Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional Huangjiu (Chinese rice wine) produced around Winter Solstice

Haiyan Yu; Qiaowei Li; Wei Guo; Chen Chen; Lianzhong Ai; Huaixiang Tian

doi:10.1016/j.fochx.2023.100620

Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional Huangjiu (Chinese rice wine) produced around Winter Solstice

Food Chem X. 2023 Mar 4:18:100620. doi: 10.1016/j.fochx.2023.100620. eCollection 2023 Jun 30.

Authors

Haiyan Yu¹, Qiaowei Li¹, Wei Guo¹, Chen Chen¹, Lianzhong Ai², Huaixiang Tian¹

Affiliations

¹ Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.
² School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Abstract

Traditional Huangjiu produced around Winter Solstice has higher quality and a more harmonious aroma. To investigate the variations of volatile metabolites and microbial communities during fermentation, gas chromatography-ion migration chromatography (GC-IMS), gas chromatography-mass spectroscopy (GC-MS) and high-throughput sequencing were employed. Aroma compounds results showed that alcohols and phenols increased before 45 days of fermentation and then decreased after 45 days, while esters gradually increased. Fungal genera Saccharomyces, Aspergillu, and Rhizomucor were dominant, whereas Staphylococcus, Pediococcus and Weissella were the dominant bacterial genera in the late stage. In addition, 11 genera such as Lactobacillus, Saccharopolyspora and Aspergillus (|r| > 0.6, p < 0.05) may contributed to traditional Huangjiu ecosystem stability. Moreover, correlation analysis indicated the dominant microorganisms (Saccharopolyspora, Staphylococcus, Lactobacillus, Saccharomyces and Aspergillus) were positively correlated with key compounds. These results provided theoretical guidance for further study on the flavor regulation of traditional Huangjiu via microbial community level and microbial augmentation.

Keywords: Correlation analysis; Fermentation process; Flavors dynamics; Microbial community; Traditional Huangjiu.