Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality
نویسندگان
چکیده
Broomcorn millet Huangjiu brewing is usually divided into primary fermentation and post-fermentation. Microbial succession the major factor influencing development of typical flavor. Here, we report changes in flavor substances microbial community during broomcorn Huangjiu. Results indicated that a total 161 volatile compounds were measured fermentation, estragole was detected for first time A 82 bacteria genera identified. Pediococcus, Pantoea, Weissella dominant genera. Saccharomyces Rhizopus among 30 fungal Correlation analysis showed 102 microorganisms involved substance production Lactobacillus, Photobacterium, Hyphodontia, Aquicella, Erysipelothrix, Idiomarina, Paraphaeosphaeria, Sulfuritalea most associated with flavoring substances. Four bacteria, Lactobacillus (R1), Photobacterium (R2), Idiomarina (R3), Pediococcus (R4), isolated identified from wheat Qu, which added to wine Qu prepare four kinds fortified (QR1, QR2, QR3, QR4). QR1 QR2 can enhance quality This work reveals correlation between beneficial regulating micro-ecosystem
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ژورنال
عنوان ژورنال: Foods
سال: 2023
ISSN: ['2304-8158']
DOI: https://doi.org/10.3390/foods12142680