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A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes
Liu, Shuangping1,2; Chen, Qingliu; Zou, Huijun1; Yu, Yongjian3; Zhou, Zhilei1,2; Mao, Jian1,2; Zhang, Si4
2019
Source PublicationINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
ISSN0168-1605
Volume303Pages:9
AbstractComplex microbial metabolism is responsible for the unique flavor of Shaoxing mechanized huangjiu. However, the relationship between the microorganisms present during fermentation and the formation of specific flavor components is difficult to understand. In this study, gas chromatography-mass spectrometry and high-performance liquid chromatography were used to identify flavor components, and a metagenomic sequencing approach was used to characterize the taxonomic and functional attributes of the Shaoxing mechanized huangjiu fermentation microbiota. The metagenomic sequencing data were used to predict the relationship between microorganisms and flavor formation. The chromatographic analysis identified amino acids, alcohols, acids, phenols and esters as major flavor components, and six microbial genera (Saccharomyces, Aspergillus, Saccharopolyspora, Staphylococcus, Lactobacillus, and Lactococcus) were most closely related to the production of these flavor components. This study helps clarify the different metabolic roles of microorganisms in flavor formation during Shaoxing huangjiu fermentation.
DepartmentLMB
KeywordHuangjiu Rice wine Metagenomic sequencing Function microorganisms Flavor
DOI10.1016/j.ijfoodmicro.2019.05.001
Citation statistics
Document Type期刊论文
Identifierhttp://ir.scsio.ac.cn/handle/344004/17800
Collection中科院海洋生物资源可持续利用重点实验室
Affiliation1.Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
2.Zhejiang Guyuelongshan Shaoxing Wine CO LTD, Natl Engn Res Ctr Chinese Rice Wine, Shaoxing 31200, Zhejiang, Peoples R China
3.Jiangnan Univ, Rugao Food Biotechnol Res Inst, Jiangsu Ind Technol Res Inst, Nantong 226500, Peoples R China
4.Jiangsu Hengshun Vinegar Ind Co Ltd, Zhenjiang 212043, Jiangsu, Peoples R China
5.Chinese Acad Sci, South China Sea Inst Oceanol, RNAM Ctr Marine Microbiol, CAS Key Lab Trop Marine Bioresources & Ecol, 164 West Xingang Rd, Guangzhou 510301, Guangdong, Peoples R China
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GB/T 7714
Liu, Shuangping,Chen, Qingliu,Zou, Huijun,et al. A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes[J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,2019,303:9, 18.
APA Liu, Shuangping.,Chen, Qingliu.,Zou, Huijun.,Yu, Yongjian.,Zhou, Zhilei.,...&Zhang, Si.(2019).A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,303,9.
MLA Liu, Shuangping,et al."A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes".INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 303(2019):9.
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