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A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

Liu, Shuangping, Chen, Qingliu, Zou, Huijun, Yu, Yongjian, Zhou, Zhilei, Mao, Jian, Zhang, Si
International journal of food microbiology 2019 v.303 pp. 9-18
Aspergillus, Lactobacillus, Lactococcus, Saccharomyces, Saccharopolyspora, Staphylococcus, acids, amino acids, esters, fermentation, flavor, flavor compounds, gas chromatography-mass spectrometry, high performance liquid chromatography, mash, mechanization, metagenomics, microorganisms, phenols
Complex 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.