial genus in Xiaoqu. For fermentation broth, the types of volatile substances have improved. Furthermore, Spearman correlation analysis revealed that <i>Pediococcus</i>, <i>Kosakonia, Saccharomycopsis, Mucor</i>, <i>Cyberlindnera</i>, and <i>Wickerhamomyces</i> were closely related to the synthesis of volatiles. These findings clarify the role of <i>P. orientale</i> flower and provide the practical basis for the future production of Fangxian Xiaoqu.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1969 - 1980"},"PeriodicalIF":2.4000,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Impact of Polygonum orientale L. flower addition on microbial community of Xiaoqu and volatile compounds of Huangjiu in Fangxian, China\",\"authors\":\"Xiaoqing Zhang, Ketao Jia, Jingjing Yi, Erhu Li\",\"doi\":\"10.1007/s10068-025-01829-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Fangxian Huangjiu is a Chinese rice wine fermented by the unique local starter Xiaoqu with the addition of <i>Polygonum orientale</i> L. (<i>P. orientale</i> L.) flower. This research aimed to elucidate the influence of <i>P. orientale</i> flower on the enzyme activity and microbial community of Fangxian Xiaoqu, and consequently on the physicochemical indicators and volatiles of Fangxian Huangjiu. The results revealed that the <i>P. orientale</i> flower significantly enhanced the acid protease activity and declined the α-amylase activity of Xiaoqu. Additionally, it improved microbial community diversity and the species of the dominant bacterial genus in Xiaoqu. For fermentation broth, the types of volatile substances have improved. Furthermore, Spearman correlation analysis revealed that <i>Pediococcus</i>, <i>Kosakonia, Saccharomycopsis, Mucor</i>, <i>Cyberlindnera</i>, and <i>Wickerhamomyces</i> were closely related to the synthesis of volatiles. These findings clarify the role of <i>P. orientale</i> flower and provide the practical basis for the future production of Fangxian Xiaoqu.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 9\",\"pages\":\"1969 - 1980\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2025-02-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-025-01829-8\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01829-8","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Impact of Polygonum orientale L. flower addition on microbial community of Xiaoqu and volatile compounds of Huangjiu in Fangxian, China
Fangxian Huangjiu is a Chinese rice wine fermented by the unique local starter Xiaoqu with the addition of Polygonum orientale L. (P. orientale L.) flower. This research aimed to elucidate the influence of P. orientale flower on the enzyme activity and microbial community of Fangxian Xiaoqu, and consequently on the physicochemical indicators and volatiles of Fangxian Huangjiu. The results revealed that the P. orientale flower significantly enhanced the acid protease activity and declined the α-amylase activity of Xiaoqu. Additionally, it improved microbial community diversity and the species of the dominant bacterial genus in Xiaoqu. For fermentation broth, the types of volatile substances have improved. Furthermore, Spearman correlation analysis revealed that Pediococcus, Kosakonia, Saccharomycopsis, Mucor, Cyberlindnera, and Wickerhamomyces were closely related to the synthesis of volatiles. These findings clarify the role of P. orientale flower and provide the practical basis for the future production of Fangxian Xiaoqu.
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.
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