Fangxian huangjiu(FH)is the representative of xiaoqu huangjiu and is made from glutinous rice and traditional Fangxian huangjiu xiaoqu.This study investigated the correlations among microbial communities,physicochemic...Fangxian huangjiu(FH)is the representative of xiaoqu huangjiu and is made from glutinous rice and traditional Fangxian huangjiu xiaoqu.This study investigated the correlations among microbial communities,physicochemical factors,and flavor compounds during the fermentation of traditional FH.Ethanol,amino nitrogen,and total acidity were the top three physicochemical factors closely related to the structure of the microbial community.A comprehensive analysis identified 10 organic acids,18 amino acids,and 89 volatile compounds in FH.Notably,28 of these volatile compounds,including 9 esters,2 alcohols,5 acids,and 2 aromatic compounds,were identified as the compounds responsible for the characteristic aroma of FH.The metabolic pathway of the flavor compounds was mapped,which primarily involved alcohols and esters.Moreover,microbial contributions to starch degradation and flavor formation were investigated using metagenomic sequencing data.The microorganisms involved in starch degradation primarily included Rhizopus,Mucor,Saccharomycopsis,Lactococcus,Lactobacillus,Lactiplantibacillus,and Leuconostoc.The microorganisms involved in flavor formation primarily included Rhizopus,Mucor,Saccharomyces,Wickerhamomyces,Cyberlindnera,Lactococcus,Leuconostoc,Acinetobacter,Enterobacter,and Lactiplantibacillus.The findings of this research offer valuable insights into the diverse metabolic functions of these microorganisms during fermentation and serve as a basis for the development of synthetic microbiota for FH brewing.展开更多
This study examined the effect of adding medicinal and edible materials at different fermentation stages on the sensory quality and volatile compound profile of Fangxian Huangjiu.Four groups of Huangjiu(Groups A-D)wer...This study examined the effect of adding medicinal and edible materials at different fermentation stages on the sensory quality and volatile compound profile of Fangxian Huangjiu.Four groups of Huangjiu(Groups A-D)were brewed with medicinal ingredients such as ginseng,goji berries,and cistanche added at different fermentation points:Group A(before steaming),Group B(after cooling),Group C(during primary fermentation),and Group D(during secondary fermentation).Sensory evaluation indicated that Group D,with addition after primary fermentation,achieved the highest overall score,showing a smoother taste and fuller body.GC-MS analysis identified 69 volatile compounds,mainly esters,alcohols,and aldehydes,as major aroma contributors.Group D displayed the highest total volatile content,particularly esters such as ethyl 2-methylbutanoate and ethyl hexanoate,and aldehydes such as decanal and nonanal.In contrast,earlier addition(Group C)yielded lower concentrations of key aroma compounds,likely due to inhibitory effects of certain medicinal herbs on microbial activity.These findings demonstrate that the timing of medicinal material addition significantly influences aroma composition and sensory quality,providing guidance for optimizing both flavor and functional value of Huangjiu.展开更多
基金supported by the Research Funding of Wuhan Polytechnic University,China(2021RZ045).
文摘Fangxian huangjiu(FH)is the representative of xiaoqu huangjiu and is made from glutinous rice and traditional Fangxian huangjiu xiaoqu.This study investigated the correlations among microbial communities,physicochemical factors,and flavor compounds during the fermentation of traditional FH.Ethanol,amino nitrogen,and total acidity were the top three physicochemical factors closely related to the structure of the microbial community.A comprehensive analysis identified 10 organic acids,18 amino acids,and 89 volatile compounds in FH.Notably,28 of these volatile compounds,including 9 esters,2 alcohols,5 acids,and 2 aromatic compounds,were identified as the compounds responsible for the characteristic aroma of FH.The metabolic pathway of the flavor compounds was mapped,which primarily involved alcohols and esters.Moreover,microbial contributions to starch degradation and flavor formation were investigated using metagenomic sequencing data.The microorganisms involved in starch degradation primarily included Rhizopus,Mucor,Saccharomycopsis,Lactococcus,Lactobacillus,Lactiplantibacillus,and Leuconostoc.The microorganisms involved in flavor formation primarily included Rhizopus,Mucor,Saccharomyces,Wickerhamomyces,Cyberlindnera,Lactococcus,Leuconostoc,Acinetobacter,Enterobacter,and Lactiplantibacillus.The findings of this research offer valuable insights into the diverse metabolic functions of these microorganisms during fermentation and serve as a basis for the development of synthetic microbiota for FH brewing.
基金supported by Guizhou Province Science and Technology Program Project(Qiankehe Platform(2025)015)Guizhou Provincial Program on Commercialization of Scientific and Technological Achievements([2025]general 038)Beijing City University College Student Innovation and Entrepreneurship Training Program(2026).
文摘This study examined the effect of adding medicinal and edible materials at different fermentation stages on the sensory quality and volatile compound profile of Fangxian Huangjiu.Four groups of Huangjiu(Groups A-D)were brewed with medicinal ingredients such as ginseng,goji berries,and cistanche added at different fermentation points:Group A(before steaming),Group B(after cooling),Group C(during primary fermentation),and Group D(during secondary fermentation).Sensory evaluation indicated that Group D,with addition after primary fermentation,achieved the highest overall score,showing a smoother taste and fuller body.GC-MS analysis identified 69 volatile compounds,mainly esters,alcohols,and aldehydes,as major aroma contributors.Group D displayed the highest total volatile content,particularly esters such as ethyl 2-methylbutanoate and ethyl hexanoate,and aldehydes such as decanal and nonanal.In contrast,earlier addition(Group C)yielded lower concentrations of key aroma compounds,likely due to inhibitory effects of certain medicinal herbs on microbial activity.These findings demonstrate that the timing of medicinal material addition significantly influences aroma composition and sensory quality,providing guidance for optimizing both flavor and functional value of Huangjiu.
