{"title":"用生物强化法接种枣皮:诱导群落结构变异,改善农香行白酒的风味化合物。","authors":"Yijiao Wu, Pei Xu, Xianping Qiu, Yichen Mao, Jianshen Yu, Lei Tian, Yanzhong Li, Juan Zhang, Xiangting Zhu, Ying Liu, Hongguang Shang, Tongwei Guan","doi":"10.1111/1750-3841.17187","DOIUrl":null,"url":null,"abstract":"<p>The deterioration of the quality of raw liquor caused by the low content of ethyl hexanoate in <i>Nongxiangxing baijiu</i> has become a pervasive problem in the <i>baijiu</i> industry. Therefore, this study attempted to increase the synthesis of ethyl hexanoate by microorganisms with high esterase activity to increase <i>Zaopei</i> fermentation. The results showed that biofortification was a feasible and important way to improve the quality of the raw liquor and increase the ethyl hexanoate content. Adding <i>Bacillus subtilis</i>, <i>Staphylococcus epidermidis</i>, and <i>Millerozyma farinosa</i> for biofortified fermentation disturbed the microbial community structure of <i>Zaopei</i> and increased the abundance of <i>Wickerhamomyces, Saccharomyces</i>, and <i>Thermoascus</i>. The contents of ethyl hexanoate, ethyl valerate, ethyl caprylate, and ethyl heptanoate also increased noticeably in <i>baijiu</i>. The results of E-nose and sensory analysis tested and verified that the <i>baijiu</i> in the fortified group had better flavor characteristics.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu\",\"authors\":\"Yijiao Wu, Pei Xu, Xianping Qiu, Yichen Mao, Jianshen Yu, Lei Tian, Yanzhong Li, Juan Zhang, Xiangting Zhu, Ying Liu, Hongguang Shang, Tongwei Guan\",\"doi\":\"10.1111/1750-3841.17187\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The deterioration of the quality of raw liquor caused by the low content of ethyl hexanoate in <i>Nongxiangxing baijiu</i> has become a pervasive problem in the <i>baijiu</i> industry. Therefore, this study attempted to increase the synthesis of ethyl hexanoate by microorganisms with high esterase activity to increase <i>Zaopei</i> fermentation. The results showed that biofortification was a feasible and important way to improve the quality of the raw liquor and increase the ethyl hexanoate content. Adding <i>Bacillus subtilis</i>, <i>Staphylococcus epidermidis</i>, and <i>Millerozyma farinosa</i> for biofortified fermentation disturbed the microbial community structure of <i>Zaopei</i> and increased the abundance of <i>Wickerhamomyces, Saccharomyces</i>, and <i>Thermoascus</i>. The contents of ethyl hexanoate, ethyl valerate, ethyl caprylate, and ethyl heptanoate also increased noticeably in <i>baijiu</i>. The results of E-nose and sensory analysis tested and verified that the <i>baijiu</i> in the fortified group had better flavor characteristics.</p>\",\"PeriodicalId\":193,\"journal\":{\"name\":\"Journal of Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-06-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.17187\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.17187","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu
The deterioration of the quality of raw liquor caused by the low content of ethyl hexanoate in Nongxiangxing baijiu has become a pervasive problem in the baijiu industry. Therefore, this study attempted to increase the synthesis of ethyl hexanoate by microorganisms with high esterase activity to increase Zaopei fermentation. The results showed that biofortification was a feasible and important way to improve the quality of the raw liquor and increase the ethyl hexanoate content. Adding Bacillus subtilis, Staphylococcus epidermidis, and Millerozyma farinosa for biofortified fermentation disturbed the microbial community structure of Zaopei and increased the abundance of Wickerhamomyces, Saccharomyces, and Thermoascus. The contents of ethyl hexanoate, ethyl valerate, ethyl caprylate, and ethyl heptanoate also increased noticeably in baijiu. The results of E-nose and sensory analysis tested and verified that the baijiu in the fortified group had better flavor characteristics.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.