Impact of Polygonum orientale L. flower addition on microbial community of Xiaoqu and volatile compounds of Huangjiu in Fangxian, China

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2025-02-14 DOI:10.1007/s10068-025-01829-8

Xiaoqing Zhang, Ketao Jia, Jingjing Yi, Erhu Li

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Abstract

Fangxian Huangjiu is a Chinese rice wine fermented by the unique local starter Xiaoqu with the addition of Polygonum orientale L. (P. orientale L.) flower. This research aimed to elucidate the influence of P. orientale flower on the enzyme activity and microbial community of Fangxian Xiaoqu, and consequently on the physicochemical indicators and volatiles of Fangxian Huangjiu. The results revealed that the P. orientale flower significantly enhanced the acid protease activity and declined the α-amylase activity of Xiaoqu. Additionally, it improved microbial community diversity and the species of the dominant bacterial genus in Xiaoqu. For fermentation broth, the types of volatile substances have improved. Furthermore, Spearman correlation analysis revealed that Pediococcus, Kosakonia, Saccharomycopsis, Mucor, Cyberlindnera, and Wickerhamomyces were closely related to the synthesis of volatiles. These findings clarify the role of P. orientale flower and provide the practical basis for the future production of Fangxian Xiaoqu.

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加花对方县黄酒消曲及挥发性物质微生物群落的影响

方仙黄酒是一种中国黄酒，由当地独特的发酵剂小曲和东方蓼（p.o orientale L.）花发酵而成。本研究旨在探讨东方花对方县小曲酶活性和微生物群落的影响，进而对方县黄酒理化指标和挥发物的影响。结果表明，东方花显著提高了小曲酸性蛋白酶活性，降低了α-淀粉酶活性。此外，它还提高了小渠微生物群落的多样性和优势菌属的种类。对于发酵液，挥发性物质的种类有所改善。此外，Spearman相关分析显示，Pediococcus、Kosakonia、Saccharomycopsis、Mucor、Cyberlindnera和Wickerhamomyces与挥发物的合成密切相关。这些发现明确了东方花的作用，为今后方仙小曲的生产提供了实践依据。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.