文献类型： 外文期刊

作者： Liu, Mao-Ke ¹ ; Tang, Yu-Ming ¹ ; Liu, Cheng-Yuan ¹ ; Tian, Xin-Hui ¹ ; Zhang, Ji-Wei ³ ; Fan, Xiao-Li ⁴ ; Jiang, Kai-Feng ¹ ; Ni, Xian-Lin ¹ ; Zhang, Xin-Yu ¹ ;

作者机构： 1.Sichuan Acad Agr Sci, Inst Rice & Sorghum Sci, Deyang 618000, Peoples R China

2.Inst Luzhou Liquor Making Sci, Luzhou 646100, Peoples R China

3.Sichuan Agr Univ, State Key Lab Crop Gene Explorat & Utilizat Southw, Chengdu 611130, Peoples R China

4.Chinese Acad Sci, Chengdu Inst Biol, Chengdu 611130, Peoples R China

关键词： Chinese liquor; Zaopei; Microbial community; Metaproteomics; Metabolomics

期刊名称：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY （ 影响因子：5.4； 五年影响因子：5.5 ）

ISSN： 0168-1605

年卷期： 2023 年 397 卷

页码：

收录情况： SCI

摘要： The quality and composition of strong-flavor Baijiu (SFB), a type of Chinese liquor, depends on the variety of sorghum used in fermentation. However, comprehensive in situ studies measuring the effects sorghum varieties on the fermentation are lacking and the underlying microbial mechanisms remains poorly understood. We studied the in situ fermentation of SFB by using metagenomic, metaproteomic, and metabolomic techniques across four sorghum varieties. Sensory characteristics were best for SFB made from glutinous variety Luzhouhong, followed by glutinous hybrid Jinnuoliang and Jinuoliang, and those made with non-glutinous Dongzajiao. In agreement with sensory evaluations, the volatile composition of SFB samples differed between sorghum varieties (P < 0.05). Fermentation of different sorghum varieties varied in microbial diversity, structure, volatile compounds, and physicochemical properties (pH, temperature, starch, reducing sugar, and moisture) (P < 0.05), with most changes occurring within the first 21 days. Additionally, the microbial interactions and their relationship with volatiles, as well as the physicochemical factors that govern microbial succession, differed between varieties of sorghum. The number of physicochemical factors affecting bacterial communities outweighed those affecting fungal communities, suggesting that bacteria were less resilient to the brewing conditions. This correlates with the finding that bacteria play a major role in the differences in microbial communities and metabolic functions during fermentation with the different varieties of sorghum. Metagenomic function analysis revealed differences in amino acid and carbohydrate metabolism between sorghum varieties throughout most of the brewing process. Metaproteomics further indicated most differential proteins were found in these two pathways, related to differences in volatiles between sorghum varieties of Baijiu and originating from Lactobacillus. These results provide insight into the microbial principles underlying Baijiu production and can be used to improve the quality of Baijiu by selecting the appropriate raw materials and optimizing fermentation parameters.